Who doesn’t love a cheesy, melty, bubbly, silky baked Spinach Artichoke Dip? This guaranteed crowd-pleaser comes together with almost no prep time! It’s a perfect party snack, or treat you enjoy all to yourself with some freshly toasted crostini. This recipe will become a favorite in your repertoire.
I’ve been craving a piping hot, ultra cheesy baked spinach artichoke dip for long enough. It was time to treat myself! Who needs gatherings to enjoy a skillet full of this addictive dip? The skillet pictured here actually served two and we loved each bite. There may have been a food coma directly after.
While my favorite way to enjoy this recipe is with freshly toasted crostini, tortilla chips or crackers are a great and effortless way to serve your dip, especially to a crowd. You can even use veggies to lighten it up… slightly… if you prefer. I mean, it is a big hot skillet of cheese, after all.
Ingredients
- Cream cheese – This is, truly, what gives spinach dip its silky creaminess. Use any type you like best. You can even use flavored versions! Make sure to let it soften up at room temperature before starting.
- Sour cream – Greek yogurt can be used instead if you prefer.
- Mayonnaise – If you don’t love mayo, you can replace it with an extra 1/4 cup sour cream.
- Garlic – Fresh is best! If you use jarred, most brands recommend 1/2 tsp per clove. If fresh isn’t an option, use 1 tsp garlic powder instead.
- Artichoke hearts – 1 can, drained, is perfect for this recipe. You can use the jarred and marinated version instead. The flavor will be delish.
- Parmesan – I like to use fresh parmesan for this dip. The parm that comes in a shaker stays grainy and will take away from the silky-smooth consistency. Grana padano or even feta cheese would be amazing instead of parmesan.
- Mozzarella – How else are you supposed to get that award-winning cheese pull?! Provolone is also mild and stretchy if you need an alternative.
- Frozen spinach – This will make life easier for you. Check the FAQ below for instructions on how to use fresh spinach.
How to make spinach artichoke dip
- Spinach: Preheat the oven to 375F. Place the spinach in a colander and squeeze to get rid of as much excess water as you can.
- Cream: Add the cream cheese, sour cream, and mayonnaise to a large mixing bowl. Beat with a hand mixer for 1-2 minutes, until light and fluffy.
- Fillings: Add the garlic, artichokes, parmesan cheese, 1/2 cup of the mozzarella, and squeezed spinach to the bowl. Use a spatula to mix everything together until well combined.
- Bake: Spread the mixture into a 9″ oven-safe skillet or a 9×9″ baking dish. Top with the remaining mozzarella and bake for 20-25 minutes, or until bubbly and browned on top.
FAQ
You’ll still need to cook it down to release moisture, but yes you can use fresh spinach.
For this dip, you will need 16 oz fresh spinach.
1. Remove the stems from your spinach. Heat 1-2 tbsp olive oil in a large skillet over medium-high heat.
2. Add the spinach and cook, stirring often, until completely wilted. 3-4 minutes.
3. Transfer the spinach to a cutting board and roughly chop it. Place it in a colander and let it cool down until you can safely handle it for step 1 of the recipe.
For this recipe, I wanted cheeses that would A) offer sharp flavor (parmesan) and B) stretch beautifully (mozzarella).
Instead of parmesan: gruyere, feta, Grana Padano, white cheddar, manchego, or Romano.
Instead of mozzarella: provolone or Monterey jack.
This dip is best baked fresh. I would assemble the dip, topped with the cheese and all, then wrap the skillet or baking dish with plastic wrap, bees wrap, or foil. I’d do this maximum 2 days before you need to bake and serve the dip. Let the dip sit at room temperature to warm up a bit for ~20 minutes as the oven preheats before baking it.
Want to enjoy your dip the same way I did? Slice a baguette, at an angle, to ~1/2″ slices. Place the slices on a baking sheet and brush both sides of each slice with olive oil. Broil on HIGH until golden brown, then flip the slices and broil again until golden brown. Keep a close eye on your bread! It can burn easily under the broiler.
How to store leftover spinach artichoke dip
Make sure the dip has fully cooled down to room temperature before storing. You can transfer leftovers to an airtight container or keep it right in the skillet/ baking dish. If you do that, cover the dish well with either plastic wrap, bees wrap, or foil. Store in the fridge for 3-4 days.
I don’t recommend keeping leftovers in the freezer, or even prepping the dip ahead and putting it in the freezer. No matter how much water you squeeze out of that spinach, it will be hiding more! That moisture will seep out as the dip freezes and will make it watery.
How to reheat spinach artichoke dip
- Preheat the oven to 350F. If you’ve stored the dip in the skillet/ baking dish, great! Otherwise, transfer the leftovers to a skillet/ baking dish. If you’d like, add a little extra shredded mozzarella over top of the dip.
- Cover with foil and bake for 20 minutes, or until bubbly and heated through.
Craving more easy appies? Try these:
- Prosciutto Wrapped Asparagus
- 7 Layer Dip
- Chicken Parmesan Sliders
- Mediterranean Lamb Meatballs
- The Best Crab Cakes
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Spinach Artichoke Dip
Ingredients
- 8 oz cream cheese softened at room temperature
- 1/3 cup sour cream
- 1/4 cup mayonnaise
- 2 cloves garlic minced
- 14 oz artichoke hearts 1 can, drained, roughly chopped
- 1/2 cup parmesan cheese shredded
- 1 cup mozzarella cheese shredded, divided
- 10 oz frozen spinach thawed
Instructions
- Preheat the oven to 375F. Place the spinach in a colander and squeeze to get rid of as much excess water as you can.
- Add the cream cheese, sour cream, and mayonnaise to a large mixing bowl. Beat with a hand mixer for 1-2 minutes, until light and fluffy.
- Add the garlic, artichokes, parmesan cheese, 1/2 cup of the mozzarella, and squeezed spinach to the bowl. Use a spatula to mix everything together until well combined.
- Spread the mixture into a 9" oven-safe skillet or a 9×9" baking dish. Top with the remaining mozzarella and bake for 20-25 minutes, or until bubbly and browned on top.
Love all your recipes that I have tried. Really enjoy receiving them.
Thank you SO much, Eileen!!