Hot Spinach and Artichoke Dip with Fresh Spinach

Name: Hot Spinach and Artichoke Dip with Fresh Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 7 cups fresh spinach, roughly chopped; 1 - 14 oz can artichoke hearts; 8 oz. cream cheese, at room temperature; ½ cup Parmesan cheese; 3 Tbsp. shredded mozzarella cheese; 1 tsp garlic powder; ¼ tsp nutmeg; ½ tsp paprika; ½ tsp salt; ¼ tsp pepper; ¼ cup diced, fresh tomatoes (optional)

Jump to Recipe·Print Recipe

Disclaimer: This post contains affiliate links. If you make a purchase using one of these links, I make a small commission.

Warm, creamy, and full of cheese, this spinach and artichoke dip is an easy but impressive appetizer.

Hot Spinach and Artichoke Dip is one of those classic appetizers that everyone loves. It’s on so many restaurant menus for a reason! Yet when we serve spinach and artichoke dip at home, it’s often served cold.

Maybe that's because it's so easy to find cold spinach dip in the deli section of grocery stores. But while it’s tricky to find a hot spinach and artichoke dip in the store, it IS easy to make it at home!

With fresh spinach and lots of pantry staples, this recipe gets its creaminess from three kinds of cheese, instead of the sour cream that’s found in cold spinach and artichoke dips.

Hot Spinach and Artichoke Dip takes about 10 minutes to put together before you let the oven do the work and bake it up into a cheesy, delicious hot snack. It’s perfect for football season, holiday gatherings, or an appetizer at any party or happy hour.

What You Need

Ingredients for spinach and artichoke dip

Fresh spinach
Artichoke hearts
Cream cheese
Parmesan cheese
Mozzarella cheese
Garlic powder
Nutmeg
Paprika
Salt
Pepper
A tomato (optional)

How to Make Spinach and Artichoke Dip

Preheat oven to 350 degrees.

Drain and roughly chop artichokes. Set aside.

Cutting board full of chopped artichoke hearts and a knife.

Add 2 tablespoons of water to a large skillet placed over medium heat.

Add spinach and cook for 2-3 minutes until spinach begins to wilt. Add artichokes, garlic powder, nutmeg, salt, and pepper. Stir to combine.

Cook until spinach is completely wilted and all water has evaporated. Remove from heat and set aside.

Spinach, artichoke hearts, and spices in a skillet.

In a medium bowl, combine cream cheese, Parmesan cheese, mozzarella cheese, and paprika.

Add spinach mixture and stir until thoroughly combined.

Spinach and artichoke mixture combined with three cheese mixture in a bowl

Place dip in a greased 9 inch pie plate and bake for 30 minutes or until mixture is heated through and bubbling.

Sprinkle the top of the hot dip with additional Parmesan cheese and fresh, diced tomatoes. Serve immediately with tortilla chips, crackers, and/or fresh cut vegetables.

Tips on Spinach and Artichoke Dip

What do I eat Spinach and Artichoke Dip with?

Serve your dip with crackers, tortilla chips, pita chips, crostini, and/or fresh cut veggies (carrots, celery, bell peppers, etc.)

What kind of cream cheese should I use?

This dip works great with any kind of dairy cream cheese - full fat, low fat, or fat free. I have not made it with a non-dairy or vegan cream cheese. Experiment at your own risk! 😉

Can I use frozen spinach in this dip?

Yes! Thaw and drain a 10-12 oz package of frozen spinach. Place the thawed spinach in a clean kitchen towel and squeeze out as much water as possible. In a medium sized bowl, combine thawed spinach with the artichokes, garlic powder, nutmeg, salt, and pepper. Combine this with the cream cheese mixture and proceed with the recipe as written.

Can I make Spinach and Artichoke Dip in advance?

Yes! Follow the recipe but stop before putting the dip in the oven. Cover the dip mixture and place it in the refrigerator for up to 48 hours. Uncover and bake in a preheated 350 degree oven when ready to serve.