Hot Spinach and Artichoke Dip
This Hot Spinach and Artichoke Dip is a perennial favorite! It’s a perfect party appetizer or game-day treat. I recently served it to my book club and it was decimated! Seriously, it’s crazy delicious!!!
A few years ago it seems like there weren’t many options when it came to spinach dip. Fast forward a few decades and there are many versions of this appetizer including my Spinach Artichoke Dip Recipe.
Why You Must Make
- This is even better than the hot artichoke dips that started making the rounds in the early ’80s!
- Adding cream cheese, mayo and a double dose of cheese pushed this over the top!
- It’s perfect for potlucks, game day, or anytime you need a tasty appetizer.
Ingredient Notes
We’ve all had that yummy spinach and artichoke dip that is made with just a handful of ingredients. It’s delicious, but adding a few extra ingredients makes this spinach and artichoke dip recipe stand out from all the rest!
- Cream cheese – Full fat
- Mayonnaise – Full fat. I prefer Hellmann’s
- Frozen chopped spinach – Squeeze very dry
- Marinated artichoke hearts – A large jar, drained
- Green onions AKA scallions
- Grated Parmesan, the real stuff, not from a green can
- Shredded Mozzarella
- Crushed red pepper flakes, Garlic powder, Salt
- Worcestershire sauce, a key ingredient
Expert Tips
- My version of spinach dip is amped up with red pepper flakes, garlic powder, Worcestershire sauce, and some shredded Mozzarella for a little gooey cheese action. Plus, cream cheese is added to the usual mayonnaise to add another creamy dimension.
- The recipes from the 80s didn’t use marinated artichoke hearts, but the additional seasonings add more depth to the flavors.
- PRO-Tip: Make sure to drain the artichokes well to avoid a greasy dip.
- As with many spinach dip recipes, a box of frozen chopped spinach is used. It must be defrosted, then squeezed very dry. I used to use a potato ricer, but the head dishwasher complained about cleaning it. Now I’ll press it into a colander, then finish squeezing out any excess liquid with my clean hands.
- The cream cheese must be at room temperature since it is beaten until light and fluffy. Then the mayonnaise is mixed in followed by all the rest of the ingredients.
- PRO-Tip: The Worcestershire sauce adds umami, so don’t skip this flavor-enhancing ingredient. It’s one of the twists on the usual spinach artichoke dip that makes this one stand out.
- Be sure to taste your dip before baking and add more salt to taste if needed. It will depend on your palate and the sodium in your artichoke hearts and other ingredients.
Frequently Asked Questions
I haven’t tested it, but if kept in an airtight container, this dip should freeze well for up to a month. You can also make a gourmet grilled cheese sandwich by spreading a nice layer of dip between two slices of buttered bread and toasting on the stovetop. Add a slice of cheese to make it extra gooey!
I prefer to serve this dip with sturdy crackers or toasts. You can easily slice up a baguette, brush each side lightly with olive oil, and toast. Chunks of bread and tortilla chips are other tasty alternatives.
If you or your guests are watching their carbs, use hardy vegetables sliced in shapes conducive to scooping. Carrots, celery, and cucumbers would all work well.
Like with most dishes, about 3-4 days is the maximum lifespan for leftovers. Make sure the dip has not been at room temperature longer than 2 hours to avoid potential foodborne illnesses. Cover with plastic wrap or foil before refrigerating.
You May Also Like:
- Easy Individual Pizzas by Call Me Pmc
- Candied Bacon AKA Pig Candy
- Muenster and Spinach Pinwheels
- Hot Shrimp Artichoke Dip
- Baked Parmesan Crab Dip
- More Appetizer Recipes
Hot Spinach and Artichoke Dip
A favorite appetizer for any gathering!
Ingredients
- 8 ounces cream cheese, at room temperature
- 2 cups mayonnaise
- 1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 large jar marinated artichoke hearts, drained, chopped and any tough leaves removed (about 1 1/2 cups)
- 2 green onions, sliced thin
- 1/2 cup grated Parmesan
- 1 cup shredded Mozzarella cheese, plus more to sprinkle on top after baking
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon garlic powder
- Dash of Worcestershire sauce
- Salt to taste (taste mixture, then add 1/4 teaspoon if salt is needed)
Instructions
- Preheat oven to 350º.
- In a large bowl, beat cream cheese till fluffy. Add mayonnaise and beat till smooth. Add the rest of the ingredients and mix till spinach is well incorporated. Pour dip into a greased pie plate or gratin dish.
- Bake for 30 minutes or till top is golden and bubbly. Sprinkle on a handful or so more of mozzarella and place back in the oven until the cheese melts.
- Serve warm with crackers.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 433Total Fat: 44gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 51mgSodium: 580mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 6g
56 Comments on “Hot Spinach and Artichoke Dip”
Great idea for a dip! Spinach works great with this recipe. Just curious if I can use fresh spinach. I am not really a fan of frozen spinach. By the way, your pictures are so perfect. I am always drooling over them. The pics have achieved their mission.
Definitely! I’d steam, chop finely and squeeze dry. It will probably take a ton to equal one box of frozen 🙂
Well, the Broncos are going to the Super Bowl, which means we’ll be throwing a BIG party. And parties can’t happen without a dip like this! Looks delicious Liz!
I love OXO! EVERYTHING! 🙂 And this is my favorite dip ever, it looks gorgeous!
This is a total classic!
Spinach artichoke is always my favorite!
I am not used to dips, but this one looks so tempting, creamy and flavorful.
I love the OXO mixing bowls (in various sizes). Although they are lightweight and plastic, they have a rubberized bottom so they don’t move on countertops.
Oh my goodness – a week of appetizer recipes!!! I will be taking notes for sure. Yours looks amazing!
Looks super yummy! Can’t wait to try it!
Believe it or not I still haven’t tried this dip! Not even sure if I’ve ever had an artichoke… gotta get with it… Speaking of football, I’m riding the Broncos now:@) As for my favorite Oxo product, it would be the silicone tongs.
I love appetisers so much often they are my favourite part of a meal and this one looks really good I love artichokes and this sounds divine 🙂
I love hot appetizers and spinach and artichoke dip is one of my favorite. Looks delicious, Liz.
mmmmm so tasty! I love SA dip and yours looks AMAZINGGG!
This sounds so good! Hot spinach and artichoke dip is one of my favorite dips! Love the creaminess!
I could easily make a meal out of this dip, especially when served with pita chips!
Looks amazing and delicious!
there isn’t anything much better than artichoke dip. doesn’t matter what variety as long as it has the artichokes! And I vote for tongs. One of my favorite kitchen tools! Do I say-GO BRONCOS!
I adore this kind of appetizer, Liz. I think the gooey dips are my favorite. I’m sad though, because I really wanted the 49ers to go to the Super Bowl. They fell apart so badly last night. I guess I’ll be rooting for the Broncos now. I’m glad Bill likes this, that means Dudette might too. 🙂
I love their angled measuring cups!
I love appetizers and can make my dinner out of them. Sometimes I even order appetizers at a restaurant for dinner. There’s just something fun about having a variety of little bites. Most often spinach and artichoke dip is my first choice. Not very calorie friendly, but my favorite all the same. I’ll have to make it myself one of these days. Might as well start with your recipe. Sounds so simple. Pinning it now.