This Easy Hot Spinach Dip is a blend of fresh spinach, artichokes and four kinds of cheese, all baked together into goeey perfection. It's a simple, make-ahead party snack that’s sure to be a crowd pleaser. Better than your favorite restaurant version!
Warm, cheesy spinach dip is one of my favorite appetizers, and it's my first stop on a holiday party buffet line. This easy shortcut version is the one I make at home every chance I get.
I also use it as the base for my Cheesy Crab Spinach Dip and Salmon Wellington Pot Pie with Puff Pastry. It's a winner every time!
Ingredients for Recipe
Before we get to the step-by-step instructions, a few notes about the ingredients and substitutions:
Fresh spinach: I prefer baby spinach (and I also pinch off the stems to keep the dish tender), but use regular spinach if that's what you have. Substitute about ½ of a 10-oz bag / box of frozen spinach, thawed and wrung out.
Cheeses: Garlic and Herb Boursin is our secret ingredient. It's creamy and packs a ton of flavor. Substitute the store brand, just be sure it's garlic and herb! Cream cheese, Parmesan and Gouda (Monterey Jack, Gruyere or mozzarella are good subs!) round out our 4-cheese dip.
Artichokes: one can is all you need. Skip them if you want, but they're pretty fantastic. Just like with our spinach, be sure to wrap in paper towels (or tea towel) and wring out any excess liquid before adding to the dip. Skip the marinated artichokes as they may overpower the flavor of the spinach dip.
Check the printable recipe card below for a complete ingredient list and measurements.
How to Make Warm Spinach Dip
Step 1: Prep and Preheat
Set oven to 400 degrees. Dice artichokes and wilt spinach leaves, wringing out excess moisture.
Combine all ingredients (saving out ¾ cup shredded gouda) in a bowl. Mix well. Taste and add salt and pepper, if needed.
Step 2: Bake and Serve
Spoon dip into a small skillet or baking dish. Sprinkle with remaining shredded cheese.
Bake for about 15 minutes, until golden brown and bubbling. Serve with baguette slices, crackers or veggies.
Can I make spinach dip ahead?
You can! Since we're using fresh spinach, I wouldn't make it more than a day ahead. But keep it covered in the fridge until you start preheating the oven. Let the dish come to room temperature, then top with cheese and bake!
Should spinach dip be hot or cold?
You can find different types of spinach dip meant to be served warm or chilled. I prefer this dip to be served hot. The cheese really comes to life when it's all melty and gooey.
Print
Hot Spinach Dip Recipe
- Total Time: 25 minutes
- Yield: 6-8 1x
Ingredients
10 ounces fresh baby spinach leaves
1 (14-oz) can artichoke hearts, diced
1 (5.3 oz box) Boursin garlic herb cheese
8 ounces cream cheese, softened
2 cups gouda cheese, shredded (divided)
¼ cup Parmesan
Pinch red pepper flakes (optional)
Toasted baguette slices, pretzels or chips, for serving
Instructions
- Preheat oven to 400 degrees. Wilt spinach leaves in a microwave-safe blow for about 90 seconds. Squeeze out any excess water.
- Combine spinach, chopped artichokes, Boursin and softened cream cheese in a bowl. Add Parmesan, 1 ¼ cups shredded gouda and red pepper flakes, if using. Mix well, then taste and add a pinch of salt, if needed.
- Spread into a small skillet or baking dish, top with remaining ¾ cup cheese and bake for 12-15 minutes, until bubbly and lightly browned.
- Serve with baguette slices, crackers or veggies.
Notes
Spinach Dip Tips for Success
This is such a simple recipe. But the key to the cheesy texture is to be sure all of the water is removed from your spinach and artichokes. You can just squeeze the veggies in your hands to remove the liquid, but I prefer to wrap them in a few layers of paper towels to wring out all the liquid.
Fresh spinach adds the perfect texture to this dip. Substitute frozen, if needed. But the finished dip will be a bit stringier in texture.
In addition to the cream cheese and Boursin, I use a mix of parmesan and gouda in this recipe. Feel free to substitute a shredded Italian blend for the parm and gouda, or grab Monterey Jack, mozzarella or your favorite melty cheese. While I prefer to shred my own cheese for the best texture, no one will judge if you use pre-shredded cheese.
Storage and reheating
Keep leftover dip in an airtight container in the refrigerator for up to 2 days. To reheat, pop in microwave until just warmed through, or bake gently until hot.
- Prep Time: 10
- Cook Time: 15
- Category: Easy Recipes
- Method: Bake
- Cuisine: American
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