Spinach Artichoke Dip Baked Recipe
A creamy, cheesy spinach artichoke dip baked until hot, golden, and bubbly. Made with simple ingredients like spinach, artichoke hearts, cream cheese, and mozzarella, this crowd-pleasing appetizer is perfect for parties, holidays, and game days.
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
Servings & Timing: Yield about 8–10 servings as an appetizer (or 6 generous portions). Prep time: 15 minutes. Cook time: 22–28 minutes. Rest time: 5–10 minutes.
Variations:
- 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.
- 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.
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