Spinach Artichoke Dip (Creamy, Cheesy & Easy Baked Recipe)

This spinach artichoke dip is creamy, cheesy, and always the first thing to disappear at any party. It's an easy baked dip made with spinach, artichokes, and melted cheese - ready in about 30 minutes.

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Spinach Artichoke Dip

The texture is rich and creamy with just the right amount of garlic and tang.
Honestly, this tastes better than most restaurant versions, and it's very simple to make at home.

Ingredients

• Cream Cheese - This is the base of the dip and what makes it rich and creamy. Use a full-fat block for the best texture and flavor.
• Spinach - Adds freshness and balances the richness. Make sure it is very well drained to keep the dip thick and not watery.
• Artichoke Hearts - Bring a slightly tangy flavor and soft texture that pairs perfectly with the creamy base.
• Parmesan Cheese - Adds a salty, nutty depth of flavor and helps thicken the dip as it bakes.
• Mozzarella Cheese - Melts into that classic gooey, stretchy top layer with a golden finish.
• Garlic - Adds a bold, savory flavor that ties everything together. Fresh garlic works best.

Why This Recipe Works

• The mix of cream cheese, sour cream, and mayo creates a smooth, rich base.
• Spinach and artichokes balance the richness with texture and flavor.
• Baking melts everything together into a hot, bubbly dip.
• A quick broil at the end gives that golden, slightly crispy top.

Ingredients

• Spinach - You can use fresh, frozen, or canned spinach. Frozen spinach works best for convenience. Make sure to thaw and squeeze out as much water as possible to avoid a watery dip. If using fresh spinach, cook it down first and chop finely.
• Artichoke Hearts - Canned or jarred artichokes work perfectly. Drain well and chop into bite-sized pieces. Plain artichokes are best, but marinated ones can be used for extra flavor.
• Cream Cheese - Use full-fat cream cheese for the best creamy texture. Let it come to room temperature before mixing so it blends smoothly with the other ingredients.
• Sour Cream - Adds tanginess and helps create a smooth, creamy consistency. Full-fat is best, but you can use plain Greek yogurt as a substitute.
• Mayonnaise - Just a small amount adds richness and depth of flavor. Use a good-quality mayo, or replace it with extra sour cream if preferred.
• Garlic - Fresh garlic gives the best flavor. You can increase the amount if you like it more garlicky. Garlic powder can be used in a pinch.
• Parmesan Cheese - Adds a salty, nutty flavor and helps thicken the dip. Freshly grated parmesan melts better and tastes smoother.
• Mozzarella Cheese - Used for the top layer. It melts beautifully and creates that golden, bubbly finish.

How To Make Spinach Artichoke Dip

1. Preheat and Prep: Preheat your oven to 375°F.
2. For Fresh Spinach: Sauté the spinach in a hot pan with a dash of oil until just wilted (2-3 minutes). Let it cool, then place it in a clean kitchen towel or cheesecloth and squeeze until every possible drop of water is removed. This prevents a watery dip.
3. For Frozen Spinach: Thaw completely, then place in a clean kitchen towel and squeeze relentlessly until it is as dry as possible. (I do however recommend using fresh spinach whenever possible).

4. For Artichokes: Drain the artichoke hearts well and pat them dry. Give them a rough chop. For a more deeply browned, spotty-golden top, switch the oven to the broiler setting for the last 2-3 minutes. Watch it very closely as it can burn quickly.
5. Mix the Dip: In a large bowl, combine the softened cream cheese, mayonnaise, half of the Parmesan cheese (½ cup), half of the Mozzarella cheese (½ cup), the minced garlic, salt, pepper, and optional red pepper flakes.
6. Fold in Vegetables: Add the chopped, dry artichoke hearts and the squeezed, dry spinach to the cheese mixture. Stir until everything is evenly combined.
7. Assemble in Skillet: Spread the mixture evenly into your cast-iron skillet (or baking dish).
8. Top and Bake: Sprinkle the remaining Parmesan (½ cup) and remaining Mozzarella (½ cup) evenly over the top.
9. Bake: Bake for 20-25 minutes, or until the dip is hot, bubbling around the edges, and the cheese on top is melted and turning golden brown. If you love easy party dips, try my creamy Red Pepper Hummus or this hot and spicy Buffalo Chicken Dip for your next gathering.

My Favorite Tools

Measuring Set

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Silicone Spatula

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8-inch Sharp Knife

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10-inch Cast Iron Skillet

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Tips

• Squeeze the spinach well - This is the most important step. Remove as much liquid as possible to keep the dip thick and creamy, not watery.
• Use block cream cheese - Softened, full-fat cream cheese blends smoother and gives the best texture. Avoid whipped or spreadable versions.
• Grate your own cheese - Freshly grated mozzarella and parmesan melt better and create a smoother, creamier dip with that perfect cheese pull.

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Try Next → Cold Spinach Dip

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Storing Leftovers

• Storage - Store leftovers in an airtight container in the refrigerator for 3-4 days.
• Reheating - Reheat gently in the microwave, stirring halfway through, or bake at 350°F for 10-15 minutes until warmed through.

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Recipe Card

Julia

Easy Spinach Artichoke Dip (Baked)

5 from 14 votes

Creamy spinach artichoke dip made with cream cheese, mozzarella, and garlic. Easy baked recipe perfect for parties, game day, or appetizers.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 8 servings

Course: Appetizer

Cuisine: American

Calories: 162

Ingredients Equipment Method Nutrition Video Notes

Ingredients

  

1x2x3x?

• 1 8-ounce block of cream cheese, softened
• ½ cup mayonnaise
• 1 cup grated Parmesan cheese divided
• 1 cup shredded Mozzarella cheese divided
• 3-4 cloves garlic minced
• 1 14-ounce can or jar artichoke hearts (in brine, not oil), drained and roughly chopped
• 10 ounces fresh spinach cooked and thoroughly squeezed dry (or a 10-ounce box of frozen spinach, thawed and thoroughly squeezed dry)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes optional, for a slight kick

For Serving

• Tortilla chips crostini, baguette slices, pita chips, or vegetable sticks

Equipment

• 10-inch Cast Iron Skillet
• Measuring Set
• Sharp knife
• Silicone Spatula

Method

 

1. Preheat your oven to 375°F.
2. If using fresh spinach, sauté it in a hot pan with a little oil for 2-3 minutes until wilted. Let it cool, then squeeze out all excess moisture using a clean kitchen towel or cheesecloth.
3. If using frozen spinach, thaw completely and squeeze out as much liquid as possible. This step is very important to avoid a watery dip.
4. Drain the artichoke hearts well, pat them dry, and roughly chop into bite-sized pieces.
5. In a large bowl, combine softened cream cheese, mayonnaise, half of the Parmesan, half of the mozzarella, garlic, salt, black pepper, and red pepper flakes if using. Mix until smooth and well combined.
6. Stir in the chopped artichokes and well-drained spinach. Mix until everything is evenly combined.
7. Spread the mixture evenly into a cast-iron skillet or oven-safe baking dish.
8. Sprinkle the remaining Parmesan and mozzarella over the top. Bake for 20-25 minutes, until hot, bubbly, and lightly golden on top.
9. For a more golden top, broil for 2-3 minutes at the end. Watch closely to prevent burning.
10. Let the dip cool for 5-10 minutes (it will be extremely hot). Serve warm with your favorite dippers.

Nutrition

Calories: 162kcalCarbohydrates: 3gProtein: 6gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 32mgSodium: 348mgPotassium: 106mgFiber: 1gSugar: 1gVitamin A: 2428IUVitamin C: 1mgCalcium: 170mgIron: 0.5mg

Video

Notes

• Yields: 8-10 appetizer servings.
• Equipment: 9 or 10-inch (23-25 cm) cast-iron skillet or oven-safe dish.
• Squeeze the spinach very well - removing all excess moisture is key to a thick, creamy dip (not watery).
• Use softened block cream cheese - it blends smoother and gives the best texture.
• Bake until bubbly, then broil briefly - this gives you that golden, slightly crispy top without drying out the dip.

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Note: Nutrition information is estimated and varies based on the products used.

Full Nutrition Disclaimer can be found here.

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