Name: Baked Spinach Artichoke Dip
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 (8-oz.) block cream cheese, softened; 1/4 cup mayonnaise; 1/4 cup sour cream; 1 cup shredded mozzarella; 1/4 cup freshly grated Parmesan; 2 cloves garlic, minced; 1 (14-oz.) can artichoke hearts, drained and chopped; 1 (10-oz.) package frozen spinach, thawed and squeezed dry; Pinch of crushed red pepper flakes; Salt, to taste; Freshly ground black pepper, to taste

Why You’ll Love Baked Spinach Artichoke Dip Recipe

It’s rich and indulgent — three cheeses plus cream cheese, sour cream, and mayo give a velvety, satisfying texture.
It’s easy to throw together: everything gets stirred in one bowl and then baked — minimal prep, minimal mess.
It hits the perfect balance of spinach and artichoke flavor: you get enough veggies for texture and flavor, without losing the cheesy decadence.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cream cheese, softened
mayonnaise
sour cream
freshly grated Parmesan
shredded white cheddar (plus extra for topping)
shredded Gruyère
canned artichoke hearts, drained and chopped
frozen spinach, defrosted and chopped
garlic, minced
lemon zest
red pepper flakes
kosher salt
freshly ground black pepper
tortilla chips or bread, for serving

Directions

Preheat oven to 350°F (175°C). In a large bowl, combine the cream cheese, mayonnaise, sour cream, Parmesan, white cheddar, Gruyère, artichoke hearts, spinach, garlic, lemon zest, and red pepper flakes. Season with salt and pepper, then mix until everything is fully combined.
Transfer the mixture to a baking dish and smooth the top with a spatula. Sprinkle additional shredded white cheddar over the top for a cheesy crust.
Bake until the dip is bubbly and the top is slightly golden, about 30 minutes.
For a more golden, crispier top, optionally broil on high for 1–2 minutes at the end — but watch closely to avoid burning.
Serve hot, with tortilla chips, toasted baguette slices, or your favorite dippers on the side.

Servings and timing

Yields about 8–10 servings.
Prep time: ~10 minutes
Total time (including baking): ~30 minutes

Variations

For a lighter version, substitute sour cream with plain yogurt or use low‑fat dairy options.
Add extra heat or kick by increasing red pepper flakes, or stir in a splash of hot sauce.
For a smoky twist, stir in cooked crumbled bacon.
For a fresher take, substitute frozen spinach with fresh spinach — just sauté briefly, drain off excess moisture, then use.
For a more indulgent version, mix in extra cheeses (mozzarella, fontina, or provolone) or top with breadcrumbs for a crunchy finish.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat: Preheat oven to 350°F (175°C), transfer dip to a baking dish, add a bit more shredded cheese if you like, and bake until heated through and bubbly. You can also reheat individual portions in the microwave until warm.

FAQs

What kind of spinach should I use — fresh or frozen?

You can use either. Frozen spinach (fully defrosted and drained) is easiest. If using fresh spinach, sauté it briefly until wilted, then drain and squeeze out excess moisture before mixing — this prevents the dip from becoming watery.

Can I substitute the cheeses with lighter or different ones?

Yes. You can use low‑fat cream cheese, sour cream, or mayo for a lighter version. You can also swap or add cheeses such as mozzarella, fontina, provolone — though this will slightly change the texture and flavor profile.

Can I prepare the dip ahead of time?

Yes. Mix all the ingredients, place in the baking dish, cover and refrigerate. When ready to serve, simply bake as directed (you may need to add a few extra minutes to ensure it heats through).

Is it okay to freeze the dip?

Freezing isn’t recommended: the texture of the cheeses and cream base can change once thawed, making the dip less creamy and more watery. It’s best enjoyed fresh or stored chilled for a few days.

What’s the best way to serve the dip?

Classic options: tortilla chips, toasted baguette slices (or garlic-rubbed crostini), hearty crackers, or even vegetable sticks (carrots, celery, bell peppers). A toasted baguette rubbed with garlic makes for a particularly tasty accompaniment.

Can I make this dip in a slow cooker instead of baking?

Yes — though you won’t get the golden, crispy cheese topping. You can combine all the ingredients in a slow cooker and warm on low heat until melted and creamy.

My dip turned out watery — what went wrong?

Likely the spinach (especially if frozen) had too much excess moisture. Always squeeze out or drain thoroughly before mixing. If using fresh spinach, be sure to sauté and drain well.

Can I make the dip spicy?

Absolutely. The recipe already includes red pepper flakes. To increase heat, simply add more flakes, a dash of hot sauce, or even minced jalapeños.

How can I make the topping extra cheesy/crispy?

Use freshly shredded cheddar or a melty cheese like Gruyère for the topping. For more crunch or contrast, you can sprinkle breadcrumbs mixed with a little melted butter over the cheese before baking.

Can I use this dip as a filling for other dishes?

Yes — leftover dip works great stirred into pasta, layered in casseroles, stuffed into bread or peppers, or even used over chicken or baked potatoes for a creamy topping.

Conclusion

This baked spinach artichoke dip is a guaranteed crowd-pleaser that combines rich, cheesy comfort with classic flavors. It’s simple to make, adaptable to your tastes, and perfect for entertaining or indulgent snacking. Whether served at a party or enjoyed as a cozy night-in treat, this dip is bound to become a favorite go-to recipe.

Baked Spinach Artichoke Dip