Hot artichoke spinach dip is delicious as an appetizer, game day food or even take it to a pot luck dinner. This easy recipe features fresh spinach and roasted garlic. The crunchy topping is optional but is highly suggested.
For another delicious appetizer recipe be sure to try my Mexican Corn Dip Recipe or treat yourself to Reuben Tater Tots.
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.
Hot Artichoke Spinach Dip With Cream Cheese
I am such a snacker. I love cheese and crackers, snack mixes, cheese balls, hot spreads, cold spreads. Basically anything I can pick up, scoop, spread or nosh on I love to eat. Truthfully, one of my favorite parts about getting together with friends and family is all the good recipes that are brought along to these gatherings. I am a fan of sweet treats but the way to my heart is with a savory spread! Hot artichoke dip is a favorite but have you tried with with spinach?
What is spinach artichoke dip made of?
- Artichoke Hearts drained – NOT the marinated artichoke
- Cream Cheese – softened. I use a full-fat cream cheese
- Baby Spinach – find a bag of fresh spinach in the produce section.
- Roasted Garlic
- Parmesan Cheese – mozzarella cheese can be substituted
- Miracle Whip Dressing – sour cream can be substituted but there are more layers of flavor in miracle whip.
- Milk – I am a fan of whole milk but use the diary milk you have in the refrigerator
- Red Pepper Flakes – adds a bit of heat to round out the creaminess of the dip
Artichoke Dip Topping:
- Parmesan Cheese
- Bread Crumbs
- Butter, melted
- Parsley Flakes
How to prepare the fresh spinach for artichoke spinach dip
- In a food processor and pulse the fresh spinach it until it is finely chopped. If you don’t have a food processor, a sharp knife and cutting board will work as well.
- Heat a small drizzle of olive oil in a saute pan, sautéing the spinach until it is wilted and the moisture comes out of the spinach
- Remove from the heat and allow to cool.
- Using a clean cloth or several layers of paper towels, squeeze out the excess moisture. You will be surprised how much moisture is in spinach!
How to make simple hot artichoke dip
- In a mixing bowl cream together the softened cream cheese, miracle whip and milk.
- While the mixer is running, I chop the artichoke hearts into bite sized pieces.
- Using the flat side of your knife smash your roasted garlic.
- Add the spinach and garlic to the cream cheese mixture and stir to combine.
- Grate 1 cup of parmesan cheese using a microplane grater. You are welcome to use parmesan out of the green can but I encourage you to try fresh. I find it so worth the extra expense!
- Add your cheese to your artichoke spinach dip.
- Stir to combine.
Look how beautiful a cup of freshly grated parmesan cheese looks! A mound of cheesy goodness!
Make sure the cheese is thoroughly combined. Everyone is going to want a bite of cheese in their dip.
How to make the crumb topping for the artichoke dip
- 1/4 Cup Parmesan Cheese
- 1 Cup Bread Crumbs. (See how I make my own in this post)
- 3 Tablespoons Butter, melted
- 1 Tablespoon Parsley Flakes
Combine everything together.
How to bake spinach artichoke dip:
- Preheat the oven to 400 f.
- Spray the inside of 6 small oven-safe ramekins with nonstick spray for easier cleanup.
- Fill 6 ramekins with the artichoke spinach dip.
- Divide the topping between the ramekins.
- Bake at 400 for 20 minutes or until hot, bubbly and golden brown.
You have the option of putting all the dip in an oven-safe dish to bake if you are serving a larger crowd but by using ramekins, two people can share one and not feel like they are overindulging on this fabulous dip! An added bonus of using ramekins is you can heat one up and have it as an appetizer whenever you need one.
Reheat Spinach Artichoke Dip in the oven at 350 degrees for about 25 minutes or until hot and bubbly around the edges. Stir the dip to distribute the heat before serving. Or microwave smaller portions at 30-second intervals until warmed through.
I love to serve this dip with slices of toasted baguettes but toast points, wheat crackers or pita chips. Find your favorite vehicle for spreading dips and spread away! Simple water crackers are also delicious.
More Appetizer Recipes
Chipped Beef Dip | Seasoned Ranch Cheese Crackers | Bisquick Sausage Balls | Fried Goat Cheese Appetizer | Pineapple Cheeseball | Chipped Beef Cheeseball
Hot Artichoke Spinach Dip
Ingredients
- 1 can Artichoke Hearts NOT the marinated variety
- 1 8 oz. Block of Cream Cheese softened
- 1 15 ounce bag of Fresh Baby Spinach
- 2 cloves Roasted Garlic see my instruction on how to roast you own!
- 1 Cup Parmesan Cheese
- 3/4 Cup Original MIRACLE WHIP Dressing
- 1/4 Cup Milk
- 1/4 Teaspoon Red Pepper Flakes
Topping:
- 1/4 Cup Parmesan Cheese
- 1 Cup Bread Crumbs. See how I make my own in this post
- 3 Tablespoons Butter melted
- 1 Tablespoon Parsley Flakes
Instructions
- I took help from my food processor and pulsed it until it was finely chopped. If you don’t have a food processor, a sharp knife and cutting board will work as well.
- I like to finely chop the spinach so that each bite has bits of spinach and not whole leaves hanging off of the sliced, toasted baguette.
- In a hot pan with a small drizzle of olive oil, sauté the spinach until it is wilted and the moisture comes out of the spinach.
- Remove from the heat and allow to cool.
- Using a clean cloth or several layers of paper towels, squeeze out the excess moisture.
- In a mixing bowl cream together the softened cream cheese, KRAFT MIRACLE WHIP Dressing and milk.
- While the mixer is running, I chop up the artichoke hearts. There is no real science to the chopping. Just cut them up so that each bite will have a bit of artichoke in it.
- Using the flat side of your knife smash your roasted garlic.
- Just give it a whack, a smear and you have beautifully smashed roasted garlic for your hot artichoke spinach dip. No bites of bitter garlic in this recipe!
- Add the spinach and garlic to the cream cheese/MIRACLE WHIP Dressing/milk mixture and stir to combine.
- Grate yourself a cup of parmesan cheese using a microplane grater. You are welcome to use parmesan out of the green can but I encourage you to try fresh. I find it so worth the extra expense!
- Add your cheese to your artichoke spinach dip.
- Stir to combine.
- Make sure the cheese is thoroughly combined. Everyone is going to want a bite of cheese in their dip.
- Fill 6 ramekins with the dip.
- Combine crumb topping ingredients in a separate bowl.
- Divide the topping between the ramekins.
- Bake at 400 for 20 minutes or until hot, bubbly and golden brown.
Video
Notes
Nutrition
originally published December 22, 2014
Sarah Mock
CEO/Owner/Founder/Culinary Blogger
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 12 years Sarah helps the home cook prepare her recipes with professional results.