Creamy Baked Spinach Artichoke Dip

Why You’ll Love This Recipe

• Ultra-creamy, extra-cheesy, and packed with real spinach and artichoke flavor.
• Restaurant-style golden top with a bubbling, scoopable center.
• Simple pantry-friendly ingredients and one baking dish.
• Perfect party appetizer that stays delicious as it cools.

Grocery List

• Produce: Garlic, yellow onion or shallot, lemon, fresh parsley, baguette
• Dairy: Cream cheese, sour cream, shredded mozzarella, shredded Monterey Jack, grated Parmesan
• Pantry: Frozen chopped spinach, canned artichoke hearts, mayonnaise, olive oil, red pepper flakes, kosher salt, black pepper, tortilla chips

Full Ingredients

For the Dip

• 10 oz (280 g) frozen chopped spinach, thawed and squeezed very dry
• 1 can (14 oz/400 g) artichoke hearts, well-drained and chopped (about 8 to 9 oz/240 g drained)
• 8 oz (226 g) cream cheese, softened to room temperature
• 1/2 cup (120 g) sour cream
• 1/3 cup (80 g) mayonnaise
• 1 cup (113 g) shredded mozzarella, plus 1/2 cup (57 g) for topping
• 1/2 cup (56 g) shredded Monterey Jack
• 1/2 cup (45 g) finely grated Parmesan, plus 2 tbsp (10 g) for topping
• 3 to 4 garlic cloves, minced (about 1 tbsp)
• 1/4 cup (35 g) finely minced yellow onion or 1 small shallot
• 1 tbsp olive oil
• 1 tsp finely grated lemon zest
• 1 tsp fresh lemon juice
• 1/4 tsp red pepper flakes (optional, for a gentle kick)
• 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

For Serving

• 1 baguette, sliced 1/2 inch thick and brushed with olive oil
• Sturdy tortilla chips
• 1 to 2 tbsp chopped fresh parsley (garnish)

Step-by-Step Instructions

Step 1: Preheat and prep your dish

Position a rack in the center of the oven and heat to 375°F (190°C). Lightly grease a 1 1/2-quart baking dish (an 8-inch square, a 9-inch pie dish, or a small gratin dish all work well). This size helps the dip heat evenly and develop a golden top without drying out.

Step 2: Prep the spinach and artichokes

Thaw the spinach completely. Place it in a clean kitchen towel and squeeze firmly over the sink until no more liquid drips out; getting it very dry prevents a watery dip. Drain the artichoke hearts well and chop them into bite-size pieces, about 1/2-inch chunks.

Step 3: Sauté the aromatics

Warm the olive oil in a small skillet over medium heat. Add the minced onion and cook until translucent and sweet, about 3 minutes. Stir in the garlic and cook just until fragrant, 30 seconds. Remove from heat and let cool for 2 minutes so the heat doesn’t melt the cheeses prematurely.

Step 4: Make the creamy base

In a large bowl, beat the softened cream cheese with the sour cream and mayonnaise until smooth and fluffy. Mix in the lemon zest, lemon juice, salt, black pepper, and red pepper flakes if using. Stir in the cooled onion and garlic mixture.

Step 5: Fold in veg and cheeses

Add the squeezed-dry spinach, chopped artichokes, 1 cup mozzarella, 1/2 cup Monterey Jack, and 1/2 cup Parmesan. Fold gently until everything is evenly distributed. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Step 6: Bake until bubbling, then brown the top

Spread the mixture into the prepared baking dish. Scatter the remaining 1/2 cup mozzarella and 2 tbsp Parmesan over the top. Bake until the edges are bubbling and the center is hot, 20 to 25 minutes. For deeper color, switch to broil and brown the top for 1 to 2 minutes, watching closely.

Step 7: Toast the baguette and serve hot

While the dip bakes, arrange baguette slices on a sheet pan, brush lightly with olive oil, and toast at 375°F (190°C) for 5 to 7 minutes until crisp at the edges. Sprinkle the baked dip with chopped parsley. Serve immediately with warm baguette toasts and sturdy tortilla chips for scooping.

Pro Tips

• Squeeze the spinach thoroughly; excess moisture is the main cause of a thin dip.
• Softening the cream cheese fully ensures a silky, lump-free base.
• Use a shallow dish for a golden, bubbly top and faster bake time.
• Broil briefly at the end for a restaurant-style browned, blistered cheese crust.
• Keep the dip warm on the table by setting the baking dish on a preheated pizza stone or using a small warming tray.

Variations

• Spicy Jalapeño: Fold in 1 to 2 seeded, minced jalapeños and increase red pepper flakes to 1/2 tsp.
• Crab Artichoke: Fold in 8 oz (225 g) lump crab meat and 1/2 tsp Old Bay; skip the lemon zest.
• Smoky Bacon and Gouda: Swap Monterey Jack for smoked Gouda and fold in 4 slices cooked, crumbled bacon.

Storage & Make-Ahead

Assemble up to 2 days ahead: cover tightly and refrigerate; bake straight from the fridge at 375°F (190°C), adding 5 to 10 minutes. Leftovers keep 3 to 4 days chilled; reheat covered at 325°F (165°C) until hot, or microwave in 30-second bursts, stirring. For longer storage, assemble (unbaked), wrap well, and freeze up to 2 months. Thaw overnight in the fridge and bake as directed.

Nutrition (per serving)

Approximate for 1/10 of recipe: 280 calories; 23 g fat; 6 g carbohydrates; 10 g protein; 1 g fiber; 650 mg sodium. Nutrition will vary with brands and exact cheeses used.