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    Home » Recipes » Appetizers & Snacks

    Hot Spinach and Artichoke Dip with Fresh Spinach

    Modified: Mar 28, 2025 · Published: Feb 15, 2022 by Katy McAvoy

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    Spinach and Artichoke Dip.

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

    Hot Spinach and Artichoke Dip

    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's in Hot Spinach and Artichoke Dip

    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. 

    Three cheese mixture in a bowl.

    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, homemade crostini, crackers, and/or fresh cut vegetables (carrots, celery, bell peppers, etc.).

    Finished spinach and artichoke dip

    Tips on Spinach and Artichoke Dip

    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. 

    Happy Hour Drink Pairings

    Pair this creamy dip with something light and refreshing!

    Glasses filled with lavender bee's knees cocktails garnished with sprigs of lavender.
    Lavender Bee's Knees
    Glasses filled with blueberry mojito cocktail, fresh limes, fresh mint, and crushed blueberries.
    Blueberry Mojitos

    Don’t Miss These Dips

    I love a good dip recipe! Mix up a cold one like my Smoked Salmon Dip with cream cheese or no bake Crab Rangoon Dip. Want a warm dip? Try my refried bean dip with sour cream or three cheese baked artichoke dip.

    Crab Rangoon Dip
    Crab Rangoon Dip
    Three Cheese Artichoke Dip
    Three Cheese Artichoke Dip

    More Delicious Recipes You’ll Love 

    • Easy, Creamy Bean Dip (No Cream Cheese)
    • Homemade Tortilla Chips
    • Spinach Dip Pasta
    • Krab Quiche
    • Refreshing Paloma Grapefruit Mocktail (Non Alcoholic)

    Print the Recipe Card

    Hot Spinach and Artichoke Dip

    Hot Spinach and Artichoke Dip Recipe with Fresh Spinach

    Katy McAvoy
    Warm, creamy, and full of cheese, this spinach and artichoke dip is an easy but impressive appetizer. 
    No ratings yet
    Print Recipe SaveSaved! Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Total Time 45 minutes mins
    Servings 10 servings

    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 tablespoon mozzarella cheese shredded
    • 1 teaspoon garlic powder
    • ¼ teaspoon nutmeg
    • ½ teaspoon paprika
    • ½ teaspoon salt
    • ¼ teaspoon pepper
    • ¼ cup diced fresh tomatoes (optional)

    Instructions
     

    • Preheat oven to 350 degrees. 
    • Drain and roughly chop artichokes. Set aside. 
      1 14 oz can artichoke hearts
    • 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.
      7 cups fresh spinach
    • Add chopped artichokes, garlic powder, nutmeg, salt, and pepper. Stir to combine. 
      1 teaspoon garlic powder, ¼ teaspoon nutmeg, ½ teaspoon salt, ¼ teaspoon pepper
    • Cook until spinach is completely wilted and all water has evaporated. Remove from heat and set aside. 
    • In a medium bowl, combine cream cheese, Parmesan cheese, mozzarella cheese, and paprika. 
      8 oz cream cheese, ½ cup Parmesan cheese, 3 tablespoon mozzarella cheese, ½ teaspoon paprika
    • Add spinach mixture and stir until thoroughly combined. 
    • 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. 
      ¼ cup diced
    • Serve immediately with crackers, tortilla chips, and/or fresh cut vegetables.

    Nutrition

    Serving: 3tablespoonsCalories: 122kcalCarbohydrates: 3gProtein: 5gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gCholesterol: 31mgSodium: 360mgPotassium: 162mgFiber: 1gSugar: 1gVitamin A: 2392IUVitamin C: 6mgCalcium: 125mgIron: 1mg
    Tried this recipe?Let me know how it was!

    About Katy McAvoy

    Katy is the author, photographer, home cook, mixologist, and Michigander behind MittenGirl.com and Homemade Happy Hour. Since 2017, she's been crafting recipes for easy-to-make cocktails and delicious snacks while sharing her love of all things Michigan (a.k.a. The Mitten)!

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    Katy McAvoy, mixologist and photographer

    Hi! I’m Katy (she/her). I’m an author, photographer, home cook, mixologist, Michigander, and lover of all things food and drink. I never turn down a good happy hour and believe that everyone deserves a delicious drink. Follow me on Instagram to check out what I’m working on next!

    More about me →

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