Quick Hot Spinach Artichoke Dip Recipe

I find myself reaching for this recipe whenever I need a reliable crowd-pleaser that feels special but requires minimal effort.

This hot spinach artichoke dip has earned a permanent spot on my table because it disappears faster than anything else I make. The combination of rich creaminess and savory herbs creates a comforting snack that everyone seems to gravitate toward.

What Makes This Hot Spinach Artichoke Dip a Keeper

You only need a few simple pantry staples to pull this together at a moment’s notice. It is the kind of fuss-free dish that looks impressive but actually comes together in just minutes.

The creamy texture balances the savory garlic and herbs in a way that feels indulgent but still fresh. I love how the golden, bubbly cheese on top adds a satisfying crunch to every bite.

I appreciate how easily this recipe scales up for a crowd or down for a quiet movie night at home. It consistently delivers that warm, cozy feeling you crave from a homemade appetizer.

If you enjoyed this comforting appetizer, you will definitely want to try my Quick Creamy Vegetable Soup Recipe for another warm bowl of goodness. For a lighter, crispier snack to serve alongside it, the Irresistible Cucumber Bites Recipe is always a huge hit.

Everything You Need for Hot Spinach Artichoke Dip

Here are the simple items required to bake this cheesy treat:

• Artichoke hearts: Use one can, drained well and chopped into bite-sized pieces.
• Romano cheese: Grated cheese adds a sharp, salty depth to the flavor profile.
• Frozen chopped spinach: Thaw completely and squeeze out all excess moisture before using.
• Cream cheese: Soften a standard block at room temperature for easy mixing.
• Mozzarella cheese: Shredded cheese creates that classic stretchy, melty topping.
• Mayonnaise: A small amount adds necessary creaminess and tang.
• Garlic: Peel and mince one fresh clove for aromatic punch.
• Parmesan cheese: Grated parmesan works with the romano for a double dose of savory goodness.
• Dried basil: This herb provides a subtle, sweet earthy note.
• Garlic salt: Enhances the savory elements of the dish.
• Salt and pepper: Add these to taste to round out the seasonings.

My Method for Hot Spinach Artichoke Dip

Let’s get baking with these simple steps:

1. Start by preheating your oven to 350 degrees F (175 degrees C) so it is ready when you are. Take a small baking dish suitable for dips and lightly grease the bottom and sides with cooking spray or a little butter to prevent sticking. While the oven heats up, ensure your cream cheese is soft enough to blend easily without leaving lumps.
2. In a medium-sized mixing bowl, combine the softened cream cheese, mayonnaise, grated Parmesan, grated Romano, minced garlic, dried basil, garlic salt, salt, and pepper. Use a sturdy spoon or spatula to mix these ingredients thoroughly until you have a smooth, uniform base where the herbs are evenly distributed throughout the white creamy mixture.
3. Gently fold in the chopped artichoke hearts and the squeezed-dry spinach into the cheese base. You want to stir just enough to incorporate the vegetables evenly without mashing the artichoke pieces too much, preserving their nice texture. The mixture should look thick, speckled with green spinach and chunks of artichoke, and smell invitingly of garlic and cheese.
4. Transfer the dip mixture into your prepared baking dish, spreading it out into an even layer with the back of your spoon. Sprinkle the shredded mozzarella cheese generously over the top to create a layer that will melt into a golden crust. Bake in the preheated oven for about 25 minutes, or until the dip is bubbly around the edges and the cheese on top is lightly browned.

My Hot Spinach Artichoke Dip Secrets

Squeezing every bit of excess liquid from the thawed spinach prevents the final dish from becoming watery or separating. I like to use a clean kitchen towel or cheesecloth to wring it out until it is almost dry to the touch.

I always soften the cream cheese completely on the counter to ensure the Hot Spinach Artichoke Dip mixes smoothly without lumps. If you are in a rush, you can cube it and microwave it for fifteen seconds to speed up the process.

For an extra golden and bubbly crust, turn the broiler on for the last minute of baking time while watching closely. This quick blast of high heat gives the mozzarella topping that irresistible toasted flavor and appetizing color.

Best Ways to Enjoy Hot Spinach Artichoke Dip

Sturdy tortilla chips or toasted baguette slices hold up best against the thick, rich consistency of the dip. I also love serving it with pita chips for an extra crunch that complements the creamy interior.

This Hot Spinach Artichoke Dip also tastes fantastic served alongside crisp raw vegetables like celery sticks and carrot rounds. The cool, fresh snap of the veggies provides a lovely contrast to the warm, savory cheese mixture.

For more easy appetizer inspiration, follow me on Pinterest.

Hot Spinach Artichoke Dip Recipe

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• Author: Amelia Bryan
• Total Time: 40 min
• Yield: 12 servings
• Diet: Vegetarian

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Description

A creamy, cheesy, and savory warm dip packed with spinach and artichokes. Perfect for parties and gatherings.

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Ingredients

• 1 (14 ounce) can artichoke hearts, drained and chopped
• ¼ cup grated Romano cheese
• ½ cup frozen chopped spinach, thawed and drained
• 1 (8 ounce) package cream cheese, softened
• ¼ cup shredded mozzarella cheese
• ¼ cup mayonnaise
• 1 clove garlic, peeled and minced
• ¼ cup grated Parmesan cheese
• ½ teaspoon dried basil
• ¼ teaspoon garlic salt
• Salt and pepper to taste

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Instructions

1. Start by preheating your oven to 350 degrees F (175 degrees C) so it is ready when you are. Take a small baking dish suitable for dips and lightly grease the bottom and sides with cooking spray or a little butter to prevent sticking. While the oven heats up, ensure your cream cheese is soft enough to blend easily without leaving lumps.
2. In a medium-sized mixing bowl, combine the softened cream cheese, mayonnaise, grated Parmesan, grated Romano, minced garlic, dried basil, garlic salt, salt, and pepper. Use a sturdy spoon or spatula to mix these ingredients thoroughly until you have a smooth, uniform base where the herbs are evenly distributed throughout the white creamy mixture.
3. Gently fold in the chopped artichoke hearts and the squeezed-dry spinach into the cheese base. You want to stir just enough to incorporate the vegetables evenly without mashing the artichoke pieces too much, preserving their nice texture. The mixture should look thick, speckled with green spinach and chunks of artichoke, and smell invitingly of garlic and cheese.
4. Transfer the dip mixture into your prepared baking dish, spreading it out into an even layer with the back of your spoon. Sprinkle the shredded mozzarella cheese generously over the top to create a layer that will melt into a golden crust. Bake in the preheated oven for about 25 minutes, or until the dip is bubbly around the edges and the cheese on top is lightly browned.

Notes

Make sure to squeeze the spinach very dry to avoid a watery dip.

• Prep Time: 12 min
• Cooling Time: 5 min
• Cook Time: 28 min
• Category: Appetizer
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 134
• Sugar: 0g
• Sodium: 315mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 3g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 28mg

Keywords: hot spinach artichoke dip, spinach dip recipe, warm appetizer, easy cheesy dip, party snack