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–+ servings
Ultra close-up macro of bubbling warm spinach artichoke dip with cheese pull
Jennifer Lewis

Creamy Warm Spinach Artichoke Dip

The ultimate restaurant-style hot party appetizer baked in a skillet until bubbling and golden-brown. Loaded with tender artichoke hearts, vibrant green spinach, rich cream cheese, sour cream, and an irresistible molten blend of shredded mozzarella and sharp parmesan cheese.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 10 servings
Course: Appetizer / Game Day Dip
Cuisine: American / Party Comfort
Calories: 185
Ingredients Method Nutrition

Ingredients
  

For the Creamy Cheese & Veggie Base
  • 8 oz (1 block) cream cheese softened to room temperature
  • 1/2 cup sour cream or whole-milk plain Greek yogurt
  • 1/3 cup mayonnaise for authentic velvety restaurant silkiness
  • 3 cloves garlic finely minced
  • 14 oz (1 can) artichoke hearts in water drained, squeezed dry, and coarsely chopped
  • 10 oz frozen chopped spinach or fresh baby spinach thawed and thoroughly squeezed dry of all excess moisture
For the Molten Cheese Blend & Seasoning
  • 1 1/2 cups shredded mozzarella cheese divided (1 cup folded into dip, 1/2 cup for topping)
  • 3/4 cup Parmigiano-Reggiano cheese freshly grated, divided (1/2 cup folded in, 1/4 cup for topping)
  • 1/2 tsp fine sea salt plus more to taste
  • 1/4 tsp black pepper freshly ground
  • 1/4 tsp crushed red pepper flakes optional, for subtle background warmth
For Dipping & Serving
  • 1 bag crispy tortilla chips or pita chips sturdy chips for dipping
  • 1 loaf crusty sourdough or French baguette sliced and lightly toasted into crostini
  • 2 cups fresh vegetable crudités celery sticks, carrot batons, and bell pepper strips

Method
 

Prep the Veggies & Beat Cheese Base
  1. Preheat oven to 375°F (190°C). Grease an 8-inch cast-iron skillet or 1.5-quart ceramic baking dish with cooking spray or butter.
  2. CRUCIAL MOISTURE REMOVAL: Place thawed spinach in a clean kitchen towel and twist tightly over the sink to squeeze out all green liquid. Do the same with the drained artichoke hearts before coarsely chopping.
  3. In a large mixing bowl, beat softened cream cheese, sour cream, mayonnaise, and minced garlic together until smooth and creamy.
Fold in Greens, Cheese & Seasoning
  1. Fold the squeezed dry spinach, chopped artichoke hearts, 1 cup of shredded mozzarella, 1/2 cup of grated parmesan, sea salt, black pepper, and red chili flakes into the creamy base until thoroughly blended.
  2. Spread the mixture evenly into the prepared skillet. Sprinkle the remaining 1/2 cup of mozzarella and 1/4 cup of parmesan evenly over the top.
Bake to Golden Blistered Perfection
  1. Bake uncovered at 375°F (190°C) for 20 to 22 minutes until heated through and bubbling around the edges.
  2. Switch the oven to broil on HIGH for 2 to 3 minutes until the cheese crust is deeply browned, bubbly, and caramelized with gorgeous toasted spots (watch closely so it does not burn!).
  3. Remove carefully from oven and let rest for 5 minutes. Serve warm surrounded by crispy tortilla chips, warm toasted sourdough crostini, and fresh veggie sticks!

Nutrition

Serving: 1gCalories: 185kcalCarbohydrates: 5gProtein: 8gFat: 15gSaturated Fat: 8gCholesterol: 42mgSodium: 360mgPotassium: 190mgFiber: 2gSugar: 1gVitamin A: 840IUVitamin C: 8mgCalcium: 210mgIron: 1.2mg

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