Baked Spinach Artichoke Dip is the perfect combination of creamy, cheesy, and full of tender spinach and artichoke pieces. It’s warm and bubbly right out of the oven, with a golden top that’s just begging to be scooped up with a chip or some fresh bread. This dip always feels like a little party starter wherever it shows up.
I love making this dip when friends come over because it’s so easy to prepare and everyone seems to enjoy it. One simple tip I’ve picked up is to squeeze out extra moisture from the spinach before mixing it in, so the dip doesn’t get watery. It keeps that creamy texture just right—and who doesn’t want to scoop up every last bite?
My favorite way to serve it is straight from the baking dish, surrounded by plenty of sturdy chips, toasted baguette slices, or crunchy veggies like carrots and bell peppers. It’s always a hit for snacking during game nights or casual hangouts. Honestly, once you try this dip warm and cheesy, it’s hard to go back to anything else.
Key Ingredients & Substitutions
Spinach: Frozen chopped spinach works well, but make sure to squeeze out all the water. Fresh spinach can be a great substitute—just sauté and drain it first to remove moisture.
Artichoke Hearts: Canned artichokes are convenient and soft. If you prefer, jarred artichokes in water can be used. Avoid marinated ones as they may change the flavor.
Cream Cheese, Sour Cream & Mayonnaise: These create the creamy base. For a lighter version, try Greek yogurt instead of sour cream or mayo. Be sure the cream cheese is softened for easy mixing.
Cheese: Mozzarella gives stretch and gooeyness, Parmesan adds a bit of sharpness. You can try a mix of mozzarella with Monterey Jack or provolone if you want something milder.
Garlic & Seasonings: Fresh garlic adds depth but garlic powder can be a handy alternative. The red pepper flakes add a gentle heat—feel free to skip if you prefer no spice.
How Do You Make Sure the Dip Isn’t Watery?
The biggest challenge is keeping your dip nice and creamy without extra water. Here’s how I handle it:
- Thaw frozen spinach completely, then press or squeeze tightly using a clean towel or paper towels to remove as much liquid as possible.
- Drain canned artichokes well and chop them to avoid large wet pieces.
- When mixing, use softened cream cheese to blend ingredients smoothly, helping the mixture hold together better.
- Bake the dip uncovered so excess moisture can evaporate, allowing the top to brown nicely.
These steps help you enjoy a thick, bubbly dip that clings nicely to your chips or veggies.
Equipment You’ll Need
- Mixing bowl – I use a large one to easily combine all the ingredients without making a mess.
- Measuring cups and spoons – keep things accurate so your dip turns out perfect.
- Large spoon or spatula – great for folding in the spinach and artichokes smoothly.
- Oven-safe baking dish (around 1-quart) – I recommend a ceramic or glass dish that heats evenly and looks nice on the table.
- Cheese grater – for fresh Parmesan cheese, if you’re using a block.
- Paper towels or a clean towel – important for squeezing out excess moisture from the spinach.
Flavor Variations & Add-Ins
- Jazz it up with cooked bacon bits or chopped ham for a meaty twist that pairs well with the cheesy base.
- Swap mozzarella for pepperjack or cheddar cheese to add a spicy or sharper flavor.
- Add sautéed mushrooms or sun-dried tomatoes for extra texture and flavor depth.
- Mix in a splash of hot sauce or a pinch of smoked paprika for a smoky, spicy kick.
Baked Spinach Artichoke Dip
Ingredients You’ll Need:
- 1 (10 oz) package frozen chopped spinach, thawed and drained well
- 1 (14 oz) can artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
- Crackers, toasted baguette slices, or vegetable sticks for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 25-30 minutes to bake, so you’ll have a warm, cheesy dip ready in just under 45 minutes. It’s quick and perfect for any party or snack time!
Step-by-Step Instructions:
1. Preheat and Prepare the Spinach:
Start by preheating your oven to 375°F (190°C). While it heats, thaw your frozen spinach completely, then squeeze out all the extra water using a clean towel or paper towels. Removing moisture is key to keeping your dip creamy, not watery.
2. Mix the Creamy Base:
In a large bowl, combine the softened cream cheese, sour cream, and mayonnaise. Stir until smooth and creamy. Then, add in the minced garlic, salt, black pepper, and if you like a little heat, the crushed red pepper flakes. Mix these together well.
3. Add the Veggies and Cheese:
Fold the chopped artichoke hearts and the drained spinach into your creamy mixture. Stir gently to spread everything evenly. Next, add in the shredded mozzarella and grated Parmesan cheese, saving a little mozzarella on the side to sprinkle on top before baking.
4. Bake to Perfection:
Transfer your dip mix into a greased or lightly oiled oven-safe baking dish. Spread it out evenly, then sprinkle the reserved mozzarella on top. Bake for about 25-30 minutes, or until the dip is hot, bubbly, and the top is beautifully golden brown.
5. Serve and Enjoy:
When your dip is done baking, take it out and let it cool slightly. Garnish with fresh chopped parsley for a pop of color and freshness. Serve warm with crackers, toasted baguette slices, or your favorite vegetable sticks. Dig in and enjoy!
Can I Use Fresh Spinach Instead of Frozen?
Absolutely! If using fresh spinach, sauté it briefly until wilted, then squeeze out any excess moisture just like you would with thawed frozen spinach before adding it to the dip.
How Do I Store Leftover Dip?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warm and bubbly before serving again.
Can I Make This Dip Ahead of Time?
Yes! Prepare the dip mixture and keep it covered in the fridge for up to 24 hours. When ready, bake as directed, adding a few extra minutes if baking from chilled.
What Are Good Dippers for Spinach Artichoke Dip?
Try sturdy options like pita chips, toasted baguette slices, crackers, or fresh vegetables like carrots, celery, and bell peppers to scoop up this creamy dip with ease.