Creamy, cheesy, and packed with flavor, this Hot Spinach Artichoke Dip is the perfect appetizer for parties, game days, holiday gatherings, or casual entertaining. Tender artichoke hearts, fresh spinach, melted mozzarella, and juicy grape tomatoes combine to create a rich and satisfying dip that is easy to prepare and always a crowd favorite. Serve it warm with gluten-free crackers, toasted bread, tortilla chips, or fresh vegetables for a delicious starter everyone will enjoy.
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Servings
8 servings
2 (14-ounce) cans artichoke hearts, drained and roughly chopped
1 (8-ounce) bag mozzarella cheese, shredded
1 cup grape tomatoes, halved
1 package fresh spinach, roughly chopped
1 cup mayonnaise
2 tablespoons garlic granules
½ cup grated Parmesan cheese
¼ teaspoon black pepper
¼ teaspoon sea salt, or to taste
Step 1: Prepare the Oven
Preheat the oven to 350°F. Lightly grease a medium baking dish.
Step 2: Prepare the Dip Mixture
Drain the artichoke hearts thoroughly and chop them into bite-sized pieces. Roughly chop the spinach and halve the grape tomatoes.
In a large mixing bowl, combine the chopped artichokes, spinach, mozzarella cheese, mayonnaise, garlic granules, black pepper, and salt. Stir until all ingredients are evenly incorporated.
Gently fold in the grape tomatoes, reserving a few for garnish if desired.
Step 3: Assemble the Dip
Transfer the mixture to the prepared baking dish and spread it into an even layer.
Step 4: Bake
Place the dish in the preheated oven and bake for 20 minutes, or until the dip is hot and bubbly around the edges.
Step 5: Add the Parmesan Topping
Remove the dish from the oven and sprinkle the grated Parmesan cheese evenly over the top.
Return the dip to the oven for 3 to 5 minutes, or until the Parmesan is melted and lightly golden.
Step 6: Serve
Allow the dip to cool for a few minutes before serving. Garnish with the reserved grape tomatoes if desired. Serve warm with gluten-free crackers, toasted baguette slices, tortilla chips, cucumber rounds, celery sticks, or bell pepper strips.
For an extra creamy texture, add 4 ounces of softened cream cheese to the mixture before baking.
Frozen spinach may be substituted for fresh spinach. Be sure to thaw and squeeze out excess moisture before using.
For a richer flavor, use a blend of mozzarella and Parmesan throughout the dip.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a 350°F oven until warmed through.
This dip can be assembled several hours in advance and refrigerated until ready to bake.
