If you are craving a dish that is irresistibly creamy, packed with flavor, and perfect for sharing, this Baked Spinach and Artichoke Dip Recipe is an absolute winner. It combines tender spinach, tender artichoke hearts, and a rich blend of cheeses baked to bubbly perfection. This crowd-pleasing dip has just the right balance of tangy, cheesy, and savory notes to keep everyone coming back for more. Whether for a cozy night in or a festive gathering, this recipe promises comfort and joy in every spoonful.
Ingredients You’ll Need
The beauty of this Baked Spinach and Artichoke Dip Recipe lies in its simple yet essential ingredients, each playing a crucial role in creating the creamy, flavorful dip you love. From fresh green onions adding brightness to the luscious blend of cheeses providing gooey richness, every element combines to make this dish unforgettable.
- 6 Tbsp unsalted butter: Melts into a silky base that enchants the flavor and helps cook the green onions gently.
- 1/2 cup chopped green onions: Offers a mild onion bite and a burst of fresh color both inside and as a garnish.
- 8 oz cream cheese (quartered): Ensures the dip is luxuriously smooth and creamy with a slight tang.
- 1 cup sour cream: Adds a subtle tartness and velvety texture that balances the richness.
- 14 oz can quartered artichoke hearts (well-drained and coarsely chopped): Imparts tender, slightly nutty flavor and delightful chunkiness.
- 10 oz frozen chopped spinach (thawed and squeezed dry): Brings earthiness and vibrant green color, plus great nutrition.
- 1 cup shredded parmesan cheese: Delivers a sharp, salty punch that deepens the overall flavor.
- 1 cup shredded mozzarella cheese: Creates that famous melty, gooey stretch that makes dips extra addictive.
- 1 Tbsp minced garlic: Injects the perfect amount of aromatic warmth to elevate every bite.
- 1 tsp hot sauce (optional): Adds just a little kick for those who like a touch of heat.
- Fine sea salt and freshly ground black pepper: Crucial seasonings that tie all the flavors beautifully together.
How to Make Baked Spinach and Artichoke Dip Recipe
Step 1: Prepare the Flavor Base
Start by preheating your oven to 375°F, then set a 10-inch cast iron skillet or any oven-safe skillet over medium-low heat. Melt the butter gently and add the chopped green onions. Stir frequently as they cook for about five minutes until soft and fragrant. This base brings a wonderful depth of flavor that infuses the entire dip.
Step 2: Build the Creamy Mixture
Remove the skillet from heat and immediately add the cream cheese and sour cream. Stir the mixture until everything melts smoothly together. The residual heat from the skillet will do the magic here, creating an irresistible creamy foundation for your dip that avoids any lumps or uneven textures.
Step 3: Add the Stars of the Dip
Next, fold in the chopped artichoke hearts, squeezed-dry spinach, parmesan cheese, half of the mozzarella, minced garlic, and hot sauce if you’re using it. Season carefully with salt and pepper. Mix everything well and spread it evenly back into the skillet. Top with the remaining mozzarella to make sure your dip finishes under the broiler with a golden, bubbly topping.
Step 4: Bake to Perfection
Place the skillet in your preheated oven and bake uncovered for 20 minutes until it’s bubbling and the cheese is fully melted. For an extra touch of golden brown goodness, broil for 2 minutes until the top starts to brown beautifully. Let it cool slightly before serving to let the flavors settle and the dip thicken to the perfect consistency.
How to Serve Baked Spinach and Artichoke Dip Recipe
Garnishes
A sprinkle of extra chopped green onions right before serving adds a fresh crunch and pops of green that make the dip look as fantastic as it tastes. You can also try a dusting of paprika or cracked black pepper for a subtle smoky edge and visual appeal.
Side Dishes
This dip pairs wonderfully with crispy pita chips, golden toasted baguette slices, or even fresh vegetable sticks like crunchy celery and sweet bell peppers to balance the richness. Offering a variety of dippers lets everyone customize their experience.
Creative Ways to Present
For a fun twist, serve this dip in a hollowed-out bread bowl or portion it into individual ramekins for a cozy presentation. You could even layer it with extra cheese on top for a mini spinach and artichoke dip gratin effect that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
If you have leftovers from your Baked Spinach and Artichoke Dip Recipe, store them in an airtight container in the refrigerator. It will keep well for up to three days while maintaining its creamy texture and delicious flavor.
Freezing
While this dip is best enjoyed fresh, you can freeze portions for convenience. Place the dip in a freezer-safe container, cover tightly, and store for up to two months. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat your dip in a low oven or microwave until warmed through and bubbly. Stir occasionally to ensure even heating and restore that creamy, cheesy gooeyness that makes this dip so addictive.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! If using fresh spinach, sauté it until wilted and be sure to squeeze out all the moisture to prevent a watery dip. This substitution works beautifully and gives a vibrant green hue.
Is this recipe gluten-free?
The dip itself is naturally gluten-free, but just be sure to serve it with gluten-free dippers if you need to keep the meal gluten-free.
Can I make this dip vegan or dairy-free?
With some ingredient swaps like vegan cream cheese, sour cream alternatives, and dairy-free cheeses, you can make a version that suits vegan diets, though keep in mind the texture and flavor will vary slightly.
How spicy is the dip with hot sauce?
The 1 teaspoon of hot sauce adds a gentle warmth without overpowering the creamy base. You can always adjust the amount or omit it if you prefer a milder flavor.
What is the best way to serve this dip at parties?
Warm and bubbly is the key! Serve it straight from the oven in the skillet or transfer it to a warming dish. This makes it easy for guests to dive in and enjoy the dip at its absolute best.
Final Thoughts
This Baked Spinach and Artichoke Dip Recipe is truly one of those dishes that feels like a warm hug on a plate. Simple to prepare but packed with incredible flavor, it’s perfect for any occasion where comfort and sharing come first. I can’t wait for you to make it your own and watch it become a beloved favorite in your home as well.
Print
Baked Spinach and Artichoke Dip Recipe
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Total Time: 37 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Baked Spinach and Artichoke Dip is a warm, creamy, and savory appetizer perfect for parties or cozy nights at home. Combining tender artichoke hearts, wilted spinach, melted cheeses, and a hint of garlic, this dip is baked to bubbly perfection and finished with a golden cheesy crust. Serve it with chips, toast, or fresh veggies for an irresistible treat.
Ingredients
Base Ingredients
- 6 Tbsp unsalted butter
- 1/2 cup chopped green onions (plus more for garnish)
- 8 oz cream cheese (quartered)
- 1 cup sour cream
Main Mix-ins
- 14 oz can quartered artichoke hearts in water (well-drained and coarsely chopped)
- 10 oz frozen chopped spinach (thawed and squeezed dry)
- 1 cup shredded parmesan cheese
- 1 cup shredded mozzarella cheese (divided)
- 1 Tbsp minced garlic (about 3 cloves)
- 1 tsp hot sauce (optional)
Seasoning
- Fine sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat and Sauté: Preheat your oven to 375°F. Place a 10-inch cast iron or any oven-safe skillet over medium-low heat and melt the unsalted butter. Add the chopped green onions and cook, stirring frequently, until fragrant and softened, about 5 minutes.
- Create the Creamy Base: Remove the skillet from heat. Add the cream cheese and sour cream to the skillet and stir until smooth and fully combined. The residual heat will help melt and blend these ingredients smoothly.
- Combine the Dip Ingredients: Stir in the well-drained, chopped artichoke hearts, squeezed dry spinach, parmesan cheese, half of the shredded mozzarella, minced garlic, and hot sauce if using. Mix thoroughly to combine all flavors. Season generously with salt and freshly ground black pepper. Spread the mixture evenly within the skillet and sprinkle the remaining mozzarella cheese evenly on top.
- Bake to Perfection: Transfer the skillet to the preheated oven and bake uncovered for 20 minutes, or until the dip is bubbling and the cheese is melted. For an extra golden and slightly crisp top, switch the oven to broil and broil for an additional 2 minutes or until the cheese begins to brown.
- Garnish and Serve: Remove from the oven and allow the dip to cool slightly. Garnish with additional chopped green onions if desired. Serve warm with chips, toasted bread, or vegetables for dipping.
Notes
- Be sure to squeeze out as much liquid as possible from the thawed spinach to avoid a watery dip.
- If you don’t have a cast iron skillet, an oven-safe baking dish will work.
- Adjust the amount of garlic and hot sauce to your taste preferences.
- Use freshly grated cheeses for the best melting and flavor results.
- This dip can be made a day ahead, kept covered in the refrigerator, and baked just before serving.
