Baked Spinach Artichoke Dip is a warm, cheesy dish packed with tender spinach and tangy artichoke hearts. It’s creamy and bubbly right out of the oven, with a golden crust that makes every bite irresistible. This dip is a classic at parties because it’s simple, satisfying, and always disappears quickly.
I love making this dip when friends are coming over since it’s easy to prepare ahead of time and just pop in the oven before guests arrive. The combination of spinach and artichokes with loads of melted cheese is a winning combo that never gets old. A little tip: use fresh Parmesan on top for a nice crispy edge that adds a perfect contrast to the creamy inside.
My favorite way to serve this dip is with crispy tortilla chips or crusty bread for dipping. It brings everyone together, whether you’re chatting around the kitchen or relaxing on the couch. Honestly, this dip always reminds me of cozy get-togethers and easy weekend snacks that turn into memorable moments.
Key Ingredients & Substitutions
Spinach: Frozen chopped spinach is super convenient and affordable. Just be sure to squeeze out all the moisture so your dip isn’t watery. Fresh spinach works too; just sauté and cool it before mixing.
Artichoke Hearts: Canned artichokes add a nice tangy flavor and soft texture. If you prefer, you can use marinated artichokes for extra flavor but reduce added salt accordingly.
Cream Cheese, Sour Cream & Mayonnaise: These create the creamy base. For a lighter option, try Greek yogurt instead of sour cream or use low-fat cream cheese. Mayo adds richness, but you can skip it if you want it less heavy.
Cheese: Mozzarella gives that stretchy, melty texture, and Parmesan adds a sharp, nutty flavor. Feel free to swap mozzarella for Monterey Jack or cheddar for a twist.
Garlic: Fresh garlic is best here for flavor. You can use garlic powder if you like a milder taste or if fresh isn’t available.
How Do You Get the Dip Creamy but Not Watery?
The key to creamy dip that isn’t watery comes from handling the spinach and artichokes carefully:
- Drain and squeeze spinach thoroughly after thawing to remove excess water. I like wrapping it in a clean towel and wringing it tight.
- Drain artichokes well and chop roughly to avoid large chunks that release extra moisture.
- Mix evenly to make sure the cream cheese base coats all ingredients, binding everything together.
- Bake uncovered to let moisture evaporate and get that nice golden top.
With these steps, your dip will be rich, cheesy, and perfect for scooping without sogginess!
Equipment You’ll Need
- Mixing bowl – I use a medium bowl to combine all the ingredients easily.
- Drain and squeeze tool or cheesecloth – helps remove excess water from the spinach for a creamy dip.
- Oven-safe skillet or baking dish – provides a nice presentation and even baking.
- Mixing spoon or spatula – for stirring everything together smoothly.
- Oven – for baking until bubbly and golden.
Flavor Variations & Add-Ins
- Swap mozzarella for Monterey Jack or cheddar for a different cheesy flavor.
- Add cooked bacon bits or crumbled feta for extra richness and saltiness.
- Mix in sautéed mushrooms, roasted red peppers, or sun-dried tomatoes for added texture and flavor.
- Use Greek yogurt instead of sour cream for a lighter, tangy twist.
Baked Spinach Artichoke Dip
Ingredients You’ll Need:
- 1 (10 oz) package frozen chopped spinach, thawed and drained
- 1 (14 oz) can artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: pinch of crushed red pepper flakes for some heat
How Much Time Will You Need?
Getting this dip ready takes about 10 minutes for mixing everything together. Then you’ll bake it for 25 to 30 minutes until the top is bubbly and golden brown. So plan for around 35 to 40 minutes total from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Ingredients:
Preheat your oven to 375°F (190°C). While the oven warms up, make sure your frozen spinach is thawed and squeeze out any extra water using a cheesecloth or clean kitchen towel. This keeps your dip nice and creamy without being watery.
2. Mix the Creamy Base:
In a bowl, combine the softened cream cheese, sour cream, and mayonnaise. Stir or beat them together until the mixture is smooth and creamy, making a perfect base for your dip.
3. Add the Flavorful Ingredients:
Stir in the chopped artichoke hearts, drained spinach, minced garlic, mozzarella cheese, Parmesan cheese, salt, pepper, and if you like a little kick, pinch in some crushed red pepper flakes. Mix everything well so all flavors blend evenly.
4. Bake the Dip:
Transfer your mixture into a small oven-safe skillet or baking dish and smooth the top with a spoon or spatula. Bake it uncovered in your preheated oven for 25 to 30 minutes, or until the dip is bubbly and the top turns a lovely golden brown.
5. Serve and Enjoy:
Take your dip out of the oven and let it cool just a bit so it’s easier to scoop. Serve it warm with toasted baguette slices, crackers, or tortilla chips. Dig in and enjoy the creamy, cheesy goodness!
Can I Use Fresh Spinach Instead of Frozen?
Yes! If using fresh spinach, sauté it until wilted, then let it cool and squeeze out excess moisture before adding to the dip. This helps keep the dip creamy and not watery.
How Do I Store Leftover Dip?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Prepare This Dip Ahead of Time?
Absolutely! Mix all the ingredients and store the dip covered in the fridge for up to 24 hours, then bake just before serving to keep it fresh and bubbly.
What Can I Use for Dipping Besides Chips?
Try toasted baguette slices, pita bread, fresh vegetable sticks like carrots and celery, or crackers for a tasty alternative to chips.
