Oh my goodness, do I have a treat for you today! There’s just something magical about a warm, bubbly dip, right? It’s like a cozy blanket for your taste buds! And let me tell you, this baked spinach artichoke dip is an absolute showstopper. It’s creamy, it’s cheesy, and it comes together so quickly, making it perfect for everything from game nights to holiday gatherings. As a home cook who believes every recipe should be a “keeper,” just like my grandmother’s treasured cards, I’ve perfected this one. You can find out more about my cooking philosophy over on my About page! Trust me, this dip is destined for your recipe collection. You can also follow along for more kitchen adventures on Facebook!
- Why You'll Love This Baked Spinach Artichoke Dip
- Ingredients for the Perfect Baked Spinach Artichoke Dip
- How to Make This Baked Spinach Artichoke Dip
- Tips for the Best Baked Spinach Artichoke Dip
- Make Ahead and Reheating Instructions
- Serving Suggestions for Your Baked Spinach Artichoke Dip
- Frequently Asked Questions about Baked Spinach Artichoke Dip
- Nutritional Information
- Share Your Baked Spinach Artichoke Dip Creations!
Why You’ll Love This Baked Spinach Artichoke Dip
Seriously, what’s not to adore about this dip? It’s a true crowd-pleaser that’s ridiculously easy to whip up. Here’s why it’s a winner:
- Super Easy: It comes together in minutes!
- Incredibly Creamy & Cheesy: That dreamy blend of cream cheese, mozzarella, and Parmesan is pure bliss.
- Perfect for Any Occasion: From casual game days to fancy holiday parties, it always fits right in.
- Customizable: You can tweak it to your liking (more cheese, anyone?).
Ingredients for the Perfect Baked Spinach Artichoke Dip
Okay, so to get that dreamy, bubbly goodness, you’ll want to gather these fellas. They’re pretty straightforward, but a couple of things are super important for that wow factor!
- 1 (10 ounce) package frozen chopped spinach: Make sure it’s thawed and, this is key, squeezed *really*, *really* dry. Like, wring it out like a dish towel!
- 1 (14 ounce) can artichoke hearts: Just drain ’em and give them a quick chop. Easy peasy.
- 1 (8 ounce) package cream cheese: Make sure it’s nice and soft so it mixes up smooth. I usually leave mine out on the counter for about an hour.
- 1/2 cup mayonnaise: This is totally optional, but I find it adds a little extra richness. If you prefer it without, no worries!
- 1/2 cup sour cream: This gives it a lovely tang.
- 1/4 cup grated Parmesan cheese: The real stuff makes a difference!
- 1 cup shredded mozzarella cheese: Get this shredded yourself if you can; it melts better. We’ll use a little for the topping, too.
- 1/4 teaspoon garlic powder: Just enough to give it a little punch.
- Salt and black pepper: To taste, of course! Seasoning is everything.
- For serving: Get ready with some crusty bread, your favorite tortilla chips, or even some fresh veggie sticks!
How to Make This Baked Spinach Artichoke Dip
Alright, let’s get this party started! Making this glorious dip is honestly a breeze. You’ll be dipping before you know it!
Preheating and Mixing the Base
First things first, let’s get that oven fired up to 375°F (that’s 190°C). Grab a nice big bowl, and toss in your softened cream cheese, that optional mayonnaise if you’re using it, and the sour cream. Give it a good mix until it’s all smooth and creamy. No lumps allowed!
Incorporating the Stars: Spinach and Artichokes
Now for the stars of the show! Stir in your super-dry spinach (remember, we squeezed out all that water, right?), your chopped artichoke hearts, the Parmesan cheese, a little garlic powder, and a pinch of salt and pepper. Give it a gentle fold until everything is nicely combined.
Adding the Cheese and Preparing for Baking
Next, gently fold in about three-quarters of your shredded mozzarella cheese. We want some cheesy goodness mixed *in* the dip, but we also want a lovely blanket of cheese on top! Then, spoon this glorious mixture into your oven-safe skillet or a cute little casserole dish. Sprinkle that reserved mozzarella all over the top.
Baking and Serving Your Baked Spinach Artichoke Dip
Pop that beauty into the preheated oven for about 20 to 25 minutes. You’re looking for it to get all hot, bubbly around the edges, and have that gorgeous little golden-brown hue on top. Serve it up immediately with some crusty bread or chips! You can find more easy weeknight meal ideas here!
Tips for the Best Baked Spinach Artichoke Dip
Alright, so you’ve got the basic dip down, but let’s talk about a few little secrets to make *your* baked spinach artichoke dip truly unforgettable. It’s all about those little touches that make a big difference! You can find more of my favorite side dishes here.
Frozen vs. Fresh Spinach: Squeeze Out the Water
This is probably the most important tip I can give you: get that spinach DRY! Whether you use frozen or fresh, you HAVE to squeeze out every last drop of moisture. For frozen, just thaw it completely, then wrap it in a clean kitchen towel or cheesecloth and wring it out like you mean it. For fresh spinach, I like to give it a quick wilt in a pan, let it cool a bit, and then do the same squeezing. A watery dip is just… sad. We want creamy and cheesy, not soupy!
No Mayo Spinach Artichoke Dip Variations
If mayonnaise isn’t your jam, or you just want to lighten it up a touch, don’t you worry! My go-to swap is to simply increase the sour cream. So instead of 1/2 cup sour cream and 1/2 cup mayo, use a full 3/4 cup (or even a full cup!) of sour cream. It still gives you that perfect creamy tang without the mayo. Easy!
Skillet vs. Casserole Dish Bake Time
So, you’re using a cast iron skillet? Awesome choice, they get so beautifully hot! Just know that because they retain heat so well, your skillet dip might bake just a tad quicker. Keep an eye on it – it might be ready a few minutes sooner than in a ceramic casserole dish. Either way, you’re looking for those bubbly golden edges!
Make Ahead and Reheating Instructions
This dip is a total lifesaver because you can totally get it ready ahead of time! Just mix everything up as directed, spoon it into your baking dish, cover it tightly with plastic wrap, and pop it in the fridge. It’ll keep for a good day or two. When you’re ready to serve, just pull it out, pop it in the oven at 350°F (175°C), and let it bake a little longer to get hot and bubbly – maybe an extra 5-10 minutes since it’s starting cold. This makes it perfect for parties where you don’t want to be fussing right when guests arrive! You can find some other great make-ahead ideas here!
Serving Suggestions for Your Baked Spinach Artichoke Dip
Okay, now that you’ve got this glorious, bubbly dip, you’re probably wondering what to scoop it up with, right? You’ve got so many fantastic options! For game day, you can’t go wrong with classic tortilla chips or sturdy baguette slices. If you’re building a holiday appetizer board, consider some colorful veggie sticks like carrots, celery, and bell peppers for a nice contrast. And oh my goodness, if you pair it with some cheesy pull-apart garlic bread or even some of my Caprese skewers, you’ll have a party spread that people will be talking about!
Frequently Asked Questions about Baked Spinach Artichoke Dip
Got questions about this fabulous dip? I’ve got answers! It’s always good to know the little details, especially when you’re making a dish that’s meant to impress. We’ve covered a lot, but let’s hit a few more common ones. You can also check out my Crispy Buffalo Cauliflower Bites for another fun appetizer idea!
Can I make this a no-mayo spinach artichoke dip?
Absolutely! If you’re skipping the mayo, just add a little more sour cream, maybe another quarter cup or so, to get that lovely creaminess back. It’s still going to be amazing!
What are the spinach artichoke dip calories per serving?
An estimate for this delicious dip puts it around 250 calories per serving. Keep in mind that’s just an estimate, and it really depends on the exact ingredients you use!
Is it better to use frozen or fresh spinach for this dip?
Honestly, both work great as long as you do the most important step: squeeze out ALL the extra water. Whether it’s frozen or fresh, wringing it out until it’s super dry is the secret to a perfectly thick and creamy dip!
Nutritional Information
Now, I know some of you are curious about the nitty-gritty! While every kitchen is a little different and brands of cream cheese or mozzarella can vary, here’s a general idea of what you’re looking at per serving (about 1/8th of a typical batch). We’re talking roughly 250 calories per serving. It’s good to remember these are estimates, but they give you a nice ballpark!
Share Your Baked Spinach Artichoke Dip Creations!
I just love hearing from you all! Seeing what you make with my recipes makes my heart sing. Did you try this baked spinach artichoke dip? Please leave a comment below and tell me all about it! If you have a photo, I’d love to see it – I’m always looking for new inspiration! Don’t forget to rate the recipe too. You can also reach out with any questions via my contact page. Happy cooking!
PrintBaked Spinach Artichoke Dip
A hot, bubbly party dip made with cream cheese, mozzarella, and Parmesan. This recipe offers options for including or omitting mayonnaise and can be prepared in a skillet or casserole dish.
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 min
- Yield: 6-8 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed very dry
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup mayonnaise (optional)
- 1/2 cup sour cream
- 1/4 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- For serving: crusty bread, tortilla chips, or fresh vegetables
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the softened cream cheese, mayonnaise (if using), and sour cream. Mix until smooth.
- Stir in the squeezed dry spinach, chopped artichoke hearts, Parmesan cheese, garlic powder, salt, and pepper.
- Fold in the shredded mozzarella cheese, reserving about 1/4 cup for the topping.
- Transfer the mixture to a small oven-safe skillet or a casserole dish.
- Sprinkle the reserved mozzarella cheese over the top.
- Bake for 20-25 minutes, or until the dip is hot, bubbly, and lightly golden on top.
- Serve immediately with your choice of bread, chips, or vegetables.
Notes
- For a no-mayo version, increase the sour cream to 3/4 cup.
- If using fresh spinach, you will need about 1 pound. Cook it until wilted, then squeeze out as much moisture as possible before chopping.
- This dip can be assembled ahead of time and refrigerated. Add a few extra minutes to the baking time if baking from cold.
- To reheat leftovers, cover and bake at 350°F (175°C) until heated through.
Nutrition
- Serving Size: 1/8th of recipe
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg