Hot Spinach Artichoke Dip Modern Honey

This easy spinach artichoke dip is creamy and cheesy and always a crowd pleaser! This warm spinach artichoke dip is served with tortilla chips, crackers, or bread for the perfect dip recipe.

It is almost New Years Eve so I am sharing an easy, popular appetizer that is hot, bubbly, cheesy, flavorful and creamy. This Baked Spinach Artichoke Dip is made with spinach, artichokes, cheese baked in a creamy and cheesy sauce.

My Cold Spinach Dip Recipe has been so popular here on Modern Honey so it is about time to share a warm spinach artichoke dip recipe.

Baked Spinach Artichoke Dip Ingredients:

Spinach: I suggest using frozen spinach but allow time to defrost (or run the package under hot water). Squeeze out any extra liquid and blot with paper towels.

Artichoke Hearts: Choose marinated or plain jarred or canned artichoke hearts. Make sure to drain and chop the artichoke hearts.

Cream Cheese: I suggest using full-fat cream cheese and use softened cream cheese to make it easier to mix.

Mayonnaise: Use good-quality, full-fat mayonnaise in this spinach artichoke dip recipe.

Sour Cream: Use full-fat sour cream for the creamiest texture.

Parmesan Cheese: Known to add so much flavor to hot spinach artichoke dip.

Mozzarella, White Cheddar, or Monterey Jack Cheese: To make the best spinach artichoke dip, I like to fold in grated cheese into the dip and also sprinkle on the top so it is extra cheesy.

Garlic: Add extra minced garlic for more flavor.

Salt and Pepper: To taste.

Red Pepper Flakes: A pinch (optional for some heat).

Tips for making the Best Spinach Artichoke Dip:

Thoroughly Drain Ingredients: To avoid a watery dip, ensure that both the spinach and artichoke hearts are well-drained before incorporating them into the mix. I suggest thoroughly squeezing out the spinach and blotting it with paper towels.

Use Fresh Ingredients: Opt for fresh garlic and high-quality cheeses for a richer flavor profile.

Balance the Cheeses: The combination of cream cheese, sour cream, mayonnaise, Parmesan, and mozzarella, white cheddar, or Monterey jack cheese creates a creamy texture and delicious flavors.

Season Thoughtfully: Be mindful of salt and pepper, and consider adding a pinch of red pepper flakes for a subtle kick.

Prevent Overcooking: Bake the dip until it’s golden and bubbly. Overcooking can result in a dry consistency.

What to serve with Spinach Artichoke Dip:

Tortilla Chips: Classic and always a hit, tortilla chips offer a satisfying crunch.

Crackers: Choose sturdy crackers like pita chips, baguette slices, or crostini for a sophisticated touch.

Vegetable Sticks: Offer a healthier option by serving the dip with carrot sticks, celery, or bell pepper strips.

Bread Cubes: Cubes of crusty bread or soft pretzels are perfect for scooping up the creamy goodness.

Storage:

Store your Spinach Artichoke Dip in an airtight container in the refrigerator. It should stay fresh for up to 3 days. To reheat, use the oven or microwave, but be cautious not to overheat and dry out the dip.

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Preheat your oven to 375 degrees. Thoroughly drain the thawed spinach and blot with paper towels to remove any extra moisture. I suggest squeezing the spinach very well and place in a mixing bowl.
In a large mixing bowl, combine the softened cream cheese, mayonnaise, sour cream, 1 cup shredded mozzarella (reserving the other 1 cup for the top), grated Parmesan, minced garlic, salt, black pepper, and red pepper flakes. Mix until well combined.
Drain chopped artichokes and fold into mixture. Transfer to a 9-inch baking dish. Spread into the pan and top with remaining 1 cup of cheese.
Bake in the preheated oven for approximately 25-30 minutes or until the edges are golden brown, and the dip is bubbly. Serve warm.
Serve with tortilla chips, crackers, bread cubes, or vegetable sticks (carrots and celery).

Calories: 303kcal, Carbohydrates: 8g, Protein: 12g, Fat: 25g, Saturated Fat: 11g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 6g, Trans Fat: 0.02g, Cholesterol: 55mg, Sodium: 722mg, Potassium: 205mg, Fiber: 1g, Sugar: 2g, Vitamin A: 3963IU, Vitamin C: 3mg, Calcium: 324mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.