Baked Spinach Artichoke Dip is the ultimate crowd-pleaser that’s creamy, cheesy, and packed with tender spinach and tangy artichokes. It’s warm and bubbly right from the oven, with a golden top that invites you to grab a chip or piece of crusty bread for dipping. This dish is a favorite for parties, game days, or any time you want a comforting snack that feels a little special.
I love making this dip whenever I have friends over because it fills the room with that amazing aroma of melted cheese and garlic. The great thing is that it’s easy to put together, but everyone thinks you’ve spent hours on it. I usually mix in a little extra parmesan cheese and a squeeze of lemon juice to brighten up the flavors, and it makes such a difference, trust me! I also like to let it rest just a few minutes after baking so it sets up nicely for dipping.
If you’re like me, you’ll want to have plenty of dippers around—think pita chips, sliced baguette, or even fresh veggies. I always feel like this dip turns any get-together into a little celebration just by being there on the table. Plus, leftovers are just as good the next day, so it’s a winner all around. Give it a try and watch it disappear fast!
Key Ingredients & Substitutions
Spinach: Frozen chopped spinach works great and is easy to drain well. If you prefer fresh, steam and chop it, then squeeze out moisture to avoid a watery dip.
Artichoke Hearts: Canned artichokes add that signature tang. You can also try jarred marinated artichokes for extra flavor, just drain them well first.
Cream Cheese & Dairy: Cream cheese is the creamy base here. For a lighter option, try Neufchâtel cheese. Greek yogurt can replace sour cream for a tangy, protein boost.
Cheeses: Mozzarella melts beautifully, while Parmesan adds sharpness. If you want a smokier touch, try fontina or provolone instead.
Garlic: Fresh garlic adds warmth and depth. Mince finely so it blends well, or use garlic powder for a milder flavor.
How Do You Make Sure the Dip Isn’t Watery?
The key to a creamy dip is getting rid of extra water, especially from spinach and artichokes:
- After thawing frozen spinach, wrap it in a clean towel and squeeze hard to release moisture.
- Drain canned artichokes well, then pat them dry with a paper towel.
- Avoid adding too much sour cream or mayonnaise; keep the balance to maintain creaminess.
- If you notice excess liquid while mixing, gently press the mixture with a spoon before baking.
Doing this keeps your dip thick, creamy, and perfect for scooping with chips or bread!
Equipment You’ll Need
- Mixing bowl – I like a large one to mix everything easily and prevent spills.
- Measuring cups and spoons – keep your ingredients just right and consistent.
- Handle or oven-safe baking dish – a 1-quart baking dish or cast-iron skillet works well for baking and serving.
- Spatula or spoon – for mixing and spreading the dip evenly in the dish.
- Oven – to bake the dip until bubbly and golden brown on top.
Flavor Variations & Add-Ins
- Swap mozzarella for shredded Monterey Jack or provolone for a different cheesy flavor.
- Mix in cooked bacon bits for smoky, savory crunch.
- Add chopped sun-dried tomatoes or roasted red peppers for extra sweetness and color.
- Use Greek yogurt instead of sour cream for a lighter, tangy twist.
How to Make Baked Spinach Artichoke Dip
Ingredients You’ll Need:
- 1 (10 oz) package frozen chopped spinach, thawed and drained
- 1 (14 oz) can artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 cup freshly grated mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: pinch of crushed red pepper flakes
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation and about 25-30 minutes of baking. In total, you’ll spend around 35-40 minutes to have a warm, cheesy dip that’s perfect for sharing.
Step-by-Step Instructions:
1. Preheat Your Oven:
Set your oven to 375°F (190°C). This will get it ready while you mix all your ingredients.
2. Mix the Creamy Base:
In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Stir them together until the mix is smooth and creamy, with no lumps.
3. Add Spinach and Artichokes:
Stir in the drained chopped spinach and chopped artichoke hearts. Make sure you squeeze out any extra moisture from the spinach to keep the dip thick. Add minced garlic, salt, black pepper, and the optional red pepper flakes for a touch of heat.
4. Add the Cheeses:
Fold in the grated mozzarella and Parmesan cheese until everything is mixed evenly.
5. Bake the Dip:
Spread the dip mixture evenly into a baking dish or oven-safe skillet. Place it in the oven and bake for 25-30 minutes. You’ll know it’s ready when it’s bubbly and has a golden-brown top.
6. Serve and Enjoy:
Take the dip out of the oven and let it cool for a few minutes. Then serve it warm with crackers, toasted baguette slices, or pita chips. Enjoy scooping up every cheesy, creamy bite!
Can I Use Fresh Spinach Instead of Frozen?
Yes! If using fresh spinach, sauté it lightly until wilted, then chop and squeeze out all excess moisture before mixing into the dip. This helps prevent a watery texture.
How Do I Store Leftover Dip?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through, stirring occasionally for even heating.
Can I Make This Dip Ahead of Time?
Absolutely! Prepare the dip mixture and refrigerate it for up to 24 hours before baking. When ready, bake as directed—just add a few extra minutes if baking from cold.
What Can I Use to Serve with Spinach Artichoke Dip?
Great dippers include pita chips, toasted baguette slices, crackers, or fresh veggies like carrot sticks and bell pepper strips. This dip pairs well with almost any crunchy snack!