Hot Spinach Artichoke Dip (Easy Baked or Slow Cooker, Make-Ahead)
Creamy, cheesy, bubbling spinach artichoke dip that is better than the restaurant version, brightened with lemon zest and a pinch of nutmeg. Mix it in 15 minutes, make it ahead, then bake or keep it warm in the slow cooker for an Election Night watch party, game day or holiday gathering.
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Ingredients
Serves 10
- 8 oz cream cheesefull-fat, softened to room temperature
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 cloves garlicfinely grated or minced
- 1 tsp lemon zestfrom about 1 lemon
- 1 tbsp fresh lemon juice
- 1/2 tsp kosher salt
- 1/4 tsp black pepperfreshly ground
- 1/4 tsp red pepper flakesoptional
- 1/8 tsp ground nutmega pinch
- 10 oz frozen chopped spinachthawed
- 1 can (14 oz) artichoke heartspacked in water, drained and chopped
- 1 1/2 cups shredded low-moisture mozzarelladivided
- 3/4 cup finely grated Parmesandivided
- 1 tbsp fresh chiveschopped, for garnish (optional)
- tortilla chips, pita chips, toasted baguette or cut vegetablesfor serving
The method
Heat the oven to 375°F with a rack in the middle. Lightly grease a 1 1/2-quart baking dish, 9-inch pie plate or 8x8-inch pan.
5 minWrap the thawed spinach in a clean kitchen towel and wring it out over the sink until no more liquid drips, about 3/4 cup of water. Pat the drained artichoke hearts dry and chop them into bite-size pieces. Getting both as dry as possible keeps the dip thick instead of watery.
5 minIn a large bowl, beat or stir the softened cream cheese, sour cream and mayonnaise until completely smooth. Mix in the garlic, lemon zest, lemon juice, salt, black pepper, red pepper flakes and nutmeg.
3 minFold in the spinach, artichokes, 1 cup of the mozzarella and 1/2 cup of the Parmesan until evenly combined.
2 minSpread the mixture into the prepared dish and scatter the remaining 1/2 cup mozzarella and 1/4 cup Parmesan over the top.
2 minBake until the dip is bubbling around the edges and hot in the center, 20 to 25 minutes.
22 minFor a golden top, switch the oven to broil and broil 1 to 2 minutes, watching closely. Let the dip rest 5 minutes, sprinkle with chives and serve warm with chips, bread or vegetables.
7 min
Timings are a guide. Use the instruction and your own judgment as you cook.
Make it ahead for the watch party
Assemble the dip through step 5, cover tightly and refrigerate up to 2 days. Bake straight from the fridge, adding 5 to 10 minutes to the baking time, so it comes out hot right when the polls close.
Slow cooker option
Stir everything together (all of the cheese mixed in), then cook on LOW for 2 hours, stirring once halfway, until hot and melted. Switch to WARM for serving, and it holds for about 2 hours on a buffet table. Stir in a splash of milk if it gets thick.
Tips
- Squeeze the spinach hard. Extra water is the number one reason spinach dip turns runny.
- Use water-packed artichokes. Marinated artichokes work too, but drain them well and skip the lemon juice.
- Swap the spinach: 8 oz fresh baby spinach, wilted in a skillet, cooled and squeezed, works in place of frozen.
- Double it in a 9x13-inch pan for a big crowd, baking 30 to 35 minutes.
Diet notes
This dip has no flour and is naturally gluten-free and vegetarian as written, but check labels on the cream cheese, mayonnaise, shredded cheese and chips, and serve with gluten-free dippers if needed. Traditional Parmesan is made with animal rennet, so choose a vegetarian Parmesan-style cheese if that matters to you.
Storage
Refrigerate leftovers, covered, up to 4 days. Reheat in a 350°F oven or in the microwave in 30-second bursts, stirring between each.
Photo credit
Photo: Janine from Mililani, Hawaii, United States, “spinach & artichoke dip,” via Wikimedia Commons, licensed CC BY 2.0. Shown as a serving example of the dish.
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