Who can resist a creamy and cheesy Baked Spinach Artichoke Dip? You will love the browned cheese that bubbles on top as it bakes, and the cheese pulls as you scoop the dip right onto your Pita Chip.
You’ll love that this recipe is assembled, baked, and served in one dish. Keep this recipe in mind when you’re thinking about what to make for your next party. Watch the video tutorial and see just how simple it is.
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If you’ve been following our blog, you know we love creamy dips around here, like the ever-popular stovetop Spinach and Artichoke Dip to Buffalo Chicken Dip and Sausage Queso Dip. But, if I’m being honest, this BAKED Spinach Artichoke Dip recipe is the one I make most often, which is how it landed in the cookbook, Natasha’s Kitchen.
It is so easy to assemble and is always a crowd-pleaser. Even the kids and picky eaters approve of this appetizer. If you love a cheesy and creamy dip, this appetizer is for you!
Baked Spinach and Artichoke Dip Recipe
This updated take on the classic appetizer is always a hit at parties and family movie nights. I’ve been serving it for years and have experimented with everything from making it in the slow cooker to on the stovetop, but nothing beats how the cheese browns in the oven.
Why You’ll Love this Appetizer
- Easy to make – Everything is done in one dish, just pour, stir, and bake!
- Make-ahead – Prepare this dish ahead of time, and pop it right into the oven just as your guests arrive.
- Picky-eater approved – Kids are too busy swooning over the cheese to notice that there is green, healthy stuff mixed in.
Baked Spinach-Artichoke Dip Video
Watch Natasha make this one-dish wonder. You will be surprised at how easy it is to make this crowd-pleasing appetizer. Watch closely because you’ll be asked to make it again and again after you share it!
Ingredients
You’ll love that this recipe has minimal prep. You don’t even have to soften your cream cheese. Because this recipe moves fast, have your ingredients measured, drained, and chopped before you start cooking.
- Artichoke Hearts – Canned, in water, coarsely chopped into bite-sized pieces
- Frozen Chopped Spinach – Thaw and thoroughly squeeze dry
- Sour Cream and Cream Cheese – Give this recipe the creaminess and help to make it scoopable
- Cheese – Shredded parmesan and mozzarella
- Butter – use unsalted to create a rich base
- Green Onions – Chopped, reserving the dark green parts for garnish
- Garlic – Finely minced
- Hot Sauce – Just a splash for a spicy kick (optional)
- Salt and Pepper – I like to season with fine sea salt and fresh ground pepper to taste
Pro Tip:
I use canned quartered artichokes in water, not “marinated” as marinated artichokes are saltier and tangier. If you use the marinated variety, be sure to completely drain before adding to the dish, and taste the dip before seasoning with salt.
Substitutions
- Cheese – You can get creative with the cheeses you use. Swiss, gruyere, asiago, fontina, gouda, or any good melting cheese.
- Greek Yogurt – For a healthier option, use Greek yogurt instead of sour cream (same measurements).
- Spice – For extra flavor, consider stirring in a pinch of cayenne pepper or onion powder into the mix.
- Protein – you can add cooked shrimp to the dip as we did with our Hot Shrimp Dip or use freshly cooked lump crab meat as in our Crab Dip.
How to Make Baked Spinach Artichoke Dip
- Prepare – Preheat the oven to 375°F. Drain and chop your artichoke hearts into bite-sized pieces. Thaw and drain the spinach. Mince the garlic cloves.
- Sautee Green Onions – In a cast-iron or other oven-safe skillet over medium-low heat, melt the butter. Add the green onions, making sure to reserve the dark green parts for later, and cook, stirring frequently, until softened and fragrant (about 5 minutes).
- Make the Dip – Turn off the heat and add the cream cheese and sour cream, stirring until smooth. Add in the artichokes, spinach, Parmesan, ½ cup of the mozzarella, garlic, and hot sauce (if using) and stir to combine. Season with salt and pepper to taste. Spread the mixture evenly in the skillet and sprinkle the top with the remaining ½ cup of mozzarella.
- Bake – Pop your baking dish into the oven for 20 minutes, or until the dip is bubbling and the cheese has melted. Switch the oven to broil and broil for 2 minutes, until the cheese is beginning to brown. Keep an eye on it so it doesn’t burn.
- Serve – Garnish with green onion and serve warm with the chips.
Pro Tip:
Use a heavy oven-safe skillet and you can prep, assemble, and bake your appetizer in one pan without dirtying extra dishes. A 10-inch cast iron skillet is my go-to because it conducts heat well and looks fabulous on the table for serving the dip.
Common Questions
While it’s possible to freeze this recipe, I do not recommend it. As with most dairy items, the consistency changes after the ingredients thaw. This recipe tastes best served fresh, or refrigerated and reheated.
You sure can. As long as you have a baking dish to accommodate the ingredients, it’s fine to double this recipe for a crowd.
It’s critical to remove as much water as possible from the frozen spinach. It will retain liquid even after it’s been drained, and too much will ruin the dip and make it taste bland. Place the thawed spinach in a colander and tightly squeeze the spinach in fistfuls to remove all the excess water. Also, drain your artichokes well.
You can use fresh spinach, just sautee or steam cook it then let cool and squeeze out excess liquid. Coarsely chop it up and add it to the dip as directed in the recipe.
Pro Tip:
To quickly thaw frozen spinach, place in a colander with small holes and run under warm water. Be sure to tightly squeeze the spinach in fistfuls to remove all the excess water. You’ll be surprised how much liquid comes out!
What to Serve with Spinach Artichoke Dip
I think the real question is, how quickly can I scoop this cheesy goodness into my mouth? You really can’t go wrong when choosing from the array of crisp, dippable accompaniments such as:
- Tortilla chips
- Seasoned crostini (sliced baguette)
- Pita Chips
- Pita Bread
- Crackers
- Bagel chips
- Fresh vegetable sticks (carrots, celery)
Make-Ahead
This recipe can be prepared a day ahead which is especially convenient for parties or gatherings.
- Assemble Ahead: You can fully assemble, cover, and refrigerate up to a day ahead. Bake it about 35 minutes before serving and it will be perfectly warm and bubbly for your guests as they arrive (if baking from chilled you will need to add about 5 minutes to the baking time).
- To Refrigerate: Allow any leftover dip to cool to room temperature and cover tightly or transfer into an airtight container. Keep refrigerated for up to 4-5 days.
- To Reheat: Bake in the oven at 350°F for 15-20 minutes until hot, or transfer to a microwave-safe container and cook in 30-second increments, stirring before you dive into it.
Say goodbye to cold store-bought dip. Once you try this warm, baked spinach dip recipe, you’ll fall in love at first scoop.
More Party Appetizers
If you love this Baked Spinach Artichoke Dip recipe, then you won’t want to miss these other tasty dips and salsas:
Baked Spinach and Artichoke Dip
Ingredients
- 6 Tbsp unsalted butter
- 1/2 cup chopped green onions, plus more for garnish
- 8 oz cream cheese, quartered
- 1 cup sour cream
- 14 oz can quartered artichoke hearts in water, well-drained and coarsely chopped
- 10 oz frozen chopped spinach, thawed and squeezed dry*
- 1 cup shredded parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 Tbsp minced garlic, about 3 cloves
- 1 tsp hot sauce, optional
- fine sea salt and freshly ground black pepper, added to taste
Instructions
- Preheat oven to 375°F. Set a 10-inch cast iron skillet, or oven-safe skillet over medium-low heat and melt the butter. Add green onions and cook stirring frequently until fragrant, about 5 minutes.
- Remove the skillet from the heat, add the cream cheese and sour cream, and stir until smooth. The heat from the skillet will melt everything together.
- Add artichokes, drained spinach, parmesan, half of the mozzarella, garlic, and hot sauce if using. Stir together to combine. Season with salt and pepper to taste and spread the mixture evenly in the skillet. Top with the remaining mozzarella cheese.
- Bake uncovered for 20 minutes until the dip is bubbling and the cheese has melted. For a golden topping, broil for 2 minutes until the cheese begins to brown. Cool slightly then garnish with green onion if desired and serve with chips or toast.
Notes
Nutrition Per Serving
Filed Under
I used this as the base for a main dish by adding Penne and grilled chicken. My kids didn’t even complain about the ‘new’ veggies. Everyone loved it and asked for seconds!
That is so creative and smart! Thank you for sharing your meal idea with us!
what can you substitute mayo with.
I don’t think this particular recipe would work without mayo, but you might try this spinach and artichoke dip instead if you want one without mayo: https://natashaskitchen.com/2012/09/30/spinach-and-artichoke-dip-recipe/
Thank you, thank you, thank you, have been looking for an easy recipe for ever. Teaching my grandson to bake/cook, less is more in my book. This is a great starter recipe.
You’re so welcome! My son really loves this one too (just omit jalapenos if your little one doesn’t like spicy foods): https://natashaskitchen.com/2012/09/30/spinach-and-artichoke-dip-recipe/
As soon as I saw it I knew I had to try it. Prego also and I loved it so yummy! Thanks for the recipe☺️
You are welcome Vika :). I’m so happy that you enjoyed it and now I’m craving it again.
Such an easy and absolutely delicious recipe! Made it last week and it was ah-mazing! I used to always buy the premade spinach dip and this tops it by a whole lot of amazingness 🙂 Thanks for sharing.
Thank you Nata for a great review and you are welcome :).
Natasha, thank you for sharing the precious pictures with your son helping you, 🙂 Loved the comment, “One for the baby.” I’m looking forward to making the recipe but with Greek yogurt. I have’t bought mayo in years.Happy New Year to you and your family!
Thanks Nancy :). Let me know how the Greek Yogurt works out. I’m so curious! 🙂
Natasha how did you know spinach artichoke is my favorite!
Haven’t had this in along time. This recipe looks really yummy!! Thanks for bringing this back to my memory. I’ll be making this to eat.
You are welcome Malisha, let me know how it turns out :).
I apologize it took so long for comment.Computer difficulties. It turned out great!! My daughters and grandson loved it! I added some cream cheese along with shredded mozzarella.
I’m so glad you loved it! Thanks for sharing your modifications. I’ll have to give that a try. Sounds delicious! 🙂
Can I use best foods mayo?
Best Foods is actually the same thing as Hellmann’s Mayo west of the rockies. 🙂 So, yes, ofcourse! 🙂
You just read my mind!
This is the perfect appetizer for New Year’s Eve.
Thanks, Natasha!
I hope 2015 is very good to you and your family. xo
Aww thanks so much Coco! Same to you! 🙂
So could you put. Jalapeños in it like the other recipe to give it a spice? It looks so amazing!
Oh yes, definitely! I love jalapeños. I didn’t add them because I wanted my son to enjoy it too and he doesn’t have much of a spice tolerance ;).
Looks Soooooo Good:)
Thank you Veronika! 🙂
I’m weak in the knees for creamy spinach artichoke dips! I can only make it when there are plenty of guests (like holidays and now!) to help me eat it, or I will literally devour the entire thing. This looks fab, Natasha! 🙂
I’m exactly the same way; I can’t be trusted alone with a batch of this dip ;).
Can’t think of a better dip to serve for NYE than this baked spinach and artichoke dip! Thanks for the recipe!
It’s perfect for New Years! 🙂 Have an awesome New Year’s Eve!!
This is a favorite recipe of ours too – perfect for a big crowd during the holidays. Happy New Year!
I agree and it’s so easy! 🙂 Thank you Maureen and Happy New Year!! 🙂
Omg… “I can’t resist that either looks so bomb right now!!” Said the other pregnant lady ;)) haha I am so making this ASAP! :))
We understand each other! lol. Sorry to tease you. Food pictures make me soooo hungry too! 🙂
This is super yummy….a great appetizer. Happy New Year and lots of yummy munchies!
Thank you so much Zina! Happy New Year to you as well! 🙂
Will it work with fresh spinach?
I haven’t tried this specific version with fresh but I think it could work; you’ll want to chop it before adding it and ideally, give it a quick steam-cook on the stove until it’s soft and wilted then drain off any excess liquid.
*Gasp* This looks mouthwatering!!! Will be making soon!
Now that is the reaction I was looking for! 😉 Thanks Julia 🙂
Wow! This looks delicious! Perfect dip for the New Years! Love your pictures! 🙂
Thank you so much Valya :). It’s easy when you have a cute hand model 😉
Yummie! Reminds me of a spinach dip I make. I also love to add little bit of sour cream for extra creaminess.
Mmmm sounds nice! You can’t go wrong with making something extra creamy! 🙂