I absolutely love how this Hot Spinach Artichoke Dip Recipe turns out every single time — it’s creamy, cheesy, and packed with those savory artichoke hearts and spinach that just pull you in. Whether you’re hosting a casual get-together or just craving a warm snack after a long day, this dip is pure comfort food that’s easy to whip up and share.
When I first tried this recipe, I was amazed at how quickly it comes together, and how foolproof it is. You’ll find that this Hot Spinach Artichoke Dip Recipe works perfectly for game days, holiday parties, or even a cozy movie night on the couch. Trust me, once you make it, your family and friends will be asking for it again and again.
Why You’ll Love This Recipe
- Super Easy & Fast: You can have this dip baked or microwaved in under 30 minutes, perfect for last-minute cravings.
- Creamy & Healthy Twist: Using fat-free Greek yogurt gives it creaminess without the heavy guilt.
- Crowd-Pleaser: Whether it’s a party or family snack time, it always disappears quickly.
- Versatile: Great for dipping chips, veggies, or spreading on toasted bread.
Ingredients You’ll Need
Each ingredient in this Hot Spinach Artichoke Dip Recipe plays a starring role, creating the perfect balance of flavors and textures. Here’s a little bit about why I pick these ingredients and what you should keep in mind when shopping.
- Artichoke hearts: Choose ones packed in water to keep it fresh; draining well is key to avoid watery dip.
- Frozen spinach: Thaw and squeeze out excess water thoroughly to prevent sogginess.
- Shallots: They add a mild onion flavor that brightens the dip without overpowering it.
- Garlic: Fresh garlic brings that essential aromatic punch to the dip.
- Fat-free Greek yogurt: Gives creaminess and tang, making the dip lighter but still rich.
- Light mayonnaise: I recommend it for smoothness and flavor; if you’re not a fan, light sour cream works great too.
- Grated Parmesan cheese: Adds a nutty, salty note, so choose a good quality one for best results.
- Shredded mozzarella cheese: Part-skim keeps it from getting too oily but still melts beautifully.
- Salt and fresh pepper: Essential for seasoning to taste, so don’t skip this step!
- Olive oil spray: To lightly grease your baking dish and help the dip develop a golden crust.
Variations
One of the things I love about this Hot Spinach Artichoke Dip Recipe is how easy it is to make your own by swapping or adding ingredients. Feel free to tweak it to suit your tastes or dietary needs — I’m going to share some of my favorites.
- Make it vegan: I swapped in dairy-free yogurt and vegan cheese once, and it turned out surprisingly tasty without losing the creamy texture.
- Spice it up: Adding a pinch of red pepper flakes or some diced jalapeños gives it a fun kick that my family absolutely loves.
- Extra cheesy: For those who love ooey-gooey, doubling the mozzarella or topping with extra grated Parmesan before baking works wonders.
- Fresh herbs: I like stirring in chopped fresh basil or parsley at the end for a bright, fresh note.
How to Make Hot Spinach Artichoke Dip Recipe
Step 1: Prep Your Veggies Right
Start by coarsely chopping the artichoke hearts together with the garlic and shallots in a small food processor. I discovered this trick early on—it helps distribute those flavors evenly throughout the dip and saves you from biting into big chunks of onion or garlic later on. Be sure not to overprocess into a puree; you want a bit of texture here.
Step 2: Combine All the Good Stuff
In a medium bowl, mix your chopped veggies with the thawed and well-drained spinach, Greek yogurt, light mayo, Parmesan, mozzarella, and a generous pinch of salt and fresh pepper. When I mix, I like to use a rubber spatula to fold everything together gently, ensuring every bit is coated without turning it watery.
Step 3: Choose Your Cooking Method
If you’re baking, preheat your oven to 375°F and lightly spray an oven-safe dish with olive oil. Spread the dip evenly and bake for 20-25 minutes, until it’s bubbly and the cheese is melted and golden around the edges. I love this method because it develops a delicious, slightly crispy top.
Pressed for time? Just microwave the dip in a microwave-safe dish for 3-5 minutes on high, covered but vented, until hot and melted. It’s the perfect shortcut without sacrificing flavor.
Pro Tips for Making Hot Spinach Artichoke Dip Recipe
- Squeeze the Spinach Thoroughly: I learned the hard way that excess moisture can make the dip watery; use a clean kitchen towel or paper towels to press out all the water.
- Don’t Skip the Shallots: They add a subtle depth that plain onions can’t match, bringing a delicate sweetness and aroma.
- Use a Good Parmesan: Freshly grated Parmesan really lifts the flavor from bland to outstanding.
- Serve Immediately: This dip is best right after baking or microwaving— the cheese is melty and the flavors pop the most.
How to Serve Hot Spinach Artichoke Dip Recipe
Garnishes
I like to top this dip with a little extra sprinkle of freshly chopped parsley or chives for a pop of color and freshness. Sometimes a dash of smoked paprika adds a lovely smoky flair. These simple garnishes make it look as good as it tastes!
Side Dishes
Serving this with sturdy tortilla chips or crusty baguette slices works wonders for scooping. For a healthier spin, sliced cucumber or bell pepper strips add a satisfying crunch. At parties, I often set out an array of fresh veggies alongside this dip for variety.
Creative Ways to Present
One of my favorite presentation tricks is to bake and serve the dip right inside a hollowed-out sourdough bread bowl — it looks impressive and makes cleanup a breeze. For more casual occasions, serving it in small ramekins or even mini mason jars lets guests grab their own portion. Trust me, the presentation adds a fun factor that always impresses visitors.
Make Ahead and Storage
Storing Leftovers
When I have leftovers, I transfer the dip into an airtight container and store it in the fridge. It usually lasts 3-4 days if kept cold. Just make sure you cool it completely before sealing to keep the best texture and flavor.
Freezing
I’ve frozen this dip before and it holds up surprisingly well. Spoon it into a freezer-safe container, leaving a little space at the top for expansion, and freeze up to 2 months. Thaw overnight in the fridge before reheating. The texture may be slightly different but every bit as delicious.
Reheating
To reheat, I prefer popping the dip in the oven at 350°F until warmed through and bubbly—this brings back the nice melty cheese texture. If you’re in a hurry, a microwave works fine, but keep an eye on it so it doesn’t dry out. Adding a tiny splash of milk or extra yogurt before reheating can help keep it creamy.
FAQs
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Can I make this Hot Spinach Artichoke Dip Recipe ahead of time?
Yes! You can prepare the dip mixture a day in advance, store it covered in the fridge, and bake or microwave it right before serving. This makes your hosting stress-free and lets the flavors meld deliciously overnight.
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Is light mayonnaise essential in this recipe?
While I highly recommend it for smooth texture and flavor balance, you can substitute light sour cream if you prefer. The dip will still be creamy, but mayo adds just a touch of richness that’s hard to beat.
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Can I use fresh spinach instead of frozen?
You can, but be sure to cook and drain fresh spinach well to remove excess moisture before adding it to the dip. Otherwise, the dip might turn watery. Frozen spinach is convenient and consistent, which is why I usually choose it.
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What’s the best way to prevent the dip from being watery?
Drain and squeeze the spinach and artichokes thoroughly to remove as much liquid as possible. Also, avoid over-mixing as that can release extra moisture. These steps keep your dip perfectly creamy and not runny.
Final Thoughts
This Hot Spinach Artichoke Dip Recipe holds a special place in my kitchen because it’s both a comfort food classic and surprisingly easy to make. I love sharing it with friends and seeing those smiling faces dig in eagerly. Give it a try—you’ll soon realize it’s one of those perfect recipes that’s just as fun to make as it is to eat!
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Hot Spinach Artichoke Dip Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes (microwave) to 25 minutes (oven)
- Total Time: 15 minutes (microwave) to 35 minutes (oven)
- Yield: 15 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Hot Spinach Artichoke Dip is a creamy, cheesy appetizer perfect for parties or cozy nights in. Made with artichoke hearts, spinach, and a blend of cheeses combined with Greek yogurt and light mayonnaise, it’s a healthier twist on a classic favorite. Easily prepared in either the oven or microwave, this dip is warm, flavorful, and ready to serve in under 30 minutes.
Ingredients
Vegetables
- 13.75 oz artichoke hearts packed in water, drained
- 10 oz frozen spinach, thawed and squeezed
- 1/4 cup chopped shallots
- 1 clove garlic
Dairy & Spread
- 1/2 cup fat-free Greek yogurt
- 1/2 cup light mayonnaise*
- 2/3 cup good quality grated parmesan cheese
- 4 oz shredded part-skim mozzarella cheese
Seasonings
- Salt and fresh pepper to taste
- Olive oil spray
Instructions
- Prepare the ingredients: In a small food processor, coarsely chop the drained artichoke hearts together with the garlic clove and chopped shallots until roughly mixed but not pureed.
- Mix the dip: In a medium bowl, combine the chopped artichoke mixture with the thawed and squeezed spinach, fat-free Greek yogurt, light mayonnaise, grated parmesan, shredded mozzarella, salt, and fresh pepper. Stir well until all ingredients are evenly incorporated.
- Oven Method – Heat the dip: Preheat your oven to 375°F (190°C). Transfer the dip mixture into an oven-proof dish and place it in the oven. Bake for 20 to 25 minutes, or until the dip is hot and the cheese is fully melted and bubbling. Remove from the oven and serve immediately.
- Microwave Method – Heat the dip: Transfer the dip mixture into a microwave-safe dish. Cover with a vented lid to allow steam to escape. Microwave on high for 3 to 5 minutes, stopping to check and stir halfway through if desired, until the dip is hot and the cheese has melted. Serve straight from the microwave.
- Serve: Serve the hot spinach artichoke dip immediately with your favorite chips, crackers, or sliced veggies for dipping. Enjoy!
Notes
- Light mayonnaise adds creaminess without a strong flavor; if preferred, substitute with light sour cream.
- Ensure frozen spinach is fully thawed and squeezed dry for the best dip texture.
- You can use fresh spinach instead of frozen if available; sauté briefly before adding to the mixture.
- Adjust salt and pepper according to your taste preferences.
- The dip reheats well in both the oven and microwave—just ensure it’s heated through before serving.
Nutrition
- Serving Size: 1/15th of recipe (about 1/4 cup)
- Calories: 90
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 4 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 10 mg
