Hot Spinach and Artichoke Dip
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The BEST spinach and artichoke dip! So cheesy, so rich, so creamy, so stinking easy. Sure to please everyone!
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Can we just live in the pool of this piping hot spinach and artichoke dip? A dip so creamy, so cheesy and so perfectly rich for all your tortilla chip dipping needs? (Don’t worry. We can do so much more than tortilla chips here. We can do pita chips. We can do crostini. We can do all the things here.)
reasons to make hot spinach and artichoke dip
- Guaranteed crowd-pleaser
- Easy, make-ahead recipe, great for party prep
- Perfect for holidays, big family gatherings and Super Bowl parties
- Can also be made in the crockpot (recipe below)
tips and tricks for success
- Use a cast iron skillet. Cast iron skillets can easily go from stovetop to oven, and will retain heat much better than a nonstick skillet, allowing for even cooking.
- Choose a wine you will drink. A dry white wine (pinot grigio or sauvignon blanc) is great here and will cut through the creaminess and complement the flavors – it does not have to be anything fancy or overpriced. Just something you don’t mind sipping on since you will have an open bottle.
- Use “brick” cream cheese. Brick cream cheese is ideal here, not whipped. It will add all the lovely rich and creamy textures here.
- Make it lighter. For a lighter dip, use Greek yogurt in place of the sour cream.
- Add some heat. Add a dash of hot sauce or a little bit of cayenne pepper to the mix.
- Mix it up. Swap out the spinach for kale, or use a combination of the two. Or substitute fontina, white cheddar or pepper jack for the mozzarella cheese.
- Serve with sturdy crackers. Use your favorite (sturdy) vehicle for dipping. Pita chips, crostini and crispy tortilla chips are all great options. Pita bread and sliced vegetables (carrot sticks and celery) will also work well here.
more crowd-favorite dip recipes
Tools For This Recipe
Large cast iron skillet
Hot Spinach and Artichoke Dip: Frequently Asked Questions
Chicken stock can be used for white wine as a non-alcoholic substitute.
For a lighter spinach and artichoke dip, you can substitute Greek yogurt for sour cream.
Yes! This is our favorite slow cooker spinach and artichoke dip recipe.
Absolutely! To make ahead, cover the dip tightly with plastic wrap or aluminum foil prior to broiling; refrigerate up to 24 hours. To bake, let the dip sit at room temperature for 10-15 minutes. Remove plastic wrap or aluminum foil and bake as directed.
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
We do not recommend freezing this as the dairy tends to separate when frozen.
Hot Spinach and Artichoke Dip
Ingredients
- 1 tablespoon olive oil
- ½ medium sweet onion, diced
- 3 cloves garlic, minced
- ¼ cup dry white wine
- 1 (16-ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 (14-ounce) can artichoke hearts, drained and coarsely chopped
- ½ teaspoon crushed red pepper flakes
- 1 (8-ounce) package cream cheese, cubed
- 1 cup sour cream
- ½ cup freshly grated Parmesan
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ cups shredded mozzarella cheese
Instructions
- Heat olive oil in a large cast iron skillet over medium heat. Add onion and cook, stirring frequently, until translucent, about 2-3 minutes.
- Stir in garlic until fragrant, about 1 minute.
- Stir in wine, scraping any browned bits from the bottom of the skillet.
- Stir in spinach, artichokes and red pepper flakes until warm and excess liquid has reduced, about 4 minutes.
- Stir in cream cheese and sour cream until melted and heated through, about 5 minutes. Remove from heat.
- Stir in Parmesan; season with salt and pepper, to taste. Sprinkle with mozzarella.
- Preheat oven to broil on high. Arrange an oven rack 6-inches from the broiler.
- Place skillet into oven and broil until golden brown and bubbly, about 3-5 minutes.
- Serve immediately.
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What can we use to substitute the wine?
Chicken stock can be used for white wine as a non-alcoholic substitute.
This makes a lot. Is it possible to freeze half?
Hi Chungah,
Last week I tried following yours along with multiple spinach artichoke dip recipes and this one definitely going on my curated list 🙂 Thanks for sharing such a yummy one.
Regards,
Kimberly
So flavorful! Cooking on the stove melded all ings together. Absolutely delicious!!
Ohh Yeah I try this 1 Week ago, Its really very delicious and tasty.
I want to make this for 10 ppl
Yummy, cheesey goodness! Used fresh spinach and made a loaf of bread. Everyone loved it. Thanks!
I’ve got a man who can’t eat artichokes. Any suggestions for omitting? How much more spinach should I add?
Maybe olives? It does need a briny flavor that the artichoke has.
This recipe is absolutely mouth-wateringly good. Without a doubt, I’ll try it.
Wonderful…used fresh spinach.
About how much fresh spinach? Baby spinach in a box, or big leaf? thanks!!
Made this as an app for our family Christmas party and it was a hit! I’ll be adding this to all events moving forward. Thank you for sharing.
This dip is delicious. We used fresh spinach otherwise cooked / baked as listed. Total crowd pleaser! Classic damn delicious.
This is so good! Got tons of compliments on it nat the football tailgate. I doubled the onion and added more chili flakes. YUMMM
Great comfort appetizer. Easy to make. Another great recipe from DD!!!!
Very easy and delicious. I tweaked a few things. Added a can of chopped artichoke bottoms instead of the leafy heart. Added a 1/2 tsp or so of Cumin. Gives it a steakhouse taste. Lastly I used fresh spinach.
Substituted crab meat for artichokes, was fabulous .
This looks delicious except we don’t like cream cheese. I know, sacrilegious especially since we live in the Philadelphia area! Is there anything that we can substitute for it? Thanks!
Abosutely loved this recipe and plan to make it often. Some of these dips come out dry or tasteless but not Damn Delicious! This recipe starts with flavor, garlic. The only thing I changed was the spinach. I used fresh spinach, a lot less hassle and has taste. Thanks for a terrific recipe.