Hot Spinach Artichoke Dip
Bubbling hot, creamy, and impossibly cheesy - the ultimate crowd-pleasing party dip
- 10 ozfrozen spinach(thawed and squeezed dry)
- 14 ozartichoke hearts(canned, drained and chopped)
- 8 ozcream cheese(softened)
- 0.5 cupsour cream
- 0.5 cupmayonnaise
- 1 cupparmesan cheese(freshly grated, divided)
- 0.5 cupmozzarella cheese(shredded)
- 3 clovesgarlic(minced)
- 0.5 tspred pepper flakes
- 0.5 tspkosher salt
Can be assembled up to 2 days ahead; cover and refrigerate. Add 10 minutes to baking time if baking from cold. Can also be made in slow cooker on low for 2 hours.
- 1Preheat oven to 375°F
- 2Squeeze all excess moisture from thawed spinach - this is critical for proper texture
- 3Beat softened cream cheese until smooth
- 4Mix in sour cream, mayonnaise, 3/4 cup parmesan, mozzarella, garlic, red pepper flakes, and salt
- 5Fold in spinach and artichoke hearts until evenly distributed
- 6Transfer to 9-inch baking dish or cast iron skillet
- 7Top with remaining 1/4 cup parmesan cheese
- 8Bake 25-30 minutes until bubbling around edges and golden on top
- 9Let rest 5 minutes before serving with bread, crackers, or vegetables
The key is removing as much water from the spinach as possible - wring it in a clean kitchen towel. Fresh artichoke hearts can substitute for canned if you want to elevate the dish. Bake in a cast iron skillet for rustic presentation and better heat retention. Stir in some crab meat for a luxurious variation.
This dip became an American restaurant and party staple in the 1980s and 90s, likely originating from chain restaurants. Its enduring popularity stems from the irresistible combination of vegetables and multiple cheeses in a hot, scoopable format.