Hot Spinach Artichoke Dip Recipe

LOVE IT! I used light cream cheese (16oz instead of just 8oz), jarred minced garlic instead of wasting my time mincing it myself and I used more spinach than called for to ensure this was actual spinach dip and not just a cream cheese dip (I posted a picture). I also mixed the mozzarella in with everything else instead of just putting it on the top. I paired this with the "Pita Chips" recipe on this site submitted by Dawn. The two are match made in heaven! I cannot speak highly enough about this recipe. Thanks a bunch!

This is another fabulous version of the spinach/artichoke dip. However, I used sour cream instead of mayonnaise - much better! We use a bag of frozen spinach (rather than the boxes or fresh) and just squeeze it dry - the spinach quality is better. You can really add a little of whatever you'd like, and it is ALL good! I added chives to add some more green to it. I also have added a few dashes of Frank's hot sauce (which does not overwhelm the other flavors - just enchances them!). You can toss in bacon bits, chopped garlic, chopped red peppers (not green - ew!), etc. Be sure to really chop up the spinach and artichokes - no big chunks for this dip please. You could toss in regular onions too, but I think it is great without them. It does take a little longer to bake with the sour cream - and I use a 9x13 glass pan, so you can see the edges getting golden! I buttered the edges of the pan last tmie - OGM - the dip was gone in under two hours! This is a keeper, and has been a request since we first made it . YUM!!!! (We use Ritz crackers,but this is good on Ritz, tortilla chips - almost anything!) If you have any left over, it is just as good warmed up in the microwave the next day. (I think we've had leftovers ONCE!) Rich, so you don't want to eat it all the time, but if you want a great dip - go for the best! (No cartons of liquidly sour cream junk when this is so easy to make!)

I followed some advice of others: used sour cream instead of mayo, added 1/8tsp cayenne, and mixed all the cheese together. I did use the basil plus 2 minced garlic cloves, and used about 1 cup fresh spinach chopped, a bar of the reduced fat cream cheese, and buttered the 8x8 glass baking dish before putting dip into it. I let the cream cheese come to room temp before mixing and it mixed just fine. Used 1/2 cup shredded Italian cheese instead of 1/4 cup parm. + 1/4 cup mozz. Lastly, I sprinkled a pinch or two of the Italian cheese on top before putting it in the oven. Pretty tasty! Definitely party worthy.

This was good but I made a lot of tweaks to make it outstanding and give it that perfect consistency that isn’t too dry nor too runny. I added 1/2 cup sour cream, a splash or two of heavy whipping cream, I added a cup of mozzarella in the mixture and a cup on top, I did double the spinach and added some melted butter. I broiled it that last two minutes to give it more browning on top as we like that. I served it with fresh, warm soft pita bread. It was divine.

This dip is FABULOUS!!! I made it for a dinner party I was hosting and the guests couldn't stop raving about it. Its truly an awesome dip and definitely an appetizer staple from now on. I followed the advice of others and used sour cream instead of mayo, put the mozzarella in the mixture instead of on top, and doubled the garlic. The best part....because its a cream cheese base I used the cold leftovers as a bagel spread the next morning and it was just as fabulous! UPDATE: I have made this at every party Ive hosted & pot lucks attended and its ALWAYS gotten rave reviews.

Absolutely delicious! I tweaked it by deleting the mayo and using 1/2 cup of sour cream instead, used 1/2 a cup of mozzarella in the base, added an ample dash of cayenne pepper, a tsp of lemon juice and topped the dish lightly with mozzarella. Baked for 30 minutes plus two minutes on broil at the end. Next time, I ‘ll add a quarter cup of chopped sun dried tomatoes.

Added 1/2 an Onion and 1lb 'Louis Kemp' crab delights (finely chopped). Used fresh spinach. Topped with 'Badia' all seasoning. Totally delicious!!!

Huge hit at all parties! Fave of my daughter. I usually keep it warm in a small crock pot.

Substituted sour cream for the mayo and used a blender to chop up the spinach and artichoke. There were no chunks in it and I think next time I would just chop them by hand. Also put a generous amount of cheese on top. It was okay.

I made this dip for our annual potluck at work and now make it every year because everyone loved it so much. the only change I make is 3 cloves of garlic + sub the Romano for freshly grated havarti cheese

GREAT recipe, though I did make some adjustments based on the comments, my preferences, and ingredients available in my house. Recommend doubling it for a party and serving with baguette slices, pita chips, carrots and celery sticks. It was enjoyed by all! Will definitely make again. Here are the adjustments; - Doubled the Parmesan and skipped the Romano (or could do vice versa) - Instead of all mayo, did half mayo/half sour cream - Dropped the basil entirely - Added half a packet of Knorr dried leek soup - Mixed in most of the mozzarella, leaving just a third of it sprinkled on top (commenters said if you put it all on top, it creates a crust that is hard to break through when dipping). Notes: If you double the recipe, you'll use up one box of frozen spinach. Diced water chestnuts might be another good addition to this recipe.

Used this for a game night get together with friends and it was a huge hit. Many requested the recipe so that's when you know it's delicious. We doubled the recipe for a group and suggest doing the same if you have several people with big appetites.

My preference would be a little more cream cheese. But flavor was spot on. Recipe has been saved.

I had roasted some garlic so I added extra garlic to the recipe. I will definitely make again

Followed the instructions to a 'T' and it was amazing! I put it under the broiler for a few minutes to give it a nice, light browning. Got a lot of compliments from guests at the party I took it to.

I tripled this and put it into a large casserole dish, the mixture tasted so amazing even prior to baking (taste your food!) it was amazing. Grabbing a baguette and enjoying this for dinner.

Very good! But next time I will omit the salt. The cheeses have plenty. I made this with some of the mozzarella mixed in with some on top, I also sautéed the fresh spinach I used to get more in.

Just a perfect crowd pleaser. Easy to make.

Could you do this for say a voleauvent filing and if so would you bake prior to putting in the tiny cases or after 🤔🤔 First time baker trying to suprise my daughter in law with an all home-made high tea please help lol

Made it and I can’t stop bragging about it.