Baked Spinach Artichoke Dip

A hand dipping a pita chip into a white oval dish with baked artichoke dip in it. Around the dip is a bowl of pita chips.

Baked Spinach Artichoke Dip

This creamy baked artichoke dip is one of my favorite appetizers for any party or gathering! It's made with spinach, canned artichokes, and a variety of cheeses to make it super cheesy and decadent. Dip it with tortilla chips, pita chips, or your favorite crusty bread!

Course Appetizer

Cuisine American

Keyword baked spinach artichoke dip, spinach artichoke dip

Freezer Friendly No

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 541kcal

Ingredients

6 oz cream cheese, room temperature
3/4 cup sharp cheddar cheese, shredded
1/2 cup Gruyere cheese, shredded
1/2 heaping cup parmesan or Parmigiano Reggiano, shredded
15 oz canned artichoke hearts, 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

Reheating tips: You can scoop out as much as you want and microwave it.
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.

Nutrition