| | | | | | |

Baked Spinach Artichoke Dip

ByTherese Buchanan
This post may contain affiliate links. Please see my disclosure policy.
Jump to Recipe Print Recipe

Baked Spinach Artichoke Dip is one of those easy appetizers that fits right into the holiday season, especially when you need something warm and cheesy for Christmas, New Year’s, or even gameday! It pairs beautifully with other party favorites like my Smoked Salmon Appetizer and my Christmas Tree Charcuterie Board, so it’s a great one to keep in your back pocket.

Baked Spinach Artichoke Dip By Tessie's Table.
Remember this recipe in ChatGPT
Photo Credit: Tessie’s Table.

This baked spinach artichoke dip works for any holiday spread because it’s simple to prep and bakes into a nice bubbly dish you can serve right out of the oven. I love putting this out alongside my Slow Cooker Cranberry Meatballs or my Sausage Roll Wreath so guests can nibble on a mix of warm appetizers. If you enjoy hosting, this also fits perfectly with drinks like my Cinnamon Old Fashioned Cocktail.

Why you’ll love this Baked Spinach Artichoke Dip

  • Easy holiday appetizer:
  • This Baked Spinach Artichoke Dip is quick to mix in one bowl and goes straight into the oven. It works well when you’re juggling lots of dishes or entertaining guests.
  • Crowd friendly flavor:
  • It is perfect for gameday parties. It has cream cheese, parmesan, mozzarella, garlic, and artichokes, so every bite is creamy and savory. It also fits right in with other finger foods like my Buffalo Chicken Balls, Honey Garlic Chicken Wings, and my Smoked Salmon Appetizer
  • Perfect for Christmas and New Year’s gatherings:
  • This dip sits well on a buffet table and tastes great warm or at room temperature. It’s also ideal to pair with fun holiday drinks or with dessert-style party treats like my Eggnog Pudding Shots.
Scoop of hot spinach artichoke dip on a toasted baguette slice lifted from the dish.

Baked Spinach Artichoke Dips For Every Party!

In Ireland, “party food” basically meant ham sandwiches and crisps (chips), so discovering warm dips in America was a pleasant upgrade. This spinach artichoke dip quickly became a staple for me. Christmas, New Year’s, Super Bowl, random Saturdays… it fits them all. It never lasts long, so make a double batch!

Ingredients Needed for Baked Spinach Artichoke Dip

  • Cream cheese: This gives the dip its creamy structure. Go for full fat so it bakes evenly and holds its texture. If it’s cold, it’s harder to mix, so letting it soften on the counter makes life easier.
  • Sour cream: This lightens the cream cheese and brings a little tang so the dip doesn’t taste heavy. Greek yogurt works if you need a swap, but sour cream gives the most traditional flavor.
  • Mayonnaise: This helps everything blend smoothly and gives the dip great flavor. Any regular mayo is fine. I wouldn’t go for light mayo because it can make the mixture a bit watery.
  • Mozzarella: This melts into those stretchy, cheesy pulls we all love. Freshly shredded mozzarella melts nicer, but pre-shredded works too for quick prep.
  • Parmesan: Adds sharper, saltier flavor. Freshly grated gives the dip a smoother texture, but the bagged stuff will still taste good.
  • Artichoke hearts: They add gentle tang and extra texture. Canned or jarred both work as long as you drain them well so the dip doesn’t end up watery.
  • Frozen spinach: Thaw it completely and squeeze it dry. If there is too much moisture, the dip won’t bake thick and creamy. A handful of fresh spinach can work too, but sauté it first so it softens.
  • Garlic: Adds depth and warmth. Fresh garlic gives the most flavor, but jarred minced garlic works fine if that’s what you have.
  • Salt and pepper: Season the whole dip and bring out the cheese flavor. You don’t need much because the parmesan already has salt.
  • Onion powder: Adds mellow onion flavor without the texture of raw onion. It blends easily and keeps the dip smooth.
  • Red pepper flakes: Optional but great for a subtle kick. Add a pinch or skip it depending on the crowd.
Ingredients for Bake Spinach Artichoke Dip by Tessie's Table.

How to make Baked Spinach Artichoke Dip

**For more detailed instructions, please refer to the printable recipe card below.**

Cream cheese, sour cream, and mayonnaise in a glass bowl on a light countertop.

Stir the cream cheese, sour cream, and mayonnaise until smooth.

Spinach, artichokes, cheeses, and seasonings sitting in a bowl before mixing.

Add the cheeses, artichokes, spinach, garlic, and seasonings.

Spinach artichoke dip spread in a baking dish and topped with shredded cheese.

Spoon the mixture into a baking dish and add cheese on top.

Fully baked spinach artichoke dip with a golden, bubbly top.

Bake until the dip is hot and lightly golden at the edges.

Variations

  • Extra Cheesy Spinach Artichoke Dip: Just add more mozzarella or parmesan and it turns into a thicker, stretchier dip. It works great with bread slices or anything sturdy enough to scoop a big bite.
  • Jalapeño Spinach Artichoke Dip: Mix in some diced jalapeños for a little heat. It gives the dip a fun kick. It is great for Super Bowl parties or game day spreads when you want something with a bit more personality.
  • Bacon Spinach Artichoke Dip: Crumble in some cooked bacon and sprinkle a little on top. The salty crunch with the creamy dip is always a hit at holiday parties.
  • Roasted Garlic Version: Use roasted garlic instead of raw if you want a softer, sweeter garlic flavor. It blends right into the cheese and gives the dip a mellow finish.
  • Artichoke Parmesan Dip: Add extra artichokes and parmesan for a sharper, tangier flavor. It’s a good option if you want something a bit bolder to serve with toasted baguette slices.

Serving Suggestions

  • Toasted baguette slices: They soak up the warm dip nicely and make the whole thing feel a bit more special without adding extra work.
  • Crackers and pretzels: Easy, quick, and everyone always grabs a handful. Pretzels are great with this one because of the salty crunch.
  • Fresh veggies: Celery, carrots, cucumbers, and peppers work well if you want a lighter scoop option on the table.
  • Holiday appetizer board: Add this next to your Smoked Salmon Appetizer or Sausage Roll Wreath so you have a mix of hot and cold bites.
  • Game day spread: Put it out with Buffalo Chicken Balls or Honey Garlic Chicken Wings. It gives people a warm option between the spicy snacks.
Baked Spinach Artichoke Dip By Tessie's Table.
Photo Credit: Tessie’s Table.

Storage and Freezing

  • How should I store Baked Spinach Artichoke Dip?

    Store leftovers in the fridge for up to three days. The oven is the best way to reheat it so the cheese melts evenly again.
  • Can I freeze Baked Spinach Artichoke Dip?

    I don’t recommend freezing the baked dip because dairy can separate. If you want to prep ahead, mix the dip and chill it unbaked, then bake it fresh.

Don’t forget to pin this for later!

Share now!
Baked spinach artichoke dip surrounded by baguette slices, pretzels, and ingredients.

Tips & Tricks

  • Squeeze the spinach well: This stops the dip from turning watery. It takes a minute but makes a big difference.
  • Use softened cream cheese: It blends faster and keeps the dip smooth instead of lumpy.
  • Freshly grated cheese melts better: If you can, grate your own parmesan and mozzarella. It melts smoother and gives the dip better flavor.
  • Bake in a shallow dish: Something like THIS works great. More edges get golden, and it’s easier to scoop.
  • Let the dip rest a few minutes: This helps it thicken slightly so it’s easier to serve.
Recommended

More Easy Appetizers

Looking for more meal inspiration?

Browse my Holiday Favorites or check out my Desserts for more yummy ideas.

Baked Spinach Artichoke Dip By Tessie's Table.
Photo Credit: Tessie’s Table.

FAQ

  • Can I make this ahead?
    Yes, mix it and keep it in the fridge unbaked. Bake it when you need it.
  • Can I use fresh spinach?
    Yes, just cook it down first and squeeze it dry so the dip doesn’t get watery.
  • Can I lighten it up?
    You can swap in light sour cream, but keep the cream cheese full fat so the texture stays the same.
  • How do I reheat it?
    Pop it back in the oven until warm. It reheats better than microwaving.
  • Can I skip the artichokes?
    Sure, just use more spinach or add roasted peppers instead.
  • Can I add protein?
    Bacon or shredded chicken both work well if you want it a bit heartier.
  • How long can it sit out?
    About two hours is fine. If you want it warm longer, use a small slow cooker.
  • Good holiday pairings?
    It works next to your Slow Cooker Cranberry Meatballs or Sausage Roll Wreath.
  • Good game day pairings?
    Serve it with your Sweet and Sour Meatballs, Honey Garlic Chicken Wings, or Butter Garlic Steak Bites.
Spinach artichoke dip with pretzels, bread slices, parmesan, and fresh spinach around the dish.
Overhead shot of the dip with bread slices, garlic, artichokes, and cheese around it.

Baked Spinach Artichoke Dip

Warm, cheesy spinach artichoke dip baked until bubbly and golden. Easy, creamy, and perfect for parties or snacking.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Appetizer, Side Dish, Snack
Cuisine American
Servings 8
Calories 450 kcal

Equipment

Ingredients
  

  • 8 oz cream cheese softened
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1½ cup shredded mozzarella Keep ½ cup for the top.
  • 1 cup grated parmesan
  • 1 can 14 oz artichoke hearts, drained and chopped
  • 1 cup frozen chopped spinach thawed and squeezed dry
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon onion powder
  • ½ teaspoon crushed red pepper flakes optional

Instructions
 

  • Stir the cream cheese, sour cream, and mayonnaise in a large bowl until smooth.
  • Add 1 cup of mozzarella, parmesan, artichokes, spinach, garlic, salt, pepper, onion powder, and red pepper flakes.
  • Mix everything together until the dip looks evenly combined.
  • Spoon the dip into a baking dish and smooth out the top.
  • Sprinkle the remaing cheese on top.
  • Bake at 350°F for 25 minutes or until hot and lightly golden at the edges.
  • Let it rest for a few minutes before serving with bread, crackers, or tortilla chips.

Nutrition

Calories: 450kcalCarbohydrates: 6gProtein: 10gFat: 43gSaturated Fat: 16gPolyunsaturated Fat: 13gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 79mgSodium: 888mgPotassium: 189mgFiber: 1gSugar: 3gVitamin A: 3069IUVitamin C: 2mgCalcium: 269mgIron: 1mg
Keyword Celebration, Holidays, Party Food
Tried this recipe?Let us know how it was!

Food Blogger, Recipe Developer and Food Photographer

Similar Posts

  • | | | | | | |

    Sausage Casserole

  • | | | |

    Rice Krispie Easter Eggs

  • | | | | |

    Chocolate Peppermint Cupcakes

  • | | | | | |

    Skillet Cornbread

  • | | | | | |

    Heart Jam Cookies

  • | | | | | |

    Sourdough Stuffing

5 from 5 votes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




10 Comments

  3. 5 stars
    This was perfectly cheesy and delicious! Loved the addition of the crushed red pepper flakes and can’t wait to make this again soon.

    Reply

  4. 5 stars
    I needed to bring an appetizer to a get together with friends and this was loved by all! I put it together at home and baked it at my friend’s place. Worked like a charm!

    Reply