Hot Spinach Artichoke Dip
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This hot spinach artichoke dip is a creamy and comforting appetizer for any occasion. It’s easy to make ahead of time, and it’s ready in just 20 minutes!
This is one of those recipes I turn to again and again—and it’s one I learned from my Aunty, who brings it to just about every family dinner. It’s ready in about 30 minutes and always disappears fast when I’m hosting. Rich, creamy, and baked until golden and bubbly, it’s everything you want from a classic spinach artichoke dip.
Everything gets mixed together in one bowl and popped into the oven, which is part of the reason I love it so much. Cream cheese, mayonnaise, and Parmesan create that signature creamy base, while garlic powder and a pinch of chili flakes add depth and a little warmth. The artichokes bring a savory bite, the spinach keeps it balanced, and once it comes out of the oven, it’s best served immediately with toasted baguette slices or sturdy crackers—exactly the way my Aunty always does.
Serve it in a bread bowl
Bread bowls are a fun and delicious way to serve this hot spinach artichoke dip. To make one, start with a round loaf of bread and slice off a ½-inch thick piece from the top. Hollow out the center, leaving about a ¾-inch thick shell. Fill the bread bowl with the dip and bake as directed, then serve it with the torn bread pieces on the side for dipping.
Make ahead and slow cooker
Can I make this dip ahead of time? Yes! You can prepare this dip up to 3 days ahead and store it in the fridge. Just wait to bake it until right before you serve it so it’s warm and creamy.
Can I make it in a crockpot? Yes! After mixing the ingredients, add the dip to your slow cooker and cook on high for 1 hour or on low for 2-3 hours. Once the cheese has melted, give it a good stir and then transfer it to a serving dish.
How long does it keep in the fridge? After it’s baked, it will keep for 2-3 days in the fridge in a covered container.
Hot Spinach Artichoke Dip Recipe
Ingredients
- 8 ounces cream cheese (at room temperature)
- ½ cup grated parmesan cheese (packed)
- ½ cup mayonnaise
- 1 teaspoon garlic powder
- 1 pinch chili flakes (optional)
- 14 ounce can of artichoke hearts (drained and chopped)
- 6 ounces frozen spinach (thawed, drained, and chopped)
- Toasted baguette slices and assorted crackers (for serving)
Instructions
- Preheat your oven to 375 degrees Fahrenheit. In a large mixing bowl, add the cream cheese, parmesan cheese, mayonnaise, garlic powder, and if using, the chili flakes. Using electric beaters, mix until light and fluffy, about 2 minutes. You can also use your stand mixer for this step.8 ounces cream cheese, ½ cup grated parmesan cheese, ½ cup mayonnaise, 1 teaspoon garlic powder, 1 pinch chili flakes
- Stir in the chopped artichoke hearts and spinach.14 ounce can of artichoke hearts, 6 ounces frozen spinach
- Transfer the dip to a small baking dish, smooth the top, and then bake uncovered for 15-20 minutes, until it is hot and bubbling.
- Serve the dip with toasted baguette slices and crackers on the side.Toasted baguette slices and assorted crackers
Video
Nutrition
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I could eat this for every meal! I’m obsessed!
This is absolutely delicious! A great dip for a picnic or a potluck!
You’re right, this is the best! I made it to bring to a potluck new years party and everyone asked for the recipe!