This baked spinach artichoke dip is creamy, cheesy, hot, and baked until bubbly for the ultimate party appetizer. Made with spinach, artichokes, and melty cheese, it’s easy to make and always the first thing gone.
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Spinach Artichoke Dip is one of those recipes that never goes out of style — and This baked spinach artichoke dip is creamy, cheesy, hot, and baked until bubbly with golden edges and rich melty flavor in every bite. It’s one of those classic party appetizers people immediately crowd around the second it hits the table.
You can use marinated artichokes for a brighter, tangier flavor or canned artichokes for a more classic savory version. Either way, it’s easy to make, endlessly scoopable, and perfect for game day, holidays, and entertaining.
Why This Baked Spinach Artichoke Dip Works
- Hot, creamy, and cheesy: The perfect rich baked dip texture.
- Golden bubbly edges: Baking gives the dip its signature cheesy top layer.
- Easy to make: Simple ingredients and minimal prep.
- Perfect for parties and game day: A classic appetizer everyone recognizes and loves.
What You’ll Need
This baked spinach artichoke dip comes together with simple ingredients and plenty of creamy cheesy flavor.
- Cream cheese, mayonnaise, and sour cream: The creamy base that gives the dip its rich texture.
- Parmesan and mozzarella: Parmesan adds savory depth while mozzarella gives the dip its melty cheese pull.
- Garlic and lemon juice: Garlic adds flavor while lemon keeps the dip balanced and bright.
- Artichoke hearts: Use marinated artichokes for a tangier flavor or canned artichokes for a more classic savory dip.
- Frozen spinach: Thawed and squeezed dry for easy prep and the perfect spinach-to-cheese ratio.
How To Make Baked Spinach Artichoke Dip
This baked spinach artichoke dip comes together quickly with just a few simple steps.
- Mix the creamy base: Stir together the cream cheese, mayonnaise, sour cream, garlic, lemon juice, and parmesan until combined.
- Add the spinach and artichokes: Fold in the spinach and chopped artichoke hearts. Top with the mozzarella.
- Transfer to a baking dish: Spread the dip evenly into a greased baking dish.
- Bake until hot and bubbly: Bake until the dip is melted, bubbling around the edges, and lightly golden on top.
- Serve warm: Serve with chips, crostini, crackers, pretzels, or toasted bread.
Swaps & Variations
This baked spinach artichoke dip is easy to customize with a few simple swaps.
- Use marinated or canned artichokes: Marinated artichokes add tangy flavor while canned artichokes create a more classic savory dip.
- Switch up the cheese: Monterey Jack, provolone, or smoked mozzarella all melt beautifully here.
- Add a little heat: Red pepper flakes, jalapeños, or hot sauce add a subtle spicy kick.
- Add bacon: Crispy bacon adds smoky flavor and extra richness.
- Adjust the texture: Roughly chop the artichokes for a chunkier dip or chop them smaller for a smoother restaurant-style texture.
Tips For The Best Baked Spinach Artichoke Dip
These simple tips help keep baked spinach artichoke dip creamy, cheesy, and perfectly scoopable.
- Drain the spinach well: Squeezing out excess moisture keeps the dip rich and creamy instead of watery.
- Use room-temperature cream cheese: It mixes more smoothly and melts evenly into the dip.
- Save a little cheese for the top: Extra cheese on top helps create that golden bubbly finish.
- Chop the artichokes to your preferred texture: Leave them chunkier for a heartier dip or chop them smaller for a smoother restaurant-style texture.
- Bake until hot and bubbly: The edges should be lightly golden and the center fully melted.
Baked Spinach Artichoke Dip Recipe
Ingredients
- avocado oil spray
- 1 (8 oz pkg) cream cheese, softened
- ½ cup Parmesan cheese, grated
- ¼ cup mayonnaise
- ¼ cup sour cream
- 2 green onions, thinly sliced
- 1 clove garlic, grated
- 1 tablespoon lemon juice
- 1 (14 oz can) artichokes, drained and diced use marinated artichokes if you want a tangier dip
- ½ cup frozen chopped spinach, thawed and drained squeeze any excess moisture out
- ½ cup mozzarella cheese, grated
- kosher salt and fresh ground pepper, to taste
Instructions
- Preheat the oven to 350°. Coat the baking dish with a little avocado oil spray.
- Grab a large mixing bowl and fold all of the ingredients together except for the mozzarella cheese. Once everything is combined, add the dip to the greased baking dish and top with the mozzarella.
- Bake at 350° for 25-35 minutes or until golden and bubbly.
- Dip and enjoy!
Nutrition
Build The Ultimate Appetizer Spread
This baked spinach artichoke dip fits perfectly into a hot, cheesy, crowd-pleasing appetizer table.
- Serve with sturdy dippers: Toasted baguette slices, tortilla chips, pita chips, pretzel crisps, crackers, crostini, or fresh veggies all work beautifully.
- Pair with other party dips: Add jalapeño popper dip, Philly cheesesteak dip, buffalo chicken dip, queso, or whipped ricotta dip for the ultimate dip spread.
- Add handheld appetizers: Puff pastry pigs in a blanket, sliders, wings, taquitos, and Philly cheesesteak egg rolls all pair perfectly with this creamy baked dip.
- Perfect for game day and holidays: Serve warm and let everyone build the ultimate snack plate.
Storage & Reheating
Baked spinach artichoke dip stores and reheats beautifully for leftovers and parties.
- Store in an airtight container: Refrigerate for up to 3–4 days.
- Reheat gently: Warm in the oven, microwave, or on the stovetop until hot and creamy again.
- Make ahead: Assemble the dip up to 24 hours ahead, refrigerate, then bake before serving.
- Do not freeze: Cream cheese-based dips can separate after thawing.
You Asked, I Answered
Can I make this Spinach Artichoke Dip ahead of time?
Yes. Assemble the dip up to 24 hours ahead, refrigerate, then bake before serving.
Can I use fresh spinach instead of frozen?
Absolutely. Cook the spinach until wilted, then squeeze out as much moisture as possible before adding it to the dip.
Should I use marinated or canned artichokes?
Marinated artichokes add a brighter tangy flavor while canned artichokes create a more classic savory dip.
Why is my dip watery?
Excess moisture from the spinach is usually the cause. Make sure the spinach is thoroughly drained and squeezed dry before mixing it into the dip.
Who’s Stirring the Pot?
Hi, I’m Ruth—recipe developer, comfort-food creator, and the voice behind Rufus For Real. I specialize in cozy, doable, flavor-packed meals for real-life kitchens, and I’m a firm believer that breakfast, dinner, and everything in between should be simple, satisfying, and impossible to mess up.
You’ll find me sharing even more comfort-food goodness, kitchen tips, and behind-the-scenes chaos over on Instagram, Pinterest, Facebook, TikTok, and YouTube (@rufusforreal everywhere).
If you love approachable recipes with a whole lot of personality, pull up a chair—there’s always room at this table.
Happy Cooking!
-Ruth aka Rufus
Gwen Thomison says
We love this so much I’ve used marinated artichokes and plain ones and both are good. Sometimes I put this in the crockpot, but it’s always a big bit!
Rufus says
Thank you so much for letting me know, Gwen! I love to hear from you all. Have a wonderful day!