Baked Spinach and Artichoke Dip Recipe
This baked spinach and artichoke dip recipe is a delicious and easy oven-baked dish that is full of cheesy goodness, with a rich creamy flavor! It’s always a winning appetizer at our family gatherings.
In my experience, spinach dip is the ultimate appetizer and it’s a crowd pleaser every single time. I mean, who doesn’t love a good spinach dip?!
We’ve made plenty of variations in the past, like this four ingredient spinach dip, classic spinach dip, and campfire spinach dip. We love them all!
Today I’m sharing a twist to our classic spinach dip recipe that includes the addition of yummy artichoke hearts!
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The simple ingredients in this cheesy baked spinach artichoke dip pack in so much flavor that even the pickiest of eaters will come back for seconds (and thirds). You’ve been warned!
Why You’ll Love This Recipe
Loaded with shredded mozzarella cheese, cream cheese, and the perfect blend of frozen spinach and marinated artichoke hearts, this copycat recipe is very close to Applebee’s spinach artichoke dip – one of our favorites!
This easy spinach artichoke dip recipe is simple to make, irresistibly creamy, and totally adaptable to your family’s personal taste. Whether you’re hosting holiday season festivities, planning for game day, or just need a good dip for a random Tuesday night, this recipe is guaranteed be a big hit. Let’s get started!
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Dip Supplies:
- Baking Dish – this is my go to dish!
- Large bowl – these mixing bowls are great.
- Serving platter – perfect for serving bread or chips for dipping.
- Rubber spatula – for mixing this dip.
- Measuring cups and spoons – I love this set!
- Cutting board – a must for cutting up ingredients.
- Knife – my go to knife for slicing and dicing in the kitchen.
- Plastic wrap – for storing in the fridge.
Ingredients
- Cream cheese, softened – A rich and creamy base for the dip.
- Sour cream – Tangy and smooth, it adds a nice zip.
- Mayonnaise – Adds even more creaminess and a bit of richness.
- Garlic, minced – Fresh and aromatic, it provides a savory kick.
- Mozzarella cheese, shredded – Melty and stretchy, it adds that gooey goodness we can’t resist.
- Parmesan cheese, shredded (reserve 1/2 cup for topping) – Nutty and salty, it adds great flavor and crunch when baked.
- Frozen spinach, chopped and drained – Adds a pop of color and a nutritious boost without overwhelming the dish.
- Marinated artichoke hearts, chopped – Tender and tangy, they add a delicious twist to the mix.
Instructions
- Preheat the oven to 350 degrees F.
- In a large mixing bowl, combine all the ingredients except the reserved parmesan cheese. Mix until smooth and creamy.
- Transfer the dip mixture into a casserole dish and spread it out evenly.
- Top with reserved cheese and bake for 25-30 minutes or until golden brown and bubbly.
- Serve hot out of the oven, with your favorite dippers, like crusty bread or tortilla chips.
This recipe can easily be halved or doubled, depending on the size of the crowd that you are feeding. I love to make this creamy dip around the holidays.
It’s the perfect thing for the family to munch on while waiting for the turkey or roast to finish cooking.
Alternate Ingredients
- Try using a parmesan-Romano cheese mix or another cheese blend.
- Use Greek yogurt, fat-free plain yogurt, or low-fat mayonnaise in place of full-fat mayo.
- Substitute light cream cheese for full-fat.
- Add in some garlic powder or onion powder for extra flavor.
- For a bit of heat, add red pepper flakes or some of your favorite hot sauce.
- Toss in some feta cheese or Swiss cheese.
- Fresh spinach can be substituted for frozen.
- Chop up some water chestnuts, green onions, or bell peppers.
Tips and Tricks
- Whether you’re using fresh or frozen spinach, removing as much water as possible is crucial for avoiding a watery dip. Use paper towels or a clean kitchen towel to press out any excess moisture.
- Allow the cream cheese, sour cream, and mayonnaise to come to room temperature before mixing. This ensures a smooth and lump-free dip.
- If you want to offer more than the classic tortilla chips for dipping, try baguette slices, pita chips, crackers, fresh vegetables like bell peppers and cucumbers, or even a bread bowl for a unique presentation.
- For all the keto folks at your next gathering, offer cheese whisps or celery sticks with this tasty appetizer.
- Prep the dip mixture up to a day in advance and store it in an airtight container or covered with plastic wrap in the fridge. When ready to serve, just transfer to a baking dish and pop it into the oven.
- Trust me, this hot spinach artichoke dip goes fast. Make a double batch for larger crowds – you’ll thank me later!
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes! Just wilt fresh baby spinach in a large skillet with a drizzle of olive oil, chop it up, and make sure to remove any excess water before mixing it into the dip. This approach eliminates the need to thaw or drain frozen spinach, saving prep time.
Is it possible to make this dip in a slow cooker?
Definitely! Combine everything in a large bowl, then transfer it to your slow cooker. Cook on medium heat for 2-3 hours, stirring occasionally, until hot and bubbly.
Can I reheat leftovers?
Yes! Reheat spinach artichoke dip in the oven at 350°F until warmed through, or microwave individual portions. Be sure to store leftovers in an airtight container in the fridge for up to 3-4 days.
How do I store leftovers?
Place any leftover dip in an airtight container and store it in the refrigerator. Cover it with plastic wrap if you’re using the original baking dish. It should last for 3-4 days.
The next time you are in the mood for a restaurant-worthy treat, but don’t want to leave the house, try this hot spinach artichoke dip. Your family and friends will thank you – and maybe even wash the dishes!
If you love this baked spinach and artichoke dip recipe, please give it a five-star review and help me share it on Facebook and Pinterest!
Baked Spinach & Artichoke Dip Recipe
Ingredients
- 8 oz cream cheese softened
- 2/3 cup sour cream
- 1/3 cup mayonnaise
- 2 cloves garlic minced
- 1 1/2 cups mozzarella cheese shredded
- 1/2 cup tex mex cheese shredded
- 1 cup fresh shredded parmesan cheese reserve 1/2 cup for topping
- 10 oz frozen chopped spinach
- 14 oz marinated artichoke hearts chopped
Instructions
- Preheat the oven to 350 degrees.
- In a medium mixing bowl, combine all of the ingredients well.
- Scoop the mixture into a medium, oven safe casserole dish.
- Top with reserved cheese and bake for 25 – 30 minutes or until golden and bubbly.
- Serve hot out of the oven with tortilla chips or french bread for dipping.
Notes
- If you want to offer more than the classic tortilla chips for dipping, try crackers, pita chips, crostini, naan, or French bread. You could also offer veggies, like carrots, celery, bell peppers, and cucumber.
- For all the keto folks at your next gathering, offer cheese whisps or celery sticks with this tasty appetizer.
- Store any leftover dip in the refrigerator, in an airtight container or covered with plastic wrap.
Nutrition
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