Hot Spinach Artichoke Dip

Hot spinach artichoke dip is one of the most popular appetizers at restaurants and parties, and it is very easy to make at home. Tender spinach and artichoke hearts are folded into a creamy, garlicky blend of cream cheese, sour cream and three cheeses, then baked until golden and bubbling. Serve it with chips, toasted bread or crunchy vegetables.

Ingredients

• 10 oz (285 g) frozen chopped spinach, thawed
• 1 can (14 oz / 400 g) artichoke hearts in water, drained and chopped
• 8 oz (225 g) cream cheese, softened
• 1/2 cup (120 g) sour cream or Greek yogurt
• 1/4 cup (60 g) mayonnaise
• 3 garlic cloves, minced
• 1 cup (115 g) shredded mozzarella, divided
• 1/2 cup (45 g) grated Parmesan, divided
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon chili flakes, optional
• 1 teaspoon lemon juice

Step-by-Step Instructions

1. Preheat. Heat the oven to 375°F (190°C) and lightly grease a 1 1/2-quart baking dish or 9-inch (23 cm) pie dish.
2. Squeeze the spinach. Place the thawed spinach in a clean kitchen towel and squeeze out as much liquid as possible. This is essential for a creamy, not watery, dip.
3. Mix the base. In a large bowl, beat the cream cheese, sour cream and mayonnaise until smooth. Stir in the garlic, salt, pepper, chili flakes and lemon juice.
4. Add cheese and vegetables. Fold in 3/4 cup mozzarella, 1/4 cup Parmesan, the spinach and the chopped artichokes until evenly combined.
5. Fill the dish. Spread the mixture into the prepared dish and top with the remaining mozzarella and Parmesan.
6. Bake. Bake for 20 to 25 minutes, until hot, bubbling at the edges and golden on top. For extra browning, broil for 1 to 2 minutes at the end.
7. Serve. Let it cool for 5 minutes and serve hot.

Tips for Success

• Squeeze, squeeze, squeeze. Frozen spinach holds a surprising amount of water; removing it keeps the dip thick.
• Soften the cream cheese at room temperature for 30 to 60 minutes so the base mixes smoothly without lumps.
• Chop the artichokes into small pieces so they are easy to scoop.
• Use marinated artichokes for a tangier flavor, but drain them well.

Using Fresh Spinach

Sauté 1 lb (450 g) fresh spinach in a dry skillet until wilted, about 3 to 4 minutes. Let it cool, then squeeze dry and chop.

What to Serve It With

• Tortilla chips or pita chips
• Toasted baguette slices or crostini
• Crackers or pretzel crisps
• Carrot, celery, cucumber and bell pepper sticks

Make-Ahead Instructions

Assemble the dip in the baking dish, cover and refrigerate for up to 2 days. Bake straight from the refrigerator, adding 5 to 10 minutes to the baking time.

Slow Cooker Method

Combine all the ingredients in a small slow cooker and cook on low for 2 hours, stirring occasionally, until hot and melted. Keep it on the warm setting for parties.

Storage

Refrigerate leftovers for up to 4 days. Reheat in the oven at 350°F (175°C) for 10 to 15 minutes or in the microwave in 30-second intervals, stirring in between.

Frequently Asked Questions

Can I make it lighter?
Yes. Use light cream cheese, Greek yogurt instead of sour cream and mayo, and reduce the cheese slightly.

Can I serve it cold?
It is best served warm, when the cheese is melted and creamy, but leftovers can be used as a cold sandwich spread.

Can I freeze spinach artichoke dip?
It can be frozen unbaked for up to 2 months, but the texture may become slightly grainy. Stir well after baking.