The BEST Spinach and Artichoke Dip! This super easy baked dip is rich, cheesy, and ready in just 40 minutes—perfect for parties, holidays, or game day appetizers. Seriously, can we just dive into a big bowl of this warm, cheesy, baked spinach and artichoke dip? It’s creamy, gooey, and absolutely perfect for dipping tortilla chips (but hey, it’s not just chips that work here—we’re talking pita chips, crostini, you name it. The possibilities are endless).

Why This is the BEST Baked Spinach and Artichoke Dip:

• Guaranteed to be a crowd-pleaser.
• An easy, make-ahead recipe—great for party prep.
• Perfect for holidays, big family get-togethers, and Super Bowl parties.
• You can even make it in a crockpot (recipe below).
• Hot Spinach and Artichoke Dip: Cheesy, rich, creamy, and ridiculously easy. Everyone will love it!

Ingredients:

• 1 tablespoon olive oil
• ½ medium sweet onion, diced
• 3 cloves garlic, minced
• ¼ cup dry white wine
• 1 (16-ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 (14-ounce) can artichoke hearts, drained and coarsely chopped
• ½ teaspoon crushed red pepper flakes
• 1 (8-ounce) package cream cheese, cubed
• 1 cup sour cream
• ½ cup freshly grated Parmesan
• Kosher salt and freshly ground black pepper, to taste
• 1 ½ cups shredded mozzarella cheese

Instructions:

1. Heat olive oil in a large cast iron skillet over medium heat. Add the diced onion and cook, stirring occasionally, until it’s translucent (about 2-3 minutes).
2. Add garlic and cook for another minute, until fragrant.
3. Stir in the white wine and scrape up any browned bits from the bottom of the skillet.
4. Add the spinach, artichokes, and red pepper flakes. Stir until everything is warm and the excess liquid has reduced (about 4 minutes).
5. Stir in the cream cheese and sour cream until everything is melted and heated through (about 5 minutes). Remove from heat.
6. Stir in the Parmesan cheese, and season with salt and pepper to taste. Sprinkle the mozzarella over the top.
7. Preheat the oven to broil on high. Position the oven rack about 6 inches from the broiler.
8. Place the skillet in the oven and broil until the dip is golden brown and bubbly (about 3-5 minutes).
9. Serve immediately and enjoy!

Pro Tips for a Creamy, Cheesy Spinach Artichoke Dip:

• Use a cast iron skillet. They go from stovetop to oven with ease and hold heat really well, making for even cooking.
• Pick a wine you’d actually drink. A dry white wine (like Pinot Grigio or Sauvignon Blanc) works great here and complements the flavors without being overly fancy. Just make sure it’s something you don’t mind sipping on, since you’ll have an open bottle.
• Go for brick cream cheese. Don’t use whipped. The brick version is what gives this dip its amazing, creamy texture.
• Want a lighter version? Swap the sour cream for Greek yogurt—it’s a great substitute without losing any of the creaminess.
• Add some heat. A little hot sauce or cayenne pepper can really amp up the flavor.
• Mix things up. Switch the spinach for kale or do a mix of both. You can also try different cheeses like fontina, white cheddar, or pepper jack in place of mozzarella.
• Serve with sturdy crackers. Pita chips, crostini, or crispy tortilla chips all work great. You can even use pita bread or sliced veggies like carrots and celery.

More Easy Party Dip Favorites:

• Mexican Corn Dip
• Beef Enchilada Dip
• Crab Rangoon Dip
• French Onion Dip
• Creamy Chorizo Queso Dip

Best Tools for Making Hot Spinach Artichoke Dip:

• A large cast iron skillet.

Hot Spinach and Artichoke Dip: FAQs

Do I have to use white wine?
If you prefer a non-alcoholic version, chicken stock works great as a substitute.

What can I use instead of sour cream?
For a lighter dip, Greek yogurt is a perfect substitute—it won’t sacrifice creaminess at all.

Can I make this in the slow cooker?
Absolutely! Just mix everything in the crockpot and cook on low for 2-3 hours until it’s hot and bubbly.

Can I make this ahead of time?
Yes! You can prep this dip up to 24 hours in advance. Just cover it tightly with plastic wrap or aluminum foil and refrigerate. When you’re ready to bake, let it sit at room temperature for 10-15 minutes, then bake as directed.

How should I store leftovers?
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the oven or microwave until it’s hot and creamy again.

Can I freeze this dip?
It’s not recommended. Freezing can cause the creamy texture to separate when thawed, and it might not come out the same.