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5 from 2 votes

Hot Spinach and Artichoke Dip


  • 4 tablespoons unsalted butter
  • 1 onion grated
  • 2 garlic cloves
  • 2 tablespoons unbleached all-purpose flour
  • 8 ounces cream cheese room temperature, chopped into small pieces
  • 1 1/2 to 2 cups half-and-half
  • 2 9-ounce boxes frozen artichoke hearts, thawed, squeezed dry and chopped
  • 1 1/4 cups Parmesan cheese divided
  • 6 ounces shredded part-skim mozzarella divided
  • juice of 1 lemon about 1 tablespoon
  • 1 to 2 tablespoons hot sauce
  • 1 10-ounce box frozen chopped spinach, thawed and squeezed dry
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon Red pepper flakes


  • Preheat oven to 400 degrees.
  • Melt the butter in a large oven-proof skillet over medium heat. Cook onion until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the flour, stir to combine and cook for 3-5 minutes or until flour starts to turn a light golden brown. Slowly add the half-and-half and then the cream cheese chunks. Cook and stir until the sauce is slightly thickened.
  • Remove from the heat and add the artichokes, 1 cup of the Parmesan, about 3/4ths of the mozzarella, lemon juice, hot sauce, cayenne, spinach and salt. Stir until well combined.
  • Smooth the dip into an even layer in the skillet or scoop into a lightly greased casserole pan. Bake until golden brown and bubbling, about 20 minutes.
  • Sprinkle with the remaining Parmesan, shredded mozzarella and the red pepper flakes. Return to the oven and bake an additional 10 minutes or until golden brown and bubbling. Cool for 10 minutes then serve with chips or bread.


You can substitute 2 cans of artichoke hearts for the frozen. Be sure to omit the salt in this recipe and drain very well.
Make Ahead: Cover and refrigerate the mixture before baking for up to 24 hours. Allow the dip to sit at room temperature for 1 hour before baking. Cover with foil, bake for 10 minutes, then remove the foil and bake about 15 minutes (or until bubbly) then top with the remaining cheese and bake until golden brown and heated through, about 10 minutes longer.
Store leftovers in the refrigerator.