Creamy Baked Spinach Artichoke Dip
This baked spinach artichoke dip is the kind of appetizer that disappears within minutes. It’s warm, creamy, and loaded with cheesy goodness in every scoop. Tender spinach and tangy artichokes are blended with garlic, rich cream cheese, and melty mozzarella, then baked until golden and bubbly on top. It’s simple to make, perfect for gatherings, and just as good for cozy nights in with a slice of crusty bread or a handful of tortilla chips.
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Tips for The Creamiest Baked Spinach Artichoke Dip
About the artichokes
Artichokes are flexible in this recipe, so use what you have on hand. Marinated or plain both work well—the marinated ones add a little extra tang and seasoning, while plain artichokes keep the flavor more neutral. Whole hearts or quartered pieces are equally fine since they’ll be chopped before mixing into the dip anyway.
What should I serve with it?
This dip pairs perfectly with anything sturdy enough for scooping. Pita chips, tortilla chips, and crackers are all great options. Or use fresh veggies like carrots, celery, bell pepper strips, or cucumber rounds to add a lighter crunch. For a heartier spread, serve it alongside warm, toasted bread so every last bit can be scooped up.
Make it ahead
You can easily make this dip ahead of time to simplify entertaining. Prepare the mixture, but leave off the mozzarella topping. Cover and refrigerate for up to 1–2 days. When you’re ready to bake, warm the dip through in the oven first, sprinkle the mozzarella over the top, and finish it under the broiler until melted and golden.
Baked Spinach Artichoke Dip
Ingredients
- 10 oz baby spinach
- 2 tbsp olive oil
- 8 oz cream cheese softened
- 1 cup sour cream
- 1 cup artichoke hearts chopped
- 2 cloves of garlic minced or grated
- ½ cup parmesan cheese grated
- 2 cups shredded mozzarella cheese divided
- ½ tsp sea salt
- ¼ tsp black pepper
Instructions
- Preheat oven to 350℉.
- In a skillet, heat the olive oil over medium heat. Saute the spinach until wilted.2 tbsp olive oil, 10 oz baby spinach
- Remove pan from heat and allow the spinach mixture to cool slightly. Drain any excess liquid that accumulates, and coarsely chop the spinach.
- In a large mixing bowl, add the chopped spinach and remaining ingredients (reserve 1 cup of mozzarella for the top). Mix until well combined.8 oz cream cheese, 1 cup sour cream, 1 cup artichoke hearts, 2 cloves of garlic, ½ cup parmesan cheese, ½ tsp sea salt, ¼ tsp black pepper, 1 cups shredded mozzarella cheese
- Spread mixture into an oven safe dish.
- Bake for 20 minutes or until the dip is heated through.
- Remove from the oven and top with remaining mozzarella.1 cups shredded mozzarella cheese
- Adjust the oven rack so it sits a few inches below the broiler and turn on the broiler.
- Broil the dip until the cheese is bubbling and starts to brown.
- Serve hot and enjoy!
