Creamy Baked Spinach Artichoke Dip
This spinach artichoke dip bakes up hot and bubbly in about 30 minutes, with a golden top and a creamy center that stays dippable long after it leaves the oven. It is the appetizer people hover around until the dish is scraped clean.
Frozen spinach, canned artichokes, and a few fridge staples make it shockingly easy to stir together. No one believes it took 10 minutes of actual work.
What Makes This Dip a Party Staple
The texture is what gets me. The top gets a little crust of melted cheese, and underneath it is silky from the cream cheese and sour cream, with bits of artichoke and spinach in every scoop.
It is also forgiving. You can mix it ahead, keep it warm in a slow cooker, or even serve it cold if you are feeling lazy. But hot is when it really shines.
Ingredients
- 10 oz frozen chopped spinach: thawed and squeezed very dry
- 14 oz can artichoke hearts: drained and roughly chopped, not marinated
- 8 oz cream cheese, softened: full-fat for the smoothest dip
- ½ cup sour cream: regular, not light
- 2 garlic cloves: minced
- ½ cup grated Parmesan: the sandy, pre-grated kind works well here
- 1 cup shredded low-moisture mozzarella: divided
- ¼ tsp kosher salt
- ¼ tsp black pepper
- Pinch red pepper flakes: optional, for a little warmth
Variations / Substitutions
- Fresh spinach: wilt 10 oz fresh spinach in a pan, then squeeze out every drop of liquid.
- Marinated artichokes: rinse them well, pat dry, and chop. They add a tangy note.
- Mayo instead of sour cream: swap in an equal amount of regular mayonnaise for a richer dip.
- Cheese blend: try fontina or gruyère in place of half the mozzarella for a nuttier flavor.
- Dairy-free: use a good plant-based cream cheese and a thick unsweetened yogurt in place of sour cream. A dairy-free mozzarella and nutritional yeast will bring the cheesy notes.
If you like this style of hot dip, my Hot Crab Dip is another quick appetizer that disappears fast.
How to Make Spinach Artichoke Dip
Step 1: Mix the Creamy Base
In a large bowl, beat the 8 oz cream cheese, ½ cup sour cream, minced garlic, ½ cup Parmesan, and half the shredded mozzarella with a spoon or hand mixer until smooth, about 2 minutes. Season with ¼ tsp salt, ¼ tsp pepper, and a pinch of red pepper flakes if using.
Step 2: Fold in the Spinach and Artichokes
Scrape in the squeezed spinach and chopped artichokes. Fold everything together with a spatula until the greens are evenly distributed and no white streaks remain. The mixture will be thick and hold its shape on the spoon.
Step 3: Fill and Bake the Dish
Scrape the dip into a 9-inch pie plate or 1.5-quart baking dish and spread it into an even layer. Sprinkle the remaining mozzarella over the top. Bake at 375°F (190°C) for 20 minutes, until the edges are bubbling and the center is hot.
Step 4: Broil and Serve Hot
Switch the oven to broil and bake 1 to 2 minutes more, watching it closely, until the cheese on top is golden and blistered in spots. Remove from the oven and serve right away with tortilla chips, toasted bread, or crisp vegetables.
Tips for the Best Spinach Artichoke Dip
- Squeeze the spinach until no more liquid comes out.: That is the step that keeps the dip from turning watery.
- Use full-fat dairy.: Low-fat cream cheese or sour cream can separate as they bake, leaving an oily surface.
- Broil briefly for that browned top.: It goes from golden to burnt fast, so stand by the oven.
- Keep it warm in a slow cooker.: After baking, transfer the dip to a small slow cooker set to warm, and it will stay dippable for a couple hours.
Bake times by dish:
| Dish | Bake Time |
|---|---|
| 9-inch pie plate (shallow) | 18–20 mins |
| 1.5-quart baking dish (deeper) | 22–25 mins |
Storing Leftover Dip
- Refrigerate: Cool the dip, cover tightly, and store up to 3 days. The flavor holds well.
- Reheating: Warm in a 350°F oven for 10 minutes or in the microwave in 30-second bursts, stirring between. A few fresh shreds of mozzarella on top before reheating freshens the look.
What to Serve With Spinach Artichoke Dip
Tortilla chips are sturdy enough to scoop without breaking, and their salt plays off the creamy dip. Toasted baguette slices add a crunchy, chewy contrast, and raw vegetables like bell pepper strips or celery keep things fresh when you want a lighter bite.
Frequently Asked Questions
Can I make this dip ahead of time?
Yes. Mix everything together, spread it in the dish, cover, and refrigerate up to a day. Bake directly from the fridge, adding 5 to 7 minutes to the bake time.
Why did my dip turn out oily?
Oily puddles usually mean the dairy split from too much heat or from using low-fat products. Stick to full-fat cream cheese and sour cream, and pull it from the oven as soon as it’s bubbly.
Can I make this in a slow cooker instead of baking?
You can. Mix everything in the slow cooker, cover, and cook on low for 2 to 3 hours, stirring once halfway. Top with mozzarella in the last 30 minutes and let it melt. It won’t brown the same way, but the flavor is still great.
What if I want a stronger artichoke flavor?
Use two cans of artichoke hearts instead of one, or swap in well-rinsed marinated artichokes. The acid in marinated hearts brightens the whole dip.
Spinach Artichoke Dip Recipe
Ingredients
Method
- Beat cream cheese, sour cream, garlic, Parmesan, half the mozzarella, salt, pepper, and red pepper flakes until smooth.
- Fold in the spinach and artichokes until evenly mixed.
- Spread into a 9-inch pie plate, top with the remaining mozzarella, and bake at 375°F for 20 minutes until bubbly.
- Broil 1 to 2 minutes until the top is golden and blistered, then serve hot with dippers.
