Hot Baked Spinach Artichoke Dip with Parmesan
This spinach artichoke dip is creamy, cheesy, and loaded with tender spinach and chunks of artichoke in every bite.
It bakes up bubbly and golden in about 25 minutes and tastes just like the restaurant version—maybe better.
Why You’ll Love It
- Rich, creamy texture that’s perfect for dipping
- Uses frozen spinach for easy prep
- Ready in under 30 minutes
- Crowd-pleasing appetizer for any occasion
- Can be made ahead and baked when ready
Ingredients
- 10 ounces frozen chopped spinach, thawed and drained
- 1 can (14 ounces) artichoke hearts, drained and roughly chopped
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup freshly grated Parmesan cheese, divided
- 3 cloves garlic, minced
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Tortilla chips, pita chips, or sliced baguette for serving
Steps
- Preheat your oven to 375°F (190°C).
- Squeeze all excess moisture from the thawed spinach using a clean kitchen towel or cheesecloth—this step is critical for a creamy (not watery) dip.
- In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise.
- Stir until smooth and well blended.
- Add 3/4 cup of the mozzarella and 1/4 cup of the Parmesan, reserving the rest for topping.
- Mix in the garlic, onion powder, red pepper flakes (if using), salt, and black pepper.
- Fold in the drained spinach and chopped artichoke hearts until evenly distributed.
- Transfer the mixture to a 9-inch oven-safe baking dish or cast iron skillet and spread evenly.
- Top with the remaining mozzarella and Parmesan cheese.
- Bake uncovered for 22–28 minutes until the dip is bubbling around the edges and the cheese topping is golden brown.
- Let cool for 5 minutes before serving.
- Serve warm with tortilla chips, pita chips, crackers, or sliced baguette.
Helpful Tips and Substitutions
Fresh spinach works but requires more prep—use 1 pound, wilt it down, then squeeze dry.
Marinated artichoke hearts add extra flavor but can make the dip oilier—drain them well or stick with water-packed.
Use freshly grated Parmesan from a block for the best flavor and melt—the pre-grated kind contains anti-caking agents that affect texture.
A microplane grater makes quick work of Parmesan.
Swap sour cream for Greek yogurt for a slightly tangier dip with more protein.
For extra richness, add 4 ounces of softened goat cheese or boursin to the mixture.
If you like it spicy, increase the red pepper flakes to 1/2 teaspoon or add a few dashes of hot sauce.
The cream cheese must be fully softened to avoid lumps—leave it out for 1 hour or microwave in 15-second bursts.
Serving Ideas
Serve directly in the baking dish or cast iron skillet to keep it warm longer.
Arrange a variety of dippers around the dish: tortilla chips, toasted pita wedges, sliced sourdough, and vegetable sticks.
Place on a warming tray if serving at a party over an extended time.
Sprinkle fresh chopped parsley on top for color just before serving.
Use leftover dip as a spread for sandwiches, a topping for grilled chicken, or stuffed into mushroom caps and baked.
Make-Ahead and Storage
Assemble the dip completely, cover with plastic wrap, and refrigerate for up to 2 days before baking.
Add 5–10 minutes to the baking time if baking straight from the refrigerator.
Store baked leftovers in an airtight container in the refrigerator for up to 5 days.
Reheat in a 350°F oven for 15–20 minutes or microwave individual portions for 1–2 minutes, stirring halfway.
This dip can be frozen unbaked for up to 2 months—thaw overnight in the refrigerator before baking.
Baked dip can also be frozen but may separate slightly upon reheating.
The One Everyone Asks For
This spinach artichoke dip is rich, flavorful, and utterly satisfying.
It’s the kind of appetizer that brings people back for seconds and thirds.
Keep this recipe handy—you’ll be making it often.
