Baked Spinach Artichoke Dip is a creamy, cheesy crowd-pleaser packed with tender spinach and tangy artichokes. It’s warm and melty, with a golden top that’s just begging for a scoop of your favorite chip or slice of crusty bread. The blend of cheeses makes every bite rich and comforting without being too heavy.
I love making this dip whenever friends come over because it’s the kind of appetizer everyone reaches for first. The spinach and artichokes add a nice freshness, and honestly, it’s so easy to throw together that I often find myself sneaking a few spoonfuls straight from the baking dish. My tip? Let it cool just a little before serving so the cheese gets perfectly gooey but doesn’t burn your mouth.
Serving this dip with a variety of dippers — like pita chips, fresh veggies, or toasted baguette slices — always makes the spread feel special. Plus, it’s great for sharing and keeps the good conversation flowing. I’ve made this dip for game nights, casual dinners, and even just when I want something cozy on a chilly evening. It never disappoints!
Key Ingredients & Substitutions
Spinach: Frozen chopped spinach works great because it’s easy and consistently tender. Just make sure you squeeze out as much water as possible to keep the dip creamy, not watery. Fresh spinach can be a tasty substitute if cooked down and drained well.
Artichoke Hearts: Canned artichokes are perfect here and add a nice tangy flavor. If you like a fresher taste, try marinated artichokes, but reduce any extra oil or vinegar to keep flavors balanced.
Cream Cheese & Sour Cream: These give the dip its smooth, creamy texture. For a lighter version, you can use low-fat cream cheese and Greek yogurt instead of sour cream, but the dip will be less rich.
Cheeses: Mozzarella melts beautifully and adds stretch, while Parmesan gives a sharp, nutty touch. If you want a different twist, try swapping mozzarella with fontina or use Pecorino Romano instead of Parmesan.
How Do You Make Sure This Dip Is Creamy and Not Watery?
One of the biggest challenges is avoiding a runny dip, especially because spinach and artichokes can release water. Here’s how to keep it perfect:
- Thaw frozen spinach fully and squeeze it tightly in a clean kitchen towel or paper towels until it stops dripping.
- Drain canned artichokes well and chop them to release less moisture.
- Mix the creamy ingredients slowly and evenly, so everything combines into a smooth base.
- Don’t cover the dip while baking—this lets excess moisture evaporate and helps get that nice golden top.
- Once out of the oven, let the dip rest a few minutes to thicken before serving—this step helps it set perfectly.
Equipment You’ll Need
- Mixing bowl – I like a large one to combine all the ingredients easily and neatly.
- Cheese grater – for grate-able Parmesan cheese; it melts better in the dip.
- 8-inch baking dish or casserole dish – a shallow dish helps the dip cook evenly and turn golden on top.
- Spoon or spatula – for mixing and spreading the dip smoothly in the dish.
- Oven – a standard oven is all you need to bake this. No fancy appliances required!
Flavor Variations & Add-Ins
- Replace mozzarella with feta or goat cheese for a tangy twist that adds sharpness and creaminess.
- Add cooked bacon bits or chopped sun-dried tomatoes for extra flavor and texture.
- Stir in a pinch of smoked paprika or cayenne pepper for a smoky or spicy kick.
- Mix in some chopped fresh basil or parsley right before baking for a fresh, herbal finish.
Baked Spinach Artichoke Dip
Ingredients You’ll Need:
Main Ingredients:
- 10 oz frozen chopped spinach, thawed and drained
- 14 oz canned artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 green onions, chopped (for garnish)
- Optional: pinch of crushed red pepper flakes for a slight kick
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 25-30 minutes to bake, plus a short 5-minute cooling time before serving. Overall, you’ll have a warm and cheesy dip ready to enjoy in around 40 minutes.
Step-by-Step Instructions:
1. Get Ready and Mix the Base:
First, preheat your oven to 375°F (190°C). In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Stir them together until smooth and creamy, with no lumps.
2. Flavor and Add Veggies:
Next, add the minced garlic, salt, and black pepper to your creamy mix, stirring well. Then fold in the chopped spinach and artichoke hearts until everything is evenly mixed.
3. Cheese It Up and Bake:
Sprinkle in the shredded mozzarella and Parmesan cheese, mixing gently so the cheeses spread throughout the dip. Pour the whole mixture into a lightly greased oven-safe baking dish, smoothing the top with the back of a spoon.
Bake uncovered for 25 to 30 minutes, or until the dip turns golden brown and bubbly.
4. Garnish and Serve:
Take the dip out of the oven and let it cool for 5 minutes. Sprinkle chopped green onions on top for a fresh touch. Serve warm with toasted baguette slices, pita chips, or fresh vegetable sticks for dipping.
Can I Use Fresh Spinach Instead of Frozen?
Yes! If using fresh spinach, cook it down in a pan until wilted, then drain and squeeze out as much moisture as possible before adding to the dip. This helps keep the dip creamy and not watery.
How Should I Store Leftover Dip?
Store any leftover dip in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in the oven or microwave, stirring occasionally to heat evenly.
Can I Make This Dip Ahead of Time?
Absolutely! Prepare the dip mixture in advance and keep it covered in the fridge for up to 24 hours. When ready, bake as directed for best results.
What Are Some Good Dippers for Spinach Artichoke Dip?
Try toasted baguette slices, pita chips, tortilla chips, or fresh veggies like carrot sticks, cucumber slices, and bell pepper strips—they all pair wonderfully with this dip.
