This Hot Spinach Artichoke Dip is creamy, cheesy, and loaded with flavor! It's easy to make and everyone at your game day party will love it!
You can never go wrong with a good dip. They have their place at every get together, whether it's game day, a picnic, or a holiday party.
They can be scooped into hungry mouths with bread, vegetables, chips, or crackers. They can be spicy, or mild. Sweet, or savory.
They can be made with vegetables, cheese, or legumes. They can be made to accommodate a variety of dietary restrictions or food preferences. They are just plain versatile and everyone loves them, and this Hot Spinach Artichoke Dip is no exception.
How to make Hot Spinach Artichoke Dip:
This veggie-filled dip is easy to make and requires minimal prep, as it uses frozen versions of both spinach and artichokes. Simply cooking the artichokes in the microwave, and thawing and draining the spinach before quickly chopping both is all the work that's needed on your part.
Then a quick stir to mix in the cheese (3 different types) and seasonings, and it's ready to go into the oven.
When this zesty dip comes out of the oven, it's cheesy and melty. You'll definitely want to serve it right away, while it's still hot.
I like it best served with fresh sliced baguette, but it's also good with hearty crackers or pretzel chips.
Hot Spinach Artichoke Dip Ingredients:
- Frozen artichoke hearts
- Apple cider vinegar
- Salt
- Frozen chopped spinach: You will need to thaw it before using, either overnight in the fridge, or in the microwave (make sure to put the package on a plate so it doesn't leak everywhere)
- Cream cheese: or you can use light cream cheese or neufchatel
- Mayonnaise: I used regular, but light mayo should work just fine too
- Shredded Parmesan cheese
- Shredded Pepper Jack cheese: or you could use mozzarella or Monterey Jack
- Garlic
- Ground black pepper
Want more dip recipes?
Hot Spinach Artichoke Dip Nutrition Notes:
The nutrition information in the recipe does not include whatever you may be dipping into the dip - it is for the dip only!
The nutrition info calculations used neufchatel instead of regular cream cheese, because that's what I always use. Using regular cream cheese will result in slightly higher fat and calories.
Hot Spinach Artichoke Dip
Equipment
- Medium Oven-Safe Casserole Dish
Ingredients
- 12 ounces frozen artichoke hearts cooked according to instructions on package and drained of any liquid and coarsely chopped
- 1 Tablespoon apple cider vinegar
- 1 teaspoon salt
- 1 package frozen chopped spinach thawed, and all excess liquid squeezed out
- 8 ounces (1 package) cream cheese (or light cream cheese or neufchatel)
- ½ cup mayonnaise
- ½ cup shredded Parmesan cheese
- ¼ cup shredded Pepper Jack cheese (or mozzarella or Monterey Jack)
- 1 large clove garlic minced
- ¼ teaspoon ground black pepper
Instructions
- Move oven rack to the middle position and heat to 350°F.
- Toss the chopped artichoke hearts, 1 Tablespoon apple cider vinegar, and 1 teaspoon salt together in a large bowl. Stir in the chopped spinach, 8 ounces (1 package) cream cheese (or light cream cheese or neufchatel), ½ cup mayonnaise, ½ cup shredded Parmesan cheese, ¼ cup shredded Pepper Jack cheese, 1 large clove garlic, and ¼ teaspoon ground black pepper. Stir well until all the ingredients are evenly combined.
- Transfer the dip into an oven safe casserole dish. You can make the dip in one larger dish that holds approximately 1-2 quarts (~1-2 liters) or two smaller dishes (approximately 1 pint or 500mL). At this point, you can cover with plastic wrap and aluminum foil and freeze. Thaw and remove plastic and foil before cooking.
- Bake for 20-30 minutes, until hot all the way through and beginning to brown on top. Serve hot with your favorite crackers, pretzels, or vegetables.
Nutrition
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