Best Homemade Hot Spinach Artichoke Dip Recipe
Introduction
This Best Homemade Hot Spinach Artichoke Dip is rich, creamy, cheesy, and packed with comforting flavor in every bite. Made with tender spinach, hearty artichoke hearts, and a blend of melty cheeses, this warm dip is perfect for parties, holidays, game days, or cozy nights at home. It comes together easily on the stovetop and finishes in the oven for a golden, bubbly top that’s absolutely irresistible. Serve it with chips, bread, or veggies and watch it disappear in minutes.
Ingredients
- 1 tablespoon olive oil or butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 10 ounces frozen spinach, thawed and well-drained
- 1 can (14 ounces) artichoke hearts, drained and chopped
- 8 ounces cream cheese, softened
- ½ cup mayonnaise
- ½ cup ricotta cheese
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- ½ cup shredded provolone cheese
- ¼ cup dry white wine or chicken broth
- Salt and black pepper, to taste
- Optional: pinch of red pepper flakes or nutmeg
Instructions
- Step 1: Sauté the Aromatics. In a large skillet or pot over medium heat, sauté the chopped onion and minced garlic until softened and fragrant, about 3-5 minutes. Be careful not to burn the garlic!
- Step 2: Add the Spinach and Artichokes. Add the drained spinach and artichoke hearts to the skillet. Cook for another 3-5 minutes, stirring frequently, until the spinach is wilted and heated through.
- Step 3: Mix in the Creamy Base. Reduce the heat to low. Add the cream cheese, mayonnaise, and ricotta cheese to the skillet. Stir until everything is well combined and the cream cheese is melted.
- Step 4: Incorporate the Cheeses. Stir in the Parmesan cheese, mozzarella cheese, and provolone cheese. Continue stirring until the cheeses are melted and the dip is smooth and creamy.
- Step 5: Add Wine and Season. Pour in the dry white wine (or chicken broth) and stir to deglaze the pan, scraping up any browned bits from the bottom. Season with salt and pepper to taste. Remember, you can always add more, but you can't take it away!
- Step 6: Bake to Perfection. Preheat your oven to 350°F (175°C). Transfer the dip to a baking dish (about 8x8 inches). Bake for 20-25 minutes, or until the dip is bubbly and golden brown on top.
- Step 7: Cool Slightly and Serve. Let the dip cool for a few minutes before serving. It’s delicious served warm with tortilla chips, baguette slices, crackers, or crudités.
Pro Tips & Notes
- Pro Tip 1: For an extra layer of flavor, add a pinch of red pepper flakes to the dip. It adds a subtle kick that complements the richness of the cheese and vegetables. You can also add a squeeze of lemon juice at the end for bright acidity.
- Storage: Leftover hot spinach artichoke dip can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or under a broiler until warmed through.
Nutrition Facts (per serving)
- Calories: Approximately 450 per serving
- Protein: Approximately 15 grams per serving
Frequently Asked Questions
- Q: Can I make this dip vegan? A: Unfortunately, this recipe is not vegan as it contains cheese and cream cheese. However, you can create a vegan version by substituting the cheese and cream cheese with vegan alternatives. There are many excellent vegan cream cheese and mozzarella options available now!
- Q: Can I use different types of cheese? A: Absolutely! Feel free to experiment with different types of cheese, such as fontina, asiago, or even cheddar. Just remember to consider the melting properties of each cheese.
- Q: How can I make this dip healthier? A: To make a healthier version, you can reduce the amount of mayonnaise and cream cheese. You can also substitute Greek yogurt for some of the cream cheese for a boost of protein and lower fat content. Serve with whole-wheat tortilla chips or vegetables.
- Q: Will this dip be spicy? A: No, this recipe is not inherently spicy. However, you can easily add a pinch of red pepper flakes to give it a little kick.
- Q: Can I freeze this dip? A: While you can freeze spinach artichoke dip, the texture may change upon thawing. It’s best to freeze it in individual portions in an airtight container. Thaw completely in the refrigerator before reheating.