Best easy baked spinach artichoke dip recipe! This rich and creamy dip is packed with flavor from the cream cheese, sour cream, mozzarella and parmesan cheeses, spinach, and artichokes.
Baked spinach artichoke dip is one of those appetizers that I just can’t pass up! There’s something about the creamy, cheesy dip that’s just so good!
This easy recipe lets me make the dip at home whenever the craving strikes. It takes just 9 ingredients and about 30 minutes from start to finish.
Since everyone likes their spinach artichoke dip to taste a little different, feel free to adjust the seasonings and spices accordingly.
Ingredients and substitutions
- Cream cheese –You can use full-fat, reduced-fat, or Greek yogurt cream cheese in this recipe. I don’t recommend fat-free cream cheese.
- Sour cream: Full-fat or reduced-fat will work. I don’t recommend fat-free sour cream in this recipe.
- Parmesan cheese – You can add additional cheese to the top of the dip, if you prefer.
- Mozzarella cheese
- Garlic
- Italian seasoning
- Garlic salt – You could also use garlic powder and then season with salt to taste.
- Artichoke hearts – I use regular, not marinated, artichoke hearts in this recipe.
- Frozen spinach – I squeeze the thawed spinach dry and then measure it.
- Salt
- Pepper
How to make baked spinach artichoke dip
In a medium bowl, mix the cream cheese and sour cream together until well-combined. Stir in the parmesan cheese, half of the mozzarella cheese, garlic, Italian seasoning, and
garlic salt together until well-combined.
Stir in the artichoke hearts and spinach. Season with salt and pepper as needed.
Spoon the mixture into the prepared dish. Top with remaining 1/4 cup mozzarella cheese.
Bake until dip is hot and cheese has melted.
Tips
- Cream cheese: You can use full-fat, reduced-fat, or Greek yogurt cream cheese in this recipe. I don’t recommend fat-free cream cheese.
- Sour cream: Full-fat or reduced-fat will work. I don’t recommend fat-free sour cream in this recipe.
- Cheese: You can add additional cheese to the top of the dip, if you prefer.
- Artichoke hearts: I use regular, not marinated, artichoke hearts in this recipe.
- Spinach: I squeeze the thawed spinach dry and then measure it.
FAQs
You can! To make the dip ahead of time, prepare the dip through step 6. Press a piece of plastic wrap to the surface, and chill until you’re ready to bake it.
When you’re ready to bake the dip, set it out while you preheat the oven. Uncover it, and sprinkle with the remaining mozzarella cheese. You may find that you need to increase the baking time.
You can! Feel free to use reduced-fat cream cheese and sour cream. I don’t recommend using fat-free cream cheese or sour cream. Fat-free plain Greek yogurt also works well in place of the sour cream. You can also use less Parmesan or mozzarella cheese, if you would prefer.
You can! To use fresh spinach, steam the spinach and then blanch it in ice water. Squeeze out the extra liquid and then chop it.
There are a number of dippers that can be served alongside spinach artichoke dip. You can serve the dip with tortilla chips, pita chips, or with toasted bread rounds.
You can also serve it with fresh vegetables like carrots or celery or with crackers. Homemade garlic knots or garlic bread sticks also go really well with the dip.
Store any leftover dip in an airtight container in the fridge. The dip will keep for up to 4 days when properly stored.
More dip recipes!
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Baked Spinach Artichoke Dip Recipe
Equipment
- 1.5 quart baking dish
Ingredients
- 8 ounces cream cheese softened
- 1/4 cup sour cream
- 1/2 cup Parmesan cheese
- 1/2 cup mozzarella cheese divided
- 3 cloves garlic minced
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon garlic salt
- 14 ounce can artichoke hearts drained
- 1/2 cup chopped frozen spinach thawed and squeezed dry
- Salt and pepper
Instructions
- Preheat oven to 350F. Grease a small (approximately 1.5 quart) baking dish. Set aside.
- In a medium bowl, mix the cream cheese and sour cream together until well-combined.
- Add the Parmesan cheese, 1/4 cup mozzarella cheese, garlic, Italian seasoning, and garlic salt together until well-combined.
- Stir in the artichoke hearts and spinach.
- Season with salt and pepper as needed.
- Spoon the mixture into the prepared dish.
- Top with remaining 1/4 cup mozzarella cheese.
- Bake for 20-30 minutes, or until dip is hot and cheese has melted.
Notes
- Cream cheese: You can use full-fat, reduced-fat, or Greek yogurt cream cheese in this recipe. I don’t recommend fat-free cream cheese.
- Sour cream: Full-fat or reduced-fat will work. I don’t recommend fat-free sour cream in this recipe.
- Cheese: You can add additional cheese to the top of the dip, if you prefer.
- Artichoke hearts: I use regular, not marinated, artichoke hearts in this recipe.
- Spinach: I squeeze the thawed spinach dry and then measure it.
- Nutrition values are estimates.
Nutrition
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Originally published 8/31/20. Updated with additional tips and information on 1/26/22.
Reader Interactions
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Comments & Reviews
Annie says
Can you make this a day ahead?
Kate says
You can! To make the dip ahead of time, prepare the dip through step 6. Press a piece of plastic wrap to the surface, and chill until you’re ready to bake it.
When you’re ready to bake the dip, set it out while you preheat the oven. Uncover it, and sprinkle with the remaining mozzarella cheese. You may find that you need to increase the baking time.
PennyB says
I have a lot of fresh spinach from the garden. Thoughts about sautéing some with the garlic, then adding that to the rest before baking??
Kate says
Hi! Fresh spinach can work well. You’ll just want to blanch it and squeeze the excess moisture out first. Otherwise, the spinach will put off quite a bit of moisture and you may end up with a watery dip.
Becky Kelly says
I need to make this.
Kate says
Hope you enjoy it! =)