Baked until hot and bubbly, spinach artichoke dip is the perfect shareable appetizer to serve with crunchy chips, crisp vegetables, or toasted bread slices.
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You’ll often find a 7 layer dip or spinach artichoke dip on restaurant menus as a popular starter, but they are easy to make at home and arguably even better. Be prepared that when a hot bowl of this dip hits the table during game day or your next party, it’ll have people lining up with chips and veggies in hand. This vegetable dip will disappear fast!
This recipe’s tender marinated artichoke hearts elevate the flavor by adding a hint of sweet and tangy notes, compared to the bland canned versions. The chopped spinach and artichokes suspend in a rich and creamy mixture, then get topped with cheese and baked until golden brown.
How to make hot spinach and artichoke dip
- Preheat oven to 400ºF (204ºC).
- Combine defrosted spinach with artichokes, cream cheese, mayonnaise, sour cream, cheeses, and spices.
- Evenly spread the spinach and artichoke mixture in a greased baking dish.
- Top with mozzarella cheese and parmesan cheese.
- Bake until the dip is hot, the cheese is bubbly and lightly browned on the edges.
Using frozen spinach
Like in my classic spinach dip, I use frozen chopped spinach for convenience. Defrost the leaves in the microwave until melted but not hot. You do not want to overcook them. Make sure to squeeze out most of the residual moisture before using it.
I find that instead of the compressed boxes of frozen spinach that become mushy, most large grocery stores sell them in bags, similar to corn or peas. The spinach can also be defrosted in the refrigerator overnight.
Using fresh spinach
Fresh-cooked spinach can also be used in this recipe. Use about 8 ounces or about 6 packed cups of baby spinach, yielding 1 cup of the cooked product. Chop the spinach once cool to the touch and add it to the dip mixture.
Elevating the artichoke flavor
Using convenience products like canned, jarred, or refrigerated artichoke hearts that’s already been cleaned and cooked makes this appetizer easy to prepare. However, choose artichokes marinated in vinegar, sweetener, and spices to add brightness and depth to the super creamy base.
I recommended jarred or refrigerated artichokes that have been quartered. The cut pieces have more exposure to the marinade, making it even more flavorful and easier to chop later. Cooking fresh artichokes also works. Just remove the hearts before adding them to the dip. Chop and combine with a splash of apple cider vinegar, honey, a pinch of red pepper flakes, and Italian seasonings.
I use a combination of high-moisture mozzarella cheese and aged Parmesan cheese. The mozzarella provides a smooth melty texture to the dip, and that sought cheese-pull. The Parmesan adds salty, sharp, and nutty bursts of flavor. Gouda, Monterey Jack, and pecorino romano are optional substitutions.
Making ahead and reheating
All ingredients can be mixed and topped with cheese, then stored unbaked and covered for up to 3 days in advance. When ready to serve, bake the dip according to the directions. It may take a few minutes longer to heat straight from the refrigerator.
Leftover spinach artichoke dip can be cooled to room temperature, covered, and refrigerated for up to two days. Reheat at 325ºF (163ºC) until warmed through, about 20 minutes.
What to serve with this
- Fresh sliced French baguettes, sourdough bread, or other crusty no-knead bread.
- Toasted bread for extra crunch.
- Tortilla chips, pita chips, potato chips, or homemade crackers.
- Fresh vegetables like celery, cucumber, or carrots.
More appetizer recipes
Fats are key to a creamy dip
For a luscious creamy base mix cream cheese, mayonnaise, and sour cream. The combination of different types of fats from eggs, dairy, and oil in these ingredients adds richness without the risk of curdling like milk or cream when baked. Since mayonnaise is an emulsion of eggs and oil, it adds an extra buffer to prevent separation. The sour cream also provides a nice burst of acidity.
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Spinach Artichoke Dip
- 10 ounces frozen chopped spinach
- 2 cups marinated artichoke hearts, drained, roughly chopped
- 1 cup cream cheese, softened to room temperature
- ⅔ cup mayonnaise
- ⅓ cup sour cream
- 1 ½ cup mozzarella cheese, shredded whole milk
- ¾ cups parmesan cheese, finely shredded
- 1 tablespoon minced garlic
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped parsley
- Preheat the Oven – Set the oven rack to the middle position. Preheat to 400ºF (204ºC).
- Prepare the Baking Dish – Lightly grease an 8-inch square baking dish with cooking spray or olive oil.
- Defrost the Spinach – Place frozen spinach in a bowl and defrost at medium power for about 4 minutes, stirring halfway through. The leaves should be thawed but not hot. Use your hands and squeeze the spinach to remove excess water.
- Combine the Ingredients – In a medium bowl, use a spatula to mix the drained spinach, chopped artichokes, cream cheese, mayonnaise, sour cream, 1 cup of mozzarella, ½ cup parmesan cheese, garlic, salt, and pepper until well combined.
- Bake – Transfer the mixture to the greased baking dish. Spread evenly. Sprinkle ½ cup mozzarella cheese and ¼ cup parmesan cheese on top. Bake until cheese is lightly browned and bubbling around the edges, 20 to 25 minutes.
- To Serve – Garnish with parsley and serve with chips, sliced baguettes, or crackers.
- Reheat: Preheat oven to 325ºF (163ºC). Bake dip until warmed throughout and cheese is melted, about 20 to 25 minutes.
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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