Hot Spinach and Artichoke Dip

Hot Spinach and Artichoke Dip

As much as we Americans love to dip things, it’s sheer madness not to make our own. This easy, cheesy, and warm spinach and artichoke variety is probably my favorite dip of all time. And I hate to admit that when it’s cold and stiff, I sometimes make sandwiches out of it. Don’t judge me!

You can also use jarred or canned artichokes for this, but if you do, you’ll want to cut the water by half.

This recipe first appeared in Season 6 of Good Eats.

Hot Spinach and Artichoke Dip

  • 5 ounces frozen spinach
  • 1 (9-ounce) box frozen artichoke hearts
  • 1 cup water
  • 1 (8-ounce) box cream cheese
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1 ounce Parmesan cheese, grated
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon garlic powder
  1. Place the spinach, artichokes, and water in a 2-quart saucepan over high heat. Cook just until the vegetables are heated through. Drain and squeeze out as much liquid as possible.
  2. Add the cream cheese to a large microwave-safe bowl and microwave for 1 minute, or until hot and soft. Add the drained spinach and artichokes and all remaining ingredients. Stir to combine and serve hot.

Yield: 4 to 6 servings

Active time: 15 minutes

Total time: 15 minutes


Add yours
  1. 1
    Brandon Yates

    This is a great start ( sry bro, I love you), but I’d you like the veg, just go ahead and double the spinach and heart. OH AND ITS 100 AFTER A NIGHT COVERED IN THE FRIDGE.

  2. 10
    Mandi Jones

    I’d prefer using fresh garlic and gif you sautéed a bunch of baby spinach with garlic and some diced onion, adding in the artichokes it will give it a much bolder flavor. My kids love my fresh spinach artichoke dip but it takes a lot of baby spinach as they wilt down while being sautéed. So worth it though! Bake it after mixing all ingredients and top with panco bread crumbs and parm cheese for a delicious treat! Very good with pretzel chips or bell peppers! My fav is using red bell peppers.

  3. 12

    I have to say very easy to make always a favorite. Hands down one of my families favorites but I add some lemon juice to mine. Really brightens it up and lifts all the flavors.

  4. 13

    Great Adhere to the listed below steps to remove this issue, Uninstall the previous Variation. Most likely to Settings, General, Reset, Reset network setups and also reset your network setups. Fine.

  5. 14

    This has been one of my go-to holiday appetizers for probably more than five years now. I like to make a basic cream cheese dough by blending together 1 cup softened butter, 6 oz. softened cream cheese, 2 cups flour, and 1/4 tsp salt in a mixer, then chilling the dough for about an hour. Roll and cut into little rounds about 1/4″ thick (I use the 2 oz. side of a jigger to cut) when firm, and gently push them into mini-muffin tins (re-chill the rounds with parchment paper between them after cutting them, for about half an hour and up to overnight if they’re stored in an airtight container. If they’re stored longer than half an hour, take out to sit at room temp for about 15 minutes prior to placing into tins). This should give you about 36-48 rounds , with extras in case of tearing, if you re-roll your scraps. Scoop or pipe a heaping teaspoon of this dip into them, bake for about 20 minutes at 350°F, until the dip is just starting to brown at the peaks, and you’ve got yourself a portable, delicious little hors d’oeuvre. And as Alton says, any leftovers are also quite good cold right out of the fridge.

    Alternately, I’m sure mini phyllo cups would be even easier, but the tenderness and taste of the cream cheese dough is nice with the dip.

  6. 15

    I never boil anything, a loss of nutrients and flavor. If you haven’t defrosted the frozen veggies, microwave. Don’t add additional water unless you need to thin it. Proceed with recipe.

  7. 19

    Made this for the first time for “gameday” today and it was delicious! I say was because it’s all gone. My daughter was all in and did the baguette drizzled with e v o o, kosher salt and toasted. This will be our go to. So easy

  8. 20

    I use jar of marinated artichoke hearts, add mozzarella cheese (2 cups) and a few squirts of soy sauce. Really elevates the flavor of this dish!

  9. 21

    I have made this several times over the last several years and it is always a big hit with the family, especially at holidays. It’s so easy to throw together and is so tasty with pita or tortilla chips, bread, veggies, or anything really. It’s delicious!

  10. 23

    Next, add 2# of your favorite chili meat, beans optional, and spice it exactly how you’d make your favorite pot of chili. Adjust the thickness with cheap beer and masa flour, and serve as chili or as a chili dip.

+ Leave a Comment