Hot spinach artichoke dip is everyone's favorite party dip made with fresh spinach, cream cheese, and plenty of artichokes. A spinach artichoke dip bread bowl is easy and elegant, or simply bake it without.
Baked spinach artichoke dip is an easy, crowd-pleasing party food even if you're a party of two! It's super creamy, rich, and downright addictive with those scrumptious artichokes and savory spinach swimming in all of that cheesy goodness. You will be glad you have this hot artichoke dip recipe in times of need, like any old Friday night!
Ingredient amounts are listed in recipe card below.
- cream cheese - any fat content
- Greek yogurt - or sour cream
- mayonnaise - you can substitute yogurt or sour cream
- Parmesan cheese - grated or shredded
- canned artichoke hearts - I prefer the water-packed but oil packed works too
- fresh spinach - if using frozen spinach, thaw and remove all excess moisture
How to make baked spinach artichoke dip
- Preheat oven to 350°F. In a mixing bowl, combine cream cheese, yogurt, artichokes, mayonnaise, spinach, and Parmesan cheese.
- Place artichoke dip in an oven-safe dish or hollowed-out round of bread (see instructions below).
- Bake the artichoke dip (dish or bread bowl) on a baking sheet 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.
Make ahead instructions
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.
- Place artichoke dip in a preheated oven, following recipe instructions for baking time. Allow a few more minutes to fully bake since it's coming straight from the refrigerator.
Alternatively, you can leave the artichoke dip at room temperature for 30 minutes before baking it. This can reduce the oven time needed to fully bake it.
Fresh vs frozen spinach
frozen spinach - If you use frozen spinach, you must allow it to thaw completely, drain excess water, and squeeze out any excess water because it can water down the dip and create a runny texture.
fresh spinach - I prefer to use fresh spinach for this recipe. It's so convenient, especially if you use prewashed spinach leaves. Just chop it and fold into the dip before baking. I love the toss-and-stir convenience of it. No thawing, draining, or squeezing.
How to make a bread bowl for hot spinach artichoke dip
Who doesn't love a hot spinach dip served in a bread bowl? It's so easy and fun too! For this method, you'll need a freshly-baked round loaf of artisan bread or you can make your own with this easy French Bread recipe! Yse two 5" rounds or one 8" round for this hot spinach dip recipe which yields 3 cups.
- Score an outline on the top of the bread round with a paring knife.
- Use your fingers to hollow out the bread from the center to create a 'bowl' shape inside the loaf that's large enough to hold the dip.
- Spoon the dip into the hallowed out bread bowl, then follow baking instructions for the recipe (see below).
How to soften cream cheese (3 methods)
- Allow it to sit at room temperature for about an hour and it will soften naturally.
- Microwave it unwrapped in a microwave-safe bowl in 30-second intervals on a low power setting until it softens.
- Place cold cream cheese in the bowl of a stand mixer and beat it on medium-high speed until it softens.
What to eat with hot spinach dip
Can you freeze this recipe?
Yes! If you want to freeze it, let it cool completely. Then store in a freezer-safe container; freeze up to 90 days, or longer if using a vacuum sealer. To thaw, transfer dip to the refrigerator for an overnight stay. Serve chilled, or reheat in the microwave or oven.
More easy dip recipes
- Jalapeno Popper Dip
- Greek Eggplant Dip
- Instant Pot Spinach Artichoke Dip
- Herb Artichoke White Bean Dip
- Crockpot Spinach Artichoke Dip
- 5-Minute French Onion Dip
- Roasted Red Pepper Hummus
- Smoked Salmon Dip with Greek Yogurt
- Homemade Hummus Recipe
Hot Spinach Artichoke Dip
- 8 ounces Cream Cheese, softened
- 1 (14 ounce can) Artichoke Hearts, drained and chopped
- 1 cup Greek Yogurt, or sour cream
- ¼ cup Mayonnaise
- 2 cups Fresh Spinach, loosely chopped
- 1 cup Grated Parmesan Cheese
- Preheat oven to 350°F.
- In a mixing bowl, combine CREAM CHEESE, ARTICHOKES, YOGURT (or sour cream), MAYONNAISE, SPINACH, and PARMESAN CHEESE.
- Spread evenly in a casserole dish or hollowed-out bread round on top of a baking sheet.
- Bake 20 minutes or until the surface is bubbling and lightly browned.
- Carefully remove and allow dip to rest about 5 minutes.
- Serve warm with chips, bread, crackers, or vegetables.
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.