Spinach Artichoke Dip (Baked)
This Spinach Artichoke Dip Baked Recipe is a bubbling-hot, cheesy appetizer made with cream cheese, sour cream or Greek yogurt, spinach, and artichokes. Perfect for game day, holidays, or any cozy gathering.
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
Servings: about 8–10 as an appetizer. For a larger crowd, double the recipe and bake in a 9×13‑inch dish, adding a few extra minutes of bake time.
Variations:
- 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.
- 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.
Nutrition
Calories: 250kcal
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