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This Spinach Artichoke Dip recipe is so easy to throw together and bake it until all cheesy and bubbly. It’s a classic inspired by the dip served at Houston’s and Hillstone. It couldn’t be simpler and easy to make! Serve it for your favorite get together or Game Day.
I am an appetizer-lover. I love everything from my Sticky Garlic Chicken Wings to Cuban Sandwich Dip. But I love nothing more than a classic Spinach Artichoke Dip.
I have very good memories of eating Spinach Artichoke Dip at everywhere from Apple Bee’s, Houston’s, Hillstone and J.A. Allexanders. They all vary slightly from place to place. I would say this is a cross between the one from Apple Bee’s and Houston’s.
Ingredients You’ll Need to Make Spinach Artichoke Dip
- Spinach – I like using fresh spinach. And yes, we use A LOT but have you ever seen spinach cook down. It’s crazy what you end up with.
- Hot sauce – I love Cholula but use your favorite hot sauce.
- Cream cheese – This is used to give a thick texture. We like this.
- Mozzarella – We want cheese pulls so we use mozzarella.
- Parmesan – The nutty flavor Parmesan gives this dip is A++.
- Artichoke Hearts – I like to use the ones from a jar but feel free to use frozen ones too.
For the rest of the ingredients, please refer to the recipe card below!
How to Make Spinach Artichoke Dip
- Start with roasting some garlic. Of course this is optional, I just love the flavor of roasted garlic. I think it’s subtle and toasted without feeling overly bitter. Slice off the head of garlic. Add it to a piece of foil and the drizzle with a bit of olive oil and a pinch of salt and pepper. Roast in the oven for about 40 minutes at 350F.
- In a skillet, add the baby spinach and cook until wilted, about 3 to 4 minutes. Add it to a bed of paper towels or a clean kitchen towel and wring it of its moisture. It should let out a decent amount.
- To that same skillet, add a bit of olive oil and saute up the shallot until softened about 2 to 3 minutes.
- And then add it to a bowl, along with the softened cream cheese, spinach, Parmesan-Reggiano, 1 cup mozzarella, sour cream, red pepper flakes, Worcestershire, hot sauce and mix until combined.
- Give it a taste and adjust the salt to your liking. Fold in the artichoke hearts and then transfer it to a baking dish.
- Top it with more cheese and bake it until bubbily and browned. Serve it with tortilla chips or bread.
Tips and Tricks
- Use Frozen Spinach vs. Fresh – Be make sure to thaw it first and wring out any excess water (there will be a ton!).
- Use Frozen Artichoke Hearts – Just be sure to thaw them first.
Recipe FAQs
Yep! You can make the entire dip and wrap it in plastic wrap and place it in the fridge for up to 2 days. Add the mozzarella on top and bake it up!
You can definitely add all of the ingredients to a crockpot and then turn it on low. This will keep if you’re trying to serve a crowd. You won’t have the bubbly top but it’ll still be delicious.
More Game Day Recipes
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To Make the Roasted Garlic:
Preheat the oven to 350F. Place the head of garlic in the center of a piece of foil, cut side up. Drizzle the top with olive oil and add a pinch of salt and freshly ground pepper. Wrap it up and transfer it to a baking dish. Place it in the oven to roast for 30 minutes, until lightly brown and softened. Unwrap and Allow to cool for 10 minutes before handling.
To Make the Dip:
Preheat oven to 350 degrees F. In a medium skillet, set over medium heat, add the spinach. Allow it to wilt, about 2 to 3 minutes. Transfer to a bed of paper towels or a clean kitchen towel. Squeeze the water out of the spinach and then place it in a medium bowl.
In that same skillet, set over medium heat, add in the olive oil and shallots. Add a pinch of salt and cook until softened, about 1 to 2 minutes. Transfer to the bowl with the spinach.
And then add in a few roasted garlic cloves (you can be the best judge of how many you want to add! I added about 3 garlic cloves). Next, add the cream cheese, Parmesn-Reggiano, 3/4 cup mozzarella, sour cream, red pepper flakes, Worcestershire and hot sauce. Mix together vigorously with a spoon OR you can use an electric hand mixer. You want it thoroughly all mixed. Then fold in the artichokes.
And transfer it to a baking dish. Top it with the remaining 1/4 cup of mozzarella and transfer to the oven to bake for 25 minutes. The cheese should be all melty and delicious looking. If you want it browned (like mine), turn on the broiler and DO NOT WALK AWAY. It’ll probably need 1-2 minutes to get browned.
Serve with tortilla chips or slices of bread. See below in the NOTES section for options on ingredients and make-ahead directions.
Tips and Tricks
- Can Frozen Spinach Be Used – Yes! But make sure to thaw it first and wring out any excess water (there will be a ton!).
- Can I Use Frozen Artichoke Hearts – Yes, absolutely. Just be sure to thaw them first.
- Can This Be Prepped Ahead – Yep! You can make the entire dip and wrap it in plastic wrap and place it in the fridge for up to 2 days. Add the mozzarella on top and bake it up!
Calories: 173kcal | Carbohydrates: 3g | Protein: 3g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 45mg | Sodium: 198mg | Potassium: 90mg | Fiber: 1g | Sugar: 2g | Vitamin A: 599IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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