Easy Hot Spinach Artichoke Dip

Hot Spinach Artichoke Dip is a favorite in my household for its creamy texture and bold flavors. Perfect for gatherings, this recipe pairs well with fresh bread or crackers, turning simple ingredients into a crowd-pleasing appetizer.

• Cuisine: American
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 6-8

Why You’ll Love This Recipe

• Quick and easy to prepare with pantry staples.
• Rich and creamy texture with balanced flavors.
• Versatile serving options for any gathering.
• Can be made ahead and warmed just before serving.

Ingredients

• 1 (8 ounce) package cream cheese, softened: Provides the creamy base. Ensure it’s softened for easy mixing.
• ¼ cup mayonnaise: Adds tangy creaminess. Greek yogurt can be a lighter alternative.
• ¼ cup grated Parmesan cheese: Imparts a nutty flavor and complements the Romano.
• ¼ cup grated Romano cheese: Similar to Parmesan, adds a slightly sharper, creamier taste.
• 1 clove garlic, peeled and minced: Fresh garlic for depth and aromatic flavor.
• ½ teaspoon dried basil: Herbal note that enhances the dip. Substitute with Italian seasoning if unavailable.
• ¼ teaspoon garlic salt: Enhances overall flavor. Use regular salt if necessary, and adjust additional garlic.
• Salt and pepper to taste: Balances and highlights the flavors.
• 1 (14 ounce) can artichoke hearts, drained and chopped: The star ingredient, bringing earthy tones.
• ½ cup frozen chopped spinach, thawed and drained: Adds color and a hint of freshness. Ensure it’s thoroughly drained.
• ¼ cup shredded mozzarella cheese: Melts into creamy pockets throughout the dip.

How to Make It

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). This step ensures that the dip will bake evenly, developing a golden top while keeping the inside creamy.

Step 2: Mix the Cheese Base

In a medium bowl, combine softened cream cheese, mayonnaise, Parmesan, and Romano. Mix until well blended and smooth. This forms the base, providing richness and flavor depth.

Step 3: Season the Mixture

Add minced garlic, dried basil, garlic salt, and a pinch of salt and pepper. Stir until evenly distributed. Seasonings bring balance and enhance the cheese flavors.

Step 4: Incorporate Vegetables

Fold in the chopped artichoke hearts and thawed spinach. Ensure they are well integrated without over-mixing, which could break down the texture.

Step 5: Bake the Dip

Transfer the mixture to a baking dish, smoothing the top. Sprinkle with mozzarella cheese for a melty finish. Bake for 20-25 minutes until bubbly and golden brown on top. Let it rest for a few minutes before serving to help it set slightly.

Recipe FAQs

Can I use fresh spinach instead of frozen?

Yes, you can substitute with fresh spinach. Sauté it lightly until wilted, then drain and chop before adding to the mixture.

What should I serve with this dip?

This dip pairs excellently with sliced baguette, assorted crackers, or vegetable sticks like celery and carrots.

Can this be prepared in advance?

Absolutely! Prepare the dip up to Step 4, cover, and refrigerate for up to 24 hours. Bake just before serving for best results.