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Hot, Cheesy Spinach & Artichoke Dip

I’ve been craving this dip for a while. And in this world, when you want something — you get it. So I got it, and the gettin’ was so good.

Hot Cheesy Spinach & Artichoke Dip

What’s great about this recipe is that you can fully customize it. I like my dip cheesy, but if you don’t — then don’t add the cheese lol. It’s that simple. You can also add other stuff to it, really make it your own. I intended on adding chopped crispy bacon to this batch, but I got lazy and didn’t feel like frying any bacon up. Shame on me, but hey…it happens. I will be adding crab to this recipe next time, and squeezing it with lime — that combination is so damn good!! I can’t remember where I had it first, but it was truly the best spinach and artichoke dip I’ve ever had.

This recipe makes a lot of spinach dip, so it’s perfect for a party or gathering of at least six hungry people. It reheats in the microwave just fine, too. Make sure you buy canned artichokes that are in a brine, rather than the “marinated” kind. The lemon juice really brightens up the dish and adds a nice mellow acidic balance to the spice and creaminess of the dish.

My two main cheeses for this dish are whole milk mozzarella, and monterey jack. I prefer using the kind that you have to shred at home, because the stuff in the bag isn’t as good and it’s got a weird powdery film on it to prevent caking. It’s always better to grate/shred your cheese at home if you can. Yeah I know, I know…it’s an extra step — but it’s so worth it. I threw in a tiny bit of parmigiano-reggiano cheese just because I had some on hand. You don’t have to use that cheese at all, though.

The baking time for this dip depends on the dish you’re baking it in. My baking dish was pretty deep, so it took mine a good 45 minutes on 350 to get nice and bubbly. If your dish is more narrow, it won’t take as long. So my advice is to start checking it’s progress after 20 minutes, and every few minutes after that.

Hot Cheesy Spinach & Artichoke Dip
drain your spinach if you’re using frozen

Hot Cheesy Spinach & Artichoke Dip
I squeezed the water out of the spinach, but not the artichokes…I just let those drain on their own

Hot Cheesy Spinach & Artichoke Dip
give the artichokes a rough chop, then add in all of your ingredients…

Hot Cheesy Spinach & Artichoke Dip
mix it all in til it’s well combined…

Hot Cheesy Spinach & Artichoke Dip
throw in some cheese (or not)

Hot Cheesy Spinach & Artichoke Dip
and more cheese (or not)

Hot Cheesy Spinach & Artichoke Dip
put it in an oven-safe baking dish on 350 and let it get happy and bubbly

Hot Cheesy Spinach & Artichoke Dip
I like my spinach and artichoke dip with garlic toast…but you can eat it with whatever you’d like

Hot Cheesy Spinach & Artichoke Dip
after the dip is nice and heated thru, add a layer of mozzarella cheese on top and bake or broil until bubbly

Hot Cheesy Spinach & Artichoke Dip
like this…

Hot Cheesy Spinach & Artichoke Dip
serve it up!

Hot Cheesy Spinach & Artichoke Dip

Hot Cheesy Spinach & Artichoke Dip

Hot Cheesy Spinach & Artichoke Dip

Hot Cheesy Spinach & Artichoke Dip

Hot Cheesy Spinach & Artichoke Dip

This is some seriously yummy stuff. So creamy, cheesy and bursting with flavor…not to mention ridiculously easy to make. You literally mix everything and bake it.

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Hot, Cheesy Spinach & Artichoke Dip


copyright CarnalDish


  • 1 8oz. package cream cheese, softened
  • 1 10oz. package frozen spinach, thawed and squeezed dry
  • 1 16 oz. can of artichoke hearts (use the brined version), drained and roughly chopped
  • 1/3 cup of mayonnaise
  • 1/2 cup sour cream
  • 1 tsp lemon juice
  • 1 to 2 cloves garlic, minced
  • 1/2 tsp onion powder
  • 2 to 3 tbsp Sriracha or other hot sauce (very spicy! if you like less heat, use just 1 tbsp)
  • 1/4 to 1/3 cup whole milk mozzarella cheese, shredded
  • 1/4 to 1/3 cup monterey-jack cheese, shredded
  • 2 tbsp parmigiano-reggiano cheese, grated (optional)
  • Salt and freshly ground black pepper to taste


  • 1/2 cup whole milk mozzarella cheese, shredded


  1. Preheat your oven to 350, and lightly spray your baking dish with nonstick cooking spray.
  2. Thaw and squeeze the water out of the spinach either by hand or with a cheesecloth or paper towel. You just want to remove as much water as possible to avoid a watery dip. You don’t have to squeeze the water out of the artichokes like you would the spinach, just let them drain for a few minutes on their own in a colander, then give the artichokes a quick rough chop. However, if your artichokes are very watery, give them a light press to help remove most of the water so that you don’t have a watery dip, or use paper towels to absorb any excess liquid. I cut the very ends of each artichoke heart off, but you don’t have to.
  3. Mix all ingredients together until well combined. TASTE IT! Make sure it’s seasoned to your liking before you bake it. Transfer mixture to your baking dish and bake on the middle rack of your oven until it’s hot and bubbly, about 25 to 45 minutes. Sprinkle the remaining ½ cup of mozzarella cheese on top then bake an additional 10 to 15 minutes until cheese is hot and bubbly and lightly golden brown. *Alternately, you could turn on your broiler and melt that cheese that way, just don’t put the dish directly under the broiler or you risk burning the cheese too quickly. Keep it on the middle rack and broil until cheese is bubbly and lightly golden brown.
  4. Serve immediately with garlic toast, tortilla chips, veggies, or whatever you desire. Enjoy!


To make the garlic toast (just in case you’re wondering), slice up a baguette into 1/3″ thick rounds. Brush just one side with softened salted butter and sprinkle lightly with granulated garlic and dried parsley. Grill them in a skillet over medium-high heat until golden brown.

  • Prep Time: 20 mins
  • Cook Time: 25 mins
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Recipe rating

  1. Kayla says:

    This is the best spinach dip I’ve ever had, it’s perfect! Can it be made a day before and then baked the day of an event?

  2. vonnieluv says:
    Your comment is awaiting moderation. This is a preview; your comment will be visible after it has been approved.
    Better than any spinach dip I’ve tried at a restaurant, my high ass accidentally bought an onion instead of garlic so I used garlic powder and it was still amazing!
  3. Kendra says:

    Is there anything you can substitute for the mayo?

  4. troy franzosa says:

    you ever think it was you that made it taste like it, everyone else enjoyed it!

  5. Samantha mcKinny says:

    This tasted like pure………SHIT LY HEAVEN

  6. Lola says:

    Can you replace the sour cream with greek yogurt?

  7. Beba says:

    I made this for a potluck , it was a hit !!! Thanks much !!! Glad I made a batch for myself at home…never grated cheese before but it was worth it ! knew your recipe wouldn’t fail me cuz them salmon tacos are Great !!

  8. Parris A says:

    I made this for Super Bowl yesterday. OH EM GEE!!!! I will never purchase another spinach artichoke dip from a restaurant ever again!!!!

  9. Melanie says:

    A bit hit at my super bowl party, it was gone in no time!

    • Resha says:

      HAHA, I made some for my family’s super bowl shindig and I’m sad I didn’t get much of it myself. it is pretty damn delicious though, glad you enjoyed it!!

  10. Alicia says:

    Hey! What brand of canned artichoke do you use?

  11. toyalise says:

    do you recommend freezing a portion of it so you can reheat it? i know it won’t be as tasty as the fresh batch, but this is MY kinda heat& eat snack 🙂

  12. Danielle says:

    O.M.G!!!! I just made this and it is delicious!!! I served it on puff pastry shells…..soooo good!!! I will be making this often!!!

    • Danielle says:

      oh and I used the chili powder and cayenne instead of sriracha….because I didnt have any on hand and it was perfect!

  13. Victoria says:

    Is there a comparable substitute for sriracha?