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There’s a special kind of magic that happens when a warm, bubbling dish hits the center of a crowded table. It’s a universal signal to gather, to share, to dig in. And few dishes command that attention quite like a truly great hot spinach-artichoke dip.
This recipe is about achieving that perfect version you dream about—creamy, but not gloppy, packed with savory flavor, and absolutely scoopable.
Why This Recipe Stands Out
After testing countless variations, I landed on a formula that just works, every single time. The goal was richness without heaviness, and convenience without compromise.
We use clever ingredient choices and a specific method to guarantee a dip that’s creamy, cohesive, and utterly irresistible from the first scoop to the last.
Ingredients Needed for the Recipe
Gathering your ingredients is the first step to dip success. Here’s what you’ll need, and a little note on why each one earns its spot.
- Frozen Cut-Leaf Spinach (10 oz): Thawed and thoroughly squeezed dry. This cut is ideal—it’s substantial enough to give texture but not so fine it turns the dip mealy.
- Canned Artichoke Hearts (14 oz): Rinsed, drained, and chopped. They provide a briny, tender bite that’s the perfect partner to the spinach.
- Cream Cheese (8 oz), room temperature: The primary base for that luxurious, velvety body we all love.
- Full-Fat Mayonnaise (1 cup) & Sour Cream (1/2 cup): This duo, along with the cream cheese, creates a trifecta of creaminess with layered tang.
- Monterey Jack Cheese (3 cups), shredded: A mild, wonderfully melty cheese that brings the whole dip together.
- Parmigiano-Reggiano (2 cups), finely grated: Adds a sharp, salty, nutty punch that cuts through the richness.
- Fresh Garlic (2 cloves), minced: For that essential aromatic backbone.
- Dijon Mustard (1 tbsp) & Lemon Zest (from 1 lemon): These are your secret weapons—bright, sharp accents that lift all the other flavors.
- White Miso Paste (1 tbsp), optional: This is my little umami booster, adding a deep, savory complexity that’s hard to place but easy to love.
How to make Hot Spinach-Artichoke Dip?
The process is wonderfully straightforward, I promise. Just follow these steps for dip perfection.
Step 1 – Prep Your Stage
Move your oven rack to the middle position and preheat the oven to 375°F (190°C). Grab a standard 2-quart glass or ceramic baking dish.
Give it a light coating of cooking spray, and then set it aside. Your dip needs a comfortable, non-stick home to bubble away in.
Step 2 – Build the Base
In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, miso (if using), lemon zest, and minced garlic. Get it nice and smooth.
Now, add your room-temperature cream cheese. Stir, fold, and mash until it’s fully incorporated into the creamy mixture—no large lumps left behind.
Step 3 – Bring It All Together
This is the fun part. To that creamy base, add your squeezed-dry spinach, chopped artichokes, 2 1/2 cups of the Monterey Jack, and 1 3/4 cups of the Parmigiano.
Use a folding motion to mix everything evenly. You want every leafy green and cheesy bit to be coated in that luxurious sauce.
Step 4 – Assemble and Bake
Transfer the entire mixture into your prepared baking dish. Spread it into an even layer with a spatula.
Sprinkle the top evenly with the remaining 1/2 cup of Monterey Jack and 1/4 cup of Parmigiano. This creates that gorgeous, golden, cheesy crust we all fight over.
Step 5 – The Grand Finale
Bake for 25 to 30 minutes. You’re looking for bubbly edges and a top that’s lightly golden brown.
Please, let it rest for about 5 minutes after it comes out. This allows it to set just enough for the perfect scoop, and it saves everyone from scorching their tongue on molten cheese.
The Perfect Partners: Serving Ideas
What you dip is almost as important as the dip itself. You want vehicles that can stand up to the hearty, creamy texture.
A variety is always best. I love sturdy, ridged potato chips, thick pita chips, and toasted baguette slices. For a fresh contrast, don’t forget crudités—sugar snap peas, bell pepper strips, and endive leaves are fantastic.
Tips
A few small pointers can make the difference between a good dip and a legendary one. Keep these in mind.
- Squeeze that spinach until it can’t give another drop. Excess water is the enemy of a creamy dip, it will make everything runny.
- Shred your own cheese from a block. Pre-shredded bags contain anti-caking agents that can prevent smooth melting. The extra minute of work is worth it.
- Trust the temperature and the dish. Baking at a steady 375°F in a glass or ceramic dish ensures gentle, even heating. Cast iron can get too hot, too fast, and cause the dairy to separate.
Clever Substitutions & Variations
Don’t have every single ingredient? Want to mix it up? No problem, this recipe is wonderfully adaptable.
If you can’t find Monterey Jack, a mild white cheddar is a great stand-in. The miso is a lovely bonus, but you can absolutely omit it if you don’t have any.
For a little smoky heat, add a pinch of cayenne or smoked paprika to the base. Feeling indulgent? A handful of crisp, cooked and crumbled bacon folded in at the end is a decadent twist.
Make-Ahead and Storage
This dip is a fantastic candidate for getting a head start on your party prep, which is always a win.
You can assemble the complete dip (through Step 3) up to two days in advance. Cover it tightly and store it in the refrigerator.
When you’re ready, add the final cheese topping and bake. Just add about 15 extra minutes to the baking time since you’re starting from a cold fridge.
Hot Spinach-Artichoke Dip Recipe
Description
This Hot Spinach-Artichoke Dip is the ultimate crowd-pleasing appetizer—rich, creamy, and packed with savory spinach, tender artichokes, and a perfect blend of cheeses. Baked to golden perfection, it’s ideal for parties, game days, or cozy nights in. Using a trio of cream cheese, mayonnaise, and sour cream ensures a luxuriously smooth texture, while lemon zest, garlic, and Dijon add bright balance to every indulgent bite.
ingredients
Instructions
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Adjust oven rack to middle position and preheat oven to 375°F (190°C). Grease a 2-quart glass or ceramic baking dish with cooking spray; set aside.
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In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, white miso (if using), lemon zest, and garlic. Stir in softened cream cheese until smooth and fully combined.
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Fold in the spinach, chopped artichokes, 2½ cups Monterey Jack cheese, and 1¾ cups Parmigiano-Reggiano until evenly distributed.
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Transfer mixture to the prepared baking dish. Sprinkle evenly with the remaining ½ cup Monterey Jack and ¼ cup Parmigiano-Reggiano.
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Bake until edges are bubbly and top is light golden brown, 25 to 30 minutes. Let cool slightly for 5 minutes before serving.
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Serve hot with crackers, pita chips, tortilla chips, or fresh crudités.
Nutrition Facts
Servings 8
Serving Size 1/8 of recipe
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 24g37%
- Saturated Fat 11g56%
- Cholesterol 55mg19%
- Sodium 620mg26%
- Potassium 210mg6%
- Total Carbohydrate 8g3%
- Dietary Fiber 2g8%
- Sugars 2g
- Protein 18g36%
- Calcium 30 mg
- Iron 8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make ahead: Assemble through step 2 and refrigerate for up to 2 days. Add 15 minutes to baking time if baking cold.
- Pan tip: Use glass or ceramic—avoid cast iron to prevent separation of fats.
- Spinach tip: Always use frozen cut-leaf spinach—chopped spinach turns mealy.
- Artichoke tip: Rinse canned artichokes well to remove excess salt.
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
You can, but it’s not recommended. Fresh spinach requires wilting, chopping, and thorough draining—adding time with little flavor payoff. Frozen cut-leaf spinach works perfectly once squeezed dry.
What’s the best cheese to use?
Monterey Jack melts beautifully and has a mild flavor that balances the sharpness of Parmigiano-Reggiano. You can substitute mild white cheddar for the Jack if preferred.
Can I bake this in a cast iron skillet?
It’s best to avoid cast iron. Its high heat retention can overheat the dip, causing the dairy and cheese to separate and become greasy.