Can I make Hot Spinach Artichoke Dip ahead?

Absolutely, In fact, I often prep mine the night before. Just mix everything together, cover tightly, and refrigerate (unbaked) for up to 24 hours. When you're ready, let it sit at room temp for 20 minutes before baking - add 5 extra minutes to the cooking time since it's going in cold. The flavors actually get better as they mingle.

Can I freeze this dip?

Honestly? I wouldn't recommend it. Dairy-based dips like this tend to separate and get watery when thawed. The texture just isn't the same - trust me, I learned this the hard way after a freezer experiment gone wrong. It's so quick to make fresh that it's worth the extra 10 minutes.

Is Hot Spinach Artichoke Dip gluten-free?

Yes, The dip itself is naturally gluten-free. Just double-check your ingredient labels (especially the artichokes and cheeses - some brands add weird stuff). Serve it with gluten-free crackers or veggies, and you're golden. My gluten-sensitive aunt adores this recipe, and she's never had issues with it. For more naturally gluten-free options, you might enjoy this healthy quinoa salad with roasted vegetables .

Irresistible Hot Spinach Artichoke Dip Recipe in 3Easy Steps -

Name: Irresistible Hot Spinach Artichoke Dip Recipe in 3Easy Steps
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 (10 oz) package frozen spinach, thawed and drained; 1 (14 oz) can artichoke hearts, drained and chopped; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1/2 cup cream cheese, softened; 1/2 cup sour cream; 1/4 cup mayonnaise; 1 clove garlic, minced; 1/2 tsp salt; 1/4 tsp black pepper

Irresistible Hot Spinach Artichoke Dip Recipe in 3Easy Steps

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A creamy, cheesy dip packed with spinach and artichokes. Perfect for parties, game days, or as an appetizer.

Author: RecipeZest
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 servings
Category: Appetizer
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 (10 oz) package frozen spinach, thawed and drained
1 (14 oz) can artichoke hearts, drained and chopped
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, minced
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Preheat your oven to 350°F (175°C).
In a large bowl, mix all ingredients until well combined.
Transfer the mixture to a baking dish.
Bake for 20-25 minutes until bubbly and golden on top.
Serve warm with chips, crackers, or bread.

Notes

Squeeze excess water from spinach to prevent a watery dip.
For extra flavor, add a pinch of red pepper flakes.
Store leftovers in the fridge for up to 3 days. Reheat before serving.

Find it online: https://recipeszest.com/hot-spinach-artichoke-dip-recipe/