Hot and Garlicky Spinach Artichoke Dip

I have had my Hot and Garlicky Spinach Artichoke Dip listed in my Spinach Artichoke Bites recipe for years, so I think it is time I gave this recipe its own page. This dip is a combination of a spinach and artichoke dip and a dip my mom used to make for years, which was a super garlicky artichoke dip. I don’t think I ever ate artichoke before that dip, and it was so good, that it got me to eat a vegetable that I was always super nervous to eat. Hot cheese helps, but honestly, it was just so good!

Garlicky Spinach Artichoke Dip

My mom has been an appetizer legend for as long as I could remember. She can make anything…Anything! She used to make the most amazing warm garlic artichoke dip, that made me want to suddenly eat veggies. We kept that appetizer in our rotation for years, and then I built upon it one year by adding spinach. 

Spinach Artichoke Dip is super popular because of chain restaurants like Olive Garden, Applebees, Chilis, and the Cheesecake Factory. They all make really decadent versions and it always comes with a huge order of tortilla chips. It is a great appetizer to share with a group. If I ever go to any of these restaurants with my sister, there is a good chance we are ordering the spinach artichoke dip no matter how many times we have tried it before. It is just always solid. We love a hot dip full of cheese, and I think the fact that it has vegetables in it makes us feel slightly better about it.

Hot and Garlicky Spinach Artichoke Dip

Truthfully, it was dips like this that made me realize I do like vegetables. I understand that the dip isn’t the most healthy because of all the cheese, but it truly became a pathway for me to appreciate roasted vegetables on their own.

To make spinach and artichoke dip, you will need some cream cheese, mayonnaise, canned artichokes, frozen spinach, mozzarella cheese, shredded parmesan cheese, garlic , salt, pepper, and a little bit of hot sauce.

I have been making the dip this way since 2011. It was one of the first things I made when I moved into my first studio apartment. Also, I always bake my spinach and artichoke dip. There is nothing like hot and bubbly spinach and artichoke dip. 

Spinach Artichoke Bites

I like serving this dip right out of the pan but another thing I like to do with it is use it a filling for little puff pastry cups or in stuffed mushrooms. I have recipes for both of these ideas on my blog, and here are the links: Spinach Artichoke Puff Pastry Bites and Spinach Artichoke Dip Stuffed Mushrooms.

Spinach Artichoke Dip Stuffed Mushrooms – These mushrooms were scooped out and stuffed with spinach, artichokes, garlic, and a mix of melty cheeses. This grain-free appetizer uses the same filling as my Spinach Artichoke Puff Pastry Bites, so you can make big batch of the dip and make both! I love making stuffed mushrooms for parties because I feel like they can be stuffed with all sorts of creative and decadent fillings, but they still always feel kind of healthy!

Spinach Artichoke Puff Pastry Bites – Little puff pastry cups are molded into a cupcake tin and then filled with this dip. Finally, they are baked until the cheese is bubbly. I love the crunch and butteriness of puff pastry. This dip tastes delicious stuffed into a small puff pastry cup and they make the perfect little portable appetizer.

How to make Hot and Garlicky Spinach Artichoke Dip

INGREDIENTS  

• 8 oz Cream Cheese thawed
• 1/2 cup Mayonnaise
• 15 oz Canned Artichoke Hearts drained and chopped
• 15 oz Frozen Spinach thawed and drained
• 1/2 cup Mozzarella Cheese shredded
• 1/4 cup Parmesan Cheese shredded
• 7 Garlic Cloves minced
• 1/2 tsp Sea Salt
• 1/8 tsp Black Pepper
• 1 tsp Hot Sauce optional

INSTRUCTIONS 

• Thaw the Cream Cheese by leaving it at room temperature for a few hours. 
• Preheat your oven to 350F
• Thaw your spinach and drain it. Set aside. 
• Drain your artichoke hearts and chop them up.
• Mince your garlic.
• Add everything to a bowl except for a little bit of mozzarella cheese and mix it up well. Add it all to a small baking dish and top it with the remaining mozzarella cheese. Bake for 25-30 minutes or until cheese is bubbling and slightly brown.