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Introduction
Hot Spinach and Artichoke Dip is a creamy, cheesy, and indulgent appetizer that’s always a crowd favorite. Whether served at holiday parties, game days, or casual gatherings, this dip is rich, satisfying, and comforting—perfect for scooping with crackers, chips, or fresh veggies.
Origin and Cultural Significance
Spinach and artichoke dip gained major popularity in the United States in the 1980s and ’90s, especially in casual dining restaurants and potluck-style gatherings. It reflects a blend of American comfort food culture and Mediterranean influence through ingredients like artichokes, garlic, and cheese. Its appeal lies in its warmth, richness, and ability to bring people together over shared bites.
Ingredients Quantity
- 1/2 (10-ounce) package frozen spinach, thawed, drained, and coarsely chopped
- 1 (14-ounce) can artichoke hearts, drained and coarsely chopped
- 4 ounces cream cheese, room temperature
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 clove garlic, grated
- 1/4 cup grated Parmigiano Reggiano (or Parmesan)
- 1/4 cup shredded mozzarella
- Cayenne pepper or hot sauce, to taste (optional)
Optional Additions
- Extra mozzarella or cheddar on top for a cheesier crust
- A squeeze of lemon juice for brightness
- Chopped green onions or fresh parsley for garnish
- Crumbled bacon for a smoky twist
- A dash of Worcestershire sauce for added umami
Tips for Success
- Ensure spinach is well-drained to prevent a watery dip.
- Use room-temperature cream cheese for easier mixing.
- Grate cheeses fresh for better melt and flavor.
- Taste before baking and adjust seasoning to your preference.
- If using the slow cooker, stir occasionally for even melting.
Instructions
Oven Method:
- Preheat oven to 350°F (175°C).
- Mix all ingredients in a medium bowl until well combined.
- Spread the mixture into a baking dish.
- Bake for 20–30 minutes, until the edges are bubbling and the cheese is melted and golden on top.
- Serve warm with chips, crackers, or bread.
Slow Cooker Method:
- Mix all ingredients and place into a slow cooker.
- Cook on high for 1–2 hours or on low for 2–4 hours, until melted and heated through.
- Keep on the warm setting while serving.
Description
This hot spinach and artichoke dip is creamy, cheesy, and brimming with flavor. The spinach brings earthy richness, while the artichokes provide tangy texture. The blend of cream cheese, sour cream, and two types of cheese makes it ultra-smooth and deeply comforting, with a customizable level of heat.
Nutritional Information
(Per 1/4 cup serving, approximate)
- Calories: 180
- Protein: 5g
- Fat: 16g
- Saturated Fat: 6g
- Carbohydrates: 4g
- Fiber: 1g
- Sugars: 1g
- Sodium: 260mg
Values may vary depending on cheese types and add-ins.
Conclusion
Hot Spinach and Artichoke Dip is an irresistible appetizer that delivers bold flavor and creamy texture in every bite. Whether baked in the oven or simmered in a slow cooker, it’s a guaranteed hit for parties, family gatherings, or even a cozy night in.
Recommendation
Serve this dip with warm baguette slices, pita chips, or a fresh crudité platter. Double the batch for large crowds or portion it into ramekins for personal servings. It also works wonderfully as a spread on sandwiches or baked potatoes.
Embracing Healthful Indulgence
To enjoy this indulgent dip in a more health-conscious way, pair it with fresh vegetables like cucumber slices or bell pepper strips. Lighten it further by using low-fat cream cheese, Greek yogurt in place of sour cream, or adding more veggies like chopped kale or mushrooms. This way, you keep the indulgence but give it a nutritious edge.
Let me know if you’d like this in printable format or as a shareable card for parties or gatherings!