At every family gathering, this hot artichoke spinach dip was the dish my mom slid into the oven just before everyone arrived. That creamy mix of fresh spinach, tender artichokes, and slow-roasted garlic quickly became our unofficial starter for holidays, game days, and any excuse to fill the house with people.
What is spinach artichoke dip made of?
Recipe Card?
To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.
Instructions
Quick and easy: Mix, bake, and serve this hot artichoke spinach dip until bubbly and golden.
Prep the Spinach
In a food processor, pulse the fresh spinach until it's finely chopped, or finely chop it with a sharp knife.
Cook the Spinach
Heat a drizzle of olive oil in a sauté pan over medium heat, add the spinach, and cook just until wilted and most of the moisture has cooked off.
Remove Excess Moisture
Let the spinach cool slightly, then squeeze out as much liquid as you can using a clean kitchen towel or paper towels so your dip bakes up creamy, not watery.
Can I use frozen spinach?
Yes! If you'd rather make this recipe with frozen spinach, use a 10-ounce box of frozen chopped spinach. Thaw it completely, then squeeze out as much water as possible. Chop it if needed and stir it into the creamy base in place of the cooked fresh spinach.
Mix the Creamy Base
- In a mixing bowl, cream together the softened cream cheese, mayonnaise, mozzarella cheese, parmesan cheese, milk and red pepper flake until smooth and fluffy.
- Scrape down the sides of the bowl as needed to make sure everything is fully combined.
Add Artichokes, Garlic & Spinach
Chop the artichoke hearts into bite-sized pieces and add them to the bowl along with the garlic and cooked spinach. Stir until combined.
Bake
- Preheat the oven to 400°F.
- Into a prepared baking dish, spoon the hot artichoke and spinach dip mixture and top with
- Top with extra shredded cheese if desired.
- Bake for about 20 minutes, or until the dip is hot, bubbling around the edges.
Serve
Let the hot spinach artichoke dip cool for a few minutes so it's not lava-hot, then serve it warm with toasted baguette slices, crackers, pita chips, or fresh veggies for dipping. The dip will thicken slightly as it cools but stay creamy and scoopable.
Storage Instrucitons
- Cool completely: Let the hot artichoke spinach dip cool to room temperature before storing so condensation doesn't water it down.
- Refrigerate promptly: Transfer leftovers to an airtight container, or cover the baking dish tightly with wrap or a lid. Refrigerate for 3-5 days; start checking for freshness around day 3-4.
Food Safety Reminder
For parties, keep this hot artichoke and spinach dip in a slow cooker or on a warming tray at 135-140°F or warmer so it stays out of the food safety danger zone. You'll get the best quality if you enjoy it within 2-4 hours; if the dip has sat below 135-140°F for more than 2 hours, it's safest to toss it instead of saving the leftovers.
Source: FDA
Reheating Instructions
Leftover hot artichoke and spinach dip makes the best next-day snack, so don't let a single scoop go to waste. With proper storage and gentle reheating, the dip stays creamy, cheesy, and just as irresistible as when it first came out of the oven.
Oven (best texture):
- Preheat oven to 350°F.
- Transfer the leftover hot spinach artichoke dip to an oven-safe dish and cover loosely with foil so it doesn't dry out.
- Bake for about 20-25 minutes, or until hot and bubbling around the edges. Stir once, if needed, to help the center heat through.
Microwave (best for small portions):
- Place a single serving of dip in a microwave-safe bowl.
- Heat in 30-second bursts, stirring between each, until warmed through and creamy. Avoid overheating so the oils don't separate.
FAQ's and Tips
Technically, you can freeze spinach artichoke dip for up to 2-3 months, but because of all the dairy, the cream cheese specifically, the texture can turn grainy or watery once thawed. My advice is that if quality is your top priority, make a day or two ahead instead of pulling from the freezer is the better choice.
Ingredients
- 1 15 ounce baby spinach
- 3 Tablespoon Olive oil
- 1 8 oz. Cream Cheese softened
- 2 cloves Roasted Garlic see my instruction on how to roast you own!
- ¾ Cup Mayonnaise
- 1 Cup shredded mozzarella cheese
- 1 Cup Parmesan Cheese
- ¼ Cup Milk
- ¼ Teaspoon Red Pepper Flakes
- 1 Artichoke Hearts NOT the marinated variety
Instructions
- I took help from my food processor and pulsed the spinach until it was finely chopped. If you don't have a food processor, a sharp knife and cutting board will work as well.1 15 ounce baby spinach
- 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.3 Tablespoon Olive oil
- 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, mayonnaise, mozzarella cheese, milk and red pepper flakes.1 8 oz. Cream Cheese, ¾ Cup Mayonnaise, 1 Cup shredded mozzarella cheese, ¼ Cup Milk, ¼ Teaspoon Red Pepper Flakes, 1 Cup Parmesan Cheese
- Chop up the artichoke hearts.1 Artichoke Hearts
- Using the flat side of your knife smash your roasted garlic.2 cloves Roasted Garlic
- Add the spinach and garlic to the cream cheese/mayo/milk mixture and stir to combine.
- Bake at 400 for 20 minutes or until hot, bubbly and golden brown.
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