I perfected a Baked Spinach Artichoke Dip that stays melty and cheesy, can be made up to two days ahead, and always has guests asking for the recipe.

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I never thought a dip could spark such debate, but this one does. Warm, cheesy, and absolutely delish, my Spinach Artichoke Dip somehow makes everyone reach twice.

I admit I always add extra cream cheese because why not, and chopped artichoke hearts give it that tangy surprise. It keeps great when made ahead so you can actually enjoy the party, and somehow the flavors get bolder after a day in the fridge.

Call it Baked Spinach Artichoke Dip or whatever, just be ready to explain why you only brought one bowl. It’s a crowd pleaser, trust me.

Why I Like this Recipe

– I love how rich and creamy it tastes, its so satisfying and kinda addictive
– It always gets people smiling and reaching for more, perfect for parties or lazy nights in
– I can mess with the seasonings and it still comes out great, so I dont stress if I eyeball stuff
– It goes with pretty much anything crunchy or toasty so I never worry about what to serve with it

Ingredients

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Spinach adds earthiness, fiber and vitamins, keeps dip bright, not too heavy.
Artichokes bring a tangy, slightly nutty bite, lots of fiber, mild sweetness.
Cream cheese makes it rich and creamy, adds fat and silky texture.
Sour cream adds tang, fresh acidity and a cool finish, helps loosen texture.
Mozzarella melts ooey-gooey, Parmesan adds salty, nutty sharpness and savory depth.
Garlic punches up flavor, little goes far, gives warmth and aromatic kick.
Mayonnaise adds creaminess, binds ingredients, adds fat but keeps it smooth.
Red pepper flakes give heat, you can skip if you want mild dip.

Ingredient Quantities

1 (10 oz) package frozen chopped spinach, thawed and squeezed dry

1 (14 oz) can artichoke hearts, drained and roughly chopped

8 oz cream cheese, softened

1/2 cup sour cream

1/4 cup mayonnaise

1 cup shredded mozzarella cheese (about 4 oz)

1/2 cup grated Parmesan cheese (about 2 oz)

2 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon crushed red pepper flakes (optional)

2 tablespoons chopped fresh parsley (optional)

How to Make this

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1. Preheat oven to 375°F. Thaw the spinach completely then squeeze it dry in a clean kitchen towel or lots of paper towels until almost no moisture comes out, this step matters or the dip will be watery.

2. Drain and roughly chop the artichoke hearts, set aside.

3. Soften the cream cheese by leaving it at room temp for 20 minutes or microwave for 15 to 25 seconds, then beat it in a medium bowl until smooth.

4. Add the sour cream and mayonnaise to the cream cheese and mix until combined, a spatula or a hand mixer works fine.

5. Stir in the minced garlic, salt, black pepper, and crushed red pepper flakes if using, then fold in the squeezed spinach and chopped artichokes.

6. Add 3 quarters of the shredded mozzarella and all of the grated Parmesan into the mixture, reserve about a quarter cup of mozzarella to sprinkle on top.

7. Taste and adjust seasoning, then transfer the mixture into a greased 8 inch baking dish or ovenproof skillet, smooth the top and sprinkle the reserved mozzarella and a little extra Parmesan over it.

8. Bake for 20 to 25 minutes until bubbly and the top is lightly golden, if it browns too fast loosely cover with foil.

9. Let rest about 5 minutes before serving, sprinkle with chopped fresh parsley if using. Serve with chips, crackers, or crusty bread.

10. Make ahead tip: you can assemble the dip and refrigerate, covered, up to 2 days. Bake straight from the fridge adding a few extra minutes, or bake ahead then reheat at 350°F for 15 to 20 minutes.

Equipment Needed

1. Oven (preheat to 375°F)
2. 8-inch baking dish or ovenproof skillet
3. Medium mixing bowl for beating the cream cheese
4. Hand mixer or sturdy spatula — works either way (use what you’ve got)
5. Colander or a clean kitchen towel/paper towels to squeeze the spinach dry
6. Cutting board and chef’s knife to chop the artichokes
7. Measuring cups and spoons
8. Cheese grater (if you’re grating Parmesan) and a rubber spatula for smoothing the top
9. Oven mitts and a small spoon for tasting/seasoning adjustments

FAQ

Can I use fresh spinach instead of the frozen kind? A: Yes, you can. Use about 10 to 12 ounces fresh, roughly a big bag, sauté it until totally wilted then squeeze out as much liquid as you can in a clean towel or cheesecloth. You'll need to squeeze harder than you think or the dip gets watery.

How do I stop the dip from being soggy or watery? A: Drain the artichokes well and press the spinach dry, and don't skip squeezing it. You can also pat the artichokes with a towel, add a little extra Parmesan or mozzarella to soak up moisture, or bake a bit longer uncovered so it thickens.

Can I make this ahead of time and reheat it later? A: Yep. Make it 1 to 2 days ahead, cover and refrigerate. Reheat in a 350 F oven for 15 to 20 minutes until bubbly, or microwave in short bursts stirring in between. If frozen, store up to 2 months, thaw overnight and warm gently, you might need a splash of cream or sour cream to loosen it up.

Any good substitutes for the dairy to make it dairy free or lighter? A: For dairy free use vegan cream cheese, vegan mayo and a dairy free shredded cheese, but expect a different texture and flavor. For lighter, use light cream cheese or Greek yogurt in place of sour cream and part-skim mozzarella, but it won't be as rich and creamy.

Can I make it in a slow cooker or on the stovetop instead of baking? A: Yes. For slow cooker put everything in on low for 1 to 2 hours stirring once or twice until melted and hot. On the stove warm gently in a skillet until cheeses melt, then transfer to a baking dish and broil a minute if you want a browned top.

What should I serve with it and how long does leftover dip keep? A: Serve with toasted baguette slices, pita chips, crackers, veggies like carrots and bell peppers, or tortilla chips. Leftovers keep 3 to 4 days in the fridge in an airtight container, reheat until steaming hot before serving.

Spinach Artichoke Dip Recipe Substitutions and Variations

Spinach: swap frozen for fresh baby spinach — use about 6 to 8 cups fresh, sauté until wilted and squeeze out the water so it equals the 10 oz frozen. Or for a bit more bite try frozen chopped kale, thawed and squeezed dry.
Artichoke hearts: use a 12 to 14 oz jar of marinated artichoke hearts, drained and chopped; they add a tangy kick so you might want to cut back on extra salt or red pepper flakes.
Cream cheese: substitute 1:1 with Neufchatel for lower fat, or use 8 oz mascarpone for a richer, silkier dip. For a lighter option swap the cream cheese and sour cream together with about 1 to 1 1/4 cups plain Greek yogurt, but the dip will be looser.
Cheeses: swap the mozzarella with Monterey Jack or fontina for similar melt, or use sharp cheddar for more flavor. For Parmesan you can use Pecorino Romano but remember it’s saltier so use a little less.

Pro Tips

– Get the spinach really dry. Even a little water will make the dip thin, so squeeze it hard in a clean towel or spin it and then press with paper towels. Better to over-squeeze than not, seriously.

– Soften the cream cheese faster by cutting it into cubes and letting it sit 15 to 20 minutes or zap in 10 second bursts in the microwave, stirring between bursts. If it’s still lumpy use a hand mixer, it makes the dip way smoother.

– Drain and pat the artichokes well, especially if they come packed in oil or water. Chop them small so you get bits in every bite, and if they seem wet spread them on a towel for a few minutes to blot up extra liquid.

– Bake till bubbly then let it rest for 5 minutes so it firms up, otherwise it will slosh when you scoop. If the top is coloring too fast loosely cover with foil, or hit it under the broiler for 30 to 60 seconds at the end for a golden finish but watch it close.

Spinach Artichoke Dip Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I perfected a Baked Spinach Artichoke Dip that stays melty and cheesy, can be made up to two days ahead, and always has guests asking for the recipe.

Servings

servings

Calories

268

kcal

Equipment: 1. Oven (preheat to 375°F)
2. 8-inch baking dish or ovenproof skillet
3. Medium mixing bowl for beating the cream cheese
4. Hand mixer or sturdy spatula — works either way (use what you’ve got)
5. Colander or a clean kitchen towel/paper towels to squeeze the spinach dry
6. Cutting board and chef’s knife to chop the artichokes
7. Measuring cups and spoons
8. Cheese grater (if you’re grating Parmesan) and a rubber spatula for smoothing the top
9. Oven mitts and a small spoon for tasting/seasoning adjustments

Ingredients

1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
1 (14 oz) can artichoke hearts, drained and roughly chopped
8 oz cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1 cup shredded mozzarella cheese (about 4 oz)
1/2 cup grated Parmesan cheese (about 2 oz)
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
2 tablespoons chopped fresh parsley (optional)

Directions

Preheat oven to 375°F. Thaw the spinach completely then squeeze it dry in a clean kitchen towel or lots of paper towels until almost no moisture comes out, this step matters or the dip will be watery.
Drain and roughly chop the artichoke hearts, set aside.
Soften the cream cheese by leaving it at room temp for 20 minutes or microwave for 15 to 25 seconds, then beat it in a medium bowl until smooth.
Add the sour cream and mayonnaise to the cream cheese and mix until combined, a spatula or a hand mixer works fine.
Stir in the minced garlic, salt, black pepper, and crushed red pepper flakes if using, then fold in the squeezed spinach and chopped artichokes.
Add 3 quarters of the shredded mozzarella and all of the grated Parmesan into the mixture, reserve about a quarter cup of mozzarella to sprinkle on top.
Taste and adjust seasoning, then transfer the mixture into a greased 8 inch baking dish or ovenproof skillet, smooth the top and sprinkle the reserved mozzarella and a little extra Parmesan over it.
Bake for 20 to 25 minutes until bubbly and the top is lightly golden, if it browns too fast loosely cover with foil.
Let rest about 5 minutes before serving, sprinkle with chopped fresh parsley if using. Serve with chips, crackers, or crusty bread.
Make ahead tip: you can assemble the dip and refrigerate, covered, up to 2 days. Bake straight from the fridge adding a few extra minutes, or bake ahead then reheat at 350°F for 15 to 20 minutes.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.