Spinach Artichoke Dip Baked Recipe
If you’re looking for a creamy, cheesy spinach artichoke dip baked until golden and bubbly, this is the one that keeps people hovering around the appetizer table and “just going back for one more bite.”
I’ve been making some version of this spinach and artichoke appetizer for over twenty years—through toddler birthday parties, Friday night game days, holiday open houses, and quiet Netflix nights with my husband. This Spinach Artichoke Dip Baked Recipe is my current “keeper” version: warm, rich, and indulgent, but with a few smart swaps so it doesn’t feel too heavy. Think restaurant-style hot spinach artichoke dip, but made at home, with simple ingredients you recognize and can pronounce.
I lean on this easy spinach artichoke dip whenever I need a crowd pleasing spinach dip that I know won’t come back home with me. It bakes up into a thick, scoopable, cheesy spinach artichoke dip that works with everything from tortilla chips to sliced baguette to carrot sticks if you’re trying to keep things lighter. You know what? It’s the sort of baked party appetizer that makes people ask, “Who brought this?”—in the best possible way.
Why You’ll Love This Spinach Artichoke Dip Baked Recipe
- Creamy, cheesy, and comforting – This creamy spinach artichoke dip is loaded with cream cheese, mozzarella, and Parmesan for that stretchy, gooey pull everyone loves.
- Oven-baked and bubbling hot – Baking the dip (instead of serving it cold) gives a hot spinach artichoke dip with toasted cheese on top and deep, cozy flavor.
- Simple pantry ingredients – Frozen spinach, canned artichokes, cream cheese, and a few basics you probably already have on hand.
- Crowd-friendly and shareable – This spinach artichoke game day dip fills an 8-inch baking dish and easily serves a hungry group at parties or potlucks.
- Make-ahead friendly – Mix it a day ahead, refrigerate, and bake just before guests arrive—your future self will thank you.
- Flexible and forgiving – You can use Greek yogurt or sour cream, fresh or frozen spinach, and even light cream cheese without sacrificing that cheesy goodness.
- Versatile serving options – Serve as a warm spinach artichoke spread with crusty bread, chips, pretzels, or veggies—whatever your crowd likes.
- Proven crowd-pleaser – This baked spinach artichoke dip has that classic flavor that even picky eaters recognize and love.
Ingredients for the Best Baked Spinach Artichoke Dip
Here’s everything you’ll need for this Spinach Artichoke Dip Baked Recipe. I’ve added little notes so you can tweak as needed.
- 10 ounces frozen chopped spinach, thawed and very well drained (fresh baby spinach works too; see Notes)
- 14 ounces canned artichoke hearts, drained and chopped (look for artichoke hearts in water, not marinated, for a cleaner flavor)
- 8 ounces cream cheese, softened (full-fat gives the creamiest texture; light cream cheese works if you prefer)
- 1 cup shredded mozzarella cheese, divided (low-moisture, part-skim; I like to shred mine from a block)
- ½ cup freshly grated Parmesan cheese, divided (Parmigiano-Reggiano if you want to treat yourself, but regular Parmesan is fine)
- ½ cup sour cream or plain Greek yogurt (use whole milk Greek yogurt for extra creaminess)
- ¼ cup mayonnaise (adds that classic restaurant-style tang and body; Duke’s or Hellmann’s are both great)
- 2–3 cloves garlic, minced (fresh garlic really makes this baked spinach artichoke dip pop)
- ½ teaspoon onion powder
- ¼ teaspoon crushed red pepper flakes (optional, but I like a tiny kick)
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- 1–2 teaspoons fresh lemon juice (brightens the rich cheese and cream)
For serving (choose a few):
- Tortilla chips
- Baguette slices or crusty bread
- Pita chips
- Crackers
- Carrot sticks, celery sticks, bell pepper strips
A quick note from the nutrition-minded side of me: spinach adds iron, folate, and vitamin K, and artichokes bring fiber to the party. According to USDA data, artichokes are surprisingly high in fiber compared with other vegetables. Does that cancel out all the cheese? Not exactly—but it does make this spinach artichoke cheese bake feel a little more “worth it.”
Directions: How to Make This Cheesy Spinach Artichoke Dip
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Preheat your oven.
Set your oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish or similar-sized oven-safe dish with cooking spray or a thin swipe of oil. -
Prep the spinach.
If you haven’t already thawed the frozen spinach, microwave it in short bursts until soft. Place the spinach in a clean kitchen towel or several layers of paper towels and squeeze out as much moisture as you can—really twist hard. Excess water is the enemy of a thick, creamy spinach artichoke cream cheese dip. -
Chop the artichokes.
Drain the artichoke hearts well and pat them dry. Chop into bite-size pieces. You want some texture, not mush, so leave a few bigger pieces for little flavor surprises. -
Beat the creamy base.
In a large mixing bowl, add the softened cream cheese, sour cream or Greek yogurt, mayonnaise, garlic, onion powder, red pepper flakes, salt, pepper, and lemon juice. Using a hand mixer (or a sturdy spatula and some elbow grease), mix until smooth and well combined. -
Fold in the cheese and veggies.
Stir in ½ cup of the mozzarella and ¼ cup of the Parmesan. Then gently fold in the squeezed spinach and chopped artichokes. The mixture should be thick, creamy, and evenly speckled with greens. -
Taste and adjust.
Before it goes in the oven, grab a clean spoon and taste a bit. Add a pinch more salt, pepper, or lemon juice if it needs a little extra something. This is your moment to make it your own. -
Transfer and top.
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 top for a cheesy crust. -
Bake until hot and bubbly.
Bake for 22–28 minutes, or until the edges are bubbling and the top is just starting to turn golden brown. If you love a deeper browned top, you can broil it on high for 1–2 minutes—just stay close and watch so it doesn’t burn. -
Cool slightly and serve.
Let the baked spinach artichoke dip rest for about 5–10 minutes. It will thicken a bit as it cools, which makes it easier for dipping. Serve warm with chips, bread, or veggies.
Tip from my kitchen: I like to set the baking dish on a wooden board with small bowls of different dippers around it. It looks cozy and intentional without much extra effort.
Servings & Timing
- Yield: About 8–10 servings as an appetizer (or 6 very generous portions)
- Prep Time: 15 minutes
- Cook Time: 22–28 minutes
- Rest Time: 5–10 minutes
- Total Time: About 45–50 minutes
This warm spinach artichoke spread is perfect for game day, but it also works well for holiday gatherings because you can assemble it ahead and bake when you’re ready.
Variations: Fun Twists on Classic Baked Spinach Artichoke Dip
Here’s where you can play a bit—this recipe is flexible and forgiving.
- Spicy Jalapeño Spinach Artichoke Dip – Stir in 1–2 finely chopped jalapeños (seeds removed for less heat) and a dash of hot sauce for a bolder kick.
- Bacon Lover’s Version – Fold in ½ cup cooked, crumbled bacon before baking, and sprinkle a little extra on top after it comes out of the oven.
- Lighter Greek Yogurt Version – Use all plain Greek yogurt (instead of sour cream) and reduced-fat cream cheese for a slightly lighter, high-protein oven baked spinach dip.
- Extra Cheesy Spinach Artichoke Cheese Bake – Add another ½ cup mozzarella or a mix of mozzarella and fontina on top for an ultra cheesy finish.
- Garlic & Herb Version – Add 1 teaspoon dried Italian seasoning or 2 tablespoons fresh chopped parsley and basil for a more herb-forward profile.
- Low-Carb / Keto-Friendly – Serve this cheesy spinach artichoke dip with pork rinds, cucumber rounds, celery sticks, and mini bell peppers instead of bread or chips.
Storage & Reheating
One of my favorite parts about this recipe is how well it holds up as leftovers—if you have any.
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Refrigerator:
Store leftover dip in an airtight container (or covered baking dish) in the fridge for 3–4 days. -
Freezer:
You can freeze unbaked dip tightly wrapped for up to 2 months. Thaw overnight in the fridge, then bake as directed, adding a few extra minutes if it’s still a bit cold. -
Reheating:
- Oven: Warm leftovers in a small oven-safe dish at 350°F (175°C) for about 10–15 minutes, or until hot and bubbly.
- Microwave: Heat individual portions in 20–30 second bursts, stirring once or twice, until warmed through.
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Make-Ahead Tip:
Mix the dip, spread it in the baking dish, cover tightly, and refrigerate for up to 24 hours. When you’re ready, bake as written, adding 5 extra minutes if it’s going into the oven cold from the fridge.
Notes from My Kitchen
-
Fresh spinach instead of frozen:
You can use about 10–12 ounces fresh baby spinach. Sauté it in a skillet over medium heat with a splash of olive oil until wilted, then let it cool and squeeze out the moisture just like you would with frozen. -
Shred your own cheese if you can:
Bagged shredded cheese has a light coating that helps it stay separate, which can make your dip a little less smooth. Freshly shredded cheese melts like a dream. -
Adjusting texture:
If you prefer a looser, creamier baked spinach artichoke dip, add an extra 2–3 tablespoons of sour cream or Greek yogurt before baking. -
Balancing richness:
Don’t skip the lemon juice—it cuts through the richness and wakes everything up. A sprinkle of chopped fresh parsley right before serving has the same brightening effect. -
Serving warm, not scorching:
If the dip is too hot, the top can form a “cheese skin” before the inside sets. Giving it 5–10 minutes to settle makes the texture better and saves your guests’ tongues.
Honestly, this recipe has evolved with my family. When my kids were little, I left out the red pepper flakes. Now that they’re grown and have stronger spice opinions, I usually add a bit more, and someone always asks where the hot sauce is.
FAQs About Spinach Artichoke Dip Baked Recipe
1. Can I make this spinach artichoke dip ahead of time?
Yes. Assemble the dip, cover, and refrigerate for up to 24 hours, then bake when you’re ready—perfect for holidays or busy game days.
2. Can I use low-fat cream cheese or light sour cream?
You can. The dip will be slightly less rich but still creamy; just avoid using all fat-free products, as they tend to separate when heated.
3. My dip turned out watery—what went wrong?
Most often, the spinach wasn’t squeezed dry enough. Make sure to wring out the spinach very well, and pat the artichoke hearts dry, too.
4. Can I make this spinach artichoke dip without mayonnaise?
Yes. Replace the mayo with extra sour cream or Greek yogurt. The flavor will be a little less tangy, but still delicious.
5. How can I make this a little spicier?
Increase the crushed red pepper flakes, add a chopped jalapeño, or stir in a teaspoon of your favorite hot sauce before baking.
6. Is this spinach artichoke dip gluten-free?
The dip itself is naturally gluten-free, as long as all your ingredients (especially store-bought cheese and mayo) are certified gluten-free—just serve with gluten-free dippers like veggies or gluten-free crackers.
7. Can I double this recipe for a big party?
Absolutely. Double all ingredients and bake in a 9×13-inch dish. Add 5–10 minutes to the baking time, watching for that bubbly, golden top.
8. What should I serve with this warm spinach artichoke spread?
Tortilla chips, sliced baguette, sturdy crackers, pita chips, and fresh veggies are all great choices. I like to offer at least one bread, one chip, and one veggie option.
Conclusion: Your New Go-To Party Dip
This Spinach Artichoke Dip Baked Recipe is everything a party dip recipe should be—creamy, cheesy, comforting, and easy enough to pull together on a busy afternoon. It’s the kind of warm spinach artichoke spread that feels special, but not fussy, and works just as well for a casual game day as it does for a holiday table.
Give it a try the next time you need a crowd pleasing spinach dip, then come back and let me know how it went—what you served it with, what you changed, and who asked for the recipe. And if you love cozy appetizers, you might also enjoy my baked Brie ideas or a good old-fashioned buffalo chicken dip for your next get-together.
Spinach Artichoke Dip Baked Recipe
Ingredients
- 10 ounces frozen chopped spinach thawed and very well drained
- 14 ounces canned artichoke hearts drained and chopped; use artichokes in water, not marinated
- 8 ounces cream cheese softened; full-fat recommended, light okay
- 1 cup shredded mozzarella cheese divided; low-moisture, part-skim
- 1/2 cup freshly grated Parmesan cheese divided
- 1/2 cup sour cream or plain whole-milk Greek yogurt
- 1/4 cup mayonnaise
- 2-3 cloves garlic minced
- 1/2 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes optional, for a little heat
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1-2 teaspoons fresh lemon juice to taste
- tortilla chips for serving, optional
- baguette slices or crusty bread for serving, optional
- pita chips for serving, optional
- crackers for serving, optional
- carrot sticks, celery sticks, bell pepper strips for serving, optional
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease an 8x8-inch baking dish or similarly sized oven-safe dish with cooking spray or a thin layer of oil.
- Thaw the frozen chopped spinach if you haven’t already, microwaving in short bursts if needed. Place the thawed spinach in a clean kitchen towel or several layers of paper towels and squeeze out as much moisture as possible. The spinach should be very dry to avoid a watery dip.10 ounces frozen chopped spinach
- Drain the canned artichoke hearts well and pat them dry. Chop into bite-size pieces, leaving some slightly larger pieces for texture.14 ounces canned artichoke hearts
- In a large mixing bowl, combine the softened cream cheese, sour cream or Greek yogurt, mayonnaise, minced garlic, onion powder, crushed red pepper flakes (if using), kosher salt, black pepper, and lemon juice. Using a hand mixer or a sturdy spatula, mix until smooth, creamy, and well combined.8 ounces cream cheese, 1/2 cup sour cream, 1/4 cup mayonnaise, 2-3 cloves garlic, 1/2 teaspoon onion powder, 1/4 teaspoon crushed red pepper flakes, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1-2 teaspoons fresh lemon juice
- Stir in 1/2 cup of the shredded mozzarella and 1/4 cup of the grated Parmesan until evenly distributed. Gently fold in the well-squeezed spinach and chopped artichokes. The mixture should be thick, creamy, and speckled with greens.10 ounces frozen chopped spinach, 14 ounces canned artichoke hearts, 1 cup shredded mozzarella cheese, 1/2 cup freshly grated Parmesan cheese
- Taste the mixture and adjust with additional salt, pepper, or lemon juice as needed to suit your preferences.1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1-2 teaspoons fresh lemon juice
- Spread the spinach artichoke mixture evenly into the prepared baking dish. Smooth the top with a spatula. Sprinkle the remaining 1/2 cup mozzarella and 1/4 cup Parmesan evenly over the surface to form a cheesy crust.1 cup shredded mozzarella cheese, 1/2 cup freshly grated Parmesan cheese
- Bake for 22–28 minutes, or until the edges are bubbling and the top is just starting to turn golden brown. For a deeper browned top, broil on high for 1–2 minutes at the end, watching closely to prevent burning.
- Let the dip rest for 5–10 minutes after baking to thicken slightly and become easier to scoop. Serve warm with tortilla chips, baguette slices, pita chips, crackers, or fresh vegetable sticks.tortilla chips, baguette slices or crusty bread, pita chips, crackers, carrot sticks, celery sticks, bell pepper strips
Notes
- Spicy Jalapeño Spinach Artichoke Dip: Add 1–2 finely chopped jalapeños (seeds removed for less heat) and a dash of hot sauce.
- Bacon Lover’s Version: Fold in 1/2 cup cooked, crumbled bacon before baking and sprinkle extra on top after baking.
- Lighter Greek Yogurt Version: Use all plain Greek yogurt instead of sour cream and reduced-fat cream cheese.
- Extra Cheesy Version: Add an extra 1/2 cup mozzarella or a mozzarella–fontina blend on top.
- Garlic & Herb Version: Add 1 teaspoon dried Italian seasoning or 2 tablespoons fresh chopped parsley and/or basil.
- Low-Carb / Keto: Serve with pork rinds, cucumber rounds, celery sticks, or mini bell peppers instead of bread or chips. Storage & Reheating:
- Refrigerator: Store leftover dip in an airtight container or covered baking dish in the fridge for 3–4 days.
- Freezer: Freeze unbaked dip (tightly wrapped) for up to 2 months. Thaw overnight in the fridge, then bake as directed, adding a few extra minutes if still cold.
- Reheating: In the oven, warm at 350°F (175°C) for 10–15 minutes until hot and bubbly. In the microwave, heat individual portions in 20–30 second bursts, stirring once or twice.
- Make-Ahead: Assemble the dip in the baking dish, cover tightly, and refrigerate for up to 24 hours. Bake as written, adding about 5 extra minutes if baking straight from the fridge. Additional Notes:
- You can substitute about 10–12 ounces fresh baby spinach: sauté until wilted, cool, then squeeze dry.
- Shredding your own cheese usually gives a smoother, creamier melt than pre-shredded cheese.
- For a looser, creamier texture, stir in an extra 2–3 tablespoons of sour cream or Greek yogurt before baking.
- Don’t skip the lemon juice; it brightens the rich, cheesy dip and balances the flavors.
