Hot Spinach Artichoke Dip

Hot Spinach Artichoke Dip


  • 8 oz cream cheese, softened
  • 1 tablespoon Italian seasoning
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon lemon pepper (or a little lemon zest and some black pepper)
  • pinch of red pepper flakes
  • 2 tablespoons white wine, optional
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 cup shredded mozzarella cheese (4 ounces) divided, 1/2 for the dip & 1/2 for topping (for extra cheesy, add a cup of mozzarella to the dip and a 1/2 cup for the topping)
  • 1/2 cup (2 ounces) provolone cheese
  • 1/2 cup shredded asiago cheese (2 ounces) 
  • 10-ounce package of frozen chopped spinach defrosted and squeezed dry & finely chopped
  • 14 ounce can artichoke hearts, drained well & chopped


Preheat oven to 375 degrees F.

In a bowl combine cream cheese and spices, seasonings & herbs. Mix thoroughly. Add in the sour cream and mayonnaise along with the wine if using, stirring thoroughly. Stir in the cheeses, spinach and artichokes with a heavy spatula, mixing thoroughly from the bottom up.

Place into a small casserole and bake for about 20 minutes. Add the remaining mozzarella on top and bake about 10 more minutes until bubbly and the cheese is browning in spots.

Bake 25-30 minutes or until bubbly and cheese is browned. If cheese isn’t browned enough turn on the broiler for a few minutes, watching carefully.

Note: may use two small cloves of garlic or one large, finely minced or put through a press instead of the garlic powder; there will be a bit of a raw garlic taste in the dip.

If desired, this can be served from a crockpot instead of baked. Heat on low until warm, preferably in a small slow cooker, one to two hours.

Keywords: Alcohol, Appetizer, Artichokes, asiago cheese, Cheese, Cream Cheese, Mozzarella, parmesan, provolone, Spinach, Spreads and Dips

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