Spinach and artichoke dip with warm melted cheeses are a tasty combination. We even used this appetizer at my daughter’s wedding!Spinach Artichoke Dip: Eat it warm out of the oven, because it won’t last long.Click To TweetThis post may contain affiliate links. Please read our Disclosure Policy for details.
Hot Spinach and Artichoke Dip
- 1 box frozen chopped spinach, thawed
- 2 cans (15 oz each) artichoke hearts
- 6 ounces cream cheese, room temperature
- ¼ cup sour cream
- ¼ cup Hellman’s mayonnaise
- 2/3 c grated Parmesan cheese, divided
- 1 cup shredded pepper jack cheese, divided
- ½ teaspoon red pepper flakes
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
Microwave the chopped spinach for 4-5 minutes or as directed on box. Squeeze the spinach dry- I put it in a strainer and push the liquid out of it using a rubber spatula. Put spinach in large mixing bowl.
Drain artichoke hearts well and then chop. Slightly warm the cream cheese (10 seconds) so that it is easier to combine with the spinach and artichoke hearts. In a large mixing bowl combine the spinach, chopped artichoke hearts, cream cheese, sour cream, mayonnaise, 1/3 cup grated Parmesan cheese, ½ cup shredded pepper jack cheese, red pepper flakes, salt and garlic powder. Top with 1/3 remaining grated parmesan cheese and ½ cup remaining pepper jack cheese.
Cook at 350 degrees for 40 minutes until heated through. If cheese is not nicely browned on top, broil for 2 minutes. Be careful, the broiler works fast so keep your eye on this!
Serve spinach artichoke dip warm on crusty toasted bread or your favorite crackers. 16 -20 servings
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If you liked this recipe you might also like Cheese and Sausage Stuffed Zucchini or Macaroni and Cheese with Spicy Sausage for Grown-Ups.
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