I promise this Baked Spinach Artichoke Dip beats any restaurant version, uses only seven ingredients with no mayo, and is on the table in under 45 minutes.

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I used to think spinach dip was something you only get at restaurants, until I messed around and landed on this version. It’s gooey, salty and just the right kind of tang that makes people reach for more.

I fold in cream cheese and artichoke hearts for big, briny bites, and the golden top with browned spots makes everyone stop talking. Call it Spinach Artichoke Dip, call it the thing that disappears first at parties, but trust me you’ll want to hide a spoon for yourself.

I promise it’s ridiculously easy and way better than takeout, no lie.

Ingredients

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Spinach: leafy high in fiber and iron, adds green freshness and mild earthiness.
Artichoke hearts: tender, slightly tangy, they add fiber vitamin C and subtle nutty hints.
Cream cheese: rich and creamy, adds fat and smooth texture, it makes dip luscious.
Sour cream: tangy creaminess, light acid brightens flavors, adds moisture and richness.
Parmesan cheese: salty umami punch, adds savory depth and calcium protein.
Mozzarella: melty mild cheese, stretches when baked, creamy mouthfeel and extra protein.
Garlic: sharp aromatics, boosts savory flavor and aroma its small calorie impact.

Ingredient Quantities

10 oz frozen chopped spinach thawed and squeezed dry

14 oz can artichoke hearts drained and roughly chopped

8 oz cream cheese softened to room temp

1/2 cup sour cream

1/2 cup grated Parmesan cheese

1 cup shredded mozzarella cheese packed

2 cloves garlic minced

How to Make this

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1. Preheat oven to 350°F and grab an 8 or 9 inch baking dish, lightly grease it or spray with oil so the dip wont stick.

2. If your cream cheese is still cold, soften it quickly by microwaving in 10 second bursts until spreadable, but dont let it melt; put the 8 oz cream cheese in a bowl.

3. Add the 1/2 cup sour cream to the cream cheese and beat with a spoon or hand mixer until smooth and lump free.

4. Stir in the 1/2 cup grated Parmesan, 1 cup shredded mozzarella (reserve a little mozzarella for the top if you want a golden crust), and the 2 cloves minced garlic, mixing until combined.

5. Fold in the squeezed-dry 10 oz frozen chopped spinach and the drained, roughly chopped 14 oz can artichoke hearts until everything is evenly distributed; scrape sides so no cream cheese hunks remain.

6. Taste a small bit and adjust texture if needed by pressing out any extra liquid from the spinach again, you dont want a soggy dip.

7. Spoon the mixture into your prepared baking dish and smooth the top, sprinkle the reserved mozzarella over if you saved some for browning.

8. Bake for about 20 to 25 minutes, until the dip is bubbly and the top is starting to turn golden.

9. Let it cool for 5 minutes so it firms up a bit, then serve warm with crackers, toasted bread or veggies. Enjoy!

Equipment Needed

1. 8 or 9 inch baking dish, greased so the dip wont stick
2. Large mixing bowl for blending the cream cheese, sour cream and cheeses
3. Hand mixer or sturdy wooden spoon to beat everything till smooth
4. Rubber spatula to scrape the sides and smooth the top
5. Fine mesh strainer or clean kitchen towel to squeeze dry the thawed spinach
6. Cutting board and chef knife to roughly chop artichokes and mince garlic
7. Measuring cups and spoons for the cheeses and sour cream
8. Can opener and oven mitts for safety when you take it out of the oven

FAQ

Q: Can I use fresh spinach instead of frozen? A: Yes. Use about 6 to 8 cups fresh leaves, sauté or steam them until wilted, then squeeze out as much water as you can before adding. If you skip squeezing it's gonna be watery, trust me.

Q: What temp and how long do I bake it? A: Bake in a 9 inch or similar dish at 375°F for about 20 to 25 minutes until it's bubbly and the top is lightly golden. If you want extra color pop it under the broiler for 30 to 60 seconds but watch it the whole time.

Q: Can I make it ahead or freeze leftovers? A: Yes you can assemble and refrigerate up to 24 hours before baking. Baked leftovers keep 3 to 4 days in the fridge. You can freeze it but texture may change; freeze up to 2 months, thaw overnight then reheat in a 350°F oven until hot.

Q: Any good substitutions or tweaks? A: Use plain Greek yogurt for the sour cream, swap in Monterey Jack or extra Parmesan for different flavor, or use light cream cheese to cut fat. If using jarred marinated artichokes rinse them quick to cut the oiliness.

Q: Can I make this in a slow cooker or on the stove? A: Yep. Slow cooker on low for 1 to 2 hours until melted works great, stir once or twice. On the stove, warm everything in a covered skillet over low heat until cheeses melt, stirring so it doesn't stick.

Q: How much does this recipe serve and what should I serve it with? A: It feeds about 6 to 8 as an appetizer. Serve with pita chips, toasted baguette slices, crackers, or raw veggies. Quick tip: add extra garlic or a pinch of red pepper flakes if you like it punchy.

The Easiest Spinach & Artichoke Dip Recipe Substitutions and Variations

Spinach: instead of 10 oz frozen chopped, use about 5 to 6 oz fresh baby spinach (roughly 5 cups loose) — wilt it in a skillet, squeeze out the water and chop; or use chopped kale (same prep) for a heartier bite.
Artichoke hearts: swap the 14 oz canned for 1 to 1 1/2 cups jarred marinated artichoke hearts (drained) or 12 oz frozen artichoke pieces thawed and chopped; jarred adds more flavor, frozen is blander but cheaper.
Cream cheese: replace 8 oz cream cheese with 8 oz Neufchâtel for fewer calories with almost same texture, or use 1 cup full fat ricotta for a lighter, slightly grainier dip.
Sour cream: use 1/2 cup plain Greek yogurt for tang and extra protein, or 1/2 cup mayonnaise if you want a richer, smoother result (mayonnaise will be less tangy).

Pro Tips

1) Get every last bit of water out of that spinach, seriously. Wrap it in a clean dish towel or a nut milk bag and twist/press until it stops dripping, or set the bag in a strainer and press with a spoon, otherwise the dip gets watery and sad.

2) Soften cream cheese faster by cutting it into cubes or grating it, or toss it in a sealed bag and dunk in very hot tap water for a few minutes, this warms it evenly so you dont end up with lumps from over-mixing or melted goo from the microwave.

3) Don’t be shy with brightness and seasoning, taste as you go. A little lemon zest or a squeeze of lemon really lifts the artichoke flavor, add a pinch of red pepper flakes or smoked paprika for depth and a bit more salt and fresh cracked pepper if it tastes flat.

4) For a winning finish bake in a small cast iron or use the broiler for 1 to 2 minutes to get a golden top, or sprinkle panko mixed with melted butter on top for crunch. Let it sit 5 to 10 minutes after baking so it firms up and isnt a lava dip when you scoop.

The Easiest Spinach & Artichoke Dip Recipe

Recipe by Bob Jones

0.0 from 0 votes

I promise this Baked Spinach Artichoke Dip beats any restaurant version, uses only seven ingredients with no mayo, and is on the table in under 45 minutes.

Servings

servings

Calories

216

kcal

Equipment: 1. 8 or 9 inch baking dish, greased so the dip wont stick
2. Large mixing bowl for blending the cream cheese, sour cream and cheeses
3. Hand mixer or sturdy wooden spoon to beat everything till smooth
4. Rubber spatula to scrape the sides and smooth the top
5. Fine mesh strainer or clean kitchen towel to squeeze dry the thawed spinach
6. Cutting board and chef knife to roughly chop artichokes and mince garlic
7. Measuring cups and spoons for the cheeses and sour cream
8. Can opener and oven mitts for safety when you take it out of the oven

Ingredients

10 oz frozen chopped spinach thawed and squeezed dry
14 oz can artichoke hearts drained and roughly chopped
8 oz cream cheese softened to room temp
1/2 cup sour cream
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese packed
2 cloves garlic minced

Directions

Preheat oven to 350°F and grab an 8 or 9 inch baking dish, lightly grease it or spray with oil so the dip wont stick.
If your cream cheese is still cold, soften it quickly by microwaving in 10 second bursts until spreadable, but dont let it melt; put the 8 oz cream cheese in a bowl.
Add the 1/2 cup sour cream to the cream cheese and beat with a spoon or hand mixer until smooth and lump free.
Stir in the 1/2 cup grated Parmesan, 1 cup shredded mozzarella (reserve a little mozzarella for the top if you want a golden crust), and the 2 cloves minced garlic, mixing until combined.
Fold in the squeezed-dry 10 oz frozen chopped spinach and the drained, roughly chopped 14 oz can artichoke hearts until everything is evenly distributed; scrape sides so no cream cheese hunks remain.
Taste a small bit and adjust texture if needed by pressing out any extra liquid from the spinach again, you dont want a soggy dip.
Spoon the mixture into your prepared baking dish and smooth the top, sprinkle the reserved mozzarella over if you saved some for browning.
Bake for about 20 to 25 minutes, until the dip is bubbly and the top is starting to turn golden.
Let it cool for 5 minutes so it firms up a bit, then serve warm with crackers, toasted bread or veggies. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.