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Hot Spinach Artichoke Dip
Creamy, cheesy, and loaded with flavor, this hot spinach artichoke dip is a guaranteed crowd-pleaser. Perfect for game day, holidays, or snack nights—just grab some chips and dive in!
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Servings: 8
Calories: 163kcal
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Ingredients
- 1 (14-ounce can) artichoke hearts liquid drained
- 1 (10-ounce) package frozen spinach thawed, squeezed to drain excess liquid
- 1 (8-ounce package) cream cheese softened
- ¼ cup sour cream
- ¼ cup mayonnaise
- 1 clove fresh garlic minced
- 1 ½ cups grated parmesan cheese divided
- ½ cup mozzarella cheese grated by hand
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper to taste
Instructions
Prepare Oven and Dish:
- Preheat oven to 350°F. Lightly grease a small baking dish (approximately 1 quart) with non-stick cooking spray.
Combine Ingredients:
- In a medium bowl, combine cream cheese, sour cream, mayonnaise, garlic, 1 cup of the parmesan, mozzarella, salt, and pepper. Stir until smooth and creamy.1 (8-ounce package) cream cheese, ¼ cup sour cream, ¼ cup mayonnaise, 1 clove fresh garlic, ½ cup mozzarella cheese, ¼ teaspoon kosher salt, ⅛ teaspoon black pepper
Add Spinach and Artichokes:
- Fold chopped artichokes and spinach into the cheese mixture, mixing evenly.1 (14-ounce can) artichoke hearts, 1 (10-ounce) package frozen spinach
- Sprinkle top with remaining Parmesan cheese.
Bake Dip:
- Transfer the dip mixture to the prepared baking dish, spreading evenly. Bake in the preheated oven for about 20 minutes or until bubbly and hot throughout.
Serve:
- Serve warm alongside tortilla chips, crackers, or toasted baguette slices.
Notes
Ingredient Substitutions:
•Sour cream can be substituted with plain Greek yogurt.
•Fresh spinach can replace frozen spinach; wilt it lightly, then drain well and chop.
•If you prefer a sharper cheese flavor, substitute cheddar or Monterey Jack cheese for mozzarella.
Slow Cooker Instructions:
Combine all ingredients as directed. Transfer mixture into a lightly greased slow cooker and heat on LOW for 2-3 hours, stirring occasionally until hot and bubbly.
Instant Pot Instructions:
Combine ingredients in a heat-safe dish that fits inside your Instant Pot. Cover with foil and place on the trivet with 1 cup water in the bottom of the pot. Seal and cook on HIGH pressure for 8 minutes. Quick-release pressure, carefully remove the dish, stir, and serve warm.
Nutrition
Serving: 1 serving without bread or chips | Calories: 163kcal | Carbohydrates: 3g | Protein: 7g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 29mg | Sodium: 492mg | Potassium: 53mg | Fiber: 0.02g | Sugar: 0.4g | Vitamin A: 275IU | Vitamin C: 0.2mg | Calcium: 210mg | Iron: 0.1mg
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.