Go Back
+ servings
Hot Spinach Artichoke Dip Feature image

Hot Spinach Artichoke Dip Recipe

This spinach artichoke dip is easy to make and super tasty! The best hot dip ever!
Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 33 minutes
Total Time 38 minutes
Servings 16 Servings
Calories 194kcal
Author Lisa


  • 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
  • cups shredded mozzarella
  • cups shredded parmesan

For the artichoke bowls (optional):

  • 2 Artichokes


  • 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)
    Creaming the base of the dip
  • Add in the spinach, chopped artichoke hearts, mozzarella, and parmesan- stirring until well combined. (1 ½ cups shredded mozzarella, 1 ½ cups shredded parmesan)
    stirring in the spinach artichoke and cheese
  • Pour everything into an oven safe glass baking dish, ceramic dish, or cast iron pan.
    dip in dish before baking
  • Bake for 30 minutes, then broil on high for 3 minutes, or until the top starts to brown.
    dip after baking
  • 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!
    Hot Spinach Artichoke Dip in small bowl



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!


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