This cheesy hot spinach artichoke dip uses frozen spinach and canned artichokes, so you can make it straight from the pantry. Mozzarella and Parmesan melt into a creamy base, and a quick broil at the end gives it a bubbly, golden top.

There is no fresh spinach to wilt and no fancy cheese to hunt down. It takes about 15 minutes to mix, and you can build it up to two days ahead. Just bake it when your guests walk in. One batch serves about 12, so it is a great pick for game day, holiday parties, and potlucks.

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Why This Dip Works

The creamy base is a mix of cream cheese, sour cream, and mayonnaise. Cream cheese gives the dip body, sour cream adds tang, and mayonnaise keeps it smooth and scoopable even as it cools on the table.

Frozen chopped spinach is already cut into small pieces, so it spreads evenly through every bite. The key is squeezing it very dry. Canned artichoke hearts packed in water add a mild, slightly nutty flavor and a nice chunky texture.

Using two cheeses makes a big difference. Mozzarella gives you those long, stretchy pulls, while Parmesan adds a salty, savory flavor. Saving some of each for the top creates a golden crust when the dip goes under the broiler.

Ingredients and Easy Swaps

• Frozen chopped spinach: One 10-ounce package, thawed and squeezed dry. You can use about 1 pound of fresh spinach, cooked down and squeezed well.
• Artichoke hearts: One 14-ounce can packed in water, drained and chopped. Marinated artichoke hearts work too and add a little tang.
• Cream cheese: Eight ounces, softened so it mixes smoothly.
• Sour cream and mayonnaise: Half a cup of each. Plain Greek yogurt can replace the sour cream.
• Garlic: Two fresh cloves, minced. Half a teaspoon of garlic powder works in a pinch.
• Mozzarella and Parmesan: Shredded mozzarella and grated Parmesan, each divided between the dip and the topping. Monterey Jack or Gruyère are nice swaps for the mozzarella.
• Red pepper flakes and black pepper: Just enough for a gentle warmth. Leave out the red pepper flakes for kids.

How to Make It at a Glance

1. Heat the oven to 375°F. Squeeze the thawed spinach in a clean towel until no more water drips out.
2. Stir the cream cheese, sour cream, mayonnaise, and garlic until smooth.
3. Fold in the spinach, artichokes, 1 cup of the mozzarella, 1/2 cup of the Parmesan, and both peppers.
4. Spread the dip in a 2-quart baking dish and top with the rest of the cheese.
5. Bake for 25 minutes, until hot and bubbling.
6. Broil for 1 to 2 minutes to brown the top, then let it cool for 5 minutes before serving.

Tips for the Best Cheesy Hot Spinach Artichoke Dip

• Marinated artichoke hearts work too. Drain them well, and they add a little tang.
• Assemble it up to 2 days ahead and keep it covered in the fridge. Add 10 minutes to the bake time.
• Serve with toasted baguette slices, pita chips, or tortilla chips.

Common Mistakes to Avoid

Skipping the spinach squeeze. Frozen spinach holds a lot of water. If you do not squeeze it dry, the dip turns runny and the flavor gets watered down.

Using cold cream cheese. Cold cream cheese leaves lumps. Let it soften on the counter for 30 minutes, or microwave it for 15 seconds.

Walking away from the broiler. The top can go from golden to burned in less than a minute. Stay close and watch it the whole time.

Serving it too hot. A 5-minute rest lets the dip thicken a little so it clings to chips instead of sliding off.

Variations

• Bacon spinach dip: Stir in six slices of crumbled cooked bacon.
• Chicken spinach artichoke dip: Fold in one cup of shredded rotisserie chicken to make it more filling.
• Spicy: Add a diced jalapeño or a few dashes of hot sauce.
• Slow cooker: Mix everything, cook on low for 2 hours, and keep it on warm for serving.
• Bread bowl: Bake the dip in a dish, then spoon it into a hollowed-out round loaf for parties.

What to Serve With It

Good dippers make this dip even better. Try toasted baguette slices, pita chips, tortilla chips, crackers, or soft pretzel bites. For a lighter option, set out carrot sticks, celery, bell pepper strips, and cucumber slices.

Building a dip table? Pair this with our Cranberry Jalapeño Dip and finish with a sweet Pumpkin Spice Cheesecake Dip. Need dinner too? Check out our game day dinner ideas.

Make Ahead, Storage, and Reheating

Make ahead: Assemble the dip in the baking dish, cover it tightly, and refrigerate for up to 2 days. Bake straight from the fridge and add about 10 minutes.

Storage: Keep leftovers covered in the fridge for up to 4 days. Do not leave the dip out for more than 2 hours at a party.

Reheating: Warm it in a 350°F oven for 10 to 15 minutes, or microwave in 30-second bursts, stirring in between.

Frequently Asked Questions

Can I make this dip without mayonnaise?
Yes. Replace the mayonnaise with more sour cream or Greek yogurt. The dip will be a little tangier and slightly less creamy.

Can I freeze spinach artichoke dip?
You can, but the texture may get a bit grainy. Freeze it unbaked for up to 2 months, thaw it in the fridge, stir, and bake.

What size dish should I use?
A 2-quart baking dish or a 9-inch pie plate works well. A shallow dish gives you more golden, cheesy top.

Can I double the recipe?
Yes. Bake it in a 9×13-inch dish and add 5 to 10 minutes to the bake time.