Baked Spinach Artichoke Recipe – Easy Appetizer Dip
Creamy, cheesy, and irresistible—this baked spinach artichoke recipe is the ultimate appetizer dip. With tender spinach, savory artichokes, and gooey melted cheese, it’s perfect for serving at parties, holidays, or cozy nights in.
Equipment
- Mixing bowl
- Baking dish
- Spoon or spatula
- Knife and cutting board
- Oven
Ingredients
- 1 package (10 oz) frozen spinach, thawed and drained (or 3 cups fresh, cooked and drained)
- 1 can (14 oz) artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- ½ cup sour cream or Greek yogurt
- ¼ cup mayonnaise
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- ½ small onion, finely chopped (optional)
- Salt and pepper, to taste
Optional Add-ins:
- Red pepper flakes
- Crumbled bacon
- Fresh herbs (parsley, dill)
Instructions
- Preheat Oven: Heat oven to 375°F (190°C). Grease a baking dish.
- Prep Ingredients: Drain spinach thoroughly and chop artichokes.
- Mix Base: In a bowl, combine cream cheese, sour cream, and mayonnaise until smooth.
- Add Flavor: Stir in garlic, onion, Parmesan, mozzarella, salt, and pepper.
- Fold in Spinach & Artichokes: Mix evenly until well combined.
- Transfer to Dish: Spread mixture into prepared baking dish.
- Bake: Bake for 25–30 minutes until hot and bubbly.
- Optional Broil: Broil for 2–3 minutes to lightly brown the top.
- Serve: Let rest for 5 minutes, then serve warm with chips, bread, or veggies.
Notes
- Use Full-Fat Dairy: For the richest flavor and texture.
- Don’t Overbake: Dip should stay creamy, not dry.
- Taste Before Baking: Adjust seasoning to preference.
- Make Ahead: Assemble dip, refrigerate, and bake just before serving.
- Variations: Add jalapeños for spice, swap mayo for yogurt to lighten, or mix in crab/shrimp for a seafood twist.
- Storage: Refrigerate leftovers for 3–4 days; reheat with a splash of milk or cream to restore creaminess.