This Baked Spinach and Artichoke Dip is creamy, cheesy and loaded with tender spinach and artichoke hearts. Mozzarella, parmesan and cream cheese melt together for a warm, bubbling dip that’s perfect for sharing.
Ideal for holidays, game day or your next party spread, this spinach artichoke dip is a crowd-pleasing appetizer that pairs with everything from tortilla chips to baguette slices.
We love serving up flavorful dips when we're entertaining and our staples are Buffalo Chicken Wing Dip and Baked Jalapeno Popper Dip.
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Why You Will Love This Recipe
- Creamy Base: Cream cheese, sour cream, mayo and yogurt combine for rich flavor and texture.
- Cheesy Topping: Mozzarella and parmesan bake into a golden brown layer.
- Make-Ahead Friendly: Assemble in advance and bake just before serving.
- Crowd Pleaser: A classic party dip that’s always one of the first dishes to disappear.
- Versatile Dippers: Serve with pita chips, veggie sticks or crusty bread.
Ingredients
This recipe uses a mix of creamy dairy, easy vegetables and pantry staples.
See the recipe card below for the exact quantities of each ingredient.
- Cream Cheese: Full-fat for the best creamy texture.
- Mozzarella Cheese: Adds to thecreamy base and bubbly topping.
- Greek Yogurt: Adds tang and lightens the dip.
- Parmesan Cheese: Salty, nutty flavor that balances the richness.
- Mayonnaise: Adds smoothness and richness.
- Full Fat Sour Cream: For tang, creaminess and moisture.
To make this recipe easier, grab yourself some measuring cups and spoons, large skillet, spatula and a 1.5 quart casserole dish.
Variations
- Fresh Spinach: Use 1 pound fresh, cooked and drained, in place of frozen.
- Different Cheese: Try fontina, Gruyère or pepper jack for a twist.
- Healthier Version: Use reduced-fat cream cheese or Greek yogurt for a lighter dip.
- Add Spice: Stir in crushed red pepper flakes or hot sauce for a little kick.
How to Make Baked Spinach and Artichoke Dip
This cheesy baked spinach artichoke dip comes together in just a few steps.
Preheat oven to 350F and lightly grease a 1 ½ quart baking dish.
Thaw and strain spinach to get rid of as much excess moisture as you can.
Heat oil in a large pan over medium-low heat, add onion and cook for 5 minutes. Then cook garlic until fragrant.
Add in the cream cheese and 1 cup of the mozzarella cheese and mix regularly until melted.
Remove from heat and stir in artichokes, spinach, Greek yogurt, parmesan cheese, mayonnaise and sour cream until well blended.
Pour into prepared baking dish and cook for 20-25 minutes or until bubbling at the sides.
If desired, turn on the broiler for an additional 2-3 minutes.
Hint: Drain thawed spinach well; removing excess liquid prevents a watery dip.
Recipe Tips
- Soften Cream Cheese: Room temperature cream cheese blends more smoothly.
- Broil at the End: Adds a bubbly, golden brown finish.
- Serve Warm: This dip is at its best hot from the oven.
- Freshly Shredded Cheese: Ensure the most cohesive melt.
For a slow cooker version of this dip, try our Slow Cooker Spinach and Artichoke Dip.
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Storage Instructions
- Refrigerator: Store in an airtight container for up to 3-5 days.
- Freezer: Freeze portions in a freezer-safe dish, wrapped tightly with plastic wrap and foil for up to 2 months.
- Reheating: If warming up from frozen, preheat oven to 350F and bake with foil on for about 50-60 minutes or until warmed through. If thawed, it may only take 30 minutes to fully warm.
Serving Suggestions
- Appetizer Spread: Pair with Jalapeño Cream Cheese Dip, Bacon Wrapped Jalapeño Poppers, Big Mac Egg Rolls or Pulled Pork Sliders.
Baked Spinach and Artichoke Dip Recipe FAQs
Yes, assemble the dip up to a day in advance, cover with plastic wrap, and bake before serving with the instruction above.
You can replace mayo with extra sour cream or Greek yogurt for a lighter option without losing the creamy texture.
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Baked Spinach and Artichoke Dip
Equipment
- Measuring Cups and Spoons
- Large Skillet
- Spatula
- 1.5 Quart Baking Dish
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion minced
- 2 tablespoon minced garlic
- 3 8- ounce bricks cream cheese full fat
- 3 cups mozzarella cheese divided
- 12 ounces canned artichoke hearts drained and chopped (1 ½ cups)
- 750 grams frozen spinach packed and thawed
- 1 cup Greek yogurt plain
- 1 cup parmesan cheese
- ½ cup mayonnaise
- ½ cup sour cream
Instructions
- Preheat oven to 350F and lightly grease a 1 ½ quart baking dish.
- Thaw and strain spinach to get rid of as much excess moisture as you can.
- Heat oil in a large pan over medium-low heat, add onion and cook for 5 minutes. Then cook garlic until fragrant.
- Add in the cream cheese and 1 cup of the mozzarella cheese and mix regularly until melted.
- Remove from heat and stir in artichokes, spinach, Greek yogurt, parmesan cheese, mayonnaise and sour cream until well blended.
- Pour into prepared baking dish and cook for 20-25 minutes or until bubbling at the sides.
- If desired, turn on the broiler for an additional 2-3 minutes.
Video
Notes
- Drain thawed spinach well; removing excess liquid prevents a watery dip.
- Room temperature cream cheese blends more smoothly.
- Broiling adds a bubbly, golden brown finish.
- This dip is at its best hot from the oven.
- Use freshly shredded cheeses to ensure the most cohesive melt.
Nutrition
If you made this recipe, let us know in the comments! Did you follow it as written or add your own twist?
Risa says
Love this dip! It is so creamy, cheesy and delicious! That spinach artichoke combo is such a favorite, thanks for the great recipe!
Eva Filer says
We love it so much. We actually made it again this weekend. Such a quick and easy one. So glad you enjoyed it.
Tina says
Spinach and artichoke is one of my favorite combos! This is a perfect appetizer for the holidays!
Eva Filer says
We love it too. I hope you enjoy it, Tina!
Abi says
I always order this Spinach and Artichoke Dip whenever we visit restaurants, glad I found your recipe, I can make my own dip at home.
Eva Filer says
That is awesome to hear. You will love it then, it is such a classic recipe!
Eva Filer says
We love this dip, it is so creamy and is always a crowd-pleaser!