Baked Spinach Artichoke Dip (Hot, Cheesy, and Ready in 40 Minutes)

Baked Spinach Artichoke Dip is the appetizer that disappears first. Cream cheese, sour cream, and mayonnaise melt together with mozzarella and Parmesan, while chopped spinach and artichoke hearts keep every bite thick and scoopable. It bakes until hot, bubbly, and lightly golden on top, and it needs no special equipment — just one bowl, one baking dish, and a hot oven.

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If you enjoy crowd-friendly dips, try Spiderweb Guacamole for another party dip with a fun presentation, and Spooky Pumpkin Hummus for a creamy dip that pairs well with the same chips and vegetables.

Why This Recipe Works

• One-bowl mixing: Everything stirs together in a single bowl, so there is very little washing up.
• A thick, scoopable texture: Cream cheese and sour cream give body, so the dip holds on a chip instead of sliding off.
• A golden, bubbly top: Mozzarella and Parmesan brown lightly in the oven and add a savory, toasted finish.
• Flexible serving: It works with tortilla chips, crackers, toasted baguette slices, pita chips, and crisp vegetables.

Ingredients

• 10 oz (280 g) frozen chopped spinach, thawed and squeezed very dry
• 1 can (14 oz / 400 g) artichoke hearts, drained and chopped
• 8 oz (225 g) cream cheese, softened
• 1/2 cup (120 ml) sour cream
• 1/2 cup (120 ml) mayonnaise
• 1 cup (100 g) shredded mozzarella cheese, divided
• 1/2 cup (50 g) grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 teaspoon (2.5 ml) garlic powder
• 1/4 teaspoon (1.25 ml) black pepper
• 1/4 teaspoon (1.25 ml) salt
• Pinch of red pepper flakes (optional)

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How to Make Baked Spinach Artichoke Dip

Step 1: Prepare the spinach and artichokes

Preheat the oven to 375°F (190°C). Squeeze the thawed spinach in a clean kitchen towel until as much water as possible is removed. Drain and chop the artichoke hearts.

Step 2: Mix the base

In a large bowl, stir the softened cream cheese, sour cream, and mayonnaise until smooth. Add the garlic, garlic powder, salt, pepper, and red pepper flakes if using, and mix until combined.

Step 3: Fold in the cheese, spinach, and artichokes

Fold in the spinach, chopped artichoke hearts, 3/4 cup (75 g) of the mozzarella, and the Parmesan. Spread the mixture evenly in a 9-inch (23 cm) baking dish and sprinkle the remaining mozzarella on top.

Step 4: Bake until hot and bubbly

Bake for 22 to 25 minutes, until the dip is hot throughout and bubbly at the edges with a lightly golden top. Rest for 5 minutes, then serve warm with tortilla chips, toasted baguette slices, or vegetables.

Tips

• Squeeze the spinach dry: Wet spinach makes a watery dip, so press out as much liquid as you can before mixing.
• Soften the cream cheese first: Room-temperature cream cheese stirs smooth; cold cream cheese leaves lumps.
• Chop the artichokes small: Small pieces spread evenly, so every scoop gets spinach, artichoke, and cheese.
• Watch the top, not just the clock: Ovens vary, so pull the dip when it bubbles at the edges and the cheese turns lightly golden.

Storage

Cool the dip completely, then cover and refrigerate for up to 3 days. Reheat in a 350°F (175°C) oven for 12 to 15 minutes, or in the microwave in short bursts, stirring between each, until hot throughout. Freezing is not recommended, as the creamy base can separate when thawed.

Frequently Asked Questions

Can I make baked spinach artichoke dip ahead of time?

Yes. Assemble the dip in the baking dish, cover, and refrigerate for up to 24 hours. Add 5 to 8 minutes to the baking time when baking straight from the refrigerator.

Can I use fresh spinach instead of frozen?

Yes. Cook about 12 oz (340 g) of fresh spinach in a dry skillet until wilted, cool it, and squeeze it very dry before chopping and adding it to the bowl.

What should I serve with spinach artichoke dip?

Tortilla chips, pita chips, crackers, toasted baguette slices, celery sticks, carrot sticks, and bell pepper strips all work well.

Why is my dip watery?

The most common cause is spinach that was not squeezed dry enough. Thawed frozen spinach holds a surprising amount of water, so press it in a towel in batches until it feels fairly dry.