Creamy hot spinach artichoke dip served in a dish with fresh herbs

Ultra Creamy Hot Spinach Artichoke Dip

13 janvier 2026 par Chef Hanna Zest

Introduction

This ultra creamy hot spinach artichoke dip is built for busy hosts who want big flavor without fuss. It uses pantry-friendly canned artichokes and a handful of simple cheeses for a reliably melty finish. The recipe is fast to assemble and forgiving if you swap an ingredient or two. Pair it with crackers, toasted bread, or fresh veggies for instant crowd pleasers. For another quick cozy treat, try our creamy pumpkin white hot chocolate.

Why This Recipe Works

This dip hits the sweet spot between speed and comfort by using softened cream cheese as the base for instant creaminess. Canned artichokes are already cooked and trimmed, so they save precious prep time while adding texture and a gentle tang. Shredded mozzarella and grated Parmesan melt and brown beautifully for a bubbly, golden top. A small amount of mayonnaise smooths the mix and keeps the dip silky at serving temperature. Garlic and simple seasonings let the spinach and artichoke flavors shine without clutter. Baking at a moderate temperature finishes everything evenly and prevents the cheese from separating.

Flavor and Texture

Expect a rich, savory profile with bright notes from the artichokes and a fresh green lift from the spinach. The cream cheese and mayonnaise make the interior luxuriously thick, while mozzarella gives stringy, melty appeal. Parmesan contributes a nutty, slightly salty edge that balances the dairy. Minced garlic brings a warm aromatic backbone without overpowering the other ingredients. The result is a satisfying contrast between a smooth, creamy center and a lightly golden top.

Ingredients

– 1 cup fresh spinach (or thawed and drained frozen spinach)
– 1 can (14 oz) artichoke hearts, drained and chopped
– 8 oz cream cheese, softened
– 1 cup shredded mozzarella cheese
– ½ cup grated Parmesan cheese
– ¼ cup mayonnaise
– 2 cloves garlic, minced
– Salt, to taste
– Black pepper, to taste

Step by Step Instructions

1. Thoroughly drain and chop the canned artichoke hearts.
2. If using fresh spinach, finely chop it; if using frozen spinach, thaw completely and squeeze out all excess water to avoid a watery dip.
3. In a mixing bowl, soften the cream cheese and stir in mayonnaise, shredded mozzarella, and grated Parmesan until well blended. This mixture forms the creamy base of the dip.
4. Fold in the prepared spinach, chopped artichokes, minced garlic, salt, and pepper. Ensure everything is evenly mixed so the dip is flavorful throughout.
5. Transfer the mixture into a baking dish and bake at 350°F (175°C) for 20-25 minutes or until the top is bubbly and lightly golden, bringing all flavors together with a hot, melty finish.

Quick Tips and Shortcuts

Use pre-shredded cheeses to save a few minutes, but buy quality shredded mozzarella for better melting. A food processor pulse can chop artichokes and spinach fast without overworking them. If you want a lighter tang, swap half the mayonnaise for plain Greek yogurt and keep the texture creamy. For a faster finish under a broiler, remove the dish after baking and broil on low for 1 to 2 minutes until the top browns, watching closely. For serving ideas that match busy schedules, consider toasted baguette slices, sturdy pita chips, or a veggie tray; for another handheld snack idea, see our take on the best Korean cheese hotteok for busy cooks.

Storage and Meal Prep

Cool the dip to room temperature, then transfer to an airtight container and refrigerate for up to three days. Reheat in a 350°F oven until steaming, or microwave in short bursts, stirring between, to preserve creaminess. You can also freeze the dip in a freezer-safe container for up to one month; thaw overnight in the fridge and stir well before reheating. For make ahead service, assemble the dip in the baking dish, cover, and refrigerate for up to 24 hours before baking.

Short Closing Note

This dip is a fast, dependable option when time is tight and you want something comforting and shareable. With a few simple swaps and the right prep, it adapts to many menus and occasions.

FAQ

Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Can I customize the ingredients?

Yes, simple swaps can be made for convenience or dietary needs.