Hey y'all! Whether it's game day, a family get-together, or just a chill night with friends, My Go-To Hot Spinach and Artichoke Dip for Game Day and Gatherings is always the dish that disappears first. Creamy, cheesy, loaded with hearty spinach and tangy artichokes, it's the perfect dip to please a crowd. Let's get cooking!
Why You'll Love This
- Irresistibly creamy from the cream cheese and melty mozzarella blend.
- Perfect for gatherings—easy to prep ahead and a total crowd-pleaser.
- Ready in under 40 minutes, including hands-on prep time.
- Customizable with your favorite cheeses and add-ins.
- Bake or broil for that golden, bubbly top!
Ingredients
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 8 ounces cream cheese, softened
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 cup shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese
- 2 garlic cloves, minced
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes (optional for a little heat)
Directions
Prep and Preheat
- Preheat your oven to 375°F (190°C). Lightly grease a 1-quart baking dish or 8x8-inch pan.
Mix the Dip
- In a large bowl, blend together the cream cheese, sour cream, and mayonnaise until smooth.
- Stir in the thawed, squeezed-dry spinach, chopped artichoke hearts, ¾ cup mozzarella, and all the Parmesan cheese.
- Add in the minced garlic, salt, pepper, and red pepper flakes (if using). Mix thoroughly until well combined.
Bake
- Spread the mixture into your prepared baking dish and sprinkle the remaining ¼ cup mozzarella evenly on top.
- Bake for 25–30 minutes, until bubbly and lightly golden on top. If you like it a bit browner, broil for 2–3 extra minutes, watching closely.
Serve Hot
- Let cool for 5 minutes, then serve hot with tortilla chips, pita wedges, or sliced baguette.
Notes
- Make sure to squeeze as much moisture as possible from the spinach to avoid a watery dip.
- This dip can be assembled a day ahead and baked just before serving.
- Feel free to add chopped jalapeños for extra spice!
Variations
- Cheese Swap: Try pepper jack or Gruyère for a new cheesy spin.
- Greek Yogurt: Substitute Greek yogurt for the sour cream for a tangier, lighter version.
- Bacon Boost: Stir in crispy, crumbled bacon for a smoky bite.
Required Equipment
- Large mixing bowl
- Hand mixer or sturdy spatula
- Measuring cups and spoons
- Knife and cutting board
- 1-quart baking dish or 8x8-inch pan
Storage Instructions
Store leftover dip in an airtight container in the refrigerator for up to 4 days. Reheat single servings in the microwave, or warm the whole batch in a 350°F (175°C) oven until hot and bubbly again.
Suggested Pairings & Serving Recommendations
- Great with crunchy tortilla chips, buttery pita wedges, or slices of toasted baguette.
- Pair with crisp, cool celery sticks or bell pepper strips for a lighter option.
- Perfect as a centerpiece for your game day or party snack spread!
Pro Tips
- Let the cream cheese come to room temperature for easier mixing and creamier texture.
- Chop artichoke hearts finely for a smoother dip, or coarsely for more texture.
- Watch the dip closely if you broil at the end—the cheese browns fast!
FAQ
- Can I use fresh spinach instead of frozen?
- Absolutely! Just sauté about 10 ounces of fresh spinach until wilted, let cool, then chop and squeeze out moisture before using.
- Can I make this spinach and artichoke dip ahead?
- Yes—assemble and refrigerate up to 24 hours in advance, then bake right before serving.
- How do I make it gluten-free?
- This dip is naturally gluten-free! Just serve with gluten-free dippers like corn chips or veggies.
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Ingredients
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 8 ounces cream cheese, softened
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 cup shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese
- 2 garlic cloves, minced
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes (optional for a little heat)
Instructions
-
1Preheat your oven to 375°F (190°C). Lightly grease a 1-quart baking dish or 8x8-inch pan.
-
2In a large bowl, blend together the cream cheese, sour cream, and mayonnaise until smooth.
-
3Stir in the thawed, squeezed-dry spinach, chopped artichoke hearts, ¾ cup mozzarella, and all the Parmesan cheese.
-
4Add in the minced garlic, salt, pepper, and red pepper flakes (if using). Mix thoroughly until well combined.
-
5Spread the mixture into your prepared baking dish and sprinkle the remaining ¼ cup mozzarella evenly on top.
-
6Bake for 25–30 minutes, until bubbly and lightly golden on top. If you like it a bit browner, broil for 2–3 extra minutes, watching closely.
-
7Let cool for 5 minutes, then serve hot with tortilla chips, pita wedges, or sliced baguette.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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