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White baking dish of hot spinach artichoke dip with a browned, bubbly cheese top, a tortilla chip lifting a stretchy scoop with spinach and artichoke, surrounded by tortilla chips, toasted baguette slices and carrot and celery sticks

Hot Spinach Artichoke Dip

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A bubbling, golden baked dip of artichoke hearts, spinach, cream cheese, mozzarella and Parmesan-style cheese with a hint of garlic. The party appetizer everyone crowds around, ready in 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 8 ounces cream cheese softened
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 2 cloves garlic minced
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon red pepper flakes optional
  • 1/4 teaspoon black pepper
  • 1 teaspoon lemon juice
  • 1 cup shredded mozzarella divided
  • 3/4 cup grated Parmesan-style cheese divided; look for a vegetarian (non-animal rennet) brand
  • 1 can artichoke hearts 14 ounces, in water, drained and chopped
  • 10 ounces frozen chopped spinach thawed and squeezed very dry
  • salt to taste
  • tortilla chips, pita chips, baguette slices or raw vegetables for serving

Method
 

  1. Preheat the oven to 375°F and lightly grease a 1 1/2-quart baking dish or 9-inch pie plate.
  2. In a large bowl, stir the cream cheese, sour cream and mayonnaise together until smooth. Mix in the garlic, onion powder, red pepper flakes, black pepper and lemon juice.
  3. Stir in 3/4 cup of the mozzarella and 1/2 cup of the Parmesan-style cheese, then fold in the artichoke hearts and spinach until evenly mixed. Taste and add salt if needed.
  4. Spread the dip in the baking dish and sprinkle the remaining mozzarella and Parmesan-style cheese over the top.
  5. Bake for 20 to 25 minutes, until bubbling at the edges and golden on top. For a deeper golden top, broil for 1 to 2 minutes at the end, watching closely.
  6. Let cool for 5 minutes, then serve warm with chips, bread or vegetables for dipping.

Notes

Squeeze the spinach well. Wrap the thawed spinach in a clean kitchen towel and twist until no more water comes out, or the dip will be watery.
Make ahead. Assemble the dip up to 1 day ahead, cover and refrigerate. Bake straight from the fridge, adding 5 to 10 minutes.
Slow cooker. Mix everything (all the cheese included) in a small slow cooker and cook on low for 2 hours, stirring once or twice. Keep it on warm for serving at a party.
Leftovers. Keep covered in the refrigerator for up to 4 days and reheat in the oven or microwave.

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