Hot Spinach Artichoke Dip Recipe
This Hot Spinach Artichoke Dip is so quick and easy! Made of just six ingredients and ready in less than 30 minutes, this spinach artichoke dip is a favorite!
One of my favorite dips has always been this baked spinach artichoke dip recipe that I grew up with my Mama making. Throughout the years, I’ve tried so many other versions, but always love to return back to Mama’s. In my mind, it is simply the best spinach artichoke dip recipe around. 🙂
To make her spinach artichoke dip, I started with artichoke hearts that I drained and then roughly chopped, along with softened cream cheese. Her recipe also calls for mayonnaise, but you can use sour cream or Greek yogurt in place of the mayonnaise, too. All of them taste delicious!
You can either use frozen spinach that has thawed and pressed through a mesh strainer to make sure that all of the moisture has been released or you can use fresh spinach that you roughly chop.
I then toss in my favorite seasoning mix of all time, my Stone House Seasoning. It adds so much flavor in a snap!
You’ll also need grated Parmesan cheese. I used my food processor to grate it in just a few seconds, but you can of course use a box grater as well.
You’ll hold back about 1/2 cup of the Parmesan cheese to top the Spinach Artichoke Dip for baking.
Then, just stir together all of the ingredients until they are well combined.
Spread the dip into a shallow baking dish and then top with the remainder of the Parmesan cheese.
Then, pop it into your preheated oven and bake for about 20 minutes. Remove and serve warm with chips, crackers, veggies or toast.
You know what, it even tastes great right off of the spoon, too.
Here’s Mama’s Hot Spinach Artichoke Dip Recipe. I know you’ll love it!
Spinach Artichoke Dip Recipe
- 1 (14-ounce) jar artichoke hearts, drained and chopped
- 2 cups chopped fresh baby spinach or 1 (10-ounce) package frozen chopped spinach, thawed and drained
- 1 (8-ounce) package cream cheese, softened
- ½ cup sour cream, mayonnaise, or whole milk Greek yogurt
- 2 cups grated Parmesan cheese, divided
- 1 teaspoon Stone House Seasoning
Preheat oven to 350º F. Mix all ingredients together, reserving 1/2 cup Parmesan cheese for topping, until well combined and pour into a shallow baking dish. Bake for 20 minutes. Serve warm with chips.
Prepare Spinach Artichoke Dip up to baking. Cover tightly with wrap and store in the refrigerator up to a week. When ready to serve, bake as directed and serve warm.
All images and text © Robyn Stone for Add a Pinch
From the Add a Pinch recipe archives, originally posted 2011.