Hot Spinach Artichoke Dip

A creamy, cheesy baked spinach artichoke dip with cream cheese, mozzarella and Parmesan. Bubbly, golden and ready in about 35 minutes.

Print Recipe

Prep Time 10

Cook Time 25

Total Time 35

Course Appetizer

Cuisine American

Servings 10 servings

Calories 190 kcal

Ingredients

10 oz frozen chopped spinach thawed and squeezed very dry
1 can artichoke hearts 14 oz, drained and chopped
8 oz cream cheese softened
1/2 cup sour cream
1/4 cup mayonnaise
1 cup shredded mozzarella divided
1/2 cup grated Parmesan divided
2 cloves garlic minced
1/4 tsp red pepper flakes optional
1/4 tsp salt
1/4 tsp black pepper
tortilla chips, crackers, toasted baguette or veggies for serving

Instructions

Heat the oven to 375°F (190°C). Grease a 1 1/2 quart baking dish or 9-inch pie plate.
In a large bowl, beat the cream cheese, sour cream and mayonnaise until smooth.
Stir in the spinach, artichokes, garlic, red pepper flakes, salt, pepper, 3/4 cup mozzarella and 1/3 cup Parmesan.
Spread in the dish and top with the remaining mozzarella and Parmesan.
Bake for 20 to 25 minutes, until hot and bubbly. Broil for 1 to 2 minutes for a golden top, watching closely.
Cool for 5 minutes and serve warm with chips, crackers, bread or vegetables.

Notes

Make ahead: Assemble up to 2 days ahead, cover and refrigerate. Bake straight from the fridge, adding 5 to 10 minutes.
Storage: Refrigerate leftovers within 2 hours for up to 4 days.
Reheat: Warm at 350°F (175°C) for 15 minutes, or microwave in 30-second bursts, stirring between.
Variations: Use fresh spinach (5 oz, wilted and squeezed dry), add crumbled bacon, or swap mozzarella for pepper jack for a little heat.

Keyword baked spinach dip, holiday party dip, hot spinach artichoke dip, spinach artichoke dip