Hot Spinach and Artichoke Dip with Fresh Spinach

Hot Spinach and Artichoke Dip

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


Units Scale
  • 7 cups fresh spinach, roughly chopped
  • 1 - 14 oz can artichoke hearts
  • 8 oz. cream cheese, at room temperature
  • 1/2 cup Parmesan cheese
  • 3 Tbsp. shredded mozzarella cheese
  • 1 tsp garlic powder
  • 1/4 tsp nutmeg
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup diced, fresh tomatoes (optional)


Preheat oven to 350 degrees. 

Drain and roughly chop artichokes. Set aside. 

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. 

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

Serve immediately with crackers, tortilla chips, and/or fresh cut vegetables.