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This Spinach and Artichoke Dip is ultra creamy, boldly seasoned, and baked until bubbly and irresistible. It’s the kind of dip that disappears before you even sit down. Perfect for game days, holiday gatherings or cozy nights in. It’s guaranteed to be a crowd pleaser.
Cheesy baked Spinach Artichoke Dip is rich, velvety and has just the right amount of cheesiness with tender spinach and artichokes tucked into every bite. I usually serve it hot and bubbly, right out of the oven and surrounded by tortilla chips, crackers, warm bread, or mixed veggies.
I’ve always believed that food is never just food but how we gather and show love. This creamy dip has been on more coffee tables, potlucks, and family gatherings than I can count.
I love serving this creamy spinach artichoke dip alongside these Stuffed Shrimp and Bang Bang Chicken Skewers.
Best Baked Spinach and Artichoke Dip
This flavorful dip is adored by all that have tried it. Here are several reasons you’ll love it:
- Creamy without being heavy – The balance of cream cheese, mayo and melted cheese gives you that lush, scoopable texture without feeling greasy. It melts smoothly so every bite feels luxurious but not overwhelming.
- Amazing BIG flavor – Garlic, cheese, spinach, and artichokes might sound basic but when they are seasoned properly and baked together, they create layers of savory, slightly tangy and deeply comforting flavor that keeps you coming back for more.
- Very easy to make – This is my go-to when people pop up expectedly. It comes together fast, bakes perfectly and looks impressive with minimal effort. It’s great for game day, holidays or your next party.
- Guaranteed crowd pleaser – I’ve served this to picky eaters and serious food lovers alike and it always gets asked for again. When the dish comes back empty, you already know you did something right.
Ingredients You Need
Note: The full list of ingredients with measurements is provided in the recipe card below.
- Onion and fresh garlic cloves: Both aromatics give this dip such fragrant flavor that brings out all the other flavors.
- Fresh spinach: Wilts down into tender bites that add freshness and color.
- Cream cheese: Creates that rich and creamy foundation that makes the dip irresistibly smooth. Make sure to use full fat for best texture and it is softened when going to use.
- Mayonnaise: I love using mayo because it adds extra creaminess and a subtle tang that balances out the richness.
- Artichoke hearts: I recommend using ones that are marinated in oil for best flavor. They need to be drained and finely chopped.
- Shredded mozzarella cheese: Melts beautifully for a stretchy, gooey texture.
- Grated Parmesan cheese: Adds that salty, nutty depth that just boost the overall flavor.
- Red pepper flakes: Adds a gentle kick of heat that balances the creaminess. Don’t worry, it’s not too spicy!
How to Make Baked Spinach and Artichoke Dip
This dip comes together quickly, and it will serve a crowd! Let me show you how easy it is so you can get it on your table for all to enjoy.
- Cook the aromatics: Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened and translucent, 3 to 4 minutes. Stir in the garlic and cook another 1 to 2 minutes until fragrant.
- Wilt the spinach: Add the spinach in batches, letting it wilt before adding more. Season lightly with salt.
- Once the spinach is fully wilted, remove from the heat.
- Drain thoroughly: Transfer the spinach mixture to a fine mesh strainer. Press out as much liquid as possible, then wrap the spinach mixture in cheesecloth or several layers of paper towels and squeeze until dry. Give it a rough chop and set aside to cool slightly.
- Make the base: In a large bowl, combine the cream cheese, mayonnaise, chopped artichokes, mozzarella, Parmesan, garlic powder, red pepper flakes, and a few grinds of black pepper.
- Stir in the spinach: Fold in the chopped spinach mixture until fully incorporated. Taste and adjust seasoning.
- Bake: Heat the oven to 375°F. Spread the mixture into a baking dish (an 8×8 or similar works well). Top with a generous handful of mozzarella. Bake until hot and bubbling around the edges and the top is lightly golden, 20 to 25 minutes. For more browning, broil for 1 to 2 minutes.
- Serve. Let cool for 5 minutes, then serve warm with toasted baguette slices, pita bread, tortilla chips, crackers or fresh cut veggies like carrot sticks, sliced peppers and cucumbers.
Expert Tips
- Wilt spinach in batches. The spinach needs to be wilted before baking the dip. This process should be done in batches to ensure it’s fully wilted and ready to go.
- Drain your spinach really well. Whether you are using fresh spinach like me or choose to use frozen, squeeze out every drop of moisture. Too much liquid will make the dip watery instead of creamy.
- Soften your cream cheese first. Room temperature cream cheese blends smoothly and prevents lumps. Cold cream cheese is the fastest way to a grainy dip.
- Bake uncovered for the best texture. This isn’t a dip that needs to be covered when baked. In fact, leaving it uncovered will give it that irresistible golden finish. I use a 8×8 square baking dish, you would could also use an oven-safe skillet like a small to medium cast-iron skillet.
- Serve dip warm! Warm dip has the best texture and flavor. If it’s too hot, then the cheese will separate and if too cold it starts to stiffen.
Serving Suggestions
This homemade spinach artichoke dip is best served with your favorite tortilla chips, pita chips or sturdy crackers. It can even be enjoyed with a toasted baguette slice or this Roasted Garlic Cheesy Bread. For a low carb option, serve with fresh veggies like bell peppers, carrots or celery.
Recipe FAQs
Both work well. Frozen spinach needs to be thawed and any excess water removed before using. For fresh, it should be sauteed first to wilt down and remove any moisture.
Yes, this recipe can be made up to 24 hours in advance and stored covered in the refrigerator. You can bake it right before serving.
Mozzarella for the melt, parmesan for sharpness and cream cheese for richness creates the perfect balance.
For a lighter version, use light cream cheese and swap the mayo for Greek yogurt. To make vegan, use your favorite plant based cheeses and cream cheese.
Make Ahead and Storage
Make Ahead: Prepare the dip up to one day in advance, cover tightly and refrigerate. Bake just before serving for the best texture and flavor.
Refrigerate: Let the dip cool completely, then store in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 350 F until warmed through or microwave in short 30 second intervals, stirring between each.
More Irresistible Appetizers
Baked Spinach and Artichoke Dip
Ingredients
- 1 tablespoon extra virgin olive oil
- 1/2 medium yellow onion finely diced
- 6 garlic cloves minced
- 20 ounces fresh spinach
- 16 ounces cream cheese softened (2 blocks)
- 1 cup mayonnaise
- 1 cup marinated artichoke hearts in oil drained and finely chopped
- 1 cup shredded mozzarella cheese plus more for topping
- 1/2 cup Parmesan cheese
- 2 teaspoons garlic powder
- 1 teaspoon red pepper flakes (or to taste)
- Kosher salt and black pepper to taste
Instructions
- Heat the olive oil in a large skillet over medium. Add the onion and cook until softened and translucent, 3 to 4 minutes. Stir in the garlic and cook another 1 to 2 minutes until fragrant.
- Add the spinach in batches, letting it wilt before adding more. Season lightly with salt. Once fully wilted, remove from the heat.
- Transfer the spinach mixture to a fine mesh strainer. Press out as much liquid as possible, then wrap the spinach mixture in cheesecloth or several layers of paper towels and squeeze until dry. Give it a rough chop and set aside to cool slightly.
- In a large bowl, combine the cream cheese, mayonnaise, chopped artichokes, mozzarella, Parmesan, garlic powder, red pepper flakes, and a few grinds of black pepper. Fold in the chopped spinach mixture until fully incorporated. Taste and adjust seasoning.
- Heat the oven to 375°F. Spread the mixture into a baking dish (an 8×8 or similar works well). Top with a generous handful of mozzarella.
- Bake until hot and bubbling around the edges and the top is lightly golden, 20–25 minutes. For more browning, broil for 1 to 2 minutes.
- Let cool for 5 minutes, then serve warm with toasted baguette slices, tortilla chips, crackers, or fresh-cut veggies.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So creamy, delicious, and cheesy with a kick of heat! My whole family loved this appetizer. They didn’t even know how many greens they were eating. A definite crowd pleaser and a must make for any potluck or party!