Introduction
Hot Spinach and Artichoke Dip with Mozzarella is one of those timeless appetizers that never goes out of style. It’s creamy, cheesy, savory, and irresistibly comforting. With tender artichoke hearts, wilted spinach, cream cheese, sour cream, Parmesan, and plenty of gooey mozzarella, this dip bakes into a golden, bubbly perfection.
Perfect for parties, holidays, or even cozy nights in, this dip is warm, hearty, and indulgent—everything a good appetizer should be.
Why I Love This Recipe
I love this recipe because it combines the freshness of spinach, the tang of artichokes, and the richness of mozzarella into one perfectly balanced dip. The cream cheese and sour cream make it ultra-creamy, while the mozzarella creates that stretchy, melty finish we all crave.
It’s also versatile—you can serve it with chips, bread, or even use it as a filling for sandwiches and wraps. And the best part? It’s simple to make but feels gourmet.
Why It’s a Must-Try Dish
- Classic Favorite: A staple on appetizer menus for a reason—it always disappears fast.
- Crowd-Pleaser: Loved by both veggie-lovers and cheese-lovers.
- Easy to Prepare: Just mix, bake, and serve.
- Versatile Serving Options: Pair with chips, crackers, bread, or veggies.
- Comfort Food at Its Best: Warm, cheesy, and packed with flavor.
Preparation & Cooking Time
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 8–10 servings (as an appetizer)
- Calories: ~280 kcal per serving
Cuisine & Course
- Cuisine: American
- Course: Appetizer, Snack, Party Dip
Ingredients
- 8 oz (1 block) cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese (divided)
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup frozen spinach, thawed and squeezed dry (or 2 cups fresh spinach sautéed)
- 2 cloves garlic, minced
- 1/2 tsp crushed red pepper flakes (optional, for a little heat)
- Salt and black pepper to taste
Simple Cooking Directions
- Mix cream cheese, sour cream, mayonnaise, Parmesan, mozzarella, spinach, artichokes, and garlic.
- Season with salt, pepper, and optional red pepper flakes.
- Spread into a baking dish and top with remaining mozzarella.
- Bake until golden and bubbly.
- Serve hot with chips, bread, or veggies.
Step-by-Step Preparation Method
- Preheat Oven: Set oven to 375°F (190°C).
- Prepare Spinach: If using frozen spinach, thaw and squeeze out excess moisture. If using fresh spinach, sauté until wilted and drain well.
- Mix Base: In a large bowl, combine cream cheese, sour cream, and mayonnaise. Mix until smooth and creamy.
- Add Flavor: Stir in Parmesan, 1 cup mozzarella, chopped artichoke hearts, spinach, garlic, and seasonings. Mix until well combined.
- Transfer to Dish: Spread mixture evenly into a greased baking dish (8×8 or similar).
- Top with Cheese: Sprinkle remaining mozzarella on top.
- Bake: Bake for 20–25 minutes, until the top is golden brown and bubbly.
- Serve Hot: Garnish with extra Parmesan or parsley if desired.
How to Serve
- Serve with tortilla chips, pita chips, crackers, or toasted baguette slices.
- Pair with fresh veggie sticks like carrots, celery, and bell peppers.
- Spread onto crostini for a fancier appetizer option.
- Use as a filling for sandwiches or quesadillas the next day.
Additional Recipe Tips
- For a lighter dip, substitute Greek yogurt for sour cream.
- Make sure spinach is well-drained to avoid a watery dip.
- Use freshly grated Parmesan for the best flavor.
- Bake in a cast-iron skillet for a rustic presentation.
Variations
- Cheesy Upgrade: Add Monterey Jack or Gruyère for extra richness.
- Spicy Version: Mix in diced jalapeños or extra chili flakes.
- Seafood Twist: Add cooked shrimp or crab meat.
- Vegan Option: Use vegan cream cheese, mayo, and cheese alternatives.
Freezing & Storage
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Warm in the oven at 350°F until bubbly, or microwave in short bursts.
- Freezing: Can be frozen before baking (cover tightly with foil) for up to 2 months. Thaw overnight in the fridge before baking.
Special Equipment Needed
- Mixing bowl
- Baking dish (8×8 or similar)
- Oven
- Spatula
Conclusion
This Hot Spinach and Artichoke Dip with Mozzarella is creamy, cheesy, and loaded with flavor. It’s quick to make, easy to customize, and guaranteed to impress guests at any gathering. Serve it straight from the oven with chips, bread, or veggies, and watch it disappear in no time!
Hot Spinach and Artichoke Dip with Mozzarella
Description
Hot Spinach and Artichoke Dip with Mozzarella is one of those timeless appetizers that never goes out of style. It’s creamy, cheesy, savory, and irresistibly comforting.
Ingredients
Instructions
-
Preheat Oven : Set oven to 375°F (190°C).
-
Prepare Spinach : If using frozen spinach, thaw and squeeze out excess moisture. If using fresh spinach, sauté until wilted and drain well.
-
Mix Base : In a large bowl, combine cream cheese, sour cream, and mayonnaise. Mix until smooth and creamy.
-
Add Flavor : Stir in Parmesan, 1 cup mozzarella, chopped artichoke hearts, spinach, garlic, and seasonings. Mix until well combined.
-
Transfer to Dish : Spread mixture evenly into a greased baking dish (8x8 or similar).
-
Top with Cheese : Sprinkle remaining mozzarella on top.
-
Bake : Bake for 20–25 minutes, until the top is golden brown and bubbly.
-
Serve Hot : Garnish with extra Parmesan or parsley if desired.
