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Not-So-Secret Spinach Artichoke Dip

A crowd-pleasing appetizer for any occasion

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There’s nothing quite like a bite of spinach artichoke dip. The creamy, goey cheese, briny artichokes, and the satisfaction of knowing there’s healthy spinach in there somewhere makes it the perfect combination. Inspired by the beloved version from the famous steakhouse Houston’s, we went scouring the internet, reading scores of takes on the delicious app. One of the best we found was Allrecipes’ Hot Spinach Artichoke Dip with nearly 2,500 five star reviews! This is our take on their nearly-perfect party pleaser. Serve with your favorite tortilla chips, pita bread or veggies for dipping, or mix with your favorite noodles and some pasta water for a decadent dinner.

Hot Spinach Artichoke Dip

Servings: 12


  • 1 8 oz. package cream cheese, softened
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • ¼ cup grated Parmesan cheese
  • ¼ cup grated Romano cheese
  • 3 cloves garlic, peeled and minced
  • ½ tsp. dried basil
  • ½ tsp. garlic salt
  • ¼ tsp. cayenne pepper
  • Salt and pepper, to taste
  • 1 14 oz. can artichoke hearts, drained and chopped
  • 2 cups frozen chopped spinach, thawed and well drained
  • 1 cup shredded mozzarella cheese, divided


  • Preheat the oven to 350°F.
  • Lightly grease a small baking dish. Mix cream cheese, mayonnaise, sour cream, Parmesan, Romano, garlic, basil, garlic salt, cayenne, ¾ cup mozzarella, salt, and pepper together in a medium bowl. Gently stir in artichokes and spinach.
  • Transfer the mixture to the prepared baking dish; top with remaining ¼ cup mozzarella. Bake in the preheated oven until bubbly and lightly browned, about 25 minutes.


  • It’s important that your cream cheese is softened before you start mixing the ingredients. Otherwise, it won’t incorporate well.
  • This works well with almost any combination of your favorite cheeses, so feel free to experiment or use what you have on hand. Sharp cheddar, gruyere, monterey jack, and goat cheese are all delicious!
  • Mix everything together before you add the spinach and artichokes. You’ll want to get the cream cheese mixture well-blended first so the veggies stay intact.
  • Squeeze out as much moisture as you can before you add the spinach so the dip doesn’t get runny.
  • If you want to make spinach artichoke dip in advance, mix all the ingredients together — but don’t bake it. Store it in the fridge for a day or two, then bake it right before serving.

Are you making this dip or another favorite appetizer for an upcoming gathering? Tag us @mollymymag on Instagram!