Ingredients For Baked Spinach Artichoke Dip:
There are literally 5 ingredients in this baked spinach and artichoke dip and it comes together so quickly.
We used a can of UN-MARINATED artichoke hearts. The marinated ones are just a bit too salty for this recipe.
Also, chopped frozen-thawed spinach works best for this recipe and be sure to use REAL mayo.
Can You Make This Ahead Of Time
Yes. The beauty of this dish is that it can be made a day or two ahead of time. Mix everything together, cover with foil, but dont bake. Store it in the refrigerator until ready to serve. Pull it from the fridge and bake it as the recipe calls for.
You also can freeze this dip. Mix everything together and spoon it into a freezer-safe container or bag and store in the freezer for up to 2 months. Pull it from the freezer and put it in the refrigerator to thaw a day ahead of time. Stir well. Follow the same instructions for baking.
Best Baked Spinach Artichoke Dip
Most spinach artichoke dips include mayonnaise, yuck! That’s my personal opinion. I know you won’t miss it in this delicious and recipe! The creamy all natural mascarpone cheese adds a luxurious and velvety texture to this warm appetizer dip.
This easy artichoke dip recipe comes together in little time!
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Classic Baked Spinach Artichoke Dip
This Spinach Artichoke Dip is baked in the oven until ooey gooey delicious. Its easy to make and perfect for feeding a crowd!
Spinach artichoke dip is, in my opinion, top tier dip. I first had this in the US, and honestly the experience was euphoric. Naturally Ive taken it upon myself to recreate this classic dip . Follow me
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How To Make Spinach Artichoke Dip
With a few minutes of prep and 20 minutes in the oven, this spinach dip can be ready in under 30 minutes!
- Prepare the mixture. Combine the cream cheese, mayonnaise, and sour cream, followed by the gouda, Parmesan, and half of the mozzarella cheese. Fold in the spinach, artichokes, garlic, and black pepper.
- Bake. Spread the mixture into a baking dish and top with mozzarella. Bake until the dip is thoroughly heated, bubbling a bit, and the mozzarella is lightly blistered, about 20 to 25 minutes.
- Serve. Let the dip cool for a few minutes then serve with tortilla chips, pita, crackers, or fresh veggies.
Hot Spinach Artichoke Dip Faq’s
- How Do I Serve Hot Spinach Artichoke Dip?
- I serve this dip with baguette slices , tortilla chips, crackers, and fresh sliced veggies.
- Celery sticks, cucumbers slices, and carrot sticks are all good with this dip.
- Crackers that we love to use are buttery crackers like Club and the thin crisp Triscuit crackers.
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Best Homemade Spinach Artichoke Dip
At at least one party chances are youve tried the store-bought chilled spinach artichoke dip, the cold kind thats jam packed with mayo. This version is served warm and melty and 100 times better!
Spinach artichoke dip is my favorite kind of savory dip. It has so much flavor, I love the flavor pairing of veggies, and who can resist all that cheese?
This is the ultimate party dip! Im yet to meet someone who doesnt love it.
If you start eating this before dinner it may just quickly become my dinner because you cant stop eating it!
I shared a stove-top version a few years ago but this baked version has become my go-to. Youll love how theres no tending to this method, just mix and bake.
How To Serve This Hot Dip
You might be wondering how to serve this baked spinach and artichoke dip. You can enjoy this baked dip recipe on crackers, pita chips, or tortilla chips.
Another way to enjoy this dip would be with vegetables. Carrots and celery would be great for dipping into this recipe.
Slices of French baguettes lightly toasted are our favorite way to enjoy this hot spinach artichoke dip recipe. You get a little crunch from the baguette and the creaminess from the spinach artichoke dip.
Whatever you decide to serve with this baked artichoke spinach dip is sure to be a hit.
Questions
Can this recipe be made lighter?
You can use a light cream cheese and sour cream to make it lighter.
Can this recipe be made ahead of time?
This dip can be prepared ahead of time then popped into the oven for 30 minutes before needed. Just put the unbaked dip into the fridge to keep fresh.Be careful if using a glass baking dish. You will want it to come to room temperature before placing it in the oven if it’s been in the fridge.
Can this dip be reheated?
If there is any leftover it can be easily reheated. We like to reheat it in the microwave, but you can reheat it in the oven. Again being careful if using a glass baking dish. A cold dish and warm oven can cause a dish to break.
My Creative Manner is answering the question “what’s there to eat” with simple homecooked recipes ~ Jen
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Make Ahead And Freezing Instructions:
To Make Ahead: Prepare the recipe through step 4 and store it in the refrigerator for 1-2 days until ready to bake.
To Freeze: Prepare the recipe through step 4 . Place mixture in a freezer safe container or bag and freeze for up to 2 months. Thaw overnight in the refrigerator and return to baking dish before baking.
Why You Will Love This Appetizer
- Simple and easy: This spinach dip recipe is seriously easy to put together. Ready in 30 minutes tops including your prep time.
- Creamy and delicious: The creaminess and texture of this spinach and artichoke dip will blow you away. Its so tasty you will keep wanting to grab more.
- Family-friendly: Make this dip for the family or for your guests, no difference, Everyone will love it, and will be the highlight of your gathering.
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Tips For The Tastiest Spinach Artichoke Dip
A handful of helpful tips will help you get restaurant-quality dip.
- Work with room temperature cream cheese. Dont try to use cream cheese straight out of the fridge it will be impossible to incorporate. Give it about 30 minutes to soften at room temperature for best results.
- Drain as much moisture out of the spinach as possible. To prevent your dip from turning out watery, drain as much water out of the defrosted spinach that you can. A cheesecloth or kitchen towel work great.
- Add in some red pepper flakes for spice. If you like a little heat, add some dashes of red pepper flakes.
Slow Cooker Hack: Want to set it and forget it? Pop all the ingredients in a Crock Pot and turn the heat to low. Once its melted, keep the dip on warm. Perfect for parties!
Spinach Artichoke Quiche Panera Recipe
What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 15 spinach artichoke quiche panera recipe that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
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Storing Freezing & Reheating
Here youll find all you need to know to increase the shelf life of your dip.
- Storing: To keep dip on hand for 3-4 days, keep it stored in an airtight container in the fridge. To reheat, pop it in the microwave or back in the oven.
- Freezing: To freeze the dip for up to 1 month, mix it up, pour it in an airtight container, and pop it in the freezer. When youre ready, thaw it in the freezer overnight and bake according to recipe instructions. You can also bake it from frozen, but it will take about double the time to get bubbly.
Make-Ahead Tip: This dip is perfect for making ahead. Simply mix it up, pour it in a pan, and cover it with plastic wrap. When youre ready, pop it in the oven until bubbly.
The Best Spinach Artichoke Dip
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This is one of those recipes that everyone loves and will request you bring to parties.
This spinach artichoke dip is extra creamy, super cheesy, and loaded with spinach and artichokes. Top it all off with more cheese and bake until golden and bubbly!
This recipe can be made well ahead of time, reheats beautifully, and is packed with flavor.
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How To Store & Reheat
- How to store leftovers. If you happen to have any leftover dip, you can store it in the fridge for up to four days. Store in an airtight container or tightly cover the baking dish with foil.
- How to reheat leftovers. If youre reheating a small amount of leftovers, you can just microwave a portion in a small bowl. If reheating a large amount, you can reheat in the oven until heated through. I recommend covering the dish with foil to prevent the cheese from burning.
Ingredients You Will Need And Substitutes
- 8 oz cream cheese: you may use lite cream cheese and make sure you let it sit on your kitchen counter to reach room temperature.
- Parmesan Cheese: you can use store-bought or grate your own.
- Shredded Mozzarella cheese
- Mayonnaise: we used lite. you may use a healthier version, so many out there now.
- Minced garlic: use fresh garlic if you can. You may use garlic powder if in a pinch.
- Seasonings: salt, ground black pepper, dried basil, and dried oregano.
- 1 can of artichoke hearts, drained and squeezed the liquid
- Spinach: we used frozen spinach, but you may use fresh
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How To Make This Baked Spinach Artichoke Dip Recipe
Be sure to see the recipe card below for full ingredients & instructions!
- Heat large skillet over medium heat and add 1-tablespoon butter and 1-tablespoon oil.
- When the oil/butter are heated , add onions and cook, stirring often, until onions are softened, 4-5 minutes.
- Add artichokes and cook, stirring often, 4-5 minutes or until they have a lightly browned.
- Add garlic, stir and cook another 30 seconds.
- Add remaining 2 tablespoons butter and stir until melted.
- Sprinkle the flour over the vegetable mixture and cook 2 minutes, stirring continuously.
- Slowly stir in the half-and-half, Parmesan, lemon juice, hot sauce, Worcestershire Sauce and salt.
- Reduce heat to low and simmer, stirring occasionally, 3 minutes or until thickened.
- Remove from the heat, add spinach and water chestnuts stir well.
- Season to taste and add additional salt, if needed. Stir.
- Pour the spinach/artichoke mixture into the prepared baking dish and cover evenly with the breadcrumb topping.
- Bake 20 minutes at 350°F, or until golden brown on top and bubbling hot throughout.
- Remove from the oven and let rest 5 minutes before serving.
How To Make Hot Spinach And Artichoke Dip:
Step 1: Preheat the oven to 350°F.
Step 2: In a medium skillet, sauté the spinach and the garlic in the butter until spinach wilts and the garlic is fragrant. If youre adding other vegetables do it now.
Step 3: Combine cream cheese, sour cream, 1 cup of the jack cheese, 1/2 cup of parmesan cheese, and the drained artichoke hearts. Stir in the spinach mixture until evenly combined.
Step 4: Spread mixture back into an oven-safe skillet or into a baking dish.
Step 5: Top with remaining cheese. Yum!
Step 6: Bake for 20-25 minutes or until brown and bubbly. You can also broil for the last few minutes for more browning on the top.
Serve while its still warm! We like to gather around the pan and eat but you can spoon into individual dishes if you prefer.
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Baked Spinach And Artichoke Dip
By Rena Awada | Published on April 16, 2022
Home » Appetizers » Baked Spinach and Artichoke Dip
Whenever we are hosting any kind of gathering, this Spinach and Artichoke Dip is one of our favorite dip recipes to share with your guests and loved ones. Its so creamy, tasty, and easy to make. Ready in just 30 minutes.
Dips are everyones go-to appetizer dish at every gathering. Something about the creaminess and texture of spinach artichoke dip draws you in. We love how rich and tasty this spinach and artichoke dish is and its very easy to make too. It just takes about 10 minutes of prep time and 20 minutes in the oven. Made with three different kinds of cheese, lite mayo, frozen spinach, artichoke hearts, and some seasoning blend to bring out the unique texture and flavor of this appetizer. Sometimes its just easy to grab this dip at the store but the homemade version is nothing compared. You will feel like you are at a fancy restaurant when you make this spinach and artichoke dip.
How To Make Baked Spinach Artichoke Dip
As with almost any recipe, I recommend getting all of your ingredients measured and ready to go. It really makes things so much easier!
Just add your sour cream, mayo and seasoning to a mixing bowl. Then stir it all together.
Then, rinse fresh spinach leaves under cold water. Wrap the leaves in a paper towel, and squeeze out as much excess water as you can.
Next, chop the spinach leaves up into smaller pieces.
But if you’re fine with frozen, then you can definitely use that — no judging here.
Next, add your chopped spinach, drained chopped artichoke hearts and shredded cheese. Then, give it all a good stir until it’s well combined and creamy.
Spread the dip mixture into a prepared baking dish or casserole dish.
This recipe makes a lot of dip, so I use a 9 x 13 pan here.
Top it off with more shredded cheese, and bake!
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How To Make Baked Spinach And Artichoke Dip
Amp up small gatherings with this rich spinach and artichoke dip. It combines frozen artichoke hearts and spinach, mixed with a thick cheese sauce.
20 minutes
- ½cupparmigiano reggiano,plus 3 tbsp, freshly grated
- ½cupmonterey Jack,grated
- 10ozfrozen spinach, thawed and squeezed very dry
- 3cloveslarge garlic,minced
- 9ozfrozen artichoke hearts, not thawed, chopped coarse
- 1tbspdried thyme
Hot Spinach Artichoke Dip Recipe Tips
My first tip for making this hot spinach artichoke dip is to start with room-temperature cream cheese. With the cream cheese at room temperature, it’s easier to mix together with the sour cream.
I like to start with the softened cream cheese in a large bowl and mix it up a little bit before adding in the sour cream.
Then I mix together the cream cheese and sour cream together until it’s as smooth as I can get it. Then I add in my seasoning and cheeses.
The parmesan cheese is my next tip. Freshly shredded parmesan is what works best for this recipe. The powdered parmesan will absorb some of the creaminess from this baked spinach artichoke dip. So I say save the powdered parmesan for pizza.
This next tip brings in more flavor to the recipe and I feel is a must. That would be to use marinated artichoke hearts instead of just the canned ones. The canned artichokes have no flavor and can be kind of mushy.
Let’s talk about the spinach again for the next tip. I feel that using fresh spinach in this recipe is best because I like the fresh taste of spinach. I do recommend chopping the fresh spinach up a bit.
Frozen spinach can be used. You will need to make sure it’s thawed and then squeeze the water out of it before using it in the recipe.
This tip is for mixing the spinach into the cream mixture. I like to push all the cream mixture to one side of a large mixing bowl. On the other side, I will add in the chopped spinach.
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How To Make This Homemade Spinach And Artichoke Dip
- Preheat the oven to 350 degrees F. Grease a small baking dish with oil and keep it aside.
- In a wide bowl combine together cream cheese, parmesan cheese, mozzarella cheese, mayo, garlic, oregano, basil, salt, and pepper.
- Add in the artichoke and spinach and mix it until well combined.
- Spread the mixture over the prepared baking dish. Bake it for 20-22 minutes until the edges just start to brown and the cheeses are melted.
- Serve the spinach artichoke dip with tortilla chips to enjoy.