Sizzling Hot Spinach Artichoke Dip Creamy Baked Party Dip

Q: How do I stop my Hot Spinach Artichoke Dip from turning out watery?

The number-one trick is to drain and squeeze the spinach and artichokes very well—use a clean kitchen towel or cheesecloth and press until almost dry. If using fresh spinach, sauté and wilt it then squeeze; if using canned artichokes, pat them dry on paper towels. Also use room-temperature cream cheese so it incorporates smoothly, and consider a panko or extra-Parmesan topping to absorb any residual moisture.

Q: What are simple swaps to make Hot Spinach Artichoke Dip lighter without losing flavour?

Swap full‑fat sour cream for plain Greek yogurt and use Neufchâtel or reduced‑fat cream cheese to cut calories, or omit the mayo for a lighter texture. Reduce mozzarella slightly and lean on sharp Parmesan for intense umami so you don’t lose flavor, and brighten with lemon juice and garlic to make the dip taste lively rather than heavy. Nutrition-wise these swaps lower fat and calories but can raise tanginess, so taste and adjust seasoning.

Sizzling Hot Spinach Artichoke Dip My Creamy Baked Party Favorite

By Fia MartinezOctober 1, 2025

5.00 (2 Ratings)

Table of Contents

Quick Hook

Hot Spinach Artichoke Dip is my go-to party trick. It’s warm, cheesy, and oddly comforting. The flavor is savory, creamy, and bright with lemon.

Honestly, people fight over the last scoop. Fun fact: at my last game night it vanished in ten minutes.

I’ve chased versions from cookbooks. I tried Martha Stewart Hot Spinach Dip once. I even attempted a Copycat Tgif Spinach Artichoke Dip .

Each taught me small tweaks. The lemon and Parmesan make the difference.

Brief Overview

This dip has simple American roots. It shows up at tailgates and holiday tables. Difficulty is easy for beginners. Prep takes about 15 minutes active.

Bake at 375° F ( 190° C) for 18 22 minutes . Total time is 35 40 minutes .

It yields about eight appetizer servings. Serve with crostini, chips, or veg sticks.

Main Benefits

Spinach adds vitamins A and K. Cream cheese and mozzarella add protein and comfort. This is a crowd pleaser. It’s perfect for a Super Bowl spread.

Think Hot Cheesy Spinach Dip for Super Bowl energy. It also makes a great weeknight snack.

What makes this recipe special is texture. The dip is silky, not watery. Tip: squeeze spinach dry. I learned that the hard way.

My first batch was soupy. Lesson learned. Also, a quick sauté of artichokes adds depth. That little step feels gourmet.

This is versatile too. Want lighter? Use Greek yogurt. Want smoky? Add bacon. Want plant based? Try a Vegan Spinach Artichoke Dip Alternative with vegan cream cheese and nutritional yeast.

Fans of rich versions will love the Cream Cheese Spinach Artichoke Dip twist. If you’re hunting a classic, think Baked Spinach Artichoke Dip Recipe vibes.

Budget cooks might nod to The Best Spinach Artichoke Dip Spend With Pennies ideas. And if you crave fame, aim for The Best Spinach Artichoke Dip Ever Pioneer Woman levels.

Ready to cook? Grab your skillet and towels. Next up: the ingredients and exact steps.

Ingredients & Equipment

I always start by saying this. Warm dips win every time. The Best Spinach Artichoke Dip Spend With Pennies made me try new shortcuts.

I’ve also skimmed recipes like Martha Stewart Hot Spinach Dip . But my version is simple. It’s the classic Hot Spinach Artichoke Dip you want.

Main Ingredients

10 oz (280 g) frozen chopped spinach, thawed and squeezed very dry.
14 oz (398 mL) canned artichoke hearts, drained and chopped.
8 oz (226 g) full fat cream cheese, room temperature. Quality: smooth, no lumps.
1/2 cup (120 g) sour cream or Greek yogurt.
1/4 cup (60 g) mayonnaise (optional).
1 cup (100 g) shredded mozzarella.
1/2 cup (50 g) freshly grated Parmesan. Use a dry, nutty Parm.
2 3 cloves garlic, minced (~ 1 2 tsp / 5 8 g ). Fresh is best.
1 tbsp (15 mL) olive oil for sautéing.
1 tsp (5 mL) lemon juice. Fresh squeezed.
1/4 tsp (0.5 g) red pepper flakes, optional.
1/2 tsp (3 g) kosher salt and 1/4 tsp (1 g) black pepper.
2 3 tbsp (15 30 g) panko or extra Parmesan for topping.

Quality notes: cream cheese should be creamy. Artichokes should be pale, not briny. Spinach must be squeezed dry.

Seasoning Notes

Essential combo: garlic, lemon, Parmesan. Simple and bright.
Add depth with a pinch of red pepper flakes.
Flavor enhancers: a splash of white wine or a teaspoon of Dijon. Small, bold moves.
Quick subs: Greek yogurt for sour cream. Neufchâtel for lighter cream cheese.
Vegan Spinach Artichoke Dip Alternative works with vegan cream cheese and nutritional yeast.

Equipment Needed

Ovenproof 8 inch (or 9 inch) skillet or 1-quart (900 mL) baking dish.
Mixing bowl and rubber spatula.
Colander and clean towel or cheesecloth to squeeze spinach.
Measuring cups and spoons.
Grater for Parmesan.
Common alternatives: use a cast iron pan instead of a skillet. Use a fine mesh strainer for squeezing.

I’ve baked this for a Super Bowl crowd. Hot Cheesy Spinach Dip for Super Bowl fans devour it. Try small changes and make it your own.

Cooking Method

I love that warm pull apart feeling. Hot Spinach Artichoke Dip wins every time. Fun stat: I’d bet 9 out of 10 party tables include a cheesy dip. Serve it, watch it vanish.

Prep Steps

Mise en place: thaw and squeeze 10 oz frozen spinach until almost dry. Drain and chop 14 oz artichoke hearts. Room temp 8 oz cream cheese makes life easier.
Time savers: grate cheeses ahead. Use a clean kitchen towel to squeeze spinach quickly. Line your baking dish nearby.
Safety: use oven mitts when handling a hot skillet. Keep kids away from the broiler. Hot oil and steam burn fast.

step-by-step Process

Preheat oven to 375° F ( 190° C) . Assemble your dish.
Sauté garlic in 1 tbsp olive oil 30 60 seconds. Add fresh spinach if using. Wilt, then squeeze dry.
Beat cream cheese until smooth. Stir in 1/2 cup sour cream and 1/4 cup mayo. Fold in 1 cup mozzarella and 1/2 cup Parmesan.
Fold in spinach and artichokes. Add 1 tbsp lemon juice, salt, and pepper. Taste. Adjust.
Spoon into an 8 inch skillet. Top with 2 tbsp panko or extra Parmesan.
Bake 18– 22 minutes until bubbling. For a golden top, broil 1– 2 minutes . Visual cue: edges bubble and top is light golden. Let rest 3 5 minutes before serving.

Visual cues and critical temps: bake at 375° F . Look for bubbling at edges and a cohesive, glossy filling. Avoid watery mix it won’t set.

Pro Tips

Technique: squeeze spinach until almost dry. This prevents a watery dip.
Shortcut: use a hand mixer to get ultra smooth cream cheese fast.
Flavor hack: briefly sauté chopped artichoke for extra caramelized notes.

Common mistakes to avoid: don’t skip squeezing. Don’t bake at too low a temp. Don’t over broil.

make-ahead: assemble in dish, cover, refrigerate up to 24 hours . Bake straight from fridge; add 3 5 extra minutes.

This riff sits comfy next to The Best Spinach Artichoke Dip Spend With Pennies , nods to Martha Stewart Hot Spinach Dip , and feels like The Best Spinach Artichoke Dip Ever Pioneer Woman .

Try it for the Super Bowl, holiday table, or an easy party appetizer dip. Trust me you’ll be hailed as the dip hero.

Recipe Notes

Fun fact: dips are usually the first thing gone at parties. That’s why this Hot Spinach Artichoke Dip matters. It’s a crowd pleaser. I’ve watched it vanish at Super Bowl parties.

Serving Suggestions

Serve hot. Spread it in a shallow dish. Toasted baguette slices are my go-to. Pita chips and kettle chips work too. For lighter bites, use carrot sticks and cucumber rounds.

If you love classics, this tastes like The Best Spinach Artichoke Dip Spend With Pennies . Fans of Martha Stewart Hot Spinach Dip or The Best Spinach Artichoke Dip Ever Pioneer Woman will nod in approval.

Want a quick copycat? Think Copycat Tgif Spinach Artichoke Dip vibes. For game day, it’s the ultimate Hot Cheesy Spinach Dip for Super Bowl .

Storage Tips

Cool the dip first. Store in an airtight container. Refrigerate up to 4 days. Reheat in the oven or microwave.

To reheat, bake at 375° F ( 190° C) for 8 10 minutes until warmed through. For a crispy top, broil 1 2 minutes .

Watch closely to avoid burning.

You can freeze this dip. Freeze in a sealed container up to 2 months. Thaw overnight in the fridge. Stir and reheat before serving.

Variations

Want dietary swaps? For a lighter version, use Greek yogurt instead of sour cream. For plant based folks, try a Vegan Spinach Artichoke Dip Alternative using vegan cream cheese and nutritional yeast.

Seasonal swaps? In summer, add chopped roasted red peppers. In winter, stir in crispy bacon or smoked paprika for warmth.

If you love Tastefully Simple Spinach Artichoke Dip flavors, add a pinch of their seasoning blend.

Nutrition Basics

Per serving, expect around 280 calories. Protein sits near 10 12 grams. Fat is the main player here. Use low-fat dairy to cut calories.

This dip packs calcium and iron from cheese and spinach. It also gives vitamin K and A from spinach. Not a diet food. But it does deliver veggies in a tasty way.

I learned a hard lesson once: never skip squeezing the spinach. Watery dip is tragic. Do that right and you’re golden.

Try the Baked Spinach Artichoke Dip Recipe approach. It’s forgiving. Have fun. Serve warm. Your guests will ask for seconds.

Frequently Asked Questions

How do I stop my Hot Spinach Artichoke Dip from turning out watery?

The number one trick is to drain and squeeze the spinach and artichokes very well use a clean kitchen towel or cheesecloth and press until almost dry. If using fresh spinach, sauté and wilt it then squeeze; if using canned artichokes, pat them dry on paper towels.

Also use room temperature cream cheese so it incorporates smoothly, and consider a panko or extra Parmesan topping to absorb any residual moisture.

Can I make Hot Spinach Artichoke Dip ahead of time, and what’s the best way to store or reheat it?

You can assemble the dip a day ahead and keep it covered in the fridge, then bake just before serving for freshest results; a baked dip stores in the fridge for 3 4 days. For freezing, bake it first or freeze the unbaked mixture in an airtight container for up to 2 months thaw overnight before reheating.

Reheat gently in a 325°F (160°C) oven until bubbly (about 15 25 minutes); the microwave works for quick reheats but can make texture a bit grainy, so stir and add a splash of cream or extra cheese if needed.

What are simple swaps to make Hot Spinach Artichoke Dip lighter without losing flavour?

Swap full-fat sour cream for plain Greek yogurt and use Neufchâtel or reduced-fat cream cheese to cut calories, or omit the mayo for a lighter texture. Reduce mozzarella slightly and lean on sharp Parmesan for intense umami so you don’t lose flavor, and brighten with lemon juice and garlic to make the dip taste lively rather than heavy.

Nutrition wise these swaps lower fat and calories but can raise tanginess, so taste and adjust seasoning.

What are the best dippers and tasty variations for Hot Spinach Artichoke Dip at a party?

Classic dippers include toasted baguette slices (crostini), pita chips, tortilla chips, and sturdy veg like carrot sticks, bell pepper strips, or blanched broccoli. For variations try smoky bacon & cheddar, roasted red pepper with pepper jack, or a vegan version using plant based cream cheese and nutritional yeast; for a pub-style twist serve with pretzel bites.

Pairings range from a crisp Sauvignon Blanc to a light lager, or iced tea for a non-alcoholic option.

How can I tell when my Hot Spinach Artichoke Dip is perfectly baked and how do I get a golden top?

The dip is done when it’s bubbling around the edges, the cheese is fully melted and the surface has a light golden colour about 18 22 minutes at 375°F (190°C).

For a crisp, browned top sprinkle panko mixed with a little melted butter or extra Parmesan before baking, and finish 1 2 minutes under the broiler while watching closely. Let the dip rest 3 5 minutes after baking so it thickens slightly and is easier to scoop without running.