Save this for later!
Don't worry, I promise not to spam you!

- Cucumber Avocado Salad
- BBQ Sliders
- Best Burger Sliders
- Buffalo Wing Popcorn
- Cream Cheese Stuffed Mushrooms
How to make spinach artichoke dip:
- Drain and chop up your artichoke hearts.
- Thaw and squeeze your spinach.
- Combine cream cheese, sour, cream, may, garlic powder, salt, pepper, red pepper flakes. Then add in the spinach, mozzarella, parmesan, and artichoke hearts.
- Pour in an oven safe dish and bake
Can I cook this hot spinach artichoke dip recipe in a crock pot?
Yes! Follow the instructions but place the dip in a crock pot and heat up on high until warm- usually takes about 2 hours.This spinach and artichoke dip is easy to make and delicious!
Do I have to use frozen spinach? Can I use fresh for this dip?
You can use fresh but it takes a few more steps. You will want to cook down 1 lb of fresh spinach and then squeeze out the excess water.Red pepper flakes? Where can I get those?
You can find red pepper flakes with all the spices in the baking isle. Alternatively, you can use the little packets leftover from takeout pizza! Red pepper flakes are required for this recipe but I do love the little bit of heat and flavor they add.- Easy Chocolate Cake Pops
- Lemon Cookies
- Crispy Chicken Tenders
- Pasta Salad
- Homemade Lemonade
- Watermelon Drink
Video
Hot Spinach Artichoke Dip Recipe
This spinach artichoke dip is easy to make and super tasty! The best hot dip ever!
Print
Pin
Servings: 16 Servings
Ingredients
- 1 can artichoke hearts 13.75 oz
- 10 oz frozen spinach – thawed and drained
- 8 oz cream cheese softened (left out of the fridge for a little bit)
- ½ cup sour cream
- ½ cup mayonnaise
- 2 tbs garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon red pepper flakes
- 1½ cups shredded mozzarella
- 1½ cups shredded parmesan
For the artichoke bowls (optional):
- 2 Artichokes
Instructions
- Preheat oven to 350°F.
- Drain and chop the artichoke hearts. Thaw and drain/squeeze out excess water from spinach. (10 oz spinach, 1 can artichoke hearts)
- In a medium bowl combine the cream cheese, sour cream, mayonnaise, garlic powder, salt,pepper, and red pepper flakes. If the cream cheese is still cold it will be hard to mix everything together. However, you can use a hand mixer or stand mixer to combine everything if need be! (8 oz cream cheese, ½ cup sour cream, ½ cup mayo, 2 tbs garlic powder, ½ teaspoon salt, ½ teaspoon pepper, ½ teaspoon red pepper flakes)
- Add in the spinach, chopped artichoke hearts, mozzarella, and parmesan- stirring until well combined. (1 ½ cups shredded mozzarella, 1 ½ cups shredded parmesan)
- Pour everything into an oven safe glass baking dish, ceramic dish, or cast iron pan.
- Bake for 30 minutes, then broil on high for 3 minutes, or until the top starts to brown.
- Enjoy!I recommend using my easy no knead bread to dip into this! Or you can even make it and use it as a bread bowl to serve this dip out of!
Notes
Tips and Tricks:
*To cook this in a crockpot follow the instructions but place the dip in a crock pot and heat up on high until warm- usually takes about 2 hours.
*To use fresh spinach you will want to cook down 1lb of fresh spinach and then squeeze out the excess water.
To make artichoke bowls:
- If your artichokes have stems, using a sharp knife, cut the stem off and make sure the artichoke will sit level.
- Carefully remove the center artichoke leaves from the artichokes. This will take a little bit of work because there are so many layers! But you should be able to pull them out fairly easily. The majority of the petals will be the small, soft purple ones.
- You should be left with a decent size whole in the center with the choke part of the artichoke showing. The choke looks like little hairs which sit above the artichoke heart. You want to scrape these out since they aren’t edible and can get lodged in people’s throats…. No good!
- Using foil make a small bowl. I like use a small bowl to help shape the foil initially.
- Gently fold back as many artichoke petals as you can to get the foil bowl into the center. I like to use foil to line these because they aren’t cooked and can have some little bugs inside of them hiding in all the petals. So it’s best to be safe!
- Then scoop the dip into the foil bowl and voila! You have a super cool centerpiece!
- Once done with using the artichokes as bowls keep them and cook them!
Nutrition
Calories: 194kcal | Carbohydrates: 3g | Protein: 8g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 39mg | Sodium: 403mg | Potassium: 123mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2515IU | Vitamin C: 2mg | Calcium: 202mg | Iron: 1mg
Jennifer says
Do you increase the cook time for a double or triple batch?
Lisa says
You want to heat it through so depending on the dish you have (if it's a larger more shallow dish or small and deep) will determine how long you need to heat it up for.
Sandy Martin says
This is fantastic!! It was a huge hit. Packed full of flavor. YUM!
Lisa says
So glad to hear!!