Homemade hot spinach artichoke dip is sure to be the star of your next party! Extra creamy thanks to cream cheese, sour cream, mayo, and a trio of cheeses: shredded mozzarella, parmesan cheese, and fontina! Serve warm, with crunchy tortilla chips or slices of baguette.
Spinach Artichoke Dip Recipe
Everyone needs a go-to party recipe, and this is mine. Anytime I want to impress a crowd, I whip up a big batch of this gooey, cheesy, incredibly delicious spinach dip. It’s the ultimate party appetizer and will disappear before your eyes! Serve it with carrots and celery, crunchy chips, or toasted slices of bread… or all of the above.
Ingredients for Spinach & Artichoke Dip
- Bacon: This ingredient is 100% optional, but it does add delicious flavor and a great crunchy texture.
- Cream Cheese: Brick-style cream cheese works best here. Be sure it’s been softened to room temperature before use.
- Mayonnaise: I’ve tested this recipe with everything from Hellman’s to avocado oil mayos and they all work fine!
- Sour Cream: If you cannot locate sour cream, use a full-fat greek yogurt instead.
- Fresh Garlic: You could use a teaspoon of garlic powder, instead, but fresh garlic really works best in this recipe.
- Spices: Onion Powder, smoked paprika, salt, and black pepper give this dip incredible depth of flavor. But in a pinch, the paprika may be omitted.
- Frozen Chopped Spinach: You’ll want to thaw the spinach first and squeeze out all excess liquid before use! If you want to use fresh spinach, I think it would work. But you would need to cook it down first and remove all excess liquid. You’d also need to start with a ton of fresh spinach.
- Artichoke Hearts: Use the kind that come in a can or jar. Be sure to drain them well before chopping.
- Cheese: A combination of fontina cheese, grated parmesan cheese, and mozzarella cheese give this dip the best texture and flavor!
How to make the Best Spinach Artichoke Dip
- Recipe Prep: Preheat the oven and spray a 1-quart baking dish (affiliate link) with nonstick cooking spray. Set the baking dish aside until needed.
- Fry the Bacon: Cook the bacon until it’s crispy, about 4 minutes per side. Place it on a paper towel-lined plate to absorb excess grease. Then chop it up into rough pieces and set it aside.
- Make the Spinach Artichoke Dip: Beat the cream cheese, mayo, sour cream, garlic, and spices until smooth and creamy. Then fold in the chopped spinach, artichokes, two cheeses, and some of the bacon. Taste and season with salt and pepper if needed.
- Bake: Scrape the dip to your prepared baking dish. Sprinkle the top evenly with the shredded mozzarella, then pop the pan in the oven. Bake until the dip is bubbling and the cheese is melted. Then turn on the broiler until the top is golden brown, about 2 to 3 minutes.
- Serve: Top the hot spinach artichoke dip with chopped bacon and a drizzle with olive oil, then serve at once! I suggest serving it with sliced crostini, chips, and/or chopped up veggie sticks.
Can I make this in the Slow Cooker?
I do not recommend making this recipe in the slow cooker. Even though it’s not a crockpot spinach artichoke dip, you could put it into the slow cooker to keep it warm.
More Appetizer Recipes:
- Caramelized Onion Baked Brie Bread Bowl
- Italian Sausage Stuffed Mushrooms
- Sweet and Spicy Sriracha Baked Chicken Wings
- Creamy Avocado Dip
- Antipasto Skewers
- Prosciutto Wrapped Shrimp with Bourbon Honey Mustard Sauce
Spinach Artichoke Dip
- 8 ounces (227g) bacon divided
- 8 ounces (227g) brick-style cream cheese room temperature
- 1 cup (227g) mayonnaise
- 3/4 cup (171g) full-fat sour cream
- 3 cloves garlic minced
- 1/2 teaspoon onion powder optional
- 1/2 teaspoon smoked paprika optional
- 1/2 teaspoon salt more if needed
- 1/4 teaspoon black pepper more if needed
- 1 10 ounce package frozen chopped spinach thawed and squeezed of excess liquid
- 1 14 ounce can artichoke hearts drained and roughly chopped
- 1 cup shredded fontina cheese
- 1 cup freshly and finely grated parmesan cheese
- 3/4 cup shredded mozzarella cheese
- baguette, crackers, carrots, and/or chips for serving
- Preheat the oven to 350 degrees (F). Spray a 1-quart baking dish with nonstick cooking spray.
- In a large nonstick skillet over medium heat, cook bacon until crispy, about 4 minutes per side. Transfer to a paper towel-lined plate, blot any excess grease away, then transfer to a cutting board and chop.
- In a large bowl, using a handheld electric mixer, beat the cream cheese, mayonnaise, sour cream, garlic, onion powder, paprika, and salt and pepper, together on medium-low speed until smooth and evenly combined.
- Using a rubber spatula, fold in chopped spinach, artichokes, Fontina cheese, Parmesan cheese, and 3/4 of the chopped bacon.
- Transfer dip to the prepared baking dish. Sprinkle the top evenly with the shredded mozzarella.
- Bake until the dip begins to bubble, about 22 to 24 minutes. Turn on the broiler and cook, keeping a close eye, until the top is golden brown, about 2 to 3 minutes.
- Top with remaining chopped bacon, then serve hot, with your favorite snack like chips, crackers, carrots, or pretzels.