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Spinach Artichoke Dip Baked Recipe
This Spinach Artichoke Dip Baked Recipe gives you a bubbling-hot, cheesy, crowd-pleasing spinach and artichoke appetizer that’s perfect for game day, holidays, or any night you want something cozy and fun to snack on. It’s creamy, easy, and made with simple pantry ingredients you probably already have.
What Makes This Spinach Artichoke Dip So Special?
Let me explain. This classic baked spinach artichoke dip is the kind of party dip recipe that disappears faster than you can set it down. It’s a warm spinach artichoke spread made with cream cheese, sour cream (or Greek yogurt), tender artichoke hearts, and a generous amount of melty cheese.
I’ve been making some version of this hot spinach artichoke dip since my kids were in middle school and I needed a quick, reliable appetizer for school potlucks and Sunday football. Over the years, I’ve lightened it up a bit, made it creamier, and tweaked the cheese blend so it’s rich but not heavy, and perfectly scoopable.
You can serve this cheesy spinach artichoke dip with tortilla chips, baguette slices, pita chips, or even veggie sticks if you’re feeding a more health-conscious crowd. It’s a baked party appetizer that feels a little indulgent, but with all that spinach and artichoke, you can at least say you’re getting your greens.
Search trends usually spike for baked spinach artichoke dip around the Super Bowl and the holidays, which tells me one thing: people love a good, hot, cheesy spinach artichoke dip when they’re gathering around a table together. And honestly, I’m right there with them.
Why You’ll Love This Spinach Artichoke Dip Baked Recipe
- Easy ingredients: Everything is from the regular grocery store—no fancy specialty items.
- Make-ahead friendly: Assemble it a day ahead and bake when guests arrive.
- Creamy and cheesy (but balanced): Cream cheese, sour cream, and two cheeses give you a creamy spinach artichoke dip that’s rich but not gloopy.
- Great for any occasion: Perfect as a spinach artichoke game day dip, holiday starter, or Friday-night snack.
- Crowd-pleasing flavors: Garlicky, cheesy, a little tangy, and full of spinach and artichokes—everyone knows and loves it.
- Flexible and customizable: Easy spinach artichoke dip can be made lighter, spicier, or even gluten-free with simple swaps.
- Foolproof for beginners: If you can stir and spread, you can make this oven baked spinach dip.
- Reheats beautifully: Leftovers (if you’re lucky enough to have any) warm up like new.
Ingredients for the Best Baked Spinach Artichoke Dip
This cheesy spinach artichoke dip is all about balance—enough creaminess to feel cozy, enough veggies to feel a little virtuous. Here’s what you’ll need:
- 10 oz frozen chopped spinach, thawed and very well squeezed dry
- (You can use fresh spinach—see notes below.)
- 14 oz can artichoke hearts, drained and chopped
- (Use the ones packed in water, not marinated, so the flavors don’t fight.)
- 8 oz cream cheese, softened
- (Full-fat gives the richest spinach artichoke cream cheese dip, but reduced-fat works too.)
- ½ cup sour cream or plain Greek yogurt
- (Greek yogurt adds extra protein and a little tang.)
- ¼ cup mayonnaise
- (A small amount of mayo makes the texture extra silky.)
- 1 cup shredded mozzarella cheese, divided
- (Part-skim is fine; low-moisture melts best.)
- ½ cup grated Parmesan cheese, divided
- (Freshly grated Parmesan gives better flavor than the green can.)
- 2–3 cloves garlic, finely minced or pressed
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional, for a little heat)
- 1–2 teaspoons fresh lemon juice (optional, but brightens the flavor)
A quick note: with dairy-heavy recipes like this, quality makes a difference. If you can, grab a decent block of mozzarella and real Parmesan and shred them yourself. Pre-shredded cheese has anti-caking agents that can keep your spinach artichoke cheese bake from getting quite as smooth and melty.
Step-by-Step Directions: How to Make This Spinach Artichoke Dip Baked Recipe
-
Preheat the oven.
Set your oven to 375°F (190°C). Grease an 8×8-inch baking dish, a 9-inch pie dish, or a similar-size oven-safe skillet with a little butter or nonstick spray. -
Prep the spinach.
If using frozen spinach, make sure it’s completely thawed. Then squeeze out as much liquid as you can—use your hands, a clean kitchen towel, or paper towels. The drier the spinach, the less watery your hot spinach artichoke dip will be. -
Prep the artichokes.
Drain the artichoke hearts well and gently squeeze out extra moisture. Roughly chop them so you get some chunks in every bite, but not huge pieces that are hard to scoop. -
Mix the creamy base.
In a large mixing bowl, add the cream cheese, sour cream (or Greek yogurt), and mayonnaise. Beat with a hand mixer or stir vigorously with a wooden spoon until smooth and fluffy. You want the cream cheese completely softened so it blends easily. -
Add seasonings and cheese.
Stir in the garlic, salt, black pepper, red pepper flakes (if using), lemon juice, ½ cup mozzarella, and ¼ cup Parmesan. This is where the flavor builds, so taste and adjust with a pinch more salt or lemon if needed. -
Fold in the spinach and artichokes.
Gently fold in the chopped spinach and artichoke hearts until everything is evenly mixed. Don’t over-mix; you want that nice, chunky spinach and artichoke texture, not a paste. -
Transfer to your baking dish and top with cheese.
Spread the mixture into your prepared baking dish, smoothing the top with a spatula. Sprinkle the remaining ½ cup mozzarella and ¼ cup Parmesan evenly over the surface for that gorgeous golden, cheesy top. -
Bake until bubbly and golden.
Bake for 20–25 minutes, or until the edges are bubbling and the top is lightly browned. If you like a deeper golden top, you can broil it on high for 1–2 minutes at the end—just keep a close eye on it so it doesn’t burn. -
Cool slightly, then serve.
Let the baked spinach artichoke dip rest for about 5–10 minutes. It will thicken slightly as it cools, which makes it easier to scoop. Serve warm with tortilla chips, toasted baguette slices, pita chips, or crunchy veggies.
You know what? This is one of those recipes where the hardest part is waiting those few minutes before everyone can dig in.
Servings, Prep Time, and Total Time
- Yield: About 8–10 servings as an appetizer
- Prep Time: 15 minutes
- Bake Time: 20–25 minutes
- Total Time: About 35–40 minutes
If you’re hosting a larger crowd or planning a game day spread, you can easily double this oven baked spinach dip and use a 9×13-inch baking dish—just add a few extra minutes to the baking time.
Easy Variations on Baked Spinach Artichoke Dip
Want to change things up a bit? Here are some simple twists that keep all the creamy, cozy goodness:
- Lightened-Up Version: Use reduced-fat cream cheese, Greek yogurt instead of sour cream, and skip the mayo for a lighter but still creamy spinach artichoke dip.
- Extra Spicy Spinach Artichoke Dip: Add a minced jalapeño, more red pepper flakes, or a few dashes of hot sauce for a spicy spinach artichoke game day dip.
- Bacon Spinach Artichoke Dip: Stir in 4–6 slices of chopped, cooked bacon before baking for a smoky, salty kick.
- Gluten-Free Friendly: This recipe is naturally gluten-free—just serve it with gluten-free crackers or chips.
- Spinach Artichoke Cheese Bake in a Bread Bowl: Spoon the mixture into a hollowed-out round loaf of bread and bake it right in the loaf for a fun presentation.
- Extra Veggie Version: Add a handful of finely chopped roasted red peppers for color and a little sweetness.
How to Store, Reheat, and Make Ahead
A big reason I love this warm spinach artichoke spread is that it actually fits real life: people are coming at different times, schedules are tight, and no one complains about leftovers.
-
Storing Leftovers:
Let the dip cool to room temperature, then cover the dish tightly or transfer to an airtight container. Store in the refrigerator for up to 3–4 days. -
Reheating:
- Oven: Reheat in a 350°F oven for 10–15 minutes, covered with foil if it’s getting too brown on top.
- Microwave: For single portions, reheat in 20–30 second bursts, stirring in between, until hot and creamy.
-
Freezing:
You can freeze this baked party appetizer, but the texture may change slightly. If you’d like to try it, freeze the unbaked mixture (in a freezer-safe dish) for up to 1 month, thaw in the fridge overnight, then bake as directed. -
Make-Ahead Tips:
Assemble the entire spinach artichoke cream cheese dip mixture in the baking dish, cover tightly, and refrigerate for up to 24 hours. When you’re ready to serve, bake as directed, adding a couple extra minutes if it’s going into the oven cold.
Notes From My Kitchen
- Fresh spinach instead of frozen:
You can use about 10–12 oz fresh spinach, cooked down and squeezed dry. Sauté it quickly in a skillet with a tiny bit of olive oil until wilted, then cool and squeeze out all the liquid before chopping. - Taste as you go:
The saltiness of Parmesan can vary, so always taste the mixture before baking and adjust the seasoning. It should taste slightly more seasoned than you think—it mellows as it bakes. - Texture matters:
Don’t puree the artichokes. Those little tender bites are what make this a truly crowd pleasing spinach dip and not just a cheesy spread. - Serving tip:
If you’re making a big appetizer table, keep this hot spinach artichoke dip in a small slow cooker on warm; just transfer the baked dip to the slow cooker to keep it melty without drying out. - Cheese on top:
A mix of mozzarella for stretch and Parmesan for flavor is my favorite combo. You can also add a sprinkle of Romano or Asiago if you have it.
FAQs About Baked Spinach Artichoke Dip
Can I make this spinach artichoke dip without cream cheese?
You can, but it’ll be less thick and rich. Try using extra sour cream or Greek yogurt plus more shredded cheese; the texture will be looser but still tasty.
Can I make this recipe in a slow cooker instead of the oven?
Yes—combine everything in a greased slow cooker and cook on low for 2–3 hours, stirring once or twice, until hot and melty.
How do I keep my dip from being watery?
The key is squeezing the spinach and artichokes very well. Extra moisture is usually the culprit with a watery baked spinach artichoke dip.
Can I use marinated artichoke hearts?
You can, but they’ll add extra flavor from the marinade. If you use them, drain very well and maybe reduce the added salt a bit.
Is this spinach artichoke dip spicy?
Not as written. The crushed red pepper gives a gentle warmth, but you can leave it out for a completely mild version.
What should I serve with this dip?
Tortilla chips, crostini, pita chips, crackers, sliced baguette, and sturdy veggies like carrot sticks, celery, and bell pepper strips all work well with this cheesy spinach artichoke dip.
Can I double this recipe?
Absolutely—double everything and bake in a 9×13-inch dish. Add a few extra minutes of baking time until it’s hot and bubbling.
Can I use low-fat dairy products?
Yes, but go for “reduced-fat” rather than “fat-free.” You’ll keep that creamy texture without losing too much flavor.
Final Thoughts on This Spinach Artichoke Dip Baked Recipe
This Spinach Artichoke Dip Baked Recipe is one of those trusty, back-pocket dishes that just works—creamy, cheesy, full of flavor, and always the first empty dish on the table. Whether you’re hosting a big game, a holiday, or just a cozy movie night, it’s the kind of warm spinach artichoke spread that makes people linger by the snack table and go back for “just one more scoop.”
If you make this baked spinach artichoke dip, I’d love to hear how it went—leave a comment, tell me what you served it with, or share your favorite twist. And if you enjoy this, you might also like playing around with other easy party dips, like a baked buffalo chicken dip or a simple queso, for your next get-together.
Spinach Artichoke Dip (Baked)
Ingredients
- 10 oz frozen chopped spinach thawed and very well squeezed dry
- 14 oz artichoke hearts canned, packed in water, drained and chopped, excess moisture squeezed out
- 8 oz cream cheese softened; full-fat preferred, reduced-fat ok
- 1/2 cup sour cream or plain Greek yogurt Greek yogurt adds extra protein and tang
- 1/4 cup mayonnaise adds silky texture
- 1 cup shredded mozzarella cheese divided; low‑moisture, part‑skim preferred
- 1/2 cup grated Parmesan cheese divided; freshly grated for best flavor
- 2 cloves garlic finely minced or pressed; use 3 cloves for stronger flavor
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes optional, for a little heat
- 1 teaspoon fresh lemon juice 1–2 teaspoons, to taste; brightens the flavor
- Cooking spray or butter for greasing the baking dish
- Tortilla chips, toasted baguette slices, pita chips, or veggie sticks for serving
Instructions
- Preheat the oven to 375°F (190°C). Grease an 8×8‑inch baking dish, 9‑inch pie dish, or similar‑size oven‑safe skillet with butter or nonstick cooking spray.Cooking spray or butter
- Thaw the frozen chopped spinach completely, then squeeze out as much liquid as possible using your hands, a clean kitchen towel, or paper towels until very dry. This prevents the dip from becoming watery.10 oz frozen chopped spinach
- Drain the canned artichoke hearts well and gently squeeze out any excess moisture. Roughly chop them into bite‑size pieces so there are tender chunks in every scoop.14 oz artichoke hearts
- In a large mixing bowl, combine the softened cream cheese, sour cream or Greek yogurt, and mayonnaise. Beat with a hand mixer or stir vigorously with a wooden spoon until completely smooth and fluffy.8 oz cream cheese, 1/2 cup sour cream or plain Greek yogurt, 1/4 cup mayonnaise
- Stir in the minced garlic, kosher salt, black pepper, crushed red pepper flakes (if using), lemon juice, 1/2 cup of the shredded mozzarella, and 1/4 cup of the grated Parmesan. Taste and adjust seasoning with more salt or lemon juice if needed.1 cup shredded mozzarella cheese, 1/2 cup grated Parmesan cheese, 2 cloves garlic, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/4 teaspoon crushed red pepper flakes, 1 teaspoon fresh lemon juice
- Gently fold the well‑drained spinach and chopped artichoke hearts into the creamy mixture until evenly distributed. Do not over‑mix; you want visible pieces of spinach and artichoke, not a smooth puree.10 oz frozen chopped spinach, 14 oz artichoke hearts
- Spread the mixture evenly into the prepared baking dish and smooth the top with a spatula. Sprinkle the remaining 1/2 cup shredded mozzarella and remaining 1/4 cup grated Parmesan evenly over the surface.1 cup shredded mozzarella cheese, 1/2 cup grated Parmesan cheese, Cooking spray or butter
- Bake for 20–25 minutes, or until the edges are bubbling and the top is lightly golden. For a deeper golden top, broil on high for 1–2 minutes at the end, watching closely to prevent burning.
- Let the dip rest for 5–10 minutes to thicken slightly and become easier to scoop. Serve warm with tortilla chips, toasted baguette slices, pita chips, or sturdy veggie sticks.Tortilla chips, toasted baguette slices, pita chips, or veggie sticks
Notes
- Lightened‑up: use reduced‑fat cream cheese, Greek yogurt instead of sour cream, and omit the mayonnaise.
- Spicy: add a minced jalapeño, extra red pepper flakes, or a few dashes of hot sauce.
- Bacon: stir in 4–6 slices of cooked, chopped bacon before baking.
- Extra veggie: add finely chopped roasted red peppers for color and sweetness.
- Bread bowl: bake the dip in a hollowed‑out round loaf of bread for a fun presentation. Make‑ahead & storage: Assemble the dip in the baking dish, cover, and refrigerate up to 24 hours before baking; add a few minutes to the bake time if cold. Leftovers keep in an airtight container in the refrigerator for 3–4 days. Reheat in a 350°F oven for 10–15 minutes or microwave individual portions in 20–30 second bursts, stirring in between. You can freeze the unbaked mixture up to 1 month; thaw in the refrigerator before baking. Tips: Squeezing excess moisture from spinach and artichokes is key to avoiding a watery dip. Taste and adjust seasoning before baking; flavors mellow in the oven. Shred mozzarella and Parmesan from blocks for the smoothest, meltiest texture.
