This is the best hot artichoke spinach dip that I’ve ever had — it has artichoke hearts, fresh spinach, mozzarella cheese, and garlic — all baked together in the oven until golden brown.
If you’re looking for an easy and hassle-free version of this classic dip, you’ve found it. You must try this recipe, which yields a deliciously cheesy and flavorful artichoke spinach dip that packs a bit of heat, thanks to the addition of 2 diced jalapeños.
As a self-professed artichoke devotee, I first started experimenting with this dip a few years ago, adjusting the quantities of various ingredients while keeping the recipe as simple as possible. I’ve gotten this recipe down to a science now, and I guarantee it will be a total crowd favorite at your next party.
Let me list all of the things that make this hot artichoke spinach dip the best:
- It’s not necessary to pre-cook or sauté anything prior to baking. All you have to do is toss everything together in a mixing bowl, transfer to a baking dish, and bake. You can even skip the mixing bowl and just mix everything directly in the baking dish, if you prefer. This is such an easy recipe, with only three steps in the recipe instructions.
- No sour cream, cream cheese, or yogurt required. I like to keep things simple around here. I don’t usually keep any of these ingredients stocked in my fridge, and you won’t miss them in the dip.
- It’s a hot artichoke spinach dip. You’re in luck if you love spicy dips like me. Don’t worry if you can’t take the heat — you can easily omit one or both jalapeños.
- This dip has a nice chunky texture with stretchy cheese abound. I dislike dips that are too smooth, as they feel processed like a commercial dip. I prefer mine on the chunkier side, so that you can tell there’s actually real food in the dip. Also, melted mozzarella means that there’s plenty of stretchy cheese action going on here.
I love serving this hot artichoke spinach dip with parmesan pita chips (or learn how to make your own), as they’re sturdy and can scoop up big chunks of dip. Other great dipping vehicles include focaccia bread and potato wedges. If you’re a total artichoke spinach fanatic like me, let me recommend all the different (and sometimes crazy) ways you can eat this artichoke spinach dip — you can stuff it in pretzels, use it as a linguini sauce, make pizza or galette out of it, stuff it inside crepes or portobellos, or make a grilled cheese sandwich out of it. Artichoke spinach dips are so versatile and they are perfect as stuffing material.
This is also a great recipe for anyone on a low carb or keto diet. You can use celery sticks, baby carrots, or a low carb bread as a dipper.
If you love artichokes and want to know how to prep and cook a whole artichoke, check out this post on how to cook artichokes.
Best hot artichoke spinach dip
- 14.5 ounce can artichoke hearts squeezed dry using cheese cloth or tea towel, and chopped
- 6 ounces fresh baby spinach leaves chopped into 1/2-inch wide strips
- 1 cup shredded mozzarella cheese plus another 1/4 cup for sprinkling on top
- 1 cup shredded asiago cheese
- 2 jalapeños seeds and membranes removed, and diced
- 3 cloves garlic minced
- 1/2 cup mayonnaise
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Combine and mix all of the ingredients in a large mixing bowl.
Transfer the mixture to a 1.5 quart or larger baking dish. Sprinkle another 1/4 cup of mozzarella cheese on top.
Bake at 350 F until the top is golden-brown, about 35 minutes. Serve hot.
This recipe yields 5.5 g net carbs per serving.
|Nutrition Facts Per Serving|
|Total Fat 34g||52%|
|Saturated Fat 9g||43%|
|Trans Fat 0g|
|Total Carb 10.5g||4%|
|Dietary Fiber 5g||20%|