Make this creamy hot spinach artichoke dip with mozzarella, Parmesan, grape tomatoes, and fresh spinach for an irresistible party appetizer.
Creamy, cheesy, and filled with savory flavor, this Creamy Hot Spinach Artichoke Dip Recipe is an irresistible appetizer for parties, game days, holiday gatherings, potlucks, and casual entertaining. Tender artichoke hearts, fresh spinach, melted mozzarella, grated Parmesan, and juicy grape tomatoes create a warm, satisfying dip with plenty of color and texture.
Mayonnaise gives the dip its rich and creamy consistency, while garlic granules, black pepper, and sea salt enhance the vegetables and cheese. The grape tomatoes add freshness and a subtle sweetness that balances the savory ingredients. Once baked, the mozzarella becomes beautifully melted and the Parmesan develops a lightly golden finish.
Serve this dip warm with gluten-free crackers, toasted gluten-free bread, tortilla chips, or crisp vegetables. It can be assembled several hours in advance, making it a convenient choice for effortless entertaining. Bake it shortly before serving so everyone can enjoy the creamy texture and bubbling cheese while they are still warm.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 8 servings
Ingredients
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
1/2 cup grated Parmesan cheese
1/4 teaspoon black pepper
1/4 teaspoon sea salt, or to taste
Directions
Step 1: Prepare the Oven
Preheat the oven to 350°F. Lightly grease a medium baking dish. Choose a dish that will hold the dip in an even layer so the center and edges heat consistently.
Step 2: Prepare the Artichokes
Drain the artichoke hearts thoroughly to remove as much packing liquid as possible. Allow them to sit in a colander for a few minutes if they contain a large amount of liquid.
Place the drained artichoke hearts on a cutting board and roughly chop them into bite-sized pieces. The pieces should be small enough to scoop easily while remaining large enough to add texture to the finished dip.
Step 3: Prepare the Spinach and Tomatoes
Roughly chop the fresh spinach so it will mix evenly with the other ingredients. Cut the grape tomatoes in half.
If desired, reserve several tomato halves to garnish the dip before serving. The reserved tomatoes will add fresh color to the finished appetizer.
Step 4: Prepare the Dip Mixture
In a large mixing bowl, combine the chopped artichoke hearts, fresh spinach, shredded mozzarella cheese, mayonnaise, garlic granules, black pepper, and sea salt.
Stir until all the ingredients are evenly incorporated. Make sure the mayonnaise and seasonings coat the spinach and artichokes and that the shredded mozzarella is distributed throughout the mixture.
Gently fold in the halved grape tomatoes. Stir carefully so the tomatoes retain their shape and do not release too much liquid into the dip.
Step 5: Assemble the Dip
Transfer the spinach and artichoke mixture to the prepared baking dish. Spread it into an even layer with a spoon or spatula.
Gently press any loose spinach leaves into the creamy mixture so they do not dry out during baking.
Step 6: Bake the Dip
Place the baking dish in the preheated oven. Bake for 20 minutes, or until the dip is hot and bubbling around the edges.
The spinach will soften as the dip bakes, and the mozzarella will melt into the creamy artichoke mixture. Baking times may vary slightly depending on the depth and material of the baking dish.
Step 7: Add the Parmesan Topping
Carefully remove the baking dish from the oven. 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. Watch the topping closely during the final few minutes so it does not become overly browned.
Step 8: Rest and Garnish
Remove the finished dip from the oven and allow it to rest for a few minutes before serving. This brief resting period allows the bubbling cheese to settle while keeping the dip pleasantly warm.
If you reserved any grape tomato halves, arrange them over the top of the dip for a fresh and colorful garnish.
Step 9: Serve
Serve the dip warm with gluten-free crackers, toasted gluten-free baguette slices, tortilla chips, cucumber rounds, celery sticks, carrot sticks, or bell pepper strips.
For an attractive party presentation, place the warm baking dish in the center of a large serving platter. Arrange several dipping options around the dish so guests can choose between crunchy crackers, chips, bread, and fresh vegetables.
Notes
For an extra-creamy texture, add 4 ounces of softened cream cheese to the mixture before baking. Allow the cream cheese to soften completely so it blends smoothly with the mayonnaise and mozzarella.
Frozen spinach may be substituted for fresh spinach. Thaw the spinach completely and squeeze out as much excess moisture as possible before adding it to the dip. Removing the extra liquid will help keep the finished dip thick and creamy.
For a richer cheese flavor, use a blend of mozzarella and Parmesan throughout the dip. Reserve enough Parmesan to create an even topping.
Drain the artichoke hearts thoroughly before chopping them. Excess packing liquid may thin the mixture and affect the texture of the baked dip.
Taste the mixture before adding additional salt. Artichoke hearts, mayonnaise, mozzarella, and Parmesan can all contribute saltiness, so the amount needed may vary depending on the brands used.
This dip can be assembled several hours in advance. Transfer the mixture to the prepared baking dish, cover it, and refrigerate it until ready to bake. A chilled dip may require a few additional minutes in the oven to become hot throughout.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the dip in a 350°F oven until warmed through.
When preparing this dip for a gluten-free diet, check all packaged ingredients for appropriate gluten-free labeling. Use clean preparation surfaces, utensils, baking dishes, and serving platters to prevent cross-contact.
