Hot Spinach Artichoke Dip has been my go-to party recipe for years—and for good reason. It’s rich, creamy, and packed with flavor, making it a surefire hit whether I’m hosting a casual game night or a holiday get-together. I love serving it straight from the oven with a mix of fresh veggies, crackers, and warm tortilla chips on the side.
What I love most is how easy it is to prep ahead. I often assemble the dip a day in advance and pop it in the oven 20 minutes before guests arrive. The result? A golden, bubbling appetizer that tastes like it took hours to make.
Trust me—once you try this dip, you’ll find yourself making it on repeat. Just don’t expect leftovers!
Ingredients
1/2 bag frozen spinach, thawed and water squeezed out
8 oz. cream cheese, slightly softened
1/2 cup sour cream
1/4 cup mayonnaise
3 cloves garlic, minced
1/2 cup mozzarella
Cayenne or hot sauce to taste
1/4 cup fresh basil
1 tsp. garlic powder
1/2 tsp. salt
1 14-oz. jar water-packed artichokes, drained and roughly chopped
1 can sliced water chestnuts, chopped
1/2 cup Parmesan
Instructions
In the bowl of an electric mixer, combine all the ingredients except the Parmesan. Mix until well-combined.
Spray a small casserole dish with cooking spray. Transfer the dip mixture into the casserole dish and top with Parmesan.
Bake in the oven at 250 degrees for 30 minutes or until the Parmesan is slightly browned.
Serve with Keto crackers, regular crackers, veggie dippers or any other dippable item. Alternatively, you could eat it with a spoon. That would work! It is so good!
The Best Hot Spinach and Artichoke Dip
Equipment
- 1 measuring cup
- Measuring spoons
- 1 large spoon or an electric mixer
- 1 casserole dish
- Cooking Spray
Ingredients
- 1/2 bag frozen spinach, thawed and water squeezed out
- 8 oz. cream cheese, slightly softened
- 1/2 cup sour cream
- 1/4 tsp. mayonnaise
- 3 cloves garlic, minced
- 1/2 cup mozzarella
- Cayenne or hot sauce to taste
- 1/4 cup fresh basil
- 1 tsp. garlic powder
- 1/2 tsp. salt
- 1 14 oz. jar water-packed artichokes, drained and roughly chopped
- 1 can sliced water chestnuts, chopped
- 1/2 cup Parmesan
Instructions
- In the bowl of an electric mixer, combine all the ingredients except the Parmesan. Mix with the electric mixer until well-combined.
- Spray a small casserole dish with cooking spray.
- Pour the dip mixture into the casserole dish and top with Parmesan.
- Bake in the oven at 250 degrees for 30 minutes or until the Parmesan is slightly browned.
- Serve with Keto crackers, regular crackers, veggie dippers or any other dippable item. Alternatively, you could eat it with a spoon. That would work! It is so good!
