Hot Spinach Dip {in 30 Minutes!}

This cheesy hot spinach dip is packed with flavor. Bake it up in the oven for a perfectly shareable appetizer!

We love Spinach Artichoke Dip in all its varieties. This hot spinach dip is baked in the oven and is an absolutely delicious dip recipe.

Top view of hot spinach dip in a baking dish.

Perfect Party Dip To Love!

We love appetizers! We plan entire parties around them.

One of my favorites is Spinach Artichoke Dip. This hot spinach dip is a delicious twist baked in the oven! It includes all of the great veggie and cheesy flavors but with a bit extra. This version adds some red peppers!

Why we love it:

  • Quick. Hot spinach artichoke dip is prepped in minutes!
  • Tasty. There is just something about that warm cheesy mixture that is simply so addicting.
  • Change it up. Add or take away any of your favorite ingredients.
  • For the masses. It truly is the perfect party dip!
Spinach, artichoke, and red onions, all measured and ready for cooking.

Simple Ingredients

  • frozen chopped spinach Thaw and drain the spinach before adding it to the mixture to avoid a watery dip. Use paper towels, tea towels, a nut milk bag, or a potato ricer. Try fresh spinach, but it will need to be cooked first. Saute the spinach leaves in a skillet with a bit of olive oil. Remove from the pan, chop, and remove excess liquid.
  • red bell pepper or use Julien cut sun-dried tomatoes. 
  • minced garlic
  • artichoke hearts 
  • sour cream can be replaced with an equal amount of mayonnaise.
  • heavy cream
  • Parmesan cheese mix in mozzarella cheese, cheddar cheese, or Monterey jack cheese.
  • salt and ground black pepper
Spinach and red peppers in a glass bowl.

How to make Hot Dip

  1. PREP. Preheat oven to 350°F.
  2. COMBINE. In a medium bowl, mix spinach, bell peppers, garlic, artichokes, sour cream, parmesan cheese, and heavy cream together. Season with salt and pepper and pour in an 8×8 baking dish.
  3. BAKE. Bake for 18-20 minutes and serve warm with chips or crackers.

Crockpot Directions

Use a smaller crock pot or double the recipe to use in a larger crockpot. Combine all the ingredients and cook in the crock pot and cook on HIGH for 1–2 hours or LOW for 3–4 hours.

Recipe Tips

  • Baking dish. Avoid the metal baking pans and choose a glass or ceramic baking dish or a cast iron skillet.
  • Dippables. Tortilla chips are classic, but you can dip other chips, crackers, breads, and vegetables. 
    • Chips: tortillas chips, Fritos, Doritos, and Lays
    • Bread: baguette, soft pretzels, and chunks of crusty bread
    • Crackers: Ritz, Grissini, pita crackers, Wheat Thins, and Chicken in a Biskit
    • Veggies: carrot sticks, celery sticks, and cucumbers
  • Variation. Sprinkle the top with cooked crumbled bacon.
A baking dish filled with a spinach, artichoke, sour cream mixture.

Storing For Later

  • Make ahead of time. Combine all the ingredients in the baking dish and store it, covered, in the refrigerator for 8-12 hours before baking it. You may need to increase the baking time by a few minutes to compensate for the colder dip.
  • STORE. Cover the dish with plastic wrap or divide it up into individual serving containers. Easy hot spinach dip can be stored in the fridge for 3-4 days. 
    • Reheat smaller portions of best hot spinach artichoke dip in the microwave or larger portions in the oven or slow cooker.
  • FREEZE. I freeze leftovers all the time. But I don’t freeze it ahead of time to serve at a dinner party or event because, due to the dairy, it will thaw a bit grainy.
Close up of hot spinach dip in a baking dish.

For More Hot Dips:

  • Preheat oven to 350°F.

  • In a medium bowl, mix spinach, bell peppers, garlic, artichokes, sour cream, parmesan cheese, and heavy cream together.

  • Season with salt and pepper and pour an 8×8 baking dish.

  • Bake for 18-20 minutes and serve warm with chips or crackers.

Serving: 1g, Calories: 461kcal, Carbohydrates: 27g, Protein: 13g, Fat: 34g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 25mg, Sodium: 1385mg, Potassium: 1639mg, Fiber: 12g, Sugar: 5g, Vitamin A: 29959IU, Vitamin C: 149mg, Calcium: 403mg, Iron: 10mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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