Creamy Hot Spinach Artichoke Dip Recipe (Print Version)

Warm, cheesy spinach and artichoke dip is a crowd-pleasing appetizer. This easy recipe delivers rich, creamy flavor perfect for parties or game day.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ The Creamy Foundation

01 - 8 oz cream cheese, softened
02 - 1/2 cup full-fat sour cream
03 - 1/4 cup mayonnaise

→ Hearty Greens & Tangy Bites

04 - 10 oz frozen chopped spinach, thawed and thoroughly squeezed dry
05 - 14 oz canned artichoke hearts, drained and roughly chopped

→ The Cheesy Meltdown

06 - 1 1/2 cups shredded low-moisture part-skim mozzarella cheese, divided
07 - 1/2 cup grated Parmesan cheese, divided
08 - 1/2 cup shredded Monterey Jack cheese

→ Aromatic Zing & Seasoning

09 - 3 cloves garlic, minced
10 - 1/2 tsp onion powder
11 - 1/4 tsp red pepper flakes (optional, for a kick)
12 - 1/2 tsp sea salt
13 - 1/4 tsp black pepper

# Instructions:

01 - Preheat your oven to 375°F (190°C). Lightly grease an 8x8 inch or similar 1.5-quart baking dish. This prepares your dish for the delicious My Go-To Hot Spinach and Artichoke Dip.
02 - In a large mixing bowl, combine 8 oz softened cream cheese, 1/2 cup full-fat sour cream, and 1/4 cup mayonnaise. Beat with an electric mixer or whisk until the mixture is smooth and completely free of lumps.
03 - To the creamy base, add 3 cloves minced garlic, 1/2 tsp onion powder, 1/2 tsp sea salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Mix thoroughly until all seasonings are evenly incorporated.
04 - Gently fold in 10 oz thawed and thoroughly squeezed dry chopped spinach, and 14 oz drained and roughly chopped artichoke hearts. Add 1 cup shredded low-moisture part-skim mozzarella cheese, 1/4 cup grated Parmesan cheese, and 1/2 cup shredded Monterey Jack cheese. Mix well to combine all ingredients for your My Go-To Hot Spinach and Artichoke Dip.
05 - Spoon the entire spinach and artichoke mixture into your prepared baking dish, spreading it evenly. Sprinkle the remaining 1/2 cup shredded mozzarella cheese and 1/4 cup grated Parmesan cheese over the top.
06 - Bake for 20-25 minutes, or until the dip is hot and bubbly around the edges, and the cheese on top is melted and lightly golden brown. This ensures your My Go-To Hot Spinach and Artichoke Dip is perfectly cooked.
07 - Remove the dip from the oven and let it rest for 5 minutes before serving. This brief resting period allows the dip to set slightly, making it easier to scoop. Serve warm with your favorite dippers.

# Notes:

01 - For the best texture, ensure your thawed spinach is *very* thoroughly squeezed dry. Excess water can make your dip watery.
02 - This dip is fantastic with tortilla chips, pita bread, crusty baguette slices, or even fresh vegetable sticks like carrots and celery.
03 - Leftover dip can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven until warm through.
04 - Feel free to experiment with other melty cheeses like Gruyere or white cheddar for a different flavor profile. Just ensure the total cheese quantity remains similar.

# Tools You'll Need:

01 - Mixing bowls
02 - 8x8 inch baking dish
03 - spatula
04 - measuring cups
05 - measuring spoons
06 - can opener

# Nutrition Facts (Per Serving):

Calories: 318 kcal
Total Fat: 27 g
Total Carbohydrate: 7 g
Protein: 13 g

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