This Hot Spinach Artichoke Dip is creamy, cheesy, and full of flavor. It’s simple to prepare and always a hit for game day, potlucks, or parties.
Dips are a crowd-pleasing staple for gatherings. They pair perfectly with bread, vegetable sticks, chips, or crackers and can be adapted to a wide range of tastes—spicy or mild, savory or tangy. Vegetables, cheese, and pantry staples combine easily to make a satisfying appetizer, and this Hot Spinach Artichoke Dip exemplifies that versatility.
The finished dip is warm, cheesy, and comforting. Serve it fresh from the oven so the cheeses are melty and the top is lightly browned. It’s delicious with a sliced baguette, sturdy crackers, or pretzel chips.
How to make Hot Spinach Artichoke Dip
This recipe keeps prep easy by using frozen artichoke hearts and frozen chopped spinach. Cook and drain the artichokes according to package directions, thaw and squeeze the spinach dry, then roughly chop both. Mix them with cream cheese, mayonnaise, three kinds of cheese, and seasonings, transfer to an oven-safe dish, and bake until hot and bubbly.
Minimal chopping and one bowl for mixing make this a quick recipe to pull together. If you’d like to make it ahead, assemble and freeze the dip in an oven-safe dish; thaw before baking.
Hot Spinach Artichoke Dip Ingredients
- Frozen artichoke hearts – cook according to package directions, drain, and coarsely chop.
- Apple cider vinegar – a small amount brightens the flavor.
- Salt – to taste in the mixture.
- Frozen chopped spinach – thaw and squeeze out excess liquid before using.
- Cream cheese – regular, light cream cheese, or Neufchâtel all work.
- Mayonnaise – regular or light mayo.
- Shredded Parmesan cheese – adds savory depth.
- Shredded Pepper Jack cheese – or substitute mozzarella or Monterey Jack.
- Garlic – minced for flavor.
- Ground black pepper – a pinch to finish.
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Hot Spinach Artichoke Dip Nutrition Notes
The nutrition information provided applies to the dip itself and does not include dippers such as bread or crackers.
Calculations in the original recipe used Neufchâtel in place of regular cream cheese; using full-fat cream cheese will increase calories and fat slightly.
Many Parmesan cheeses are made with animal rennet. If you need a vegetarian option, choose a Parmesan labeled as vegetarian or use a vegetarian or vegan alternative.
Hot Spinach Artichoke Dip
Equipment
- Medium oven-safe casserole dish (1–2 quarts)
Ingredients
- 12 ounces frozen artichoke hearts, cooked and drained, coarsely chopped
- 1 Tablespoon apple cider vinegar
- 1 teaspoon salt
- 1 package frozen chopped spinach, thawed and excess liquid squeezed out
- 8 ounces (1 package) cream cheese (or light cream cheese or Neufchâtel)
- ½ cup mayonnaise
- ½ cup shredded Parmesan cheese
- ¼ cup shredded Pepper Jack cheese (or mozzarella/Monterey Jack)
- 1 large clove garlic, minced
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to 350°F and position the rack in the middle.
- In a large bowl, combine the chopped artichoke hearts, apple cider vinegar, and salt. Add the chopped spinach, cream cheese, mayonnaise, Parmesan, Pepper Jack, garlic, and black pepper. Stir until everything is evenly mixed.
- Transfer the mixture to an oven-safe casserole dish (about 1–2 quarts). Alternatively, divide between two smaller dishes. If freezing for later, cover with plastic wrap and foil, then freeze; thaw fully and remove coverings before baking.
- Bake for 20–30 minutes, until the dip is hot throughout and the top begins to brown. Serve hot with baguette slices, crackers, pretzels, or vegetables.
Nutrition
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