The BEST Baked Spinach Artichoke Dip — This baked spinach artichoke dip is rich, creamy, and it’s a crowd FAVORITE sure to disappear at parties!! It’s so cheesy thanks to both mozzarella and Parmesan cheeses! It’s just THE BEST!!
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The Best Hot Spinach Artichoke Dip
Baked spinach artichoke dip is one of my absolute favorite dips, and this one is my favorite version which is why I am calling it the best.
It’s super creamy, extra cheesy, gooey, there are nice big bites if artichokes, and since there’s spinach in it, we can count it as healthy, right?
It’s everything I want in a homemade spinach artichoke dip !
It’s so fast and easy to whip up and after baking it for a half hour, you’ll be ready to dig in.
Baked Spinach Artichoke Dip Ingredients
Baked Spinach Artichoke Dip Ingredients For this creamy spinach artichoke dip that’s absolutely perfect for holiday parties, events, tailgating, or when you just have a craving, you’ll need to grab these ingredients:
- Cream cheese
- Sour cream
- Mayonnaise
- Garlic
- Shredded mozzarella cheese
- Finely shredded parmesan cheese
- Artichoke hearts
- Spinach
- Pepper
- Salt
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Spinach Artichoke Dip in the Oven
My hot spinach artichoke dip couldn’t be easier! Here’s an overview of how this easy homemade recipe is made:
- Simply beat together softened cream cheese, sour cream, mayo, and the garlic with a handheld electric mixer.
- Stir in the cheese, artichokes, spinach, salt, pepper, and turn it out into a casserole dish.
- Top with a bit more of both types of cheeses and bake.
How Long to Bake Spinach Artichoke Dip?
You’ll need to bake the homemade spinach artichoke dip for about 30 minutes at 375ºF, or until it’s as golden browned as desired.
Make-Ahead Instructions
This warm spinach artichoke dip can be assembled in advance, then baked just before serving.
- Prepare the dip mixture up until you turn it into a baking dish and top it with cheese.
- Then, cover the pan with foil and chill for up to 24 hours.
- When ready to bake, remove the foil and bake as instructed. You may need to add a few extra minutes to the bake time.
Recipe FAQs
For this dip, I used a 15-ounce can of artichoke hearts, packed in water and not oil. I drained the water, and quarter the hearts. If you have a Trader Joe’s in your area, I highly recommend their frozen artichokes. Thaw them, drain off the water, and I would cut each piece in half.
I do not recommend oil-packed glass jars of artichokes, often found in the cheese area or the more gourmet section of the grocery store. They’re just too greasy to then be added to an already decadent dip.
I have only made this recipe with full fat products and recommend them for the richest possible taste. If you do experiment with reduced fat or lite products, I wouldn’t go all the way down to zero percent fat. Meaning, lite is probably fine but fat-free is not. Fat-free products tend to be much more watery and I worry your dip will be watered down or soupy and won’t set up correctly.
For the classic flavor of baked spinach and artichoke dip that you’re probably looking for, I would stick with mozzarella. However, if you don’t have shredded mozzarella on hand, you’re welcome to use fontina, gruyere, or another kind of cheese that melts well – although they are more expensive than mozzarella and not as traditional. As it pertains to the Parmesan, I recommend freshly grated Parm and not the shelf-stable kind in the green can.
If you’re looking for a slow cooker version of this recipe, making my Crockpot Spinach Artichoke Dip instead. I’ve tested that recipe and know that it works as written!
Extra baked spinach artichoke dip will keep airtight in the refrigerator for up to 5 days and can be reheated gently in the micro or served as a cold dip.
What to Serve with Spinach Artichoke Dip
Nearly any salty, crunchy chip or cracker, or crusty bread or baguette, pairs perfectly with this cheesy spinach artichoke dip.
A few of my favorite things to dip into this easy baked spinach and artichoke dip include:
- Toasted baguette slices
- Tortilla chips
- Crackers
- Pretzel thins
- Pita chips
- Pita bread
Tips for the Making Warm Spinach Artichoke Dip
Cream Cheese: The softer your cream cheese is, the easier it’ll be to mix and combine with the sour cream and mayo.
Set the cream cheese out onto the counter an hour before you plan on assembling this baked spinach artichoke dip so it’s nice and soft by the time you actually mix the ingredients together.
Frozen Spinach: Make sure to wring out the water from the frozen spinach that you thaw. Put it in paper towels and wring it out like crazy.
You will drench many sheets of paper towels and the amount or volume of spinach will appear dramatically reduced. Squeezing out the water is absolutely necessary so that your dip isn’t watery or soupy.
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Baked Spinach Artichoke Dip
Ingredients
- 8 ounces cream cheese, very well softened
- ⅓ to ½ cup sour cream
- ⅓ cup mayonnaise
- 2 garlic cloves, finely minced or pressed
- 1 ½ cups finely shredded mozzarella cheese, divided
- ¾ cup finely shredded parmesan cheese, divided
- ¾ teaspoon kosher salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- one 15-ounce can artichoke hearts packed in water, drained, and quartered,
- 8 to 12 ounces frozen spinach, thawed, squeezed extremely well to release the water
Instructions
- Preheat oven to 375F, spray a 2-quart casserole dish, high-sided 9-inch pie dish, 9x9-inch pan, or similar-sized casserole dish or baking pan with cooking spray; set aside.
- To a large mixing bowl, add the cream cheese*, sour cream (add 1/2 cup if you like it creamier), mayo, garlic, and beat with a handheld electric mixer on high speed until well combined.
- Add 1 cup mozzarella, 1/2 cup Parmesan, salt, pepper, and stir to combine.
- Add the artichokes, spinach (add the higher end of the range if you like the spinach to be more noticeable)*, and stir to combine.
- Turn the mixture out into the prepared baking dish, evenly sprinkle with the remaining 1/2 cup mozzarella and the 1/4 cup Parmesan.
- Bake for about 30 minutes. Start checking at 20 minutes since all ovens bake differently. Depending on how golden browned you like the top, you may have to bake it approximately 35 minutes, but bake to your taste and preferences.
- Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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just made this recipe for the super bowl dinner. wow, not a package of cream cheese to be found in my town. so, i opted to use a 7oz container of garlic herb spreadable cream cheese. it blended well with sour cream and other ingredients. i did NOT use any additional garlic.
turned out fabulous!!
just made this recipe for the super bowl dinner. wow, not a package of cream cheese to be found in my town. so, i opted to use a 7oz container of garlic herb spreadable cream cheese. it blended well with sour cream and other ingredients. i did NOT use any additional garlic.
turned out fabulous!!
Sounds like a perfect swap and glad it turned out fabulous!
Yes! Making this for Feb. 13th; someone said there’s something special that day but I can’t remember what! (wink,wink) Meaning no disrespect, but my wife and I are GF and DF, so I have to make a few adjustments. This dip just moved to the top of my favs list. TY
Hope you enjoy it and yes it will be pretty easy to make it DF since it’s already GF.
great
Do you have to use mayonnaise. My husband has a dislike of it.
I would say just use it anyway because you’re not going to be able to specifically taste JUST the mayo when mixed with sour cream, cream cheese, and all the other cheese but for the texture I would say it’s important to use.
great