Extra Cheesy Spinach Artichoke Dip (Hot or Cold!)

hand dipping bread into cheesy best spinach artichoke dip

4.89 from 9 votes

Extra Cheesy Spinach Artichoke Dip (Hot or Cold!)

Get ready for the best Spinach Artichoke Dip of your life! It is smooth, creamy, extra-cheesy, with spinach to make you feel good about yourself, and tangy artichoke for that classic bright taste. It can be served cold with veggies, or baked hot in the oven or crock pot! You need a go-to recipe for this easy appetizer, it hasn't been a fan favorite since the 50s for nothin!

Prep Time20

Cook Time25

Total Time45

Course: Appetizer, Snack

Cuisine: American

Servings:

Calories: 407kcal

Author: Karen

Ingredients

8 ounces cream cheese
1/2 cup sour cream
1/2 cup mayonnaise
2 cloves garlic smashed and minced
1/4 teaspoon lemon zest zest from half a lemon
1 tablespoon lemon juice
1/8 teaspoon cayenne pepper
1 & 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1 & 1/2 teaspoons onion powder
1/2 teaspoon dried dill
1 teaspoon parsley
1/2 cup parmesan cheese shredded
1/2 cup mozzarella cheese shredded
6 ounces spinach* drained and chopped (frozen or fresh; see notes)
1 14-ounce can artichoke hearts drained and chopped
2 tablespoons milk
1/2 cup mozzarella cheese shredded
1 16-ounce baguette sliced
3 tablespoons olive oil for brushing on bread
salt and pepper

Instructions

Preheat the oven to 350 degrees F if you plan to serve this dip warm.
Add 8 ounces cream cheese to a large microwaveable bowl. Heat in the microwave in 30 second increments, stirring in between, until the cream cheese is mostly soft but not melted.
Add 1/2 cup sour cream, 1/2 cup mayo, 2 cloves minced garlic, 1/4 teaspoon lemon zest (I zest about half a lemon), 1 tablespoon lemon juice, 1/8 teaspoon cayenne pepper (this adds flavor, not heat), 1 and 1/2 teaspoons kosher salt (use less if all you have is table salt), 1/2 teaspoon black pepper, 1 and 1/2 teaspoons onion powder, 1/2 teaspoon dill, and 1 teaspoon parsley.
Shred 1/2 cup of parmesan and 1/2 cup mozzarella. Pre-shredded cheese is fine for this recipe. Stir it all together and give it a taste. Adjust the seasonings if necessary.
Meanwhile, prepare your spinach. You can use fresh or frozen spinach for this recipe:
Frozen spinach: Let 6 ounces* of spinach thaw completely at room temperature, or it's totally fine to stick it in the microwave. Heat until it is thawed out but don't overdo it. Take the spinach a handful at a time and squeeze out all the liquid with your fist. Try not to puke. Add to the cheese mixture.
Fresh spinach: Chop 6 ounces* of spinach into bite size pieces. Set a pan over medium heat on the stove and add 1 teaspoon olive oil. Add the spinach all at once and cook over medium heat for about 1-2 minutes, until it is completely wilted. Let cool. Gently squeeze out any liquid and add to the cheese mixture.
Drain the 14-ounce can of artichoke hearts and gently squeeze the artichokes to dry them out a bit. Chop them into bite size pieces. Add to the cheese mixture.
Stir everything together and decide if you want a softer, looser, more dip-able texture. I like to add about 2 tablespoons of milk, but it is optional. Stir it all together.
To serve cold: cover and refrigerate the dip for at least 30 minutes to let the flavors marry. This is a great dip for making 24 or even 48 hours in advance! Serve with bread and fresh vegetables like broccoli, carrots, cucumbers, peppers, radishes, cherry tomatoes, etc. Treat it like a glorified ranch dip.
To bake in the oven: Pour the mixture into a 2 quart pan, or a pie plate works well. Spread the top flat and sprinkle with about 1/2 cup shredded mozzarella cheese. Bake at 350 for about 20-25 minutes, or until the top is starting to lightly brown. Serve immediately with bread or crackers.
To heat in the crock pot: Pour the cheese mixture into a crock pot and spread on the bottom. Top with 1/2 cup shredded mozzarella cheese. Turn your crock pot to low and cook for about 2-3 hours (or on high for 1 and 1/2 to 2 hours), checking on it occasionally to make sure it's not drying out. (Add milk 1 tablespoon at a time if it's getting dry.) Serve hot with bread or crackers!
Turn it to the warm setting once it is nice and hot, and you can keep it nice and toasty throughout your whole event.
To serve with baguette slices: Thinly slice the baguette into about 40 slices, and line up the pieces in a single layer on a large baking sheet. Brush the top of each slice of bread with olive oil. Sprinkle with salt and pepper. Flip each piece of bread and repeat, brush with olive oil and sprinkle with salt and pepper. Bake the bread at 450 degrees F for about 5 minutes, or until they are as golden and crispy as you like. You can flip each one if you like, to get them extra toasty.
You can also serve this spinach dip with vegetables, chips, pita chips, crackers (Wheat Thins are good and sturdy), etc. Check the deli at your grocery store, sometimes they have pre-sliced baguettes sold in bags, toasted or not.

Notes

*I like to use about 6-ounces of spinach for this recipe, but it's totally fine to add more or less. Do they sell 5-ounce bags of fresh at your store? That's fine! All you can find is a 10-ounce frozen pack? Add it all in! A little more or less spinach will do no harm in this recipe. The more spinach you add, the less cheesy your dip will seem, of course. 6-ounces is my happy place when it comes to spinach-cheese ratio.

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