This super-easy, cheesy spinach-artichoke dip is perfect with toasty baguette slices, crackers, or pretzels—whether you’re sharing it at a party or enjoying a cozy night on the couch.
Hello! I hope you enjoyed the holidays and are looking forward to a joyful New Year—whether that means celebrating with friends or staying warm in your pajamas. This dip is one of my favorite small indulgences to kick off a new year of good food.
My partner and I have plenty to look forward to, from family milestones like our little Junebug to a relaxing Caribbean getaway planned for next year. In the months ahead I’ll be sharing more easy, wholesome, and delicious recipes like this one.
This spinach-artichoke dip blends creamy cheeses with tender artichokes and spinach for a crowd-pleasing appetizer. It’s simple to prepare: combine cream cheese, sour cream, mozzarella, Parmesan, a touch of mayo, and garlic, then fold in chopped artichoke hearts and thawed, drained spinach. Transfer to a baking dish, top with more cheese, and bake until hot and bubbly.
I like to serve the dip with toasted baguette slices: brush or spray slices with a little oil, sprinkle with garlic powder, and broil or bake at high heat for a few minutes until golden. The warm slices become little garlic-bread bites topped with gooey mozzarella and savory spinach-artichoke filling—pure comfort food.
You can also serve the dip with crackers, sturdy tortilla chips, pretzels, or homemade pita chips for variety. This recipe is forgiving and adapts well to what you already have on hand.
Hot Cheesy Spinach-Artichoke Dip
By Georgia Johnson
Prep: 10 mins | Cook: 30 mins | Total: 40 mins
Ingredients
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1/4 cup mayonnaise
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1/2 cup frozen chopped spinach, thawed and thoroughly drained
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a small baking dish.
- In a medium bowl, combine the softened cream cheese, sour cream, 1/4 cup of the mozzarella, Parmesan, mayonnaise, minced garlic, salt, and pepper. Mix until smooth and well blended.
- Fold in the chopped artichoke hearts and the drained spinach until evenly incorporated. Transfer the mixture to the prepared baking dish and sprinkle the remaining 1/4 cup mozzarella on top.
- Cover the dish and bake for 20 minutes. Remove the cover and bake for an additional 5–10 minutes, until the top is lightly browned and the dip is hot and bubbly.
- Serve hot with toasted baguette slices, crackers, tortilla chips, or pita chips.
- Enjoy!
Tips, Variations, and Storage
Tips:
– Make sure the spinach is well drained to avoid a watery dip. Squeeze excess moisture out with a clean kitchen towel or paper towels.
– For a smoother texture, let the softened cream cheese sit at room temperature for a few minutes before mixing.
– If you prefer a crispier top, place the dip under the broiler for 1–2 minutes at the end of baking—watch carefully so it doesn’t burn.
Variations:
– Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
– Swap half of the mozzarella for sharp cheddar for a different flavor profile.
– Use fresh spinach (about 4 cups lightly packed) sautéed briefly until wilted and cooled, then chopped and squeezed dry, instead of frozen spinach.
Storage:
– Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in an oven-safe dish at 350°F until warmed through, or microwave in short intervals, stirring between heats.
Wishing you a wonderful New Year filled with good food, love, and laughter. Enjoy this easy, comforting appetizer with friends and family—or savor it during a quiet night at home. Happy cooking from Austin!