Hot Spinach Artichoke Dip (Ready in 30 Minutes)

This hot spinach artichoke dip is creamy, garlicky, and loaded with cheese. It bakes up bubbly and golden in about half an hour, which makes it perfect for last-minute guests or a game-day snack.

The center stays rich and spoonable while the top gets a light, browned crust. Scoop it onto tortilla chips, toasted bread, or crisp veggies and watch it disappear.

Why This Dip Always Goes First

I make this dip whenever I need a sure thing that everyone will crowd around. The cream cheese and sour cream give it a smooth, almost silky base, and the artichokes add a tangy bite that cuts through all that richness.

The spinach brings an earthy note without turning watery, as long as you squeeze every last drop of liquid out first. And the mozzarella on top turns into a stretchy, golden layer that people fight over.

It also tastes even better if you mix it up the night before. The garlic and parmesan hang out together and the whole thing bakes up with more depth, so you can do the work ahead and still get all the credit.

Ingredients

• 8 oz cream cheese, softened: full-fat gives the smoothest, richest texture
• 1/2 cup sour cream: adds tang and keeps the dip dippable
• 1/4 cup mayonnaise: brings a little extra body, but you can swap in Greek yogurt
• 2 cloves garlic, minced: fresh is best, but 1/2 teaspoon garlic powder works too
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes, optional: a tiny bit of heat balances the richness
• 1 (14 oz) can artichoke hearts, drained and coarsely chopped: the meaty texture holds up in the dip
• 1 (10 oz) package frozen chopped spinach, thawed and squeezed very dry: removing all the water keeps the dip from getting soupy
• 1 1/2 cups shredded low-moisture mozzarella, divided: the meltiness you want on top and throughout
• 1/2 cup grated Parmesan cheese: the salty, nutty backbone

Variations / Substitutions

• No mayo: use an equal amount of sour cream or plain Greek yogurt for a tangier, slightly lighter dip.
• Swap the greens: frozen chopped kale works well, just squeeze it as dry as you would the spinach.
• Change the cheese: monterey jack or provolone melt beautifully and taste a little milder than mozzarella.
• Add more texture: fold in 1/4 cup of chopped water chestnuts or roasted red peppers for a little crunch.
• Spicier version: a minced jalapeño or a big pinch of cayenne wakes it up fast.

If you like warm, scoopable dips, my Baked Crab and Artichoke Dip is another go-to.

How to Make Hot Spinach Artichoke Dip

Step 1: Mix the Creamy Base

Set the oven to 375°F (190°C) so it heats while you work. In a large bowl, beat the 8 oz softened cream cheese, 1/2 cup sour cream, 1/4 cup mayonnaise, minced garlic, salt, pepper, and red pepper flakes with a wooden spoon or rubber spatula until everything is smooth and no streaks of cream cheese remain.

The mixture will be thick but spreadable, and you should smell the garlic as soon as it hits the bowl. If the cream cheese is still cold, it can leave little lumps that won’t melt away in the oven, so take it out of the fridge about 30 minutes before you start.

Step 2: Fold in the Spinach and Artichokes

Add the well-drained spinach, the chopped artichoke hearts, half of the mozzarella (3/4 cup), and all of the 1/2 cup Parmesan. Use a folding motion to mix until the greens are evenly distributed and the cheese is speckled throughout. Stop as soon as it comes together; overmixing can make the spinach break down into mush.

Right now the dip will look chunky and pale, but that’s exactly what you want. The mozzarella and Parmesan inside the bowl will melt into the creamy base as it bakes, creating pockets of stretchy, salty goodness.

Step 3: Transfer and Top with Cheese

Scrape the mixture into a 1-quart baking dish or an 8-inch oven-safe skillet and spread it into an even layer. Sprinkle the remaining 3/4 cup mozzarella over the top, then finish with an extra tablespoon or two of grated Parmesan if you like a deeper browned crust.

At this point, you can cover and refrigerate the dish overnight or head straight to the oven. Tapping the dish on the counter once or twice settles the surface so the cheese topping melts evenly.

Step 4: Bake Until Bubbly, Then Broil

Slide the dish into the preheated 375°F (190°C) oven and bake for 15 to 18 minutes. You will see the edges start to bubble first, and the center will look soft and barely set. Switch the oven to broil and cook for another 2 to 3 minutes, just until the top is golden with a few deep brown spots.

Stay close during broiling; cheese goes from beautifully blistered to burnt in seconds. When you pull the dish out, the top should have a shattery, almost crisp layer and the dip underneath will be molten and jiggly.

Step 5: Scoop and Serve Right Away

Remove the dish from the oven and let it sit on a trivet for about 2 minutes. It stays crazy hot, so that short rest gives it just enough time to firm up a little without losing any of its gooey pull.

Scoop it directly from the dish with a sturdy spoon or spatula. The dip will stretch into long cheese pulls and hold its shape on a chip. Serve with a pile of tortilla chips, toasted baguette slices, or crunchy vegetable sticks and watch it disappear before the main course even hits the table.

Tips for the Best Texture

• Squeeze the spinach until it feels almost dry. Wet spinach is the fastest way to a watery dip that separates in the oven. Wrap it in a clean kitchen towel or several layers of paper towels and twist hard.
• Use block mozzarella and grate it yourself. Pre-shredded cheese has anti-caking agents that keep it from melting into that smooth, creamy pull.
• If you want to make it ahead, assemble the dip through Step 3, cover it tightly, and refrigerate up to 24 hours. Add an extra 5 to 7 minutes to the bake time since it will go into the oven cold.
• Let the cream cheese soften on the counter for at least 30 minutes. Cold cream cheese is hard to mix evenly and can leave unblended pockets.

Storing Leftover Dip

• Refrigerate: place any cooled leftovers in an airtight container and store in the fridge for up to 4 days. The dip will set firm when cold.
• Reheating: spoon the amount you want into a small oven-safe dish and warm it at 350°F (175°C) for about 10 minutes, or microwave individual portions in 30-second bursts until hot. Stir once or twice as it warms so the heat reaches the center evenly.

What to Serve With It

Hearty dippers hold up best against this thick, cheesy dip. Tortilla chips give you salty crunch, while toasted crostini or pita chips add a sturdy, neutral base that lets the garlicky flavor come through. For something lighter, thick-cut carrot sticks, celery, and bell pepper strips bring a cool, crisp contrast. A bowl of roasted broccoli or cauliflower on the side turns the dip into a warm appetizer spread without any extra work.

Frequently Asked Questions

Can I use fresh spinach instead of frozen?

Yes. Sauté 5 to 6 ounces of fresh spinach in a dry pan until fully wilted, then run it under cold water and squeeze it completely dry. It should yield roughly the same amount as a 10-ounce package of frozen spinach after draining.

Can I make it without mayonnaise?

You can replace the mayonnaise with an equal amount of sour cream or plain Greek yogurt. The dip will be a little tangier and slightly less rich, but still creamy.

What can I substitute for artichoke hearts?

Chopped hearts of palm or sautéed mushrooms work well. Both give a similar tender bite and soak up the surrounding flavors the same way artichokes do.

Does the dip freeze well?

I don’t recommend freezing it. The cream cheese and sour cream can separate when thawed, which makes the texture grainy. It keeps so well in the fridge that making it fresh or a day ahead is usually the easier route.

Is this dip gluten-free?

The dip itself is naturally gluten-free. Just make sure you serve it with gluten-free chips, crackers, or veggie sticks, and check that any store-bought mayonnaise you use is labeled gluten-free.

Hot Spinach Artichoke Dip Recipe

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 8 servings

Calories: 290

Ingredients Method Notes

Ingredients

  

• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 2 cloves garlic, minced
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes, optional
• 1 (14 oz) can artichoke hearts, drained and coarsely chopped
• 1 (10 oz) package frozen chopped spinach, thawed and squeezed very dry
• 1 1/2 cups shredded low-moisture mozzarella, divided
• 1/2 cup grated Parmesan cheese

Method

 

1. Heat the oven to 375°F (190°C). In a large bowl, beat the cream cheese, sour cream, mayonnaise, garlic, salt, pepper, and red pepper flakes until smooth.
2. Fold in the spinach, artichoke hearts, 3/4 cup of the mozzarella, and all of the Parmesan until evenly mixed.
3. Scrape the mixture into a 1-quart baking dish or an 8-inch oven-safe skillet, spread it even, then top with the remaining 3/4 cup mozzarella and a little extra Parmesan if you like.
4. Bake for 15 to 18 minutes at 375°F (190°C) until the edges bubble. Switch the oven to broil and cook 2 to 3 minutes more until the top is golden with a few dark spots.
5. Let the dip cool for 2 minutes, then scoop and serve hot with sturdy chips, toasted bread, or fresh vegetables.

Notes

The dip can be assembled through step 3, covered, and refrigerated overnight. If baking straight from the fridge, add about 5 minutes to the bake time. For the best melt, grate the mozzarella from a block rather than using pre-shredded cheese.