Do not pass up the chance to try this hot spinach artichoke dip. This has officially made the cut to add this recipe to our extensive list of dips, especially during football season. Of course, it can easily be served with corn chips, bagel chips, or on a crostini, but once you walk through the recipe you can see that it goes so well other weeknight dinners.

Hot Spinach Artichoke Dip Ingredients

• Canned Artichokes – This recipe calls for two cans; however, it’s always a great idea to have a few more cans on hand in the pantry. They also pair well with chicken, and many other pasta dishes.

• Parmesan Cheese – We regularly purchase the small tubes of parmesan cheese and freeze them for future use. That is an easy convenience, but you can grate you own if would like.

• Mayonnaise – Use real mayonnaise for this. It gives more of a creamy, and tangy dip. Dukes or Hellman’s.

• Diced Onion – White onion gives a better and more sharp taste, but you can you what you want.

• Worcestershire Sauce – Or however you would like to pronounce it.

• Fresh Spinach – Yes! You can use frozen, just make sure it is completely thawed and drained of any excess juice.

• Minced Garlic – You can use minced jar garlic, or you can finely dice you own fresh garlic.

• Dijon Mustard – This is the last little pinch of flavor to add to add to the dip. I do not recommend a grainy or course Dijon mustard.

When we make easy dips like this, I like to get the kiddos involved. Simple easy recipes like this one and many others we make helps create a learning experience for them, so they are able to do it themselves one day. It also teaches them about all of the different types, flavors, and cultures of food that everyone shares together. It’s more than a recipe to us, it’s an experience.

Hot Spinach Artichoke Dip

This hot spinach artichoke dip is perfect for any season of gamedays, or just a lazy weekend at home. It can be put together in just around 30 minutes, or you can assemble it in a slow cooker, so it's ready when you are.

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Course: Appetizer

Cuisine: American

Keyword: appetizer, dip, snack

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Calories:

Equipment

• 1 9×9 Dish You could use a 9×13 dish for a shallower dish, but we like something you can really dig into. Anything less than a 9×13 works great!
• 1 Large Mixing Bowl

Ingredients

• 2 Cans Artichokes Drained, and slightly mashed.
• 1 Cup Shredded Parmesan Cheese
• 2 Cups Mayonnaise
• 1 Medium Onion Diced small
• 1-2 Tbsp. Worcestershire Sauce
• 6 Oz. Bag Baby Spinach You can use frozen but ensure that it is well thawed and drained. It will make the dip runny.
• 2 Tbsp. Minced Garlic
• 2 Tbsp. Dijon Mustard

Instructions

• Mix all of the ingredients into a large mixing bowl and stir until well combined.
• Place the ingredients into a ceramic baking dish and sprinkle the top with parmesan cheese.
• Bake in a 350-degree oven until lightly brown and bubbly.

Hot Spinach Artichoke Dip Instructions

• Mix all of the ingredients into a large mixing bowl and stir until well combined.

• Place the ingredients into a ceramic baking dish and sprinkle top with parmesan cheese.

• Bake in a 350-degree for about 30 minutes until lightly brown and bubbly.

• Serve With Corn Chips, bagel chips, pita chips or spread onto a small crostini.

Extra ideas

• Casserole – You can completely turn this simple recipe into a casserole that feeds and entire family. Reduce the canned artichokes to one can and follow the recipe. Add an entire shredded rotisserie chicken to the mixture and pour into a greased 9×13 casserole dish. Bake at 350 covered for about 30 minutes. Sprinkle more parmesan cheese and on the top, and bake uncovered for another 10-15 minutes, or until warmed and bubbly.

• Pasta – Add 8 oz. of your favorite pasta, cook just under the directed cooking time listed, and mix with the rest of the mixture. Add to a 9×13 greased baking dish and bake at 350 until warm and bubbly. Adding the parmesan cheese towards the end.

• Chicken breast – Several times that we have had excess of the dip; you can put the mixture over grilled chicken breasts and bake until warmed through. We have done this and it’s amazing! Fire up the grill with the chicken breast and pour the mixture/dip over the top. Slide it into the oven at 350 until it’s warmed over.

• Slow Cooker – This is also another great option if you are pressed for time. Place all of ingredients into a slow cooker and cook on low 2-4 hours. Top with the parmesan cheese and wait until melted. If you go the shredded chicken route, cook on low 4-6 hours and top with extra cheese…..and then the pasta option. You get the idea. This becomes a dip, or a meal either way.

• Dips in our house keep up going during the cold weekends, and during football season. Try Bean and Bacon Queso, Creamy Beef Dip, or Spicy Spinach Bacon Dip for another level of flavor.

We would love to know if you have any additional tips, tricks, or even if you have tried this. Please leave us a comment, feedback, or give it a rating! It’s much appreciated. WE LOVE HEARING FROM YOU!