Hot Spinach and Artichoke Dip 

 

Ingredients (serves ~8-10)

8 oz (≈ 225 g) cream cheese, softened to room temperature. 

¾ cup mayonnaise. 

¾ cup sour cream. 

Delish

1 cup freshly grated Parmesan cheese. 

1 cup shredded white cheddar cheese (plus a bit extra for topping). 

½ cup shredded Gruyère cheese. 

Delish

1 (14-oz) can artichoke hearts, drained & chopped. 

10 oz frozen chopped spinach, thawed & well-drained (or fresh, wilted & squeezed dry). �

2 cloves garlic, minced. 

1 tsp lemon zest. 

½ tsp red pepper flakes (optional for a touch of heat) 

Salt and freshly ground black pepper, to taste. 

Tortilla chips, pita slices, bread, or veggies for serving.

Instructions

Preheat oven to 350 °F (≈175 °C). 

In a large mixing bowl, combine cream cheese, mayonnaise, sour cream, Parmesan, cheddar, Gruyère, garlic, lemon zest, red pepper flakes, salt and pepper. Mix until smooth.

Stir in the chopped artichoke hearts and the drained spinach (make sure spinach is well squeezed to remove excess moisture so the dip isn’t watery). 

Transfer the mixture to a lightly greased baking dish, smoothing the top. Sprinkle a little extra shredded cheese on top.

Bake for ~30 minutes, until bubbly and lightly golden on top. If you like more browning, broil for 1–2 minutes at the end. 

Let it sit a few minutes before serving (this helps it set a bit). Serve warm with chips, bread, pita, or veggies.

Freezer-Friendly / Make-Ahead Tips

You can assemble the dip up to the baking step ahead of time. Cover the dish with foil or plastic wrap and refrigerate for up to 1 day before baking. 

If you plan to freeze: While some sources caution that creamy dips may separate on thawing. 

Solution: Freeze before baking. When ready to serve, thaw overnight in refrigerator, then bake as directed.

Alternatively: Bake, cool completely, then freeze in an airtight container. Reheat in the oven until hot and bubbly.