Creamy, cheesy, bubbling hot spinach artichoke dip with a golden top—made entirely in one skillet with just 5 ingredients and ready in 20 minutes. Your new party staple.
No party spread is complete without a vessel of warm, gooey, utterly irresistible spinach and artichoke dip. Forget complicated recipes with a dozen ingredients—this version delivers maximum flavor and comfort with just five essentials, all cooked and served in one single skillet.
The magic happens right on your stovetop and under the broiler, transforming simple ingredients into a creamy, tangy, vegetable-studded masterpiece with a perfectly bronzed, cheesy crust. In 20 minutes flat, you’ll have a dip that commands attention, fosters community (everyone gathers around it), and disappears faster than you can say, “Save me some for the chips.” This isn’t just a dip; it’s the main event.
The Science of Creamy Emulsion & The Flavor Bomb
This dip’s luxurious texture and deep flavor are a lesson in kitchen chemistry. The base starts with cream cheese, a unique dairy product high in both fat and protein. When gently melted, its proteins help create a stable, smooth emulsion that won’t separate, providing the dip’s signature rich and velvety body.
The addition of sour cream or mayo introduces acidity and more fat, cutting through the richness and boosting flavor while contributing to a silky mouthfeel.
The real transformation comes from the frozen spinach and artichokes. As they heat, they release water, but because we’ve squeezed them thoroughly, we control the moisture. This concentrated vegetable essence mingles with the dairy, creating a deeply savory, umami-packed base.
Finally, the broiler step isn’t just for looks. The intense, direct heat triggers the Maillard reaction on the surface cheeses, creating complex new flavor compounds and that irresistible browned, slightly crispy top that contrasts perfectly with the creamy interior.
Ingredients
For the Dip (The Core 5):
- 1 (8 oz) block cream cheese, softened
- 1 (14 oz) can artichoke hearts, drained and chopped
- 1 (10 oz) package frozen chopped spinach, thawed and squeezed VERY dry
- 1 cup (4 oz) shredded mozzarella cheese, divided
- ½ cup sour cream or full-fat mayonnaise
The Essential Flavor Boosters:
- 1 clove garlic, minced (or ½ tsp garlic powder)
- ½ cup grated Parmesan cheese
- ¼ teaspoon black pepper
- Pinch of salt (taste first—cheese and artichokes are salty)
Instructions
1. Prep is Key: Thaw the spinach completely. Place it in a clean kitchen towel or several layers of paper towels and WRING it out with all your might until it feels nearly dry. This is the single most important step for a thick, not watery, dip. Drain and roughly chop the artichoke hearts.
2. Mix the Base: In a medium bowl, combine the softened cream cheese and sour cream (or mayo) until smooth. Stir in the garlic, half of the mozzarella (½ cup), all of the Parmesan, and black pepper.
3. Fold in the Veggies: Gently fold in the bone-dry spinach and chopped artichokes until evenly distributed. The mixture will be thick.
4. Cook & Melt: Preheat your oven’s broiler. Transfer the dip mixture to a 9 or 10-inch oven-safe skillet (cast iron is ideal). Cook over medium-low heat on the stovetop for 5-7 minutes, stirring constantly, until the dip is hot and the cheeses have melted into a cohesive, creamy mass.
5. Top & Broil: Smooth the top of the hot dip with a spatula. Sprinkle the remaining ½ cup of mozzarella evenly over the surface. Place the skillet under the broiler, 4-6 inches from the heat, for 2-4 minutes. WATCH CLOSELY. Broil just until the top is spotty golden brown and bubbly.
6. Serve Immediately: Carefully remove the skillet (handle will be HOT!). Let it cool for 2-3 minutes before serving directly from the skillet with your chosen dippers. The dip is at its peak—creamy, hot, and stretchy—right out of the oven.
7. Make Ahead Tip: Prepare the dip through Step 3. Cover and refrigerate for up to 24 hours. When ready, proceed with Steps 4 & 5, adding a few extra minutes to the stovetop heating time since you’re starting from cold.
Pro-Tips for Dip Perfection & Ultimate Dipping Strategy
- Squeeze Until No More Drops: Seriously, squeeze the spinach again. Watery spinach is the arch-nemesis of a great dip.
- Use the Broiler, Not the Oven: The broiler gives you instant, controlled browning without overcooking and drying out the dip underneath.
- Serve in the Cooking Vessel: The cast iron skillet retains heat beautifully, keeping your dip warm for the entire party. Just remember to warn guests the handle is hot.
- Flavor Variations: Add a dash of hot sauce, a squeeze of lemon juice, or substitute ¼ cup of the mozzarella with pepper jack for a kick. For a decadent twist, top with crumbled cooked bacon before broiling.
- The Dipper Doctrine: Offer a variety for textural contrast: sturdy, thick-cut baguette slices or toasted pita chips stand up to scooping; crispy tortilla chips add salt and crunch; and fresh, cold vegetables like bell pepper strips or endive leaves provide a refreshing, crisp contrast to the rich, hot dip.
This Hot Spinach & Artichoke Dip isn’t just a recipe—it’s a guarantee of a good time.
