This creamy, cheesy baked spinach artichoke dip is one of my favorite appetizers for any party or gathering! It’s made with spinach, artichokes, and a variety of cheeses to make it super cheesy and decadent. It’s a sure crowd-pleaser and the easiest appetizer to prepare!
Artichoke dip is one of my favorite appetizers! However, I’ve found most restaurant versions lacking in flavor. This homemade version is perfect—each bite is creamy, cheesy, and filled with spinach and artichokes. I served this for my family several times, and there were never any leftovers!
It makes for a crowd-pleasing holiday appetizer or game-day dip! Everyone loves it, and leftovers (if any are left) are easy to reheat.
Ingredients
Below is a photo and list of the ingredients you’ll need. The recipe card at the bottom has the complete list and measurements needed.
Spinach – I used chopped frozen spinach for convenience, but you can use cooked fresh spinach.
Artichokes – Canned, plain artichokes are used for texture and as the star ingredient. I don’t recommend using marinated artichokes.
Cheese – A blend of three cheeses are needed. For taste we’re using sharp cheddar and parmesan/Parmigiano Reggiano, and for a cheesy consistency, we’ll use gruyere.
Cream cheese – this adds a creamy base to the whole dip.
Mayonaisse – for a tangy flavor and also helps for a better consistency.
Green onion – this adds the perfect zing to the dip.
Garlic – for flavoring.
Red pepper flakes – for a little bit of heat.
How to Make Baked Spinach Artichoke Dip
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1
Mix the ingredients: After mixing the cheeses together, stir all of the dip ingredients together in a large bowl until completely incorporated.
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2
Transfer to a baking dish. Then transfer the dip to a 1-quart-sized baking dish. Spread it spoon on top.
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3
Bake. Then sprinkle the remaining cheese on top, and bake uncovered at 400F for 25 minutes, or until it’s browned on top and bubbling. Serve hot with your favorite dipping item!
Tips for Success
Reserve cheese for the top for extra cheesiness. Rather than mixing all the cheese in, I like reserving about 1/3 of the cheese to sprinkle on top. This gives the whole dish a perfect cheesy top.
Room-temperature cream cheese is important. If you use cold cream cheese, the dip will be a lot harder to mix thoroughly. If this is the case, you can use a hand mixer to beat the cream cheese before adding it to the dip.
Always drain the spinach. Whether cooking the spinach yourself or using frozen spinach, squeezing out the extra water is important to prevent a watery dip. I use a cheesecloth or a larger mesh strainer that works well with a spoon to press the water out.
The best things to dip with. My top choice for dipping is crunchy pita chips, but you can also use thinly sliced toasted baguette, tortilla chips, or good crusty bread!
Other cheeses you could use: In addition to or in place of the cheeses called for in this recipe, you could use mozzarella, havarti, provolone, cheddar, or parmesan cheese or asiago instead of Parmigiano Reggiano.
Baked Spinach Artichoke Dip
Ingredients
- 6 oz cream cheese, room temperature
- 3/4 cup sharp cheddar cheese, shredded
- 1/2 Gruyere cheese, shredded
- 1/2 heaping cup parmesan or Parmigiano Reggiano, shredded
- 1 15 oz can artichokes, drained and roughly chopped
- 1 cup frozen chopped spinach, thawed and squeezed of any extra water
- 1/2 cup mayonnaise
- 1/4 cup sliced scallions/green onion
- 1 large garlic clove, minced
- 1 healthy pinch red pepper flakes
- 1/2 teaspoon kosher salt
Instructions
- Preheat oven to 400F.
- Reserve some cheese. Mix the shredded cheddar, gruyere, and parmigiano cheese together. Then reserve about 1/3 cup of the cheese for later.
- Mix the dip ingredients. In the same bowl as the cheese, mix all of the dip ingredients until completely incorporated. Be sure to really mix any chunks of cream cheese in.
- Transfer to a baking dish. Then, spoon the dip into a 1-quart baking dish. Spread it smooth on top, and sprinkle the top with the reserved 1/3 cup of mixed cheese.
- Bake. Bake the dip uncovered for 25 minutes, or until it is bubbling and the cheese on top is nicely browned. Then serve with tortilla chips, pita chips, or crostini!
Notes
I don’t have a microwave, so I reheat the whole dish in the oven at 350F, uncovered, until it’s bubbling and hot. Serving: Our recipe card’s serving size is 6, but this dip could feed 7 to even 8 people. With 6 people, the serving size is about 1/2 to 3/4 cup of dip for reference.
My mom and I actually made this together yesterday, decided to refrigerate and bake it today. The only thing we did differently was not cut up the artichokes as throughly like yours! We absolutely loved the large chunks of artichokes on our pita chips! The dip came out just like the picture and was delicious. My mom loved it and said it was super rich! Definitely gotta watch the amount you eat with this one! It’s super addictive though for the artichoke lovers though. I find this to be a great thanksgiving side dish for sure in the future. Thanks Bethany!