Hot Spinach and Artichoke Dip
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The BEST spinach and artichoke dip! This easy baked hot spinach and artichoke dip recipe is rich, cheesy, and ready in just 40 minutes—perfect for parties, holidays, and game day appetizers.
Can we just live in a pool of this warm, cheesy, baked spinach and artichoke dip? A dip so creamy, so ooey gooey 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. The possibilities are endless.)
WHY THIS IS THE BEST BAKED 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)
PRO TIPS FOR A CREAMY, CHEESY SPINACH ARTICHOKE DIP
- 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 easy party dip recipes
BEST TOOLS FOR MAKING HOT SPINACH ARTICHOKE DIP
Large cast iron skillet
Hot Spinach and Artichoke Dip: Frequently Asked Questions
If you prefer a non-alcoholic version of this hot spinach and artichoke dip recipe, chicken stock works well as a substitute for white wine.
For a lighter spinach and artichoke dip recipe, Greek yogurt can be used instead of sour cream without sacrificing creaminess.
Absolutely. This is a great slow cooker spinach and artichoke dip recipe — simply mix the ingredients in a crockpot and cook on low heat for 2–3 hours until hot and bubbly.
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. Reheat in the oven or microwave until hot and creamy.
We don’t recommend freezing this baked spinach and artichoke dip. The creamy texture may separate when frozen, affecting the final result.
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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