Creamy Hot Spinach Artichoke Dip Recipe (Print Version)

Warm, cheesy hot spinach artichoke dip is a crowd-pleasing appetizer. This easy recipe features tender spinach, artichoke hearts, and a rich, creamy blend of cheeses, baked until bubbly and golden.

# 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, Gluten-Free

# Ingredients:

→ The Verdant Core

01 - 10 oz frozen chopped spinach, thawed and squeezed very dry
02 - 1 (14 oz) can artichoke hearts, drained and roughly chopped

→ Rich & Tangy Foundation

03 - 8 oz cream cheese, softened
04 - 1/2 cup sour cream
05 - 1/4 cup mayonnaise

→ Melted Golden Goodness

06 - 1 1/2 cups shredded mozzarella cheese, divided
07 - 1/2 cup grated Parmesan cheese

→ Aromatic Zing

08 - 3 cloves garlic, minced
09 - 1 small shallot, minced
10 - 1/2 tsp red pepper flakes
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper

# Instructions:

01 - Preheat your oven to 375°F. Lightly grease an 8x8 inch or similar sized baking dish. This initial step ensures your My Go-To Hot Spinach and Artichoke Dip bakes evenly and doesn't stick, setting the stage for a perfect appetizer.
02 - In a large bowl, combine 8 oz softened cream cheese, 1/2 cup sour cream, and 1/4 cup mayonnaise. Beat until smooth and well-incorporated. This forms the rich and tangy foundation for your My Go-To Hot Spinach and Artichoke Dip.
03 - Stir in 3 cloves minced garlic, 1 small minced shallot, 1/2 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper into the creamy base. Mix thoroughly to distribute the aromatic zing throughout the dip.
04 - Gently fold in 10 oz thawed and very dry frozen chopped spinach, 1 (14 oz) can drained and chopped artichoke hearts, 1/2 cup grated Parmesan cheese, and 1 cup of the 1 1/2 cups shredded mozzarella cheese.
05 - Spoon the entire mixture into your prepared baking dish. Evenly sprinkle the remaining 1/2 cup shredded mozzarella cheese over the top. This creates a beautiful, melted golden goodness crust for your My Go-To Hot Spinach and Artichoke Dip.
06 - Bake for 20-25 minutes, or until the dip is hot, bubbly around the edges, and the cheese on top is melted and lightly golden brown. Keep an eye on it to prevent over-browning.
07 - Remove from the oven and let the dip rest for 5-10 minutes before serving. This allows it to set slightly and prevents burns. Serve warm with your favorite dippers.

# Notes:

01 - For the creamiest My Go-To Hot Spinach and Artichoke Dip, ensure your cream cheese is truly softened to room temperature before mixing.
02 - Don't skip squeezing the spinach! Excess water will make your dip watery. Use a clean kitchen towel or paper towels to get it as dry as possible.
03 - This dip is fantastic served with tortilla chips, pita bread, baguette slices, or even fresh vegetable sticks like carrots and celery.
04 - Leftovers 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.

# Tools You'll Need:

01 - Large mixing bowl
02 - 8x8 inch baking dish
03 - Spatula
04 - Measuring cups and spoons
05 - Cutting board
06 - Knife

# Nutrition Facts (Per Serving):

Calories: 292 kcal
Total Fat: 25 g
Total Carbohydrate: 7 g
Protein: 11 g

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