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
Hello, I made this today for an NYE party. The taste was so delicious!, but sadly it was so thick and paste like. Yours appears much more creamy in your video. I followed the recipe exactly. Could I add more sour cream or cream cheese to make it more creamy?. Can’t wait to try it again, thanks.
Hi Lisa, that is rather odd, I haven’t had that experience, I recommend ensuring everything was cooked through and fully melted. Was anything possibly substituted or omited in this recipe? I wish I could be more helpful, but its hard to say without being there.
Good, next time I’ll leave out the butter and half the sour cream.
I personally need less creaminess!
This dip deserves all the rave. It first caught my attention in your cook book. I made it for Christmas Eve and everyone loved it. I personally couldn’t stop eating it. I will be making it again for a NYE party.
Hi Jane! I’m so glad it was a hit! We love this dip too!
Easy to make with these step by step instructions! My family loved it! I served with salted pita chips. 😊
That’s wonderful, Tabbi! Thank you for sharing.
My new favorite dip recipe! My old recipes for spinach artichoke dip wasn’t cutting it, this one however turned out absolutely delicious!
Yay thanks a lot for this review!
unfortunately i found this overly cloyingly rich. i’m a BIG fan of your website and recipes Natasha, but for whatever reason i won’t be making this again. i even used half the ingredients of sour cream, the cheeses, and cream cheese, and spinach, i used a whole can of the artichoke hearts, 1 cup of green onions, and it was more than anyone in the family could stomach. i’m just glad i didn’t do the recipe according to the original amounts
Hi Malu, I always recommend making the recipe as written to really get a feel for how it is supposed to turn out. I can’t imagine it being very enjoyable cutting out half of the base of the recipe. We do have a lighter spinach artichoke dip if that is what you are looking for.
if i found it too rich with half the ingredients, how would i enjoy it with the full amount of fat? don’t understand your rationale on that – but Merry Christmas anyway 🙂
based on the ingredients it is going to be rich. Did you really have to leave such a negative response? Maybe you are all lactose intolerant!!!
I agree with you! This dip and everything I have made by Natasha has been nothing but amazing! Why post such a negative review?
I agree. She didn’t make the recipe as written so her review is unreliable at best!!
The BEST way to drain all the water out of frozen thawed spinach is to use a potato ricer.
Wow, what a great tip! I have a potato ricer too so, will be trying this.
So easy, it’s always a hit at our parties and holidays! Totally making it again this weekend.
Great to hear that! Thank you for sharing, Debbie.
Hey Nat…this dip sounds so good!! I will make it along with all the other munchies on the “munchies table”
Merry Christmas to you and your family!
Thank you, Javva! I hope you love this recipe! Merry Christmas!
This artichoke dip was great, even my picky kids loved it and asked for more.
That’s great to hear, Kristen! Thank you for sharing.
What if you don’t have a cast iron skillet? Can you make it in another pan?
Hi Holly. You can use a cast iron or another oven-safe skillet.
Can I use 100% grated Parmesan cheese which comes in a jar, instead of fresh Parmesan cheese? If so, what amount would I use in the Spinach Artichoke Dip recipe. Thanks, I love your cooking shows!
Hi Sharon, I haven’t tested that but I think that could work! If you experiment please let me know how you like that.
can you use something else other then Mayo?
Hi Sherry, 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.
Very good. Allergic to eggs so this recipe works for me
I add chopped water chestnuts for crunch. Very good. Thanks
I love that idea! Thank you for sharing.
I have an egg allergy too. Real Mayonnaise has eggs but I used Hellamann’s Vegan Mayo and it worked out great!
I’ve added avocado to it and it tastes soooo delicious! You should try it. This is my favorite easy dish! Thank you for sharing your recipes 🙂
That’s so great! I’m so happy you have a favorite on our blog! Thank you for sharing that awesome review with me!
Can you prepare a day ahead?
HI Debbie, yes this spinach artichoke dip can be made ahead since it reheats really well 🙂
Natasha, would the taste change significantly if use Marinated Artichoke? Bought the wrong one by mistake. Thank you!
Hi Lesya, it would taste more salty/tangy. I would suggest using a little less mayo and maybe sub some of it some sour cream.
Is there any reason I can’t used fresh spinach?
Hi Julie, 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.
Excellent recipe. Family favorite.
Awesome! I’m glad to hear that! 🙂
Next time you make this add 1 cup of shredded mozzarella. I promise you won’t be sorry!
Great tip! Thanks for sharing Debra!