Hot Artichoke and Spinach Dip II

Why You’ll Love Hot Artichoke and Spinach Dip II  Recipe

• It’s richly creamy and cheesy — the blend of cream cheese, Parmesan, Romano, and mozzarella creates a luscious, melty texture you’ll want to dive into.

• Spinach and artichoke give it a subtle vegetal flavor, making it more interesting than plain cheese dips — while the artichokes remain mild enough that even skeptics often enjoy it.

• It’s easy to make: you just mix the ingredients, bake, and serve — no complicated cooking techniques required.

• It works great for gatherings — the dip stays hot and bubbly right out of the oven, and pairs beautifully with tortilla chips, pita bread, or crostini.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

cream cheese, softened
mayonnaise
grated Parmesan cheese
grated Romano cheese
minced garlic
dried basil
garlic salt
salt and pepper to taste
canned artichoke hearts, drained and chopped
thawed and drained frozen chopped spinach
shredded mozzarella cheese

Directions

1. Preheat your oven to 350°F (175°C). Lightly grease a small baking dish.

2. In a medium bowl, mix together the softened cream cheese, mayonnaise, Parmesan, Romano, minced garlic, dried basil, garlic salt, salt, and pepper until smooth.

3. Gently stir in the chopped artichoke hearts and spinach (make sure the spinach is well drained to avoid a watery dip).

4. Transfer the mixture into the prepared baking dish, then sprinkle the shredded mozzarella cheese evenly on top.

5. Bake in the preheated oven for about 25 minutes, or until the dip is bubbly and lightly browned on top.

Servings and timing

This recipe makes about 12 servings.
Total time: approximately 40 minutes

• Prep time: 15 minutes

• Cook time: 25 minutes

Variations

• For a lighter version, replace mayonnaise with sour cream or use reduced-fat cream cheese.

• Add red pepper flakes, extra garlic, or fresh herbs for added flavor.

• Mix in additional cheese like cheddar or Monterey Jack for more richness.

• Use fresh spinach instead of frozen by wilting, draining, and chopping it.

• Stir in chopped green onions or a dash of hot sauce for a kick.

Storage/Reheating

Let the dip cool to room temperature after baking, then store in an airtight container in the refrigerator for up to 3 days.
To reheat, place in an oven-safe dish and bake at 350°F until hot, or microwave individual portions, stirring occasionally.
Freezing is possible for up to 3 months, but not recommended as the texture may become watery upon thawing.

FAQs

What can I serve this dip with?

Serve with tortilla chips, pita chips, crackers, toasted baguette slices, crostini, or veggie sticks like carrots and celery.

Can I use fresh spinach instead of frozen chopped spinach?

Yes, just chop, wilt, and drain the spinach thoroughly before adding it to the mix.

What if I don’t have Romano cheese — can I skip it or substitute it?

You can substitute it with more Parmesan or another hard cheese like Asiago or cheddar.

Can I prepare the dip ahead of time?

Yes, mix everything (except mozzarella topping) and refrigerate up to 2 days in advance. Bake just before serving.

How can I make the dip spicier or add more flavor?

Add red pepper flakes, chopped jalapeños, or a few dashes of hot sauce. Chopped green onions or fresh herbs also boost flavor.

Can I make this dip without mayo?

Yes, substitute with sour cream or Greek yogurt for a tangier, slightly lighter version.

Is there a dairy-free or vegan version?

Use dairy-free cream cheese and vegan shredded cheese alternatives, but expect a change in texture and flavor.

How do I make sure the dip isn’t watery?

Thoroughly drain and squeeze the spinach and artichokes before mixing to avoid excess moisture.

Can I add extra vegetables to the dip?

Yes, sautéed bell peppers, mushrooms, or onions make great additions. Just be sure to drain off any moisture.

What’s the best way to get a crispy browned top on the dip?

Broil for 1–2 minutes at the end of baking for a golden, bubbly top. Keep a close eye to prevent burning.

Conclusion

Hot Artichoke and Spinach Dip II is the ultimate comfort appetizer — creamy, cheesy, and full of savory flavor. With just a few easy steps and accessible ingredients, you’ll have a warm dip that’s perfect for any gathering or cozy night in. Make it as-is or customize it with your favorite cheeses, spices, or veggies — it’s a flexible favorite that’s sure to become a staple at your table.