Hot Spinach Artichoke Dip

You know the gooey Baked Spinach Artichoke Dip from restaurants that’s irresistible once you start eating it? It’s incredibly easy to make at home in 30 minutes or less. This Hot Spinach and Artichoke Dip is the perfect appetizer for any gathering! Makes 8 servings.

Love warm dip recipes? You’ve got to try Pretzel Cheese Dip and Homemade Loaded Queso!

A pita chip scoops up hot Spinach Artichoke Dip

Today’s the day — it’s Freaky Friday 2022 Winter Exchange day And I’m thrilled to be sharing a recipe from Kathryn of Kathryn’s Kitchen!

Kathryn and I have known each other for a little bit through mutual blogging friends, and I had the most fun perusing her website while trying to choose a recipe for this exchange.

I debated for a long while what to choose from her site because she has so many fun recipes — many with a healthy twist to them.   In the end, I landed on her Baked Spinach Artichoke Dip because it sounded like something we could all use in mid-February… just because. 😉

Why I love this recipe:

Real talk — making appetizers is one of my favorite things to do when hosting friends, and shockingly, I don’t have a classic Spinach Artichoke Dip on this site.

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    This spinach and artichoke dip recipe is super flavorful without being too rich or greasy. It’s hearty, veggie-forward and something we could not stop eating once we pulled it out of the oven.

    It also doesn’t have mayonnaise, for all you mayo haters out there, but is still incredibly creamy and dreamy, thanks to a “secret” ingredient.

    Other dips and finger foods to try this season: Black Bean Dip | Shrimp Spinach Artichoke Dip | Black Eyed Pea Dip | Baked Jalapeno Poppers | Caramelized Onion Guacamole | Pepperoni Dip | Hot Boudin Dip

    Graphic that says Freaky Friday a good old fashioned blog hop

    Let me tell you about Kathryn and Kathryn’s Kitchen

    Kathryn is the lady behind Kathryn’s Kitchen. She says, “I strive for simplicity, health inspired, and go-to-recipes that anyone can make.”

    She believes in striking a balance in the kitchen, too. Kathryn loves eating healthy, but she wants everything to taste good, too. Which is SO IMPORTANT and also why you’ll see so many varied recipes on her site.

    Hailing from Monterey, California, Kathryn lives with her husband and their almost 1-year-old baby girl.

    I had a TIME choosing what recipe to make for this round of Freaky Friday because there were so many directions I could go in.

    Hi, hello. Check out Kathryn’s Chicken Gnocchi Soup, this Healthy Turkey Chili and these decadent Mini Cheesecake Bites.

    She also has so many fun holiday-centric recipes, like these heart-shaped Soft Cut-Out Sugar Cookies for Valentine’s Day and Christmas Tree Brownies.

    In the end, I chose her this dip, which has absolutely no mayonnaise, because it sounded so tempting. And oh boy, did we have a hard time stopping eating this once it came out of the oven!

    So… What Is Freaky Friday?

    It’s a blog hop, which is a collaboration between bloggers where everyone involved posts on the same day and links to one another. It’s a fun way to connect with other people who are doing this same work as me, as well as a fun way to introduce our readers to new bloggers.

    Michaela from An Affair from the Heart, the lovely lady who founded this quarterly collaboration, secretly assigns everyone another blogger, who we will choose and make a recipe from.

    We make their recipe, photograph it as if it were our own, write a post about it with our own personal anecdote and then share our posts on the same Friday.

    We hope that this collaboration helps you discover some amazing new recipes, as well as find new bloggers to follow!  

    Here are a few recipes I’ve made in previous Freaky Friday exchanges:  

    Check out all of our 2022 Freaky Friday Winter Exchange Recipes:

    Looking for a sweet treat? You need to bake Homemade German Chocolate Cake or this Guinness Chocolate Cake with Irish Buttercream. These Chocolate Chip Peanut Butter Blondies sound scrumptious!

    Need dinnertime inspiration? This Cafe Rio Sweet Pork is absolutely perfect for a weeknight. And who wouldn’t love a slice of Cornbread Tamale Pie?

    Craving comfort food? Sweetie Pie’s Mac and Cheese and Pizza Casserole would both be wonderful to serve. This Breakfast Chorizo Enchilada Bake would be the best kind of breakfast, too.

    Love carbs? You can’t go wrong with Easy Garlic Knots or Homemade Buttermilk Biscuits. And this Cheddar Cheese Popcorn is fabulous for movie nights!

    Need a seasonal treat? Check out this Easy Mini King Cake Recipe with Crescent Rolls.

    Ingredients to make spinach dip with artichokes in bowls on marble

    What you’ll need to make this recipe  

    The Speckled Palate participates in affiliate programs. As an Amazon Associate, I earn a commission from qualifying purchases. Please refer to my disclosure page for more information about these affiliate programs.

    Let’s talk ingredients!

    In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.

    Here’s what you will need to grab at the grocery store:

    • Spinach — I used frozen spinach for this recipe (because that’s what I had on hand), but you can use the same amount of fresh! However, you’re going to need to saute it with a little olive oil to cook it before you add it to the dip.
    • Cream cheese — it needs to be softened, so be sure to get it out of the fridge 45-60 minutes before you plan on mixing this dip. I used the full fat variety, but you could use a lower fat cream cheese, too.
    • Greek yogurt — unflavored and plain, please and thank you. Much like the cream cheese above, I used the full fat variety, but you can use a lower fat or nonfat Greek yogurt, too.
    • Spices — we’re using a combination of fine kosher salt, black pepper, garlic powder, onion powder and red pepper flakes to add some massive flavor to this already delectable dip!
    • Artichoke hearts — use the canned kind. I used plain, but you could obviously use marinated artichokes if you’d prefer those. Just be sure to drain them in a colander before chopping because otherwise, they’ll be too chunky.
    • Cheeses — we’re using a combination of mozzarella and parmesan cheese for this dip, and it is utterly delightful!

    Acceptable substitutions in this recipe:

    I changed up Kathryn’s recipe a wee bit, so here are some ways to tweak this recipe to your liking:  

    • Spinach: Kathryn’s original recipe calls for fresh spinach. You can use 10 oz. of that instead of frozen if you’ve got it. Just be sure to saute it. (Find the details in her post here.)
    • Cream cheese: I used full-fat cream cheese, but you could very easily use reduced fat cream cheese to make this a healthier spinach artichoke dip.
    • Greek yogurt: Similar to the cream cheese, I used the full-fat variation. However, you could use a lower fat or nonfat version if that’s what you have on hand, too.
    • Dippers: I used a combination of crispy pita chips and baby carrots. However, you can use whatever dippers make you happy. A baguette or crostini would be lovely. You can also use tortilla chips, other veggies like broccoli, celery, etc.
    Collage showing how to mix and bake Spinach Artichoke Dip

    How to make Spinach Artichoke Dip  

    Prepare. Preheat the oven to 375°F. Spray an oven-safe (1.5-2 qt.) baking dish with nonstick cooking spray. Drain and chop the artichoke hearts. Shred any cheeses.

    Cook the frozen spinach. I like to do this in the microwave with 1-2 tablespoons of additional water. It’ll take between 5-7 minutes depending on the strength of your microwave.

    Drain the spinach. Place the spinach in a colander or a fine mesh strainer, and drain all the excess liquid. This is important so your Spinach and Artichoke Dip isn’t watery!

    Mix the dip. In a large bowl, add the cooked spinach, cream cheese, Greek yogurt, salt, pepper, garlic powder, onion powder, red pepper flakes and chopped, drained artichoke hearts. Stir until combined.

    Add the cheeses. You’ll measure in 1 cup of the mozzarella cheese and the parmesan, stirring until just combined.

    Bake the dip. Transfer the dip to the prepared baking dish, and sprinkling on the additional ½ cup of mozzarella on top before popping into the preheated oven. Bake for 20-25 minutes or until hot and bubbly.

    Serve with your favorite crackers (or bread), chips or veggies and enjoy!

    Collage showing a hot cheesy spinach dip before and after baking

    Frequently Asked Questions

    Are you supposed to eat spinach artichoke dip hot or cold?

    You can eat this dip hot OR cold! In the recipe, we bake it to get optimal gooeyness of the cheese, but you can always let it cool after baking and eat it closer to room temperature.

    Who has best spinach artichoke dip?

    That depends on you and your tastebuds. I think this Spinach Artichoke Dip recipe is pretty excellent.

    Is it OK to warm up spinach?

    Yes. We actually cook the spinach in this dip recipe before we add it to the other ingredients and bake it.

     How long does homemade spinach dip last?

    This dip recipe will last 3-5 days in the fridge.

    Baked Spinach Artichoke Dip after being dipped into

    Quick tips and tricks for making this Baked Spinach Artichoke Dip  

    • Double or triple the recipe! If you want to make enough for the whole neighborhood, consider making a few batches of this goodness. It’s easy to make and even easier to share!
    • Make ahead tip: Cook the spinach, and mix the ingrdients together the night before. Transfer to the baking dish, then cover with plastic wrap and keep in the fridge until you’re ready to bake the next day. Add an additional 10 minutes (or a little more) to the cooking time so that the dip is nice and gooey!
    • How to store: Store leftover dip in the fridge in an airtight container for 3-5 days.
    • How to reheat: Microwave or place the dip back in the oven to heat through. However, this Spinach Artichoke Dip is delicious cold or hot!

    Here’s how you make this…

    A pita chip scoops up hot Spinach Artichoke Dip

    Hot Spinach Artichoke Dip

    Kathryn Donangelo
    You know the gooey Baked Spinach Artichoke Dip from restaurants that’s irresistible once you start eating it? It’s incredibly easy to make at home in 30 minutes or less. This Hot Spinach and Artichoke Dip is the perfect appetizer for any gathering
    4.91 from 10 votes
    Servings 8 servings
    Calories 206 kcal
    Prep Time 5 minutes
    Cook Time 25 minutes
    Total Time 30 minutes

    Ingredients
      

    • 10 oz. frozen chopped spinach
    • 8 oz. cream cheese regular or reduced fat OK
    • ½ cup plain Greek yogurt 132g
    • ¼ teaspoon fine kosher salt
    • ¼ teaspoon black pepper
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder
    • ¼ teaspoon red pepper flakes
    • 14 oz. artichoke hearts drained and chopped
    • 1 ½ cups shredded mozzarella cheese 195g, divided
    • ¼ cup grated parmesan cheese 26g

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Instructions
     

    • Preheat the oven to 375°F. Spray an oven-safe (1.5-2 qt.) baking dish with nonstick cooking spray, and set aside.
    • In the microwave, cook the frozen spinach with 1-2 tablespoons of additional water until cooked through, about 5-7 minutes depending on the strength of your microwave.
    • Place the cooked spinach in a colander or a fine mesh strainer, and drain all the excess water.
    • In a large bowl, add the cooked spinach, cream cheese, Greek yogurt, salt, pepper, garlic powder, onion powder, red pepper flakes and chopped, drained artichoke hearts. Stir until combined.
    • Add 1 cup of the mozzarella cheese and the parmesan, stirring to combine.
    • Transfer the mixture to the prepared baking dish.
    • Sprinkle the additional ½ cup of mozzarella cheese on top.
    • Bake the dip for 20-25 minutes, or until hot and bubbly.
    • Serve with your favorite crackers (or bread), chips or veggies and enjoy!

    Video

    Notes

    This recipe originally appeared on Kathryn’s Kitchen Blog and was adapted very slightly.
    Make ahead tip: Cook the spinach, and mix the ingredients together the night before. Transfer to the baking dish, then cover with plastic wrap and keep in the fridge until you’re ready to bake the next day. Add an additional 10 minutes (or a little more) to the cooking time so that the dip is nice and gooey!
    How to store: Store leftover dip in the fridge in an airtight container for 3-5 days.
    How to reheat: Microwave or place the dip back in the oven to heat through. However, this Spinach Artichoke Dip is delicious cold or hot!

    Nutrition

    Serving: 1servingCalories: 206kcalCarbohydrates: 11gProtein: 10gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 4gCholesterol: 43mgSodium: 355mgFiber: 4gSugar: 3g
    Keyword appetizers, baking recipe, Christmas appetizer, easy appetizer, easy NYD appetizer, fall appetizer, game day recipe, New Year’s Day appetizer, Tthanksgiving appetizer
    Course Appetizers & Starters
    Cuisine American
    Tried this recipe?Let us know how it was!
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    About the Author:

    Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her

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    30 Comments

      1. YAY! This is just the BEST dip and the combination of cheeses along with the spinach and artichoke is just perfection. I hope you and yours enjoy this as much as we did!

    1. After making you Spinach Madeline all month, and loving it so much, I know I’m going to love this one!! It looks perfect for a party!!

      1. WOOHOO! We’re birds of a feather with this spinach. 😀 I agree with you–this would be perfect for a party for sure.

    2. I have such a hard time resisting temptation on this one. I can seriously eat practically the whole pan. But if there are leftovers, I also love stuffing them in chicken breasts the next day!

      1. I’m right there with you, Amy! And I love the idea of using the leftovers in chicken breasts the next day. We’ve DEFINITELY got to try that soon if we ever have leftovers of this dip. 😉

    3. You can’t go wrong with this classic dip! I love how cheesy it is and with all the spinach I say it’s healthy because it has veggies. Makes me feel better about eating the entire dish all by myself LOL.

      1. HA! Your comment made me laugh, Jennifer, and I feel the same way. It’s got VEGGIES, so those obviously balance out all that gooey cheesy goodness. 😉

    4. Oh wow, we all inhaled this spinach artichoke dip! It will go on the regular rotation in this house. Thanks for sharing this delicious recipe!

    5. Loving the simple ingredients in this classic dip! Made it for a dinner party this weekend and I think people would have licked the bowl if they could have!

      1. Thanks so much, Kathleen! I do not blame anyone who would want to lick the bowl of this dip. 😉 It’s just so delicious!

    6. Erin, I am so happy you picked this spinach and artichoke dip! It truly is one of our favorites and you did a beautiful job recreating it! Your photos are making me want to make this again today for a snack. 🙂

      1. It’s SUCH a delicious dip! I hope you and yours enjoyed this dip at your party. You can’t go wrong with a dip like this for any type of gathering.

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