Baked Spinach Artichoke Dip
Creamy, cheesy baked spinach artichoke dip loaded with three cheeses, garlic, and tender artichoke hearts. The ultimate crowd-pleasing party appetizer at 195 calories per serving.
10m
8
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Ingredients
- 10 oz frozen spinach, thawed and squeezed dry
- 14 oz can artichoke hearts, drained and roughly chopped
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 3 cloves garlic, minced
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Tortilla chips, pita bread, or sliced baguette for serving
Instructions
- 1
Preheat oven
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch baking dish or cast iron skillet.
- 2
Squeeze the spinach
Place thawed spinach in a clean kitchen towel and squeeze out as much moisture as possible. This prevents a watery dip.
- 3
Mix the base
In a large bowl, beat the softened cream cheese until smooth. Mix in sour cream and mayonnaise until combined. Stir in garlic, onion powder, red pepper flakes, salt, and pepper.
- 4
Add spinach and artichokes
Fold in the squeezed spinach, chopped artichoke hearts, 3/4 cup mozzarella, and 1/4 cup Parmesan until everything is evenly distributed.
- 5
Transfer and top
Spread the mixture into your prepared baking dish. Top with remaining 1/4 cup mozzarella and 1/4 cup Parmesan cheese.
- 6
Bake until golden
Bake for 22-25 minutes until the top is golden brown and the dip is bubbling around the edges.
- 7
Rest and serve
Let the dip cool for 5 minutes before serving. Serve warm with tortilla chips, pita bread, or sliced baguette.
Chef's Tips
The key to a thick, creamy dip is squeezing every drop of water from the spinach. Use a clean kitchen towel or cheesecloth and wring it tightly. You can prep this dip up to 24 hours ahead — just refrigerate unbaked and add 5 minutes to the cook time. For a healthier version, swap Greek yogurt for the sour cream.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this baked spinach artichoke dip
How long does it take to make Baked Spinach Artichoke Dip?
This recipe takes 35 minutes total time, including 10 minutes prep time and 25 minutes cooking time.
How many servings does this Baked Spinach Artichoke Dip recipe make?
This recipe yields 8 servings.
What is the difficulty level of this Baked Spinach Artichoke Dip recipe?
This recipe is rated as Easy difficulty level, making it perfect for beginners.
Can I make substitutions in this Baked Spinach Artichoke Dip recipe?
Yes, you can make substitutions, but they may affect the final result. Common substitutions include using different types of ingredients for dietary restrictions or personal preferences.
Can I make this baked spinach artichoke dip ahead of time?
Yes! You can prepare this baked spinach artichoke dip up to 1 day ahead. Assemble the dish completely, cover with foil, and refrigerate. When ready to serve, bring to room temperature for 30 minutes, then bake as directed, adding an extra 10-15 minutes to the cooking time if needed.
How do I store leftover baked spinach artichoke dip?
Store leftover baked spinach artichoke dip covered in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes until heated through.
What side dishes go well with baked spinach artichoke dip?
This baked spinach artichoke dip pairs beautifully with a simple green salad, roasted vegetables like broccoli or Brussels sprouts, or crusty bread. For a complete meal, serve alongside grilled chicken or a protein of your choice.
Can I freeze baked spinach artichoke dip?
Yes, this baked spinach artichoke dip freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil, or store in freezer-safe containers. Thaw overnight in the refrigerator before reheating in the oven at 350°F until warmed through.