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Baked Spinach Artichoke Dip

This baked spinach artichoke dip is a rich and creamy savory appetizer loaded with spinach, artichokes and cheeses then baked until golden and bubbly. It’s an irresistible crowd-pleasing dip perfect for any party!

Need more appetizer recipes? Try these other favorites like spinach puffs, spinach artichoke pizza or baked Brie with honey!

Spinach artichoke dip on a tortilla chip.
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Best Spinach Artichoke Dip

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

Nothing about this easy spinach artichoke dip is complicated. It’s like my slow cooker spinach artichoke dip but ready in a fraction of the time. It’s perfect when you have last-minute guests or need something quick for a 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.  
  • Crowd pleaser. Made with 3 kinds of cheese, mayo and fresh spinach, it’s tangy, yet creamy and cheesy. Even picky eaters love it when spread on French bread!

Spinach and Artichoke Dip Recipe Ingredients

This classic appetizer is creamy and tangy with equal amounts of spinach and artichokes in every bite. Pure deliciousness!

Oven baked spinach artichoke dip ingredients on counter.

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: Use real mayo, not miracle whip! 
  • 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.
  • Garlic: As much as mincing garlic seems pretty straightforward, it’s important to know how to do it properly for the best taste.

Substitutions and 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. These are less salty, though, so you may want to add additional salt.
  • Greek yogurt: Substitute 1:1 plain Greek yogurt for the sour cream for a lighter dip.
  • Protein: Add some crab meat like I do in this hot crab dip!
  • Spices: For a little heat add some cayenne pepper or for savory taste some onion powder.

How to Make Baked Spinach Artichoke Dip

While you could make this dip in the slow cooker or on the stovetop, the only way for the cream cheese to get that beautifully browned is by baking it in the oven!

Showing how to make spinach artichoke dip in a 4 step collage.
  • 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.
  • Mix: 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!

Expert 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 ingredients with a hand mixer.
Spinach artichoke dip in a white pie dish with chips.

Serving Suggestions

I always serve this with French baguette slices 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 or even family movie night.

Recipe FAQs

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

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!

Why is my 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.

What chips or crackers go with spinach dip?

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.

How can I use up my leftover dip?

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 pizza!

Spinach artichoke dip baked in a white baking dish.

Make Ahead and Storing

Prep this recipe up to a day ahead for parties or gatherings!

  • Make in advance: Combine all the mixed ingredients in a baking dish. Cover and refrigerate up to 24 hours in advance. Let sit at room temperature while oven heats then bake as directed.
  • Store: Cool leftover dip to room temperature then store in an airtight container in the refrigerator up to 3 days.
  • Reheat: For smaller amounts of leftover baked spinach artichoke dip reheat in a microwave safe container in 30 seconds increments until warmed through. For larger portions, reheat in the oven at 350°F for 15-20 minutes.

Need more hot dip recipes? I’ve got skillet queso dip with chorizo, cheesy hot corn dip, chicken enchilada dip and more.

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Spinach artichoke dip on a tortilla chip.

Baked Spinach Artichoke Dip

5 from 13 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
This baked spinach artichoke dip is a rich and creamy savory appetizer loaded with spinach, artichokes and cheeses then baked until golden and bubbly. It's an irresistible crowd-pleasing dip perfect for any party!
Prep Time: 10 minutes
Cook Time: 20 minutes
Cool Time: 5 minutes
Total Time: 35 minutes
Servings: 12



  • 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.


    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.


    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.

    Course: Appetizer
    Cuisine: American
    Diet: Gluten Free, Vegetarian

    Did you make this recipe? Don’t forget to give it a star rating below!

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