This Hot Spinach and Artichoke Dip is a rich, creamy appetizer that’s perfect for holidays and gatherings. Made with fresh spinach, tender artichokes, and a blend of cheeses, it delivers restaurant-quality flavor right from your oven. It’s endlessly dippable and guaranteed to keep guests happy while they mingle.

Why You’ll Love This Recipe :

• Classic restaurant-style dip at home

• Creamy, cheesy, and full of flavor

• Perfect for parties and holidays

• Easy to prepare ahead of time

Equipment :

• 9 × 13-inch baking dish

• Large skillet

• Large mixing bowl

• Hand mixer or stand mixer with paddle attachment

• Measuring cups and spoons

• Aluminum foil

• Oven

Ingredients :

• 1 pound fresh spinach, washed and coarsely chopped

• 1 (14-ounce) can artichoke hearts, drained and chopped

• 1 (8-ounce) package cream cheese, room temperature

• 1 1/2 cups shredded mozzarella cheese

• 1/2 cup shredded Parmesan cheese

• 1/2 cup crème fraîche

• 1/4 cup sour cream

• 1 teaspoon garlic powder

• 1/2 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon red pepper flakes

• Pita chips, for serving

Instructions :

1. Preheat the oven to 350°F and lightly grease a 9 × 13-inch baking dish with cooking spray.

2. In a large skillet over medium heat, sauté the spinach until wilted.

3. Add the chopped artichoke hearts and cook for about 3 minutes, until excess liquid evaporates.

4. In a large bowl, beat the cream cheese, mozzarella, Parmesan, crème fraîche, sour cream, garlic powder, salt, pepper, nutmeg, and red pepper flakes until smooth.

5. Add the spinach and artichoke mixture and mix until fully combined.

6. Spread the mixture evenly into the prepared baking dish and cover with aluminum foil.

7. Bake for 20 minutes, then remove the foil.

8. Continue baking for another 20–25 minutes, until hot and bubbling.

9. Serve warm with pita chips or other dippers.

Tips & Notes :

• Drain excess liquid from the spinach to prevent a watery dip.

• Adjust red pepper flakes to control heat.

• Serve immediately for best texture and flavor.

Storage & Make-Ahead :

• Make-Ahead: Assemble the dip up to 1 day ahead and refrigerate before baking.

• Fridge: Store leftovers in an airtight container for up to 3 days.

• Freezer: Not recommended due to dairy separation.

• Reheat: Warm gently in the oven or microwave until heated through.

Serving Suggestions :

• Serve with pita chips, crackers, or tortilla chips

• Add sliced vegetables for dipping

• Include in a holiday appetizer spread

Frequently Asked Questions

Q1: Can I substitute crème fraîche?
A1: Yes, you can replace it with additional sour cream.

Q2: Can I use frozen spinach?
A2: Yes, thaw and squeeze it very well before using.

Q3: How do I keep the dip warm during a party?
A3: Transfer it to a slow cooker set on warm after baking.