This baked spinach artichoke dip is ultra creamy, cheesy and packed with tender spinach and marinated artichokes. Baked until hot and bubbly, it’s the ultimate party appetizer everyone devours fast.

Dipping a chip into cheesy baked spinach artichoke dip.

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Cheesy Baked Spinach Artichoke Dip

While I like a cold Knorr spinach dip, when I’m thinking about holiday gatherings or game day parties, a creamy cheesy hot appetizer dip like this easy baked spinach artichoke dip wins every time!

This recipe is similar to my slow cooker spinach artichoke dip made with made with 3 kinds of cheese, mayo and fresh spinach but ready in a fraction of the time. It’s perfect when you have last-minute guests or need a crowd pleasing Super Bowl appetizer!

Why You’ll Love This Appetizer

  • Easy to make. Mix the simple ingredients, add them to the dish, sprinkle extra cheese on top, bake and serve with Artisan bread slices!
  • Make ahead: Perfect for party prep! Make it ahead of time and then just pop it in the oven to bake until golden and serve.

Ingredient Notes

Baked spinach artichoke dip ingredients including fresh spinach, artichokes, cream cheese, mayo, sour cream parmesan and mozzarella cheese.

Find the full printable recipe with specific measurements below.

  • Cream cheese: Use soft cream cheese, so it creams and mixes well. Do not use the spreadable kind as it contains more water.
  • Mayonnaise and sour cream: Use real mayo, not miracle whip! I use full fat sour cream.
  • Parmesan & mozzarella cheese: Freshly shredded cheese from a block will make the best spinach & artichoke dip but pre-shredded works in a pinch.
  • Spinach: Use fresh or frozen spinach. If using frozen just be sure to thaw and squeeze out the excess liquid.
  • Artichokes: For the best flavor, I used jarred marinated artichoke hearts. It’s got that briny tang to it.

How to Make Baked Spinach Artichoke Dip

Showing how to make baked spinach artichoke dip in a 4 step collage.
  1. Combine: In a medium or large mixing bowl, combine cream cheese, sour cream, mayonnaise, 1/2 cup of mozzarella, Parmesan, garlic, parsley, chopped artichoke hearts, and spinach. Season with salt and pepper.
  2. Mix: Mix everything until well combined. There should be no clumps of cream cheese and you want the spinach and artichokes evenly distributed throughout.
  3. Spread: Transfer the mixture to a prepared baking dish. I use a 9-inch pie dish sprayed with cooking spray, but you can choose to use something else like a cast iron skillet. Spread it across the bottom and top with the remaining mozzarella. 
  4. Bake: Place in preheated 400°F oven and bake for 20 minutes until golden on top and bubbly around the edges. Allow it to cool for 5-10 minutes and sprinkle with fresh parsley before serving. Enjoy!

Recipe Tips

  • For a lighter dip, you can choose to use light cream cheese, light mayo, and light sour cream. For best flavor, I say stick to full fat if you can.
  • If using frozen spinach, thaw it quickly by placing it in a colander or mesh strainer. Run warm water over it until thawed then use your hands to tightly squeeze it dry.
  • You can cook your spinach first. I don’t. I chop it and add it fresh right into the mix and allow it to wilt as it bakes. Some people do prefer to cook it down a bit first to get a bit more flavor out of it.
  • For a smoother texture, mix the creamy ingredients with a hand mixer.
Baked spinach artichoke dip in a white pie dish with chips on a serving tray.

Serving Suggestions

I always serve this with tortilla chips or some form of crusty bread like my Dutch oven bread, but I like to have an array of dippable items when serving it at parties!

  • Crostini
  • Sliced bell peppers
  • Celery sticks
  • Carrots
  • Pita chips
  • Crackers
  • Add to a bread bowl
  • Or put together a Mezze platter and include this baked spinach artichoke dip recipe
Baked spinach artichoke dip with a chip dipped into it to show creamy cheese texture.

Need more hot dip recipes? Try cheesy hot corn dip, chicken enchilada dip or baked buffalo chicken dip.

More Appetizer Dips

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Baked spinach artichoke dip in a white bakish dish with a tortilla chip dipped into it to show cheesy, creamy texture.

Baked Spinach Artichoke Dip

5 from 13 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 20 minutes
Cool Time: 5 minutes
Total Time: 35 minutes
Servings: 12
This baked spinach artichoke dip is ultra creamy, cheesy and packed with tender spinach and marinated artichokes then baked until hot and bubbly for the ultimate party appetizer!
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Ingredients 

  • 1 (8-ounce) package cream cheese
  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • 1 cup shredded mozzarella cheese , divided
  • ¼ cup grated parmesan cheese
  • 2 teaspoons minced garlic
  • ½ teaspoon dried parsley , or 1-2 teaspoons fresh
  • 1 (12-ounce) can marinated artichoke hearts , finely chopped
  • 3 cups spinach , chopped
  • Kosher salt , to taste
  • Ground black pepper , to taste
  • Chopped fresh parsley , optional

For serving: Crostini, Sliced French bread, Tortilla chips

Instructions

  • Preheat the oven to 400°F.
  • In a medium bowl, stir together the cream cheese, sour cream, mayonnaise, 1/2 cup mozzarella, parmesan, garlic, parsley, artichoke hearts, and spinach. Season with salt and pepper.
  • Spread into a 9-inch pie dish or skillet. Top with remaining 1/2 cup mozzarella. Bake 20 minutes, or until bubbly.
  • Remove from oven and let cool 5 to 10 minutes. Top with parsley, if desired. Serve warm with crostini, sliced bread, or tortilla chips.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Spinach: You can use frozen spinach if you’d like. Simply thaw it and squeeze out all the extra liquid first. 
Artichokes: I use jarred marinated artichoke hearts for the best flavor. Make sure to remove any prickly parts on the artichokes when chopping.
Make-ahead: Combine all ingredients in baking dish and then refrigerate up to 24 hours in advance. Let sit at room temperature while the oven heats up. 
Storage: Store leftovers in a covered container up to 3 days. You can reheat in the microwave in small portions.

Nutrition

Calories: 178kcal, Carbohydrates: 4g, Protein: 5g, Fat: 16g, Saturated Fat: 7g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 33mg, Sodium: 299mg, Potassium: 87mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1355IU, Vitamin C: 8mg, Calcium: 103mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Variations

  • Cheese: Any good melting cheese works like gouda, fontina, asiago, Swiss or gruyere.
  • Artichokes: Instead of marinated artichoke hearts you can use canned quartered artichokes in water, you’ll need to add additional salt.
  • Greek yogurt: Substitute 1:1 plain Greek yogurt for the sour cream for a lighter dip.
  • Omit the spinach: If you would like a recipe for baked artichoke dip only.
  • Spices: For a little heat add some cayenne pepper or for savory taste some onion powder.

Recipe FAQs

Can I use frozen spinach instead of fresh in this dip?

While you can use frozen spinach like I do in my creamed spinach recipe, I prefer fresh spinach as it gives you better flavor and texture. Frozen spinach will release moisture as your dip bakes and could lead to less than creamy texture. You may be able to use frozen if you thaw it then squeeze all the water out of it really good!

Why is my baked spinach artichoke dip watery?

This could be due to watery spinach and not squeezing enough of the water out of frozen spinach. Perhaps it wasn’t thawed well enough in the first place. You also want to make sure you’re not using the spreadable cream cheese and draining the marinade from your artichokes can help too.

Can I make this dip ahead of time?

Yes. Mix the dip, spread it in a baking dish, cover and refrigerate up to 24 hours in advance. Let it sit at room temperature while the oven heats, then bake as directed.

How do I store leftovers?

Cool completely, then transfer to an airtight container. Store in the refrigerator up to 3 days. I love to use it to make stuffed chicken breast.

How do I reheat baked spinach artichoke dip?

For small portions, microwave in 30-second increments until warm. For larger portions, cover and reheat in the oven at 350°F for 15–20 minutes. Honestly, it tastes great cold, too!