This scrumptious Hot Spinach Artichoke Dip recipe is made with cream cheese, yogurt, artichokes, fresh spinach, parmesan cheese, and mayo. Bake-and-serve it in a bread bowl or baking dish. Make spinach artichoke dip for every gathering, and become known for it!
This Hot Spinach Artichoke Dip is quite possibly the easiest and most favorited baked dip recipe I’ve ever made.
Ok, I have other dip recipes in my portfolio that qualify…but trust me, you will be fondly remembered for this dip if you choose to make it.
I’ve made this recipe many times. Never had I ever made it for a group of food-lovin’ ladies at a small food blog retreat in Oregon until last week.
I won’t go into details, I’ll just get to sharing this recipe I made for our photo shoot during the retreat. Thank you Dani and Holli for hosting an all-around amazing time…and for helping us style and shoot these pics!
I’ve been meaning to get this number on my blog for a long time…as in, years. Finally, it’s here!
What is spinach artichoke dip made of?
- cream cheese
- full-fat yogurt (or sour cream)
- parmesan cheese
- canned artichoke hearts
- fresh spinach
Should I use fresh or frozen spinach for spinach artichoke dip?
I will always vote 100% in favor of fresh spinach. It’s just too easy and so much more convenient than dealing with frozen spinach. It tastes better too!
You can even buy pre-washed spinach leaves, chop them into small pieces, and fold them into the creamy dip before baking.
If you do go with frozen spinach, you must allow it to thaw completely, drain excess water, and squeeeeeeze out as much water as you possibly can.
This is why I prefer fresh spinach. Because you can throw it right into the dip and not have to mess with thawing, draining, and squeezing.
What is the best way to soften cream cheese?
There are a few ways to soften cream cheese:
Option 1. Allow it to sit at room temperature for about an hour and it will soften naturally.
Option 2. Microwave it one minute at a time, unwrapped, in a microwave-safe bowl, on a low power setting, until it softens.
Option 3. Place cream cheese in the bowl of a stand mixer and whip it until it softens.
What do you serve with artichoke dip?
- potato chips
- tortilla chips
- pita chips or pita bread
- sliced baguette or crostini
- raw vegetables
Can you freeze spinach artichoke dip?
No, I don’t recommend freezing spinach artichoke dip at any stage of the process.
The dairy can separate, become watery, and ruin your whole party!
Ok, that’s extreme, but trust me, nobody likes when this happens.
Make-ahead spinach artichoke dip
To make spinach artichoke dip in advance of your event…
Assemble all ingredients of the dip and simply refrigerate in an airtight container up to 2 days in ahead (so, don’t bake it yet).
When ready to bake and serve, transfer the chilled dip into an oven-safe container, or hollowed-out bread bowl, and place it in a preheated oven, following recipe instructions for baking time.
Please do allow a few more minutes to fully bake since it’s coming straight from the refrigerator.
Alternatively, you can leave the artichoke dip out for 30 minutes before baking it. This can reduce the oven time needed to fully bake it.
How to make Hot Spinach Artichoke Dip
Step 1: Preheat oven to 350°. In a mixing bowl, combine softened cream cheese, yogurt, artichokes, mayonnaise, spinach, and parmesan cheese.
Step 2: Place artichoke dip in an oven-safe dish or hollowed-out bread round. Place a baking sheet under the dish or bread bowl while baking.
Step 3: Bake the artichoke dip (dish or bread bowl) about 20 minutes, or until bubbling and lightly browned. Allow to cool about 5 minutes to set up; serve warm with chips, bread, crackers, or vegetables.
How to make a bread bowl for spinach artichoke dip
You can bake artichoke dip, or any dip, in a hollowed-out bread bowl.
First, you’ll need a freshly-baked, firm round of bread. The size really depends on how you’d like to style your party food. You can use two or three tiny rounds, or one large one…it’s up to you.
We used a small round of San Francisco sourdough and had plenty of dip that didn’t make it into the bread bowl. So, we would have needed another bowl for this dip recipe as it yields 3 cups.
Step 1. Score the outline of the bowl on the top of the bread round with a paring knife.
Step 2. Hollow out the bread from its center to create a ‘bowl’ large enough to hold the dip.
Step 3. Pile up the dip in the bread bowl, then follow baking instructions for the recipe (see below).
As you can see, it didn’t spill over the sides. We were kinda hoping it would.
- mixing bowl
- baking dish (4-6 cups in volume) or 2 5-inch bread rounds
- baking sheet (to go under the dip in the oven)
More scrumptious dip recipes
Hot Spinach Artichoke Dip Recipe
- 1 8oz pkg Cream Cheese softened
- 1 cup Full Fat Yogurt we used Nancy's…yum!
- 1 15oz can Artichoke Hearts loosely chopped
- 1/4 cup Mayonnaise
- 2 cups Fresh Spinach Leaves finely chopped
- 1 cup Grated Parmesan Cheese or shredded
- Preheat oven to 350°. In a mixing bowl, combine softened cream cheese, yogurt, artichokes, mayonnaise, spinach, and parmesan cheese.
- Place artichoke dip in an oven-safe dish or hollowed-out bread round. Place a baking sheet under the dish or bread bowl while baking.
- Bake the artichoke dip (dish or bread bowl) about 20 minutes, or until the surface is bubbling and lightly browned.
- Carefully remove baking dish from oven and allow dip to cool about 5 minutes; serve warm with chips, bread, crackers, or vegetables.