American | Appetizers | Baking | Christmas | Holidays | Sides | Snacks | Vegetarian
Baked Spinach Artichoke Dip
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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.
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
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.
How to make Baked Spinach Artichoke Dip
**For more detailed instructions, please refer to the printable recipe card below.**
Stir the cream cheese, sour cream, and mayonnaise until smooth.
Add the cheeses, artichokes, spinach, garlic, and seasonings.
Spoon the mixture into a baking dish and add cheese on 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.
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!
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.
FAQ
Baked Spinach Artichoke Dip
Warm, cheesy spinach artichoke dip baked until bubbly and golden. Easy, creamy, and perfect for parties or snacking.
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
Tried this recipe?Let us know how it was!
Can’t take my eyes off! This creamy spinach dip is spot on!
You will love it!
Baked Spinach Artichoke Dip is a classic for a reason! It sounds like a perfect, easy addition to any spread!
I agree 100%! Everyone loves it!
This was perfectly cheesy and delicious! Loved the addition of the crushed red pepper flakes and can’t wait to make this again soon.
So glad you loved it. It’s my go-to at the moment!
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!
Yay! So glad you and your friends loved it! It doesn’t last long!
We are having people over on the weekend, so I plan to make this. It looks so good. Thanks for the recipe!
Oh I love hearing that! I hope you enjoy it!