This is the easiest Hot Spinach and Artichoke Dip! Everything is made in the food processor and then baked for a few minutes in the oven to heat it up. If you are looking for a dip to have for any gathering, or any sporting event, this is the one! It’s so easy! Honestly, it only takes a few minutes to make and then you bake it for a few minutes and it’s good to go! You can also make it ahead, keep it in the refrigerator, and then bake it off when you are ready to eat it.
I make this dip for every special occasion. Football game? I’m making it. Birthday, family gathering, even Christmas, you better believe I’m making this dip! It’s a hit in my family and I hope it is for yours too!
How to Make This Dip
Everything is made in the food processor like this one. There’s no need to chop anything or dirty any extra bowls. First, defrost one 16 ounce bag of spinach. It can be chopped or whole leaf, since we are food processing it anyway it doesn’t matter the type.
Spinach has a TON of water in it, especially when it is frozen. Defrost it and then make sure to drain all the water out. The easiest way to do that is to put it in a kitchen towel and wring it out over the sink. I wouldn’t suggest using fresh spinach with this dip. Frozen is easier, honestly, and fresh spinach wilts down to basically nothing, so you would need to use a lot of spinach to get the amount you need for this dip.
Drain a can of artichokes hearts and put that in the food processor first. Those pieces tend to be bigger than anything else in the dip, so chopping that first gets rid of any big clumps. You can use either the halves or quarters of artichoke hearts. Since we are chopping everything up, either works great.
Break pieces of cream cheese into the food processor and pulse that. You can either break them off with your fingers and put them in the food processor or you can cut the block with a knife. Next, add the drained spinach and process that again. Add the sour cream, mayo, parmesan, and garlic powder and process that again. Process it until you are happy with the texture. You’ll want it to be a little chunky so there is some texture in the dip.
Pour it into an oven safe baking dish and top with some shredded cheddar cheese. Bake for about 15 minutes at 375 degrees until the top is bubbly. Enjoy!
Extra recipe alert! You can use tortilla chips like these or you can make your own crostini! They are surprisingly easy to make! I remember watching the Food Network and they made “Crostini” sound so fancy, but it’s really just toasted bread rubbed with fresh garlic. If you love garlic, you’ll love these! If you don’t love garlic, you can still make these! Go through the same process but once they are toasted, add a little parmesan, or just serve them as is with the salt and olive oil! Delicious!
Take your favorite loaf of bread and cut it into thin slices. You’ll want to use an Italian bread, French bread, or sourdough, for example. I wouldn’t use a sliced bread because it will fall apart. Spray the bread with cooking oil and top with salt. Place it in the toaster oven or the regular oven for about 5 minutes. Keep an eye on it, just like any toast these can do from brown to burnt in just a few minutes.
When they are done, take them out and rub a piece of raw garlic on them. You don’t have to go overboard here, just a little rub will get the garlic flavor. They are so good but also you’re rubbing raw garlic on bread, so it might be a little spicy for the little ones.
Hot Spinach and Artichoke Dip
- 1 can Artichoke Hearts 14 ounce can
- 1 bag Frozen Spinach 16 ounce bag
- 1 brick Cream Cheese 8 ounces
- 1/2 cup Mayonnaise
- 1/2 cup Sour Cream
- 1/2 cup Parmesan Cheese
- 1 tsp Garlic Powder
- 1/2 cup Shredded White Cheddar Cheese
- Preheat the oven to 375°.
- Drain a can of artichoke hearts and place them in the food processor. Pulse that about 5 times until the artichoke hearts are smaller and all the same size.
- Put the cream cheese in the food processor, breaking it into chunks as you do so it's easier to blend together. Pulse that 5 times.
- Defrost the spinach and wring it out to get rid of any excess liquid. To do this, put the spinach in a kitchen towel and wring out all the liquid over the sink. Add the drained spinach leaves to the artichoke and cream cheese mixture. Pulse 5 more times.
- Add the mayonnaise, sour cream, parmesan, and garlic powder to the food processor. Pulse another 5 times or more until the texture you would like is reached. It should still be pretty chunky so there is some texture to the dip.
- Pour the dip into an oven safe baking dish and top with the cheddar cheese. Bake for 15 minutes until the top is bubbly and the cheddar is starting to brown. Serve immediately.
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