If you’re craving a crowd-pleaser that’s creamy, cheesy, and packed with nutrients, this Baked Spinach Artichoke Dip Recipe is about to become your new best friend. Think velvety cream cheese mingling perfectly with tender spinach and artichoke hearts, all seasoned to perfection and baked to bubbly, golden glory. Whether you’re gearing up for game day, a cozy gathering, or just a snack attack, this dip brings together comfort and freshness in every delicious bite.
Ingredients You’ll Need
These simple but essential ingredients come together to create the perfect balance of creamy texture, tangy flavor, and vibrant color. Each one plays a key role, from the rich cream cheese base to the savory cheeses and tender veggies that make this dip irresistible.
- Butter (1 tablespoon): Helps soften the spinach and adds a lovely richness to the dip’s base.
- Frozen spinach (5 ounces, thawed and drained): Provides a fresh, green burst of flavor and a nutrient-packed punch.
- Artichoke hearts (1 14-oz can, drained and chopped): Offers a tender, slightly tangy bite that pairs beautifully with the spinach.
- Garlic (1 clove, minced): Adds a fragrant depth without overpowering the other flavors.
- Onion powder (1/4 teaspoon): A subtle savory boost that enhances the overall taste.
- Garlic powder (1/8 teaspoon): Compliments fresh garlic for a more rounded, aromatic profile.
- Cream cheese (8 ounces, softened): The creamy, dreamy foundation of the dip that brings everything together.
- Mozzarella cheese (1/2 cup shredded, plus extra for topping): Gives that melty, stretchy texture everyone loves.
- Parmesan cheese (1/2 cup grated): Adds a sharp, nutty contrast that brightens the dip’s flavor.
- Sour cream (1/4 cup): Brings a tangy creaminess that balances richness beautifully.
How to Make Baked Spinach Artichoke Dip Recipe
Step 1: Get the Oven and Dish Ready
Preheat your oven to 350°F so it’s perfectly hot by the time your dip is ready to bake. Grab a small baking dish, about a quart size or an 8×8 square works great. A quick spray of nonstick cooking spray ensures your cheesy masterpiece won’t stick when it cools. Having everything prepped at this point means you can focus on assembling the dip without any rush.
Step 2: Cook the Spinach and Artichokes
Melt the butter in your largest skillet over medium heat, then toss in the thawed spinach, chopped artichokes, minced garlic, and the onion and garlic powders. Stir it frequently and cook until every last drop of water is evaporated. This step is critical! If you skip draining the moisture here, your dip will end up watery and greasy rather than silky and smooth. Once mostly dry, remove from heat to avoid burning the garlic.
Step 3: Mix the Cheeses and Sour Cream
Now it’s time to add the softened cream cheese, half of the shredded mozzarella, and all of the Parmesan to the warm skillet. Stir these ingredients until they meld into a creamy, cohesive mixture with no lumps. Gently fold in the sour cream afterward — this adds extra richness and keeps the dip wonderfully smooth. The gentle folding preserves the texture and avoids overmixing.
Step 4: Bake to Perfection
Transfer your dip mixture into the prepared baking dish. When you spread it out, leave a few peaks and valleys on the surface; this gives the top a rustic homemade look once baked. Sprinkle the remaining mozzarella over the top to form a cheesy golden crust. Bake for 10 to 15 minutes, watching closely until the dip is hot and bubbly with lightly browned edges. Pull it out as soon as it’s ready to avoid losing that luscious creamy texture.
Step 5: Enjoy Right Away
Serve your Baked Spinach Artichoke Dip Recipe while it’s still warm but not scorching hot to avoid burned tongues. Pair it with crunchy chips, crisp veggie sticks, or artisan toasted bread slices to scoop up every flavorful bite. It’s guaranteed to be a hit with every guest and a total comfort food winner.
How to Serve Baked Spinach Artichoke Dip Recipe
Garnishes
Fresh herbs like chopped parsley or chives add a pop of vibrant color and a fresh note that wakes up the creamy dip. A sprinkle of extra Parmesan or a dash of smoked paprika can also provide a lovely finishing touch both visually and flavor-wise.
Side Dishes
This dip pairs wonderfully with everything from crunchy pita chips and sturdy crackers to fresh sliced bell peppers, cucumber sticks, or even hearty toasted baguette slices. Its rich, cheesy nature calls for something crisp to balance each bite.
Creative Ways to Present
For a fun twist, serve your Baked Spinach Artichoke Dip Recipe inside a hollowed-out bread bowl or portion it into small mason jars for easy grab-and-go dipping. You can also layer it in a casserole dish with alternating layers of chips and dip for a visually stunning and shareable appetizer.
Make Ahead and Storage
Storing Leftovers
Keep any leftover dip in an airtight container in the fridge for up to 3 days. This recipe reheats wonderfully, so you won’t be missing out on any deliciousness if you save some for later.
Freezing
While fresh is best, you can freeze the dip for up to 2 months. Place it in a freezer-safe container, seal well, and thaw overnight in the fridge before reheating.
Reheating
Reheat frozen or refrigerated dip gently in the oven at 325°F or in the microwave on medium power. Stir occasionally to maintain that luscious, creamy texture and keep it from drying out. Add a splash of sour cream if it seems a bit thick after reheating.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! If you use fresh spinach, be sure to cook and drain it thoroughly to remove excess moisture, just like with frozen. This prevents your dip from becoming watery and keeps that perfect creamy texture.
Is this dip gluten-free?
The dip itself is naturally gluten-free, but always check your crackers or bread for gluten. Many chips and breads contain gluten, so opt for gluten-free options if needed.
Can I make this dip vegan?
Traditional cheeses and cream cheese are hard to substitute perfectly here, but you can experiment with vegan cream cheese and dairy-free shredded cheese alternatives for a vegan spin on the classic.
What is the best way to prevent the dip from being watery?
The key is properly thawing and draining the spinach and cooking off any excess moisture along with the artichokes. Skipping this makes a watery, less appealing dip.
How long can I keep leftovers refrigerated?
Leftover dip can stay fresh in the refrigerator for up to 3 days stored in an airtight container. For best flavor, consume within this timeframe.
Final Thoughts
This Baked Spinach Artichoke Dip Recipe is more than just an appetizer; it’s a warm, comforting hug in dip form that’s ready to please everyone sitting at your table. Once you try it, you’ll understand why it’s a forever favorite for get-togethers big and small. So preheat your oven, gather your ingredients, and get ready to impress with every cheesy, veggie-packed scoop!
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Baked Spinach Artichoke Dip Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 10 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
This creamy and cheesy Baked Spinach Artichoke Dip combines tender spinach, tangy artichoke hearts, and a blend of melted cheeses for a comforting appetizer perfect for parties or cozy gatherings. Baked to bubbly perfection with a golden mozzarella topping, it pairs wonderfully with chips, veggies, or toasted bread.
Ingredients
Basic Ingredients
- 1 tablespoon butter
- 5 ounces frozen spinach (thawed, drained very well and chopped)
- 1 (14-oz) can artichoke hearts (drained & chopped)
- 1 clove garlic (peeled and minced)
- 1/4 teaspoon onion powder
- 1/8 teaspoon garlic powder
Dairy Ingredients
- 1 (8-oz) package cream cheese (softened)
- ½ cup shredded mozzarella (plus more for topping)
- ½ cup grated Parmesan cheese
- 1/4 cup sour cream
Instructions
- Get ready: Turn your oven to 350°F (175°C) so it’s preheated and hot when needed. Prepare a small baking dish about 1 quart in size or an 8×8 inch square dish. Lightly spray it with nonstick cooking spray to prevent sticking later. Get all the ingredients ready for cooking.
- Cook the spinach: Melt the butter in a large skillet over medium heat. Add the chopped spinach, chopped artichoke hearts, minced garlic, onion powder, and garlic powder. Stir frequently and cook until all excess water evaporates. This step is critical to avoid a watery or greasy dip. Remove from heat once the mixture is mostly dry but not burned.
- Assemble the dip: Stir in the softened cream cheese, half of the shredded mozzarella, and the grated Parmesan until the mixture is melted and smooth. Gently fold in the sour cream until just combined, ensuring a creamy consistency.
- Bake the dip: Transfer the dip to the prepared baking dish. Leave the surface uneven with peaks and valleys for a nice presentation. Sprinkle the remaining shredded mozzarella evenly on top. Bake in the preheated oven for 10-15 minutes until the dip is hot, bubbly, and has slightly golden edges. Avoid overbaking to keep the dip creamy, not gritty.
- Eat it now: Serve the dip warm, cooled slightly to avoid burns. Pair with sturdy chips, fresh vegetable sticks, or toasted bread slices for dipping and enjoy immediately.
Notes
- Drain and squeeze out as much water as possible from the spinach to avoid a watery dip.
- Use full-fat cream cheese and cheeses for best creamy texture.
- Try adding a pinch of crushed red pepper flakes for a subtle heat variation.
- This dip can be prepared in advance and baked just before serving.
- Store leftovers covered in the refrigerator for up to 3 days and reheat gently.
