Served creamy, cheesy, and hot! This baked spinach artichoke dip comes together in minutes and can be made ahead. Pop it in the oven until golden and bubbly to turn this easy dip into an instant crowd pleaser!
Table of Contents
Just Mix, Bake, & Serve!
Easy appetizer dips are one of those recipes you can’t have enough of. I like a good Knorr spinach dip served cold, but when I’m thinking about holiday parties, game day parties, and a cool weather snack, a creamy cheesy hot dip wins every time!
Nothing about this easy spinach artichoke dip is complicated. Just as easy as my slow cooker spinach artichoke dip but ready in a fraction of the time. It’s saved me on a few occasions when I’ve had last-minute guests or needed something quick and easy to take to a potluck!
It’s creamy and tangy with equal amounts of spinach and artichoke in every scoop. I like to serve it with sliced Artisan bread, French bread or a French baguette, which is exactly why it’s always gone within minutes!
Why This Recipe Works
- It’s easy. All it takes is for you to mix the ingredients, add them to the dish, sprinkle extra cheese on top, and bake! You can even make it ahead of time and pop it in the oven to bake until golden on top and serve.
- Delicious. It’s tangy, yet creamy and cheesy. It’s just so good!
- Simple ingredients. Made with 3 kinds of cheese and fresh spinach! Everything in this dip is probably already in your kitchen or easily found at your local store. Things like mayo, cream cheese, and marinated artichokes.
Find the full printable recipe with specific measurements below.
- Cream cheese: You want to make sure you use soft cream cheese, so it creams and mixes well. Do not use the spreadable kind as it contains more water.
- Mayonnaise: Use real mayo, not miracle whip!
- Parmesan & mozzarella cheese: You won’t make or break your spinach & artichoke dip if you use pre-shredded cheese, however, I highly encourage you to shred your own from a fresh block of cheese. It’ll taste better and melt much easier. You don’t want a gritty dip!
- Spinach: Use fresh or frozen spinach. Fresh is sometimes easier because you don’t need to worry about making sure to thaw and squeeze out the excess liquid. However, if frozen is what you keep on hand, go ahead and use it.
- Artichokes: For the best flavor, I used jarred marinated artichoke hearts. It’s got that briny tang to it. Make sure to remove any prickly parts on the artichokes when chopping.
- Garlic: As much as mincing garlic seems pretty straightforward, it’s important to know how to do it properly. There is a difference in flavor when you mince, chop, or smash garlic, so learning tips and tricks around this can be helpful.
How to Make Spinach Artichoke Dip
- Combine: In a medium or large mixing bowl (if you’re doubling the recipe), combine the cream cheese, sour cream, mayonnaise, 1/2 cup of mozzarella, parmesan, garlic, parsley, chopped artichoke hearts, and spinach. Season with salt and pepper.
- Mix: Use a wooden spoon or spatula and mix everything until well combined. There should be no clumps of cream cheese and you want the spinach and artichokes evenly distributed throughout.
- 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.
- 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!
Prep it Ahead of Time!
Combine all the mixed ingredients in a baking dish. Cover and refrigerate up to 24 hours in advance. Let sit at room temperature while the oven heats up.
- For a lighter version, 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.
- 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.
- Keep leftover baked spinach artichoke dip covered in an airtight container in the fridge for up to 3 days.
- Reheat small portions in the microwave. If you have lots left, you can place it back in the oven or the stovetop to heat through.
Ways to Dip!
I do always serve it with baguette slices or some form of crusty bread like my Dutch oven bread, but I like to have an array of dippable items along with that. Here are just some ideas for what to add to your serving platter:
While you can use frozen spinach, 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!
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.
So, not exactly, and here’s why. Artichokes themselves are probably one of the healthiest vegetables you can consume. Spinach, of course, is right up there with it! So those two things provide a ton of nutrients. However, we’re also added loads of delicious creamy cheesiness which is high in calories and fat.
Healthy? No. Delicious and worth it once in a while? Yup!
Baked spinach artichoke dip is thick and creamy, so you want to make sure they’re sturdy enough to hold on to everything without breaking. Crostini are great as mentioned above, pretzel chips, melba toast, all kinds of crusty bread, or thick pita chips would be great.
Use it to make stuffed chicken breast and make a complete meal out of it! Add some red pepper flakes for a bit of heat if you like and serve with mashed potatoes or rice and steamed veggies and dinner is served.
Or spread it on top of pizza dough to make a delicious spinach and artichoke pizza.
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Baked Spinach Artichoke Dip
- 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
- 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.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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