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Baked Spinach Artichoke Dip Recipe

This baked spinach artichoke dip is creamy, cheesy, and filled with tender spinach and chopped artichoke hearts. A combination of cream cheese, sour cream, mozzarella, and Parmesan creates a rich, savory base that turns warm and bubbly in the oven.
It is 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.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Snack
Cuisine American
Servings 8 servings
Calories 235 kcal

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.