This is the time of year when we have company over more often and I love to be able to serve them something delicious to eat like finger and appetizer dishes that are easy for me to make.

This one, my hot Spinach and Artichoke Dip, is delicious and really pretty quick to whip up and one of my favorite appetizer dip recipes for game day.

While we love this one served hot, it has so much extra flavor and is a huge hit and gets rave reviews for football parties and the like.

Hot Spinach and Artichoke Dip

Ingredients for Easy Hot Spinach and Artichoke Dip

1.5 cups shredded mozzarella cheese
1/2 cup shredded Parmesan cheese (*add more or less cheese to your liking)
1 cup frozen spinach / chopped (*you can use fresh spinach if you like)
12 ounces frozen artichoke hearts, roughly chopped *you can also use canned/jar artichoke in a rush
8 ounces light cream cheese
1/2 cup sour cream
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt

*If you like a little kick, you might consider adding a few chopped Jalapeños to this cheesy spinach artichoke dip – which will make it literally a hot cheesy dip!

Instructions for making Easy Hot Spinach and Artichoke Dip

• Preheat the oven to 350°
• Spray a medium-size baking dish with non-stick cooking spray and set aside.
• Sauté the artichoke hearts and spinach over medium heat until all the liquid has evaporated. This should only take a few minutes, but it’s a necessary step. If you skip it, you may wind up with a watery dip.
• Add the mozzarella, Parmesan, cream cheese, sour cream, garlic, salt, and pepper to the bowl of a food processor and blend until thoroughly combined. (you could also use an electric mixer)
• Add the artichoke hearts and spinach and blend until they are evenly combined.
• Pour into you’re prepared baking dish, cover and bake for 20 minutes.
• Uncover and bake for an additional 20 to 25 minutes or until bubbling and the top is lightly browned.
• Serve with pita chips, tortilla chips, toasted bread slices or vegetables for dipping.
• Store any leftovers in the refrigerator in an airtight container for up to three days.

Can you make hot spinach artichoke dip with fresh artichokes? I’ve been asked that a few times and honestly, I’m sure you can – but I’ve never tried it.

I’m a HUGE fan of easy recipes like this Easy Hot Spinach and Artichoke Dip that are also delicious! 

This is also a great dish to take to events like parties or housewarmings, and of course definitely a hit for watching the big game! I highly recommend this for your next party! Serve with a plate of celery sticks, mini bell peppers, french bread … so many yummy (and easy!) things to put on your party table!

It’s truly one of my favorite appetizers, this spinach dip recipe does not disappoint!

Often, I will buy someone a new serving dish and maybe a cute kitchen towel, and bring this Hot Spinach and Artichoke Dip in it, along with a box of crackers or loaf of mini baguettes. When we leave the party, the dish is usually empty and I’m happy to tell the host to keep the serving dish as a gift.

Party appetizers are my favorite, and cute serving dishes are key! Here are a few of my favorite Rachel Ray serving dishes on Amazon:

Print the Recipe

Hot Spinach and Artichoke Dip Recipe

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I love this easy appetizer recipe for game day or when you're having company. This Hot Spinach and Artichoke Dip Recipe will be your new go-to favorite!

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

• 1.5 cups shredded mozzarella cheese
• 1/2 cup shredded Parmesan cheese
• 1 cup frozen chopped spinach
• 12 ounces frozen artichoke hearts, roughly chopped
• 8 ounces light cream cheese
• 1/2 cup sour cream
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

Instructions

1. Preheat the oven to 350°
2. Spray a medium-size baking dish with non-stick cooking spray and set aside.
3. Sauté the artichoke hearts and spinach over medium heat until all the liquid has evaporated. This should only take a few minutes, but it's a necessary step. If you skip it, you may wind up with a watery dip.
4. Add the mozzarella, Parmesan, cream cheese, sour cream, garlic, salt, and pepper to the bowl of a food processor and blend until thoroughly combined.
5. Add the artichoke hearts and spinach and blend until they are evenly combined.
6. Pour into you're prepared baking dish, cover and bake for 20 minutes.
7. Uncover and bake for an additional 20 to 25 minutes or until bubbling and the top is lightly browned.
8. Serve with pita chips, tortilla chips, toasted bread or vegetables for dipping.
9. Store any leftovers in the refrigerator up to three days.