How do I know when my Spinach Artichoke Dip is done baking?

Your Spinach Artichoke Dip (Hot & Bubbly) is ready when it's visibly bubbling around the edges and the cheese on top is melted and lightly golden brown, typically after 20-25 minutes in a 375°F oven.

Can I use fresh spinach instead of frozen?

Yes, you can use fresh spinach. You'll need about 1.5 pounds of fresh spinach, which should be sautéed and then squeezed very dry to remove excess moisture before adding to the dip mixture.

What are some good substitutions for mayonnaise or sour cream?

For a lighter version, you can substitute Greek yogurt for some or all of the sour cream. For mayonnaise, some people prefer a mix of cream cheese and a little milk, though it will alter the classic flavor slightly.

Can I assemble this hot dip ahead of time?

Absolutely! You can prepare the entire dip mixture and store it covered in the refrigerator for up to 24 hours. When ready to bake, add about 5-10 minutes to the baking time since it will be starting from cold.

Spinach Artichoke Dip (Hot & Bubbly)

Name: Spinach Artichoke Dip (Hot & Bubbly) an ultimate cozy, creamy dream. Savory Bliss
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry; 1 (14 ounce) can artichoke hearts, drained and chopped; 1 (8 ounce) package cream cheese, softened; 1/2 cup mayonnaise; 1/2 cup sour cream; 1/2 cup grated Parmesan cheese, plus more for topping; 1/2 cup shredded mozzarella cheese, plus more for topping; 2 cloves garlic, minced; 1/4 teaspoon salt; 1/8 teaspoon black pepper; Pinch of red pepper flakes (optional)

Description

This hot and bubbly Spinach Artichoke Dip is an ultimate cozy, creamy dream, perfect for savory bliss.

Ingredients

Scale

1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (14 ounce) can artichoke hearts, drained and chopped
1 (8 ounce) package cream cheese, softened
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup grated Parmesan cheese, plus more for topping
1/2 cup shredded mozzarella cheese, plus more for topping
2 cloves garlic, minced
1/4 teaspoon salt
1/8 teaspoon black pepper
Pinch of red pepper flakes (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F (190°C).
In a large bowl, combine the thawed and squeezed dry spinach, chopped artichoke hearts, softened cream cheese, mayonnaise, sour cream, 1/2 cup Parmesan cheese, 1/2 cup mozzarella cheese, minced garlic, salt, black pepper, and optional red pepper flakes. Mix until well combined.
Transfer the mixture to an oven-safe dish (an 8×8 inch baking dish or a small cast iron skillet works well).
Sprinkle additional Parmesan and mozzarella cheese over the top.
Bake for 20-25 minutes, or until hot, bubbly, and the cheese on top is melted and lightly golden.
Serve immediately with tortilla chips, pita bread, crackers, or vegetable sticks.

Notes

Ensure the spinach is thoroughly squeezed dry to prevent a watery dip.
For extra flavor, you can add a tablespoon of grated onion or a dash of Worcestershire sauce.
This dip can be prepared ahead of time and refrigerated. Just add a few extra minutes to the baking time if baking from cold.
Leftovers can be reheated in the oven or microwave.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/8 of recipe
Calories: 300-350
Sugar: 2-3g
Sodium: 400-500mg
Fat: 25-30g
Saturated Fat: 12-15g
Unsaturated Fat: Not specified
Trans Fat: Not specified
Carbohydrates: 5-7g
Fiber: 2-3g
Protein: 10-12g
Cholesterol: 60-70mg