Hot Spinach Artichoke Dip Modern Honey

Posted by Aldo Pusey on Friday, September 13, 2024

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).

    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.

    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.

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