Description

Ever wondered what makes everyone crowd around the snack table at a party? It’s probably a warm, cheesy, creamy dip that’s impossible to resist! Hot Spinach Artichoke Dip is the ultimate crowd-pleaser, blending rich cream cheese, tangy artichokes, and savory spinach into a bubbly, golden dish.

Ingredients

To make Hot Spinach Artichoke Dip, you’ll need a handful of ingredients that come together to create a creamy, flavorful masterpiece. Here’s what you need and why each one matters:

Cream Cheese (8 oz, softened): The creamy base of the dip, providing richness and smoothness. Softening it makes mixing easier.
Grated Parmesan Cheese (½ cup): Adds a nutty, salty flavor that enhances the dip’s savoriness. Freshly grated Parmesan melts better than pre-grated.
Mayonnaise (¼ cup): Brings a tangy creaminess that balances the cheese and keeps the dip smooth.
Garlic Clove (1, minced): Adds a bold, savory kick that complements the other flavors.
Dried Basil (1 tsp): Provides an herby, slightly sweet note that pairs well with spinach and artichokes.
Garlic Salt (¼ tsp): Enhances the overall flavor with a hint of garlic and saltiness.
Pepper (¼ tsp): Adds a mild kick to balance the richness.
Water-Packed Artichoke Hearts (14 oz can, rinsed, drained, and chopped): Brings a tangy, earthy flavor and hearty texture. Water-packed artichokes are less oily than marinated ones.
Frozen Chopped Spinach (½ cup, thawed and squeezed dry): Adds color, nutrition, and a mild flavor. Squeezing it dry prevents a watery dip.
Shredded Mozzarella Cheese (¼ cup): Sprinkled on top for a gooey, golden finish.
Assorted Crackers: Perfect for dipping. Choose sturdy crackers like wheat or butter crackers to hold the thick dip.

Substitutions and Variations

Cream Cheese: Use low-fat cream cheese for a lighter dip or vegan cream cheese for a dairy-free version.
Mayonnaise: Swap with sour cream or Greek yogurt for a tangier flavor or vegan mayo for a dairy-free option.
Parmesan: Replace with Pecorino Romano for a sharper taste or nutritional yeast for a dairy-free alternative.
Spinach: Fresh spinach can be used—cook, chop, and squeeze dry about 1 cup to yield ½ cup.
Artichokes: Marinated artichoke hearts work but may add extra oil—drain well.
Mozzarella: Swap with cheddar or provolone for a different cheesy topping.
Herbs: Use fresh basil (1 tbsp, minced) or try dried oregano or Italian seasoning for a different flavor.

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Instructions

Preheat the Oven:
- Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
- Tip: Preheating helps the dip cook evenly and get that golden, bubbly top.
Mix the Base:
- In a large bowl, combine 8 oz softened cream cheese, ½ cup grated Parmesan cheese, ¼ cup mayonnaise, 1 minced garlic clove, 1 tsp dried basil, ¼ tsp garlic salt, and ¼ tsp pepper.
- Mix well with a spoon or spatula until smooth and fully combined.
- Tip: If the cream cheese isn’t soft, microwave it for 15–20 seconds to make mixing easier.
Add Artichokes and Spinach:
- Stir in 14 oz chopped water-packed artichoke hearts (rinsed and drained) and ½ cup frozen chopped spinach (thawed and squeezed dry).
- Mix until the artichokes and spinach are evenly distributed.
- Tip: Squeeze the spinach in a clean kitchen towel to remove as much liquid as possible to avoid a watery dip.
Transfer to Baking Dish:
- Grease a 9-inch pie plate or similar-sized baking dish with cooking spray or butter.
- Spread the dip mixture evenly in the dish.
- Tip: Use a spatula to smooth the top for even baking and a nice presentation.
Top with Mozzarella:
- Sprinkle ¼ cup shredded mozzarella cheese evenly over the top of the dip.
- Tip: For extra cheesiness, add a bit more mozzarella, but don’t overdo it to avoid overwhelming the other flavors.
Bake:
- Bake, uncovered, at 350°F (175°C) for 20–25 minutes, until the dip is bubbly and the edges are lightly browned.
- Tip: Check at 20 minutes to avoid over-browning. If the top browns too quickly, cover loosely with foil.
Serve:
- Remove from the oven and let cool for 2–3 minutes before serving to avoid burning mouths.
- Serve warm with assorted crackers for dipping.
- Tip: Keep the dip warm in a small slow cooker or fondue pot for parties to maintain its creamy texture.