Easy Baked Spinach Artichoke Dip (Hot, Cheesy & Crowd-Pleasing)

One rainy Sunday, I wanted an appetizer my friends could scoop up while we caught up around the kitchen table. I pulled spinach and artichoke hearts from the fridge and pantry, mixed them with a few creamy ingredients, and baked everything until the top was golden and bubbling. Since then, this warm dip has become one of my favorite things to set out when people come over.

This spinach artichoke dip is creamy, cheesy, and full of tender spinach and savory artichoke hearts. I serve it straight from the baking dish with toasted bread, crackers, and crunchy vegetables. It takes about 15 minutes to prepare, and the oven does most of the work.

At a glance: This baked appetizer serves about 10 and is ready in 40 minutes. Squeezing the spinach very dry helps keep the dip thick and scoopable.

Why I Make This Baked Spinach Artichoke Dip

I like this recipe because it feels special without asking me to spend the whole afternoon in the kitchen. The ingredients are easy to find at most U.S. grocery stores, and I can mix them in one bowl before spreading the dip into a baking dish. Once it goes into the oven, I have time to arrange the dippers or finish the rest of the meal.

The finished dip has a soft, creamy center with browned cheese around the edges. Spinach adds a mild, earthy flavor, while artichoke hearts bring a gentle tang and a little texture. I keep the seasoning simple so the vegetables and cheeses can stand out. A pinch of red pepper flakes is an easy way to add a little warmth if that is what you like.

I serve it as a shared appetizer for a casual dinner, game night, or holiday get-together. Put it in the middle of the table with a few different dippers, and everyone can help themselves.

Ingredients for Spinach Artichoke Dip

For the dip, I use:

• 10 ounces frozen chopped spinach, thawed and squeezed very dry
• 1 can (14 ounces) artichoke hearts in water, drained and chopped
• 8 ounces cream cheese, softened
• ½ cup sour cream
• ¼ cup mayonnaise
• ¾ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 2 garlic cloves, minced
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes, optional

For the topping, I use:

• ¼ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese

For serving, I like toasted baguette slices, pita chips, crackers, or fresh vegetable sticks.

I use artichoke hearts packed in water for this version. If yours are whole or quartered, chop them into bite-size pieces so they are easier to scoop. The spinach needs a little extra attention: after it thaws, press or squeeze out as much liquid as you can. Excess water can make the dip loose instead of creamy.

How I Make Baked Spinach Artichoke Dip

1. Get the spinach and artichokes ready

I heat the oven to 375°F. While it warms, I place the thawed spinach in a clean kitchen towel or several layers of paper towels and squeeze it firmly over the sink. I keep going until very little liquid comes out. Then I drain the artichoke hearts, pat them dry, and chop them into small pieces.

2. Mix the creamy base

In a large bowl, I stir the softened cream cheese, sour cream, and mayonnaise until mostly smooth. I add the minced garlic, salt, black pepper, and red pepper flakes, if I am using them. Softened cream cheese blends more easily, so I take it out of the refrigerator ahead of time when I remember.

3. Fold in the spinach, artichokes, and cheese

I add the squeezed spinach, chopped artichokes, ¾ cup mozzarella, and ¼ cup Parmesan. I fold everything together until the spinach and artichokes are spread evenly through the creamy mixture. I taste a small bit and adjust the salt or pepper before baking.

4. Bake until hot and golden

I spoon the mixture into a lightly greased 1½-quart baking dish and smooth the top. I scatter the remaining mozzarella and Parmesan over it, then bake for 20 to 25 minutes, until the edges bubble and the top has a few golden spots. I let it rest for about 5 minutes before serving; it will be very hot in the center.

My Tips for Creamy, Scoopable Dip

• Squeeze the spinach thoroughly. This is the best way to avoid a watery dip.
• Pat the artichokes dry. Liquid clinging to them can thin the mixture.
• Soften the cream cheese first. It mixes more evenly and leaves fewer lumps.
• Use a shallow baking dish when possible. The dip heats evenly and gets more golden cheese on top.
• Let it rest briefly. A few minutes out of the oven helps the dip settle and makes serving easier.
• If the dip looks a little loose before baking, check the spinach again. You can squeeze it further and fold it back in. Avoid adding extra cream or milk; the mixture should be thick before it goes into the oven.

Easy Ways to Change It Up

I sometimes add chopped green onions for a fresh, savory bite. For a little more heat, I increase the red pepper flakes or add a small spoonful of chopped jalapeño. If I want a smokier flavor, a few crumbles of cooked bacon work well with the spinach and cheese.

You can also switch up the cheese. A little shredded Monterey Jack melts smoothly, while extra Parmesan gives the top a saltier finish. Keep the total amount close to the recipe so the dip stays thick. If you change the ingredients, taste the mixture before baking and adjust the seasoning to suit your preference.

What I Serve with Spinach Artichoke Dip

I like to offer a mix of dippers so guests can choose what sounds good. Toasted baguette slices and pita chips hold up well to a thick scoop. Crackers make serving easy, while carrot sticks, celery, and bell pepper strips add a crisp option.

For a simple appetizer spread, I put the warm dip beside a small bowl of olives, a plate of sliced vegetables, and another easy snack. I serve it while it is still warm, with a spoon nearby for anyone who wants an extra portion.

How I Store and Reheat Leftovers

I let leftover dip cool, then transfer it to a covered container and refrigerate it within two hours. It keeps for up to 3 days in the refrigerator. When I am ready to serve it again, I put a portion in an oven-safe dish, cover it loosely, and warm it at 325°F until hot throughout. I uncover it near the end if I want the cheese on top to brown again.

For a small serving, I use the microwave in short bursts, stirring between each one. The texture may be a little softer after reheating, but stirring helps bring it back together. I do not leave the dip sitting out for a long stretch during a party; I serve a smaller dish and refill it from the refrigerator as needed.

Spinach Artichoke Dip FAQs

Disclaimer:

This recipe is provided for informational purposes. Cooking times can vary by oven and dish, so check that the dip is hot throughout before serving.