Baked spinach artichoke dip is a creamy, cheesy appetizer with tender artichoke hearts and spinach under a golden, bubbling top.
It uses regular grocery store ingredients and goes from bowl to oven in about ten minutes. Squeeze the spinach very dry, chop the artichokes, and let the dip cool for a few minutes after baking so nobody burns a tongue.
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Why This Baked Spinach Artichoke Dip Recipe Works
Cream cheese gives the dip its thick, spoonable body, while mozzarella adds stretch and parmesan adds a salty, savory edge to every scoop. Together they give the dip a layered flavor with a little stretch.
A spoonful of mayonnaise keeps the mixture smooth and rich as it bakes, so the dip does not turn grainy or oily around the edges. It also adds a subtle tang.
Squeezing the spinach dry and draining the artichokes removes excess water, which keeps the dip thick enough to scoop with a sturdy chip.
Ingredients for Baked Spinach Artichoke Dip
- Creamy base: cream cheese, mozzarella, parmesan, mayonnaise, garlic powder, and pepper.
- Vegetables: frozen spinach, artichoke hearts, and optional parsley and green onion.
Cream cheese. Soften it first so it blends smoothly with the other ingredients.
Frozen spinach. Thaw it fully and squeeze out all the liquid in a clean towel. Wet spinach makes a loose dip. A potato ricer or clean towel does the job well.
Artichoke hearts. Canned or jarred hearts both work. Drain them well and chop them into small pieces. Pat them with paper towels for extra dryness.
Mozzarella and parmesan. Mozzarella melts into the dip and parmesan adds a salty finish. Save a little of each for the top.
Mayonnaise and seasoning. A tablespoon of mayonnaise adds richness, and garlic powder and pepper round out the flavor.
How to Make Baked Spinach Artichoke Dip
1. Heat the oven. Heat the oven to 350 degrees F.
2. Prep the vegetables. Squeeze the thawed spinach dry and drain and chop the artichoke hearts.
3. Mix the dip. Combine the cream cheese, spinach, artichokes, most of the mozzarella, parmesan, mayonnaise, garlic powder, and pepper until creamy.
4. Fill the dish. Spoon the mixture into a baking dish, flatten the top, and sprinkle with the reserved mozzarella and a little parmesan. A smooth surface browns evenly.
5. Bake. Bake for twenty five to thirty minutes, until the top is golden and the edges bubble.
6. Rest. Let the dip cool for about five minutes before serving, and broil for one minute for extra color if you like. Keep a close eye on the top while it broils.
How to Serve Baked Spinach Artichoke Dip
Serve the dip warm with tortilla chips, toasted baguette slices, or raw vegetables. Air fryer garlic bread slices make a sturdy dipper, and parmesan zucchini fries and a cucumber tomato feta salad balance the richness. A strawberry pineapple mojito is a fun pairing.
How to Store and Reheat Baked Spinach Artichoke Dip
Refrigerate leftovers within two hours in a covered container and eat them within three days. Reheat in the oven or microwave until hot throughout, at least 165 F. You can also assemble the dip up to two days ahead, refrigerate it, and add the cheese topping just before baking.
Tips and Variations for Baked Spinach Artichoke Dip
Flag the allergens. This dip contains milk, egg from the mayonnaise, and any wheat in the chips or bread you serve it with.
Dry the spinach. Squeeze out every drop of water or the dip will turn loose and watery. Take your time with this step.
Chop the artichokes. Small pieces mix evenly and make the dip easier to scoop. Large pieces can tear the chips.
Do not skip the mayonnaise. It makes the dip smoother and prevents separation as it bakes. Even a small spoonful makes a difference.
Cool before serving. Let it rest about five minutes because the cheese stays very hot.
Watch the broiler. If you broil the top, stay close so the cheese browns without burning.
Make it spicy or rich. Add diced jalapeno for heat, or fold in cooked crab for a seafood version.
Check trusted guidance. For storage basics, read the Purdue Extension guide to storing leftovers.
Frequently Asked Questions About Baked Spinach Artichoke Dip
Can I make baked spinach artichoke dip ahead of time?
Yes. Mix it and refrigerate it for up to two days, then add the cheese on top and bake.
Can I use fresh spinach in baked spinach artichoke dip?
Yes. Cook it down first, cool it, and squeeze out the liquid before mixing.
How do I reheat baked spinach artichoke dip?
Warm it in the oven or microwave until it is hot throughout and bubbly around the edges. Stir halfway through if you use the microwave.
What should I serve with the dip?
Tortilla chips, pita chips, toasted bread, and sliced vegetables all work well. Pretzel crisps are a fun option too.
Why is my dip watery?
The spinach or artichokes were not dry enough. Squeeze and drain them thoroughly next time.
Baked Spinach Artichoke Dip
Equipment
- Mixing bowl
- Baking dish
- Clean kitchen towel
Ingredients
Main Ingredients
- 8 oz cream cheese softened
- 10 oz frozen spinach thawed and squeezed dry
- 14 oz artichoke hearts canned or jarred, drained and chopped
- 1 cup shredded mozzarella plus extra for topping
- ¼ cup grated parmesan cheese plus extra for topping
- 1 tbsp mayonnaise
- 1 tsp garlic powder
- ½ tsp black pepper
- 1 tbsp fresh parsley optional garnish
- 1 tbsp chopped green onion optional
Instructions
Cooking
- Heat. Heat the oven to 350 degrees F.
- Mix. Stir the cream cheese, spinach, artichokes, mozzarella, parmesan, mayonnaise, garlic powder, and pepper until creamy.
- Top. Spoon into a baking dish, flatten, and sprinkle with extra mozzarella and parmesan.
- Bake. Bake 25 to 30 minutes until golden and bubbly.
- Rest. Cool about 5 minutes before serving.
