Hot Spinach and Artichoke Dip

At one time or another, almost everyone has had the Spinach Dip made famous by Knorr. Traditionally served in a sourdough bread bowl, it is a favorite on almost any appetizer buffet or potluck table. While this cold dip is delicious, in the winter, I want something hot to fill that craving. Hot Spinach and Artichoke Dip does just that.

This dip is made with simple-to-find ingredients, fresh or frozen spinach, marinated artichoke hearts, mayonnaise, sour cream, parmesan, cream cheese, and jack cheese. Other than chopping your spinach and artichoke hearts, there is not much more to do than mix it all. Pop it in the oven just before your guests arrive and serve it with baguette rounds or crackers. Your guests will not be able to stop eating it and neither will you!

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5 from 1 vote

Hot Spinach and Artichoke Dip

Perfect for a winter celebration or game day. This creamy, cheesy dip features spinach and marinated artichokes with mayonnaise, sour cream, parmesan, and jack cheese.

Course Appetizer

Cuisine American

Keyword Artichoke, Hot Dip, Spinach

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 3 cups

Ingredients

• 1 tablespoon olive oil
• 4 large garlic clove finely chopped
• 12 oz. bunch fresh spinach finely chopped (or 1 10-ounce package frozen spinach, defrosted, drained and finely chopped)
• 1 12-ounce jar of marinated artichoke hearts roughly chopped
• ½ tspn onion powder
• 8 ounces cream cheese cut into 1-inch pieces
• ½ c. Parmesan finely grated
• 4 oz. shredded Jack cheese
• ½ c. sour cream
• ½ c. mayonnaise
• Salt and pepper to taste I used ½ t. salt, ¼ t. pepper

Instructions

• Preheat your oven to 375 degrees.
• Heat olive oil in a medium pot over medium heat. Add garlic and cook, stirring until it’s softened and fragrant, about 30 seconds.
• Add the chopped spinach to the pot and cook for a few minutes until the moisture from the spinach has mostly cooked out. Add the artichokes and onion powder. Cook for another minute to combine.
• Reduce the heat to low and add the cream cheese and Jack cheese. Using a wooden spoon or spatula, stir until all the cheese has melted, about 3 minutes. Stir in the Parmesan, sour cream, and mayo. Season to taste with salt and pepper.
• Pour the dip into a shallow baking dish and top with a little extra grated cheese or shredded Parmesan. Bake for 15-20 minutes until the dip is bubbling around the edges and heated through.
• Serve with French bread, crackers, or tortilla chips.

Notes

NOTE: You can also make this ahead of time. When finished allow to cool then cover and refrigerate. When ready to eat, remove from the fridge 30 minutes before baking. Bake at 375 degrees for 10-15 minutes or until hot and slightly bubbling.