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This Hot Spinach and Artichoke Dip is made with spinach, artichoke hearts, and melted cheese and is sure to be a hit at your next party. Perfect for game day, holidays, and entertaining.
Hot Spinach Artichoke Dip
This Hot Spinach Artichoke Dip is one of those recipes I’ve been making for so long, I don’t even need to look at the directions anymore. A twist on my Hot Spinach Dip, it’s the dip I bring when I don’t want to think too hard but still want something I know everyone will love. I’ve made it for game days, holidays, family get-togethers, and plenty of casual nights with friends.
Ingredients You’ll Need
Here’s everything you need to make this hot, cheesy dip. See recipe card below for measurements.
- Canned Artichoke Hearts in Water: Drain one can of artichoke hearts.
- Spinach: Thaw one 10-ounce package of frozen spinach and squeeze out all the liquid. If you want to use fresh spinach, steam it first and then squeeze it.
- Shallots: You can use red onion if you prefer.
- Garlic: Peel one clove of garlic.
- Greek Yogurt: I use 0% yogurt but you can use any percentage.
- Light Mayo: I know some of you don’t like mayonnaise, but I promise you can’t taste it. I highly recommend using it, but if you would rather not, sub light sour cream instead.
- Parmesan: Grate a good-quality parmesan, or swap it for Pecorino Romano, which is usually a little cheaper.
- Mozzarella: To make it cheesy and melty.
- Salt and Pepper, to taste
How to Make Spinach Artichoke Dip
- Food Processor: Coarsely chop the artichokes, garlic, and shallots in a food processor.
- Combine the remaining ingredients with the artichoke mixture.
- Bake: Put the spinach dip in an oven-proof dish and bake at 375°F for 20 to 25 minutes.
How I Like to Serve It
I always put out a variety of dippers when I serve dip at a party and include veggies for a low-carb option. It works as part of a bigger appetizer spread or on its own — either way, it never lasts long.
- Chips: Pita, tortilla, or bagel chips
- Crackers: gluten-free rice crackers, or whole grain
- Veggies: Carrots, mini bell peppers, celery, cucumber
- Toasted Sliced Baguette
Make-Ahead & Leftovers
- I often assemble this earlier in the day, cover it, and bake it right before serving.
- Leftovers (if there are any) keep well in the fridge for a 3 to 4 days and reheat beautifully.
A Few Things I’ve Learned Over the Years
After making this more times than I can count, here’s what really makes the difference:
- I always squeeze the spinach really well — any extra moisture makes the dip loose.
- I chop the artichokes small so every scoop gets a little bit of everything.
- I bake it until it’s bubbling around the edges and just golden on top — that’s when you know it’s ready. If you bake it too long, the cheese will get hard.
More Healthy Dip Recipes You’ll Love:
Prep: 10 minutes
Cook: 5 minutes
Total: 15 minutes
Yield: servings
Serving Size: 1 /4 cup
Cook Mode
Microwave Method:
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Place in an microwave safe dish, covered with the lid vented and microwave 3 to 5 minutes, until hot and cheese is melted.
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Grab some chips and dig in!
Last Step:
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*I know some of you don’t like mayonnaise, but I promise you can’t taste it. I highly recommend using it, but if you would rather not, sub light sour cream instead.
Serving: 1 /4 cup, Calories: 73 kcal, Carbohydrates: 3.5 g, Protein: 5 g, Fat: 4.5 g, Saturated Fat: 2 g, Cholesterol: 10.5 mg, Sodium: 245 mg, Fiber: 1 g, Sugar: 0.5 g
