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This Easy Baked Spinach Artichoke Dip is rich, creamy, cheesy and savory. Everyone loves this crowd pleasing dip, it always disappears at a party!
A Crowd Pleasing Dip!
We love Spinach Artichoke Dip, and have been making it for years for New Years Eve, football watching parties and any other get together that requires a delicious appetizer. The best thing about it is that is is so quick and easy to make, and so much better than store bought!
Ingredients for Spinach Artichoke Dip
- Cream cheese – be sure this is softened to room temperature to make mixing easy
- Mayonnaise – use the best quality you can find
- Sour cream – I haven’t tested, but full fat plain Greek yogurt will probably work as a sub
- Mozzarella cheese – use fresh grated, not bagged shreds
- Freshly grated parmesan cheese
- Garlic – one clove finely minced
- Canned Artichoke Hearts – be sure to drain well and squeeze out excess moisture
- Frozen spinach – after thawing, squeeze out as much moisture as you can
- Red pepper flakes – optional, but just a pinch is nice
- Zest of one lemon – also optional, buts adds a nice freshness
How to make Baked Spinach Artichoke Dip
This baked spinach artichoke dip is super easy, all you need to do is mix everything together in a bowl, transfer to a baking dish and bake! See the general steps below, then scroll to the recipe for all the details.
- Before starting, preheat the oven to 350 degrees F and spray a small (about 1 quart) baking dish with cooking spray. This will help keep the dip from sticking.
- While preparing the spinach and artichokes, be sure to squeeze as much excess moisture out of them before adding them to the mixture.
- For best results start with softened cream cheese, and mix it in a large bowl with the mayonnaise and sour cream. When those are combined, add the remaining ingredients, mix until well combined. If you are having trouble mixing everything together, you can use a hand mixer.
- Transfer mixture to the baking dish and spread to make the top even. Sprinkle 1-2 tablespoons more mozzarella and parmesan on top if desired.
- Bake for 20-25 minutes, until dip is bubbly and starting to brown at the edges. If it is not as browned as you would like, put it under the broiler for 1-2 minutes, but watch closely to avoid burning.
- Serve right away with chips, crackers, toasted bread and vegetables if desired.
Tips for Making the Best Spinach Artichoke Dip
- Be sure to squeeze as much moisture as possible out of the spinach and artichokes before you add them to the dip.
- This dip is easiest to mix with softened cream cheese – if the cream cheese is cold, it is hard to blend it with the other ingredients.
- If you are having a hard time mixing the cream cheese in, try using a hand mixer.
- For the best taste and texture, grate the mozzarella and parmesan yourself rather than buying bagged, pre-shredded cheese. Use a box grater for the mozzarella and a microplane for the parmesan.
What to Serve with Spinach Artichoke Dip
Be sure to have lots of dippable things for your spinach artichoke dip! I like to serve it with:
- Tortilla Chips
- Crackers
- Toasted bread
- Vegetables like carrot and celery sticks, snap peas, bell pepper slices
How to make Spinach Artichoke Dip ahead of time
To make ahead, prepare the dip as directed but don’t bake it. Cover tightly with plastic wrap and refrigerate until ready to bake, up to 2 days.
More Dip Recipes You Will Love
- 7 Layer Dip
- Soft Beer Pretzels with Beer Cheese Dip
- Buffalo Chicken Dip
- Crab Artichoke Dip in a Bread Bowl
Baked Spinach Artichoke Dip
Ingredients
- 8 ounces cream cheese softened to room temperature
- 1/2 cup mayonnaise
- ½ cup sour cream
- ½ cup grated mozzarella plus extra for topping
- 1/2 cup freshly grated parmesan cheese plus extra for topping
- 1 clove garlic finely minced
- 14 ounces can artichoke hearts well drained, excess liquid squeezed out and roughly chopped
- 1/2 cup frozen spinach thawed, well drained and excess liquid squeezed out
- Pinch red pepper flakes or cayenne pepper optional
- zest of one lemon optional
Instructions
- Preheat oven to 350 degrees. Spray a small baking dish with cooking spray, set aside.
- In a large bowl, mix the cream cheese, sour cream and mayonnaise until combined. Stir in the mozzarella , parmesan, artichoke hearts, spinach, pepper flakes and lemon zest., mix until well combined.
- Transfer the mixture to the baking dish, spread to make the top even, sprinkle top with 1-2 tablespoons each of parmesan and mozzarella.
- Transfer baking dish to oven and bake for 20-25 minutes, until bubbly and starting to brown on top. If the top isn't browning as much as you would like, place it under the broiler for 1-2 minutes, but watch closely.
- Remove from oven and serve right away with tortilla chips, veggies sticks, crackers or toasted bread.
Notes
To make ahead: Prepare dip as directed in the recipe but don’t bake. Cover with plastic wrap and refrigerate for 1-2 days, then proceed with the recipe.
Leftovers: Keep leftovers in a sealed container in the fridge for up to 3 days. Reheat in microwave or covered in the warm oven.
Nutrition
Serving: 1serving | Calories: 283kcal | Carbohydrates: 5g | Protein: 7g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 53mg | Sodium: 517mg | Potassium: 104mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1719IU | Vitamin C: 1mg | Calcium: 166mg | Iron: 0.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!
