If you’re looking for a delicious, creamy, and cheesy appetizer that will wow your guests, hot baked spinach artichoke dip with Parmesan is your go-to dish. This classic dip combines fresh spinach, tender artichoke hearts, and plenty of Parmesan cheese baked to perfection with a golden crust. It’s perfect for game days, parties, or just cozy nights at home.
In this article, you’ll find a complete recipe, helpful tips, and variations to make this dip your signature snack. Let’s dive in!
Why You’ll Love Hot Baked Spinach Artichoke Dip with Parmesan
Spinach artichoke dip has become a beloved staple in American kitchens and restaurants alike. What makes this recipe stand out is the addition of Parmesan cheese, which adds a rich, nutty flavor that perfectly balances the creamy texture.
- Creamy and cheesy: The combination of cream cheese, sour cream, mozzarella, and Parmesan makes this dip irresistibly smooth.
- Packed with veggies: Spinach and artichokes add a healthy twist while keeping the flavor bold.
- Easy to make: With just a few simple ingredients and minimal prep, this dip is ready in under an hour.
- Versatile: Serve it with chips, bread, crackers, or even fresh veggies.
Ingredients for Hot Baked Spinach Artichoke Dip with Parmesan
To make this dip, you’ll need the following fresh and pantry ingredients:
- 1 (10-ounce) package frozen chopped spinach, thawed and drained
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 3/4 cup freshly grated Parmesan cheese (plus extra for topping)
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: pinch of crushed red pepper flakes for a subtle kick
Step-by-Step Guide to Making Hot Baked Spinach Artichoke Dip with Parmesan
Step 1: Prepare the Spinach and Artichokes
Start by thawing the frozen spinach completely. Squeeze out any excess moisture using a clean kitchen towel or paper towels. This is key to preventing a watery dip.
Drain the canned artichoke hearts and chop them into bite-sized pieces for even distribution.
Step 2: Mix the Creamy Base
In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Use a hand mixer or a sturdy spoon to blend until smooth and creamy.
Add minced garlic, onion powder, salt, and pepper. Stir well to incorporate all the flavors.
Step 3: Add the Spinach, Artichokes, and Cheese
Fold in the drained spinach and chopped artichokes. Then, add the shredded mozzarella and 3/4 cup Parmesan cheese. Mix everything until evenly combined.
If you like a little heat, this is the moment to add crushed red pepper flakes.
Step 4: Bake Until Golden and Bubbly
Preheat your oven to 375°F (190°C). Transfer the dip mixture into a greased 8×8-inch baking dish or a similar oven-safe dish.
Sprinkle an extra layer of Parmesan cheese on top for a golden crust.
Bake uncovered for 25-30 minutes, or until the dip is bubbly and the top is lightly browned.
Step 5: Serve and Enjoy
Let the dip cool for 5 minutes before serving. This makes it easier to scoop and enjoy.
Serve hot with your choice of tortilla chips, toasted baguette slices, pita chips, or fresh vegetable sticks like carrots and celery.
Tips for the Perfect Spinach Artichoke Dip
- Drain well: Make sure the spinach and artichokes are well drained to avoid excess liquid.
- Use fresh Parmesan: Grated fresh Parmesan melts better and tastes more flavorful than pre-grated.
- Make ahead: You can prepare the dip mixture a day in advance and bake it just before serving.
- Add flavor: For an extra burst, mix in some chopped fresh herbs like parsley or basil.
Variations to Try
- Add bacon: Crispy cooked bacon bits add a smoky crunch.
- Use cream cheese alternatives: For a lighter version, substitute part of the cream cheese with Greek yogurt.
- Spicy twist: Add diced jalapeños or a dash of hot sauce.
- Vegan version: Replace dairy ingredients with plant-based alternatives like vegan cream cheese and vegan Parmesan.
Nutritional Information (Approximate per serving)
- Calories: 220
- Fat: 18g
- Carbohydrates: 4g
- Protein: 7g
- Fiber: 1g
Complete Recipe – Hot Baked Spinach Artichoke Dip with Parmesan
Ingredients
- 1 (10-ounce) package frozen chopped spinach, thawed and drained
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 3/4 cup freshly grated Parmesan cheese (plus extra for topping)
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: pinch of crushed red pepper flakes
Instructions
- Preheat oven to 375°F (190°C).
- Thaw and drain spinach; drain and chop artichokes.
- In a bowl, mix cream cheese, sour cream, mayonnaise, garlic, onion powder, salt, and pepper until smooth.
- Fold in spinach, artichokes, mozzarella, and Parmesan. Add red pepper flakes if using.
- Transfer mixture to a greased 8×8-inch baking dish. Sprinkle extra Parmesan on top.
- Bake for 25-30 minutes or until bubbly and golden.
- Cool for 5 minutes, then serve warm with chips or bread.
Final Thoughts
This hot baked spinach artichoke dip with Parmesan is an easy, crowd-pleasing appetizer that everyone will love. Whether you’re hosting a party or simply craving something cheesy and delicious, this dip ticks all the boxes. Try it today, and enjoy every creamy, cheesy bite!
