This Baked Spinach Artichoke Dip is creamy, cheesy, and filled with tender spinach and chopped artichoke hearts. Cream cheese, sour cream, mayonnaise, mozzarella, and Parmesan come together to create a rich, savory base that turns warm and bubbly in the oven.
It’s an easy appetizer for game days, holiday gatherings, or casual get-togethers. Prepare the mixture ahead of time, bake until golden on top, and serve it warm with toasted bread, crackers, or fresh vegetables.
Why You’ll Love This Baked Spinach Artichoke Dip
- Easy to prepare: Mix the ingredients in one bowl, transfer them to a baking dish, and let the oven do the rest.
- Creamy consistency: Cream cheese, sour cream, and mayonnaise create a smooth, rich base.
- Plenty of cheese: Mozzarella melts throughout the dip, while Parmesan adds a savory finish.
- Make-ahead friendly: Assemble the mixture in advance and bake it when you’re ready to serve.
- Flexible serving options: Pair it with bread, crackers, tortilla chips, or fresh vegetables.
Ingredients You’ll Need
- Frozen chopped spinach: Ten ounces of frozen spinach provide the vegetable base. Thaw it completely and squeeze out the excess liquid before mixing.
- Artichoke hearts: A 14-ounce can adds a tender texture and mild, slightly tangy flavor. Drain them thoroughly and chop them into small pieces.
- Cream cheese: Softened cream cheese gives the dip its thick, creamy consistency. Full-fat cream cheese works especially well.
- Sour cream and mayonnaise: These ingredients loosen the cream cheese and create a smooth, balanced base.
- Mozzarella cheese: Shredded mozzarella melts into the mixture and creates a cheesy topping. The recipe uses ¾ cup inside the dip and reserves ¼ cup for the top.
Chef’s Tip: Squeeze the thawed spinach thoroughly before adding it to the creamy mixture. Excess water is one of the main reasons spinach artichoke dip turns runny after baking.
Baked Spinach Artichoke Dip Recipe
Equipment
- Medium mixing bowl
- Colander
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Spatula
- 8-inch oven-safe baking dish
Ingredients
- 10 ounces frozen chopped spinach thawed
- 1 can 14 ounces artichoke hearts, drained and chopped
- 8 ounces cream cheese softened
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 cup shredded mozzarella cheese divided
- ½ cup grated Parmesan cheese
- 2 cloves garlic minced
- ¼ teaspoon onion powder
- ½ teaspoon Italian seasoning
- ¼ teaspoon black pepper
- ¼ teaspoon salt or to taste
- 1 tablespoon olive oil or butter for greasing the dish
Instructions
- Prepare the Spinach: Thaw the frozen spinach completely and place it in a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible. This helps keep the dip thick and creamy rather than watery.
- Prepare the Artichokes: Drain the artichoke hearts thoroughly and chop them into small pieces. If they are packed in brine, give them a quick rinse and pat them dry before chopping.
- Mix the Creamy Base: In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Stir until smooth and creamy, with no large lumps remaining.
- Add the Seasonings: Mix in the minced garlic, onion powder, Italian seasoning, black pepper, and salt. Stir until the seasonings are evenly distributed throughout the cream cheese mixture.
- Fold in the Vegetables and Cheese: Add the spinach, chopped artichoke hearts, ¾ cup mozzarella, and Parmesan. Fold everything together until well combined. Reserve the remaining mozzarella for the topping.
- Transfer to the Baking Dish: Preheat the oven to 375°F (190°C). Lightly grease an 8-inch baking dish with olive oil or butter. Spread the spinach and artichoke mixture evenly into the dish and sprinkle the reserved mozzarella over the top.
- Bake Until Bubbly: Bake uncovered for 25–30 minutes, until the dip is hot throughout, bubbling around the edges, and lightly golden on top. For a more browned finish, broil for 1–2 minutes, watching carefully.
- Rest and Serve: Let the dip rest for about 5 minutes before serving. Garnish with a little extra Parmesan or chopped parsley and serve warm with bread, crackers, or fresh vegetables.
Notes
- Squeeze the spinach very well to prevent excess moisture from thinning the dip.
- Use full-fat cream cheese for a thicker, richer texture.
- Drain the artichoke hearts thoroughly before chopping.
- Fresh spinach can be used instead of frozen. Cook it until wilted, cool, and squeeze out the excess liquid before adding.
- For a little heat, add ¼ teaspoon red pepper flakes.
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 235 kcal |
| Carbohydrates | 8 g |
| Protein | 9 g |
| Fat | 19 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 510 mg |
Easy Variations to Try
- Spinach artichoke dip with extra garlic: Add another minced garlic clove for a stronger garlic flavor.
- Spicy spinach artichoke dip: Mix in ¼ teaspoon red pepper flakes or a little finely chopped jalapeño.
- Cheddar spinach artichoke dip: Replace some of the mozzarella with shredded sharp cheddar for a more pronounced cheese flavor.
- Fresh spinach version: Use fresh spinach instead of frozen. Cook it until wilted, cool it, and squeeze out the excess liquid before mixing.
- Bacon spinach artichoke dip: Fold in cooked, crumbled bacon for a smoky, savory addition.
What to Serve with Spinach Artichoke Dip
- Cream Cheese Stuffed Mushrooms Recipe
- Air Fryer Kale Chips Recipe
- Air Fryer Corn on the Cob Recipe
- Air Fryer Spring Rolls Recipe
- Air Fryer Corn Fritters Recipe
Frequently Asked Questions
1. Can I use fresh spinach instead of frozen spinach?
Yes. Cook fresh spinach in a skillet until wilted, then let it cool and squeeze out the excess liquid. Chop it before folding it into the dip mixture.
2. Why is my spinach artichoke dip watery?
Excess moisture from spinach or artichoke hearts is usually the cause. Thaw and squeeze the spinach thoroughly, and drain the artichokes before chopping. Too much liquid can prevent the dip from setting into a thick, creamy consistency.
3. Can I use marinated artichoke hearts?
Yes. Marinated artichoke hearts can add extra seasoning and a slightly tangy flavor. Drain them well and pat them dry before chopping. You may want to adjust the salt to taste.
4. Can I make this dip without mayonnaise?
You can leave out the mayonnaise, although the texture and richness will change slightly. Adding a little extra sour cream is one option, but the finished dip may be less rich.
5. What type of mozzarella works best?
Low-moisture shredded mozzarella is a good choice because it melts well without adding too much moisture. Fresh mozzarella contains more water and may make the dip softer.
6. How do I get a golden top on the dip?
The reserved mozzarella helps create a melted topping as the dip bakes. For more color, broil it for 1–2 minutes at the end, watching closely so the cheese does not burn.
7. Can I serve spinach artichoke dip with vegetables?
Yes. Carrots, celery, cucumber, and bell pepper strips are all good choices. Their fresh crunch contrasts with the warm, creamy dip.
