Easy Baked Spinach Artichoke Dip
A creamy and crowd-friendly dip that combines tangy artichokes, garlicky spinach, and three cheeses, perfect for parties or cozy movie nights.
I still make this Easy Baked Spinach Artichoke Dip whenever friends stop by—it’s unfussy, melts beautifully, and everyone reaches for seconds. It comes together in under an hour and works for game nights, potlucks, or a cozy movie night. For a lighter take on the same flavor profile, try the healthy spinach artichoke dip I sometimes alternate with.
Why you’ll love this dish
This dip is creamy, crowd-friendly, and forgiving—perfect when you need a fast appetizer that looks like effort. It balances tangy artichokes with garlicky spinach and three cheeses; the mozzarella gives stretch while the Parmesan adds a salty, nutty finish. It’s budget-friendly (most ingredients are pantry staples), kid-approved, and easy to scale up for parties.
This recipe is also flexible: use frozen spinach when fresh isn’t available, swap mayo for Greek yogurt to reduce fat, or add a pinch of red pepper flakes for a subtle kick.
How this recipe comes together
Start by softening the cream cheese so it blends smoothly. Mix the cheeses, spinach, artichokes, and garlic until evenly combined. Spoon into a small baking dish and bake until bubbling and golden on top—about 25–30 minutes. If you like portable breakfast versions of these flavors, you can adapt them into baked spinach and cheese egg cups for brunch.
What you’ll need
- 1 cup chopped spinach (fresh or frozen, well-drained)
- 1 cup artichoke hearts, drained and chopped (canned or jarred)
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise (swap for Greek yogurt for tangier, lighter dip)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 clove garlic, minced (or 1/2 tsp garlic powder)
- Salt and pepper to taste
- Optional: red pepper flakes for heat
Notes: If using frozen spinach, thaw and squeeze out excess water in a clean towel. For a gluten-free option, serve with rice crackers or vegetable sticks.
Step-by-step instructions
- Preheat your oven to 350°F (175°C).
- If using frozen spinach, thaw it completely and squeeze out as much liquid as possible.
- In a large bowl, add the softened cream cheese, sour cream, and mayonnaise. Stir until mostly smooth.
- Fold in the chopped spinach, artichoke hearts, mozzarella, Parmesan, and minced garlic.
- Season with salt, pepper, and a pinch of red pepper flakes if you like heat. Taste and adjust.
- Transfer the mixture to a small baking dish (an 8×8-inch or similar works well). Smooth the top.
- Bake for 25–30 minutes, until the center is bubbly and the top is light golden.
- Let it rest 3–5 minutes, then serve warm with tortilla chips, crusty bread, pita, or crackers.
Easy Baked Spinach Artichoke Dip
- Prep
- 20 MIN
- Cook
- 30 MIN
- Total
- 50 MIN
- Serves
- 8
01Ingredients
For the Dip
02Method
- Preparation
- Baking
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0 OF 8 DONE03Recipe notes
- 01Serve the dip piping hot for the best texture. For variations, try adding jalapeños for spice or sun-dried tomatoes for a Mediterranean twist. Store leftovers in the fridge for up to 3–4 days or freeze for up to 2 months.
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Best ways to enjoy it
Serve this dip piping hot so the cheeses are oozy. Presentation ideas:
- In a shallow serving dish with a drizzle of olive oil and a sprinkle of extra Parmesan.
- With an assortment of dippers: pita triangles, toasted baguette slices, sturdy tortilla chips, pretzel twists, or raw vegetables like carrot sticks and bell pepper strips.
- For a party, bake it in a hollowed-out sourdough round for an edible bowl and rustic presentation.
Storage and reheating tips
Refrigerate: Cool to room temperature, cover tightly, and store in the fridge for up to 3–4 days.
Reheat: Warm in a 350°F (175°C) oven for 10–15 minutes or microwave in 30-second bursts, stirring between, until heated through. Add a splash of cream or sour cream if it looks dry.
Freeze: Freeze in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating. Texture may soften slightly after freezing; stirring in a bit of fresh cheese or cream before reheating helps restore creaminess.
Food safety: Don’t leave the dip at room temperature for more than 2 hours to avoid bacterial growth.
Creative twists
- Spicy: Mix in 1/2 cup chopped roasted jalapeños and a teaspoon of cayenne.
- Smoky: Add 1/2 teaspoon smoked paprika and use smoked mozzarella.
- Vegan: Replace cream cheese, sour cream, and mayonnaise with cashew cream and vegan mayo; use dairy-free cheeses and nutritional yeast.
- Mediterranean: Fold in sun-dried tomatoes and a handful of chopped kalamata olives.
- Protein boost: Stir in 1 cup shredded rotisserie chicken for a heartier dip.
Common questions
Can I make this ahead?
A: Yes. Prepare the dip up to the point of baking, cover, and refrigerate for up to 24 hours. Bake straight from the fridge, adding a few extra minutes to the baking time.
Can I use fresh spinach instead of frozen?
A: Absolutely. Use 1 cup chopped fresh spinach and gently wilt it in a skillet for 1–2 minutes to remove excess moisture, then pat dry before mixing.
Is it safe to freeze this dip?
A: Yes, you can freeze it for up to 2 months. Expect a slight change in texture; stir in a little cream or fresh cheese when reheating to refresh the creaminess.
What’s the best dish size?
A: An 8×8-inch baking dish or a shallow 1.5–2 quart casserole dish works well for even baking.
Conclusion
If you want to compare technique and ingredient ratios, check out Delish’s spinach artichoke dip recipe for another popular approach. You might also like my Cheesy Super Bowl Party Spinach Artichoke Dip.
Appetizer
Appetizer
Appetizer
