Baked Spinach & Artichoke Dip
This baked spinach and artichoke dip delivers creamy, cheesy, tangy flavor with a golden-brown top that scoops perfectly onto chips or bread.
It comes together in about 30 minutes and tastes significantly better than any jarred version you can buy.
Why You’ll Love It
Easy prep with no precooking required for the vegetables.
Uses pantry-friendly canned and frozen ingredients.
Feeds a crowd and doubles easily for larger gatherings.
Can be assembled ahead of time and baked when guests arrive.
Tastes rich and indulgent but comes together with straightforward ingredients.
Ingredients
8 oz cream cheese, softened – full-fat works best for texture
1/2 cup sour cream
1/2 cup mayonnaise
1 cup shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
3 cloves garlic, minced
1 (14 oz) can artichoke hearts, drained and roughly chopped
10 oz frozen spinach, thawed and squeezed very dry
1/4 teaspoon red pepper flakes – optional
1/2 teaspoon salt
1/4 teaspoon black pepper
Steps
1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise.
3. Stir with a spatula or wooden spoon until smooth and fully combined.
4. Add 3/4 cup of the mozzarella cheese and 1/4 cup of the Parmesan cheese to the bowl.
5. Mix in the minced garlic, salt, pepper, and red pepper flakes if using.
6. Squeeze the thawed spinach in a clean kitchen towel or paper towels until no more liquid comes out – this step is critical for avoiding a watery dip.
7. Fold in the spinach and chopped artichoke hearts until evenly distributed.
8. Transfer the mixture to an 8×8 inch baking dish or a 9-inch pie plate and spread it evenly.
9. Top with the remaining 1/4 cup mozzarella and 1/4 cup Parmesan cheese.
10. Bake for 25-30 minutes until the edges are bubbling and the top is golden brown.
11. Let cool for 5 minutes before serving to allow the dip to set slightly.
Helpful Tips & Substitutions
Frozen spinach must be squeezed completely dry or your dip will be watery and won’t set properly.
You can use Greek yogurt in place of sour cream for a slightly tangier flavor and more protein.
Marinated artichoke hearts work but drain them well and expect a slightly different flavor profile.
Fresh spinach can substitute for frozen – use about 6 cups fresh, wilted down in a skillet, then squeezed dry.
For extra flavor, add 2 tablespoons of finely diced sun-dried tomatoes or a splash of hot sauce.
If your cream cheese isn’t fully softened, microwave it in 15-second bursts until pliable.
Serving Ideas
Serve warm with tortilla chips, pita chips, or sliced baguette rounds.
Cut vegetables like bell pepper strips, cucumber slices, and carrot sticks make excellent low-carb dippers.
Spoon leftover dip onto grilled chicken breasts or spread it inside a quesadilla.
Use it as a stuffing for mushroom caps – just bake the filled mushrooms at 400°F for 15 minutes.
Spread cooled dip onto a wrap with sliced turkey for an upgraded lunch.
Make-Ahead & Storage
To make ahead, prepare the dip through step 8, cover tightly with plastic wrap, and refrigerate for up to 2 days.
When ready to bake, add the cheese topping and bake as directed, adding 5-10 extra minutes since it’s cold.
Leftover baked dip keeps in an airtight container in the refrigerator for 4-5 days.
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 1-2 minutes.
This dip does not freeze well due to the dairy content, which can become grainy when thawed.
Ready to Dip
This spinach artichoke dip delivers exactly what you want – creamy texture, bold flavor, and that satisfying golden crust on top.
Make it once and it will become your go-to party appetizer.
The leftovers, if there are any, taste just as good reheated the next day.
