Creamy, cheesy spinach and artichoke dip baked until bubbly
Baked Spinach Artichoke Dip
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Servings
8
3 cups
Difficulty
Easy
Cost
Budget
$
Baked Spinach Artichoke Dip
Creamy, cheesy spinach and artichoke dip baked until bubbly
★4.7(13)
A restaurant-quality spinach artichoke dip that is creamy, cheesy, and baked until golden and bubbly. The ultimate crowd-pleasing appetizer.
10m
Prep Time
25m
Cook Time
35m
Total Time
8
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
This baked dip is rich, creamy, and loaded with spinach and artichoke hearts. It tastes just like the restaurant version but is easy to make at home.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 10 oz frozen spinach, thawed and squeezed dry
- 1 can (14 oz) artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan
Instructions
- 1
Preheat oven to 375°F. Mix cream cheese, sour cream, half the mozzarella, and half the Parmesan until smooth.
- 2
Fold in spinach and artichoke hearts. Season with garlic powder, salt, and pepper.
- 3
Spread into a baking dish or oven-safe skillet. Top with remaining mozzarella and Parmesan.
- 4
Bake 22-25 minutes until bubbly and golden on top.
- 5
Let cool 5 minutes, then serve with tortilla chips, pita chips, or sliced baguette.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Arrange on a platter for easy sharing at your next gathering
Pair with your favorite dipping sauce for extra flavor
Substitutions
Cream cheeseGreek yogurt (for lighter version)
Lower in fat, tangier
Artichoke heartsHearts of palm
Similar texture, milder flavor
Tips & Storage
Pro Tips
Squeeze the spinach very dry—use a clean towel and wring out all moisture.
Add a pinch of red pepper flakes for subtle heat.
Make it in a bread bowl for a show-stopping presentation.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Nutrition Facts
Per serving (35mg) · 8 servings
Calories220
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein10g
Carbohydrates16g
Fat8g
Fiber480mg
Sugar2g
Sodium1g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use fresh spinach?
- Yes, wilt 1 lb fresh spinach, then squeeze dry. It cooks down significantly.
- Can I make this ahead?
- Assemble a day ahead and refrigerate. Bake before serving, adding 5 minutes.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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