Go Back
–+ servings

Easy Spinach Artichoke Dip (Baked)

Julia
Creamy spinach artichoke dip made with cream cheese, mozzarella, and garlic. Easy baked recipe perfect for parties, game day, or appetizers.
5 from 14 votes
Print Pin
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American
Servings 8 servings
Calories 162 kcal

VIDEO

Want to Save This Recipe?

Enter your email and we’ll send the recipe directly to you!

By submitting this form, you consent to receive emails from The Yummy Bowl.

EQUIPMENT

INGREDIENTS
  

  • 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

INSTRUCTIONS
 

  • Preheat your oven to 375°F.
  • 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.
  • If using frozen spinach, thaw completely and squeeze out as much liquid as possible. This step is very important to avoid a watery dip.
  • Drain the artichoke hearts well, pat them dry, and roughly chop into bite-sized pieces.
  • 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.
  • Stir in the chopped artichokes and well-drained spinach. Mix until everything is evenly combined.
  • Spread the mixture evenly into a cast-iron skillet or oven-safe baking dish.
  • Sprinkle the remaining Parmesan and mozzarella over the top. Bake for 20–25 minutes, until hot, bubbly, and lightly golden on top.
  • For a more golden top, broil for 2–3 minutes at the end. Watch closely to prevent burning.
  • Let the dip cool for 5-10 minutes (it will be extremely hot). Serve warm with your favorite dippers.

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.

ADD YOUR OWN PRIVATE NOTES

Click here to add your own private notes.

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
Tried this recipe?@theyummy_bowl and tag #theyummy_bowl! Thank you!