Baked spinach artichoke dip is a reliable favorite in my kitchen because it’s easy to prepare and always a crowd-pleaser. I often make it for casual get-togethers or as a comforting snack on a quiet evening. The aroma of melted cheese mingling with garlic and spinach fills the kitchen, inviting everyone to gather around.

What makes this dip special is the balance of creamy textures and the slight tang from the artichokes. It bakes into a bubbly, golden-topped dish that’s perfect for dipping with crackers or fresh bread. I usually serve it warm, straight from the oven, when the cheese is perfectly gooey and the edges are lightly crisped.

This recipe has become a staple because it’s straightforward and forgiving. I can prep it in under 15 minutes and have it ready to bake while guests arrive. The combination of spinach and artichoke feels hearty but not heavy, making it a satisfying appetizer or snack any time of year.

Quick Facts

Why You’ll Love It

This baked spinach artichoke dip is a classic appetizer that’s creamy, cheesy, and packed with flavor. It’s quick to whip up and always a hit at parties or family nights. Here’s why it stands out:

• Reliable weeknight option
• Minimal ingredients
• Rich, crowd-pleasing flavor
• Scales well for guests

Ingredients

Gathering the right ingredients is key to this dip’s creamy texture and balanced flavor. You’ll need a mix of cheeses, fresh or frozen spinach, canned artichokes, and some aromatics. Here’s what to have ready:

• 10 ounces frozen chopped spinach, thawed and squeezed dry
• 14 ounces canned artichoke hearts, drained and chopped
• 8 ounces cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1 tablespoon olive oil (for greasing the baking dish)

Step-by-Step Instructions

Follow these straightforward steps to prepare and bake the dip. The process is quick, and the result is a warm, cheesy dish ready to share.

1. Preheat your oven to 375°F (190°C). Lightly grease a 1-quart baking dish with olive oil.
2. In a medium bowl, combine the softened cream cheese, sour cream, and mayonnaise until smooth.
3. Add the minced garlic, salt, black pepper, and red pepper flakes (if using). Mix well.
4. Fold in the chopped artichokes, thawed and drained spinach, mozzarella, and Parmesan cheese until fully combined.
5. Transfer the mixture to the prepared baking dish and spread it evenly.
6. Bake uncovered for 20-25 minutes, or until the top is golden and bubbly.
7. Remove from the oven and let it cool for 5 minutes before serving.
8. Serve warm with crackers, toasted baguette slices, or fresh vegetable sticks.

Chef Tips

These tips will help you get the best texture and flavor from your dip every time.

• Make sure to squeeze out as much moisture as possible from the spinach to avoid a watery dip.
• Use room temperature cream cheese for easier mixing and a smoother texture.
• Let the dip rest a few minutes after baking to thicken slightly before serving.
• If you like a little heat, add a pinch of cayenne or more red pepper flakes.
• For extra flavor, sauté the garlic briefly in olive oil before adding to the mix.

Substitutions

Feel free to swap ingredients based on what you have or your dietary preferences. Here are some easy substitutions:

• Use fresh spinach (about 5 cups) instead of frozen; sauté and drain well before using.
• Swap mayonnaise for Greek yogurt for a tangier, lighter option.
• Replace mozzarella with Monterey Jack or provolone for a different cheese profile.
• Use vegan cream cheese and sour cream to make a dairy-free version.
• Try canned hearts of palm instead of artichokes for a similar texture.

Storage & Reheating

Store leftovers properly to maintain flavor and texture. Here’s how to keep and reheat your dip safely:

• Transfer cooled dip to an airtight container and refrigerate for up to 3 days.
• Reheat in a microwave-safe dish or oven-safe container at 350°F (175°C) until warmed through.
• Stir gently after reheating to redistribute melted cheese and creaminess.
• Avoid freezing, as the texture may change once thawed.

Perfect Pairings

This dip pairs well with a variety of snacks and drinks. Consider these options to complete your serving:

• Crispy pita chips or toasted baguette slices
• Fresh vegetable sticks like carrots, celery, and bell peppers
• A crisp white wine such as Sauvignon Blanc
• Light beer or a sparkling water with lemon

FAQs

Here are answers to common questions about making and serving spinach artichoke dip.

Nutritional Note

This dip is rich and creamy, providing a good amount of protein and fat per serving. Portion control is key if you’re watching calorie intake.