Knorr Hot Spinach and Artichoke Dip Recipe: Crowd-Pleasing Party Favorite

This dip is my go-to for gatherings, and it never fails to disappears first. The Knorr mix adds that perfect savory base, while spinach and artichokes bring texture and freshness.

What you get is a creamy, cheesy dip that’s warm, comforting, and always a hit. It’s easy to throw together and even easier to devour with chips or bread.

Ingredients for Knorr Hot Spinach and Artichoke Dip

Pantry staples plus fresh veggies create this creamy, crowd-loving party dip.

The Knorr mix is the flavor backbone here—any grocery store carries it near the soup packets. For the cheeses, Sargento or Kraft are reliable brands. The artichokes should be in water, not oil (drain them well so the dip doesn’t get greasy). Spinach is a pain to drain, but squeeze out every drop—nobody likes a watery dip. I grab mine from Walmart or Target when I’m stocking up for game day.

No sour cream? Greek yogurt works at a 1:1 ratio. Swap mayonnaise for Miracle Whip in a pinch. Vegetarian Worcestershire is a must—Annie’s or Edward & Sons are solid options. Want extra heat? Add more hot sauce or a pinch of cayenne. Fresh spinach can replace frozen if you cook it down first, but frozen is honestly easier (and cheaper).

This dip disappears fast, so make a double batch. Stores in the fridge for 3-4 days—reheat in the microwave or oven. Freezing isn’t ideal (it separates), but you can freeze leftovers for up to 1 month. Serve warm with tortilla chips, bread, or veggies.

Step-by-Step Instructions for Hot Spinach and Artichoke Dip

This party-perfect dip comes together quickly with simple mixing and baking.

Step 1: Prepare and Drain the Vegetables

Drain the 14 oz Canned Artichoke Hearts and chop them into small, bite-sized pieces. I like to use kitchen shears for this—it’s faster than a knife and gives you more control over the size. You want pieces that are easy to scoop but still substantial enough to taste in every bite.

Thaw the 10 oz Frozen Chopped Spinach according to package directions, then squeeze out ALL the excess water. Here’s the thing—this is the most important step. I place the spinach in a clean kitchen towel and twist it as hard as I can over the sink. You’d be surprised how much liquid comes out. Removing this prevents a watery dip.

Step 2: Mix the Creamy Base

In a large bowl, combine the 1 package Knorr Vegetable Recipe Mix, 1 cup Sour Cream, and 1 cup Mayonnaise. Stir until the seasoning mix is fully incorporated and the mixture is smooth. I use a rubber spatula for this—it scrapes the bowl cleanly and ensures everything blends evenly.

Add the 2 cups Shredded Mozzarella Cheese, 0.5 cup Grated Parmesan Cheese, minced 2 cloves Garlic Cloves, 1 tsp Worcestershire Sauce, 0.5 tsp Hot Sauce, 0.25 tsp Salt, and 0.25 tsp Black Pepper. Mix until all the cheese is evenly distributed throughout the base. The mixture will be thick and creamy at this point.

Step 3: Fold in the Vegetables

Add the prepared artichoke hearts and spinach to the creamy mixture. Fold everything together gently but thoroughly. You want to maintain some texture in the artichokes and spinach, not turn them into a puree. I find that using a wooden spoon works best here—it’s sturdy enough to handle the thick mixture.

The dip should look chunky but well combined, with visible flecks of green from the spinach and pale chunks of artichoke. Don’t be alarmed if it seems thick now—the cheese will melt and create a beautiful, gooey texture during baking.

Step 4: Bake Until Bubbly and Golden

Transfer the mixture to an oven-safe baking dish (I use a 1.5-quart dish for this amount). Spread it out evenly with the back of a spoon. Bake in a preheated 375°F oven for 20-25 minutes until the top is golden brown and the edges are bubbling.

You’ll know it’s ready when the cheese is fully melted and the top has developed a light golden crust. The center should be hot and bubbly—use a spoon to peek underneath if you’re unsure. If the top browns too quickly, you can tent the dish with foil for the last few minutes.

Best Sauces and Condiments for This Dish

Classic Dippers

Tortilla chips are my go-to—the sturdy texture holds up to this thick dip. I prefer Mission Restaurant Style chips for their perfect salt level. Warm pita bread or sliced baguette also work beautifully for scooping up every cheesy bite.

Fresh Veggie Pairings

For a lighter option, serve with raw veggies. I love the crunch of carrot sticks, celery ribs, or bell pepper strips. The cool freshness balances the rich, creamy dip perfectly.

Saucy Enhancements

Drizzle with Frank’s RedHot or sriracha for extra kick. A sprinkle of crushed red pepper adds heat and visual appeal. For garlic lovers, mix 1 tbsp melted butter with ½ tsp garlic powder and drizzle over the top before serving. 🔥

Cheese Lovers’ Upgrade

Top with extra shredded mozzarella and broil for 2-3 minutes until bubbly. A sprinkle of crumbled feta or blue cheese adds a tangy contrast. I often add ¼ cup grated Parmesan right after baking for a salty finish.

Herb Garnishes

Fresh herbs brighten up this rich dip. I chop 2 tbsp fresh parsley or 1 tbsp fresh chives just before serving. A pinch of dried oregano or basil works too if fresh herbs aren’t available.

Bread Bowl Option

For a showstopper, serve in a hollowed-out sourdough bread bowl. The bread soaks up the dip beautifully. I bake mine at 375°F for 5 minutes to warm through before adding the dip. 💛

Frequently Asked Questions