Free recipe American

Hot Spinach Artichoke Dip

Name: Hot Spinach Artichoke Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Cuisine: American
Ingredients: 10 oz frozen chopped spinach, thawed and squeezed very dry; 14 oz artichoke hearts, canned in water, drained and chopped; 1 tbsp unsalted butter; 3 cloves garlic, minced; 1 small shallot, finely chopped; 8 oz cream cheese, softened; 1/2 cup sour cream; 1/4 cup mayonnaise; 1 1/2 cups mozzarella cheese, shredded, divided; 3/4 cup parmesan cheese, finely grated, divided; 1/4 tsp red pepper flakes; 1/2 tsp kosher salt, plus more to taste; 1/4 tsp black pepper, freshly ground; baguette, sliced and toasted, for serving

A bubbling, creamy baked dip loaded with spinach, artichoke hearts, mozzarella and parmesan, with a golden top made for scooping.

By Marisol Vance, Founder & Head of Recipe Development Published April 15, 2026

Jump to recipe

Prep: 15 min
Cook: 30 min
Total: 45 min
Servings: 8
Level: Easy

Every party needs one dish that disappears first, and this is it. We start with a quick saute of garlic and shallot so the dip tastes savory rather than flat, then fold in plenty of spinach and chopped artichoke hearts so every scoop has texture.

The base is a balanced mix of cream cheese, sour cream and a little mayonnaise, which keeps the dip smooth and scoopable even as it cools. Mozzarella brings the stretch, parmesan brings the salty depth, and a final layer of both browns into a crisp, cheesy lid.

Serve it straight from the oven with toasted baguette slices, pita chips or crunchy vegetables, and keep a spoon nearby for the corners.

Golden, bubbling cheese top
Make-ahead party favorite
Ready in 45 minutes

Directions

Heat the oven to 375 degrees F and lightly butter a 1 1/2-quart baking dish or 9-inch pie plate.
Wrap the thawed spinach in a clean kitchen towel and twist hard over the sink until no more liquid comes out. Set aside.
Pat the chopped artichoke hearts dry with paper towels so they do not water down the dip.
Melt the butter in a small skillet over medium heat. Add the shallot and cook for 2 to 3 minutes until soft, then add the garlic and cook 30 seconds more until fragrant.
In a large bowl, beat the cream cheese, sour cream and mayonnaise with a spatula until completely smooth.
Stir in the shallot mixture, red pepper flakes, salt and black pepper.
Fold in the spinach, artichokes, 1 cup of the mozzarella and 1/2 cup of the parmesan until evenly combined. Taste and adjust the salt.
Spread the mixture into the prepared dish and scatter the remaining mozzarella and parmesan over the top.
Bake for 20 to 25 minutes, until the edges are bubbling and the top is lightly golden.
For a deeper brown top, switch to the broiler for 1 to 2 minutes, watching closely.
Let the dip rest for 5 minutes before serving with toasted baguette slices, chips or vegetables.

Test-kitchen tips

Assemble the dip up to 1 day ahead, cover and refrigerate, then add 5 to 10 minutes to the baking time.
Squeezing the spinach truly dry is the difference between a thick dip and a watery one, so do not rush it.
Swap half the mozzarella for Gruyere or fontina for a nuttier, more grown-up flavor.