Baked Spinach Artichoke Dip
Hot, creamy baked spinach artichoke dip with cream cheese, Parmesan and a hint of garlic. Ready for the oven in 15 minutes.
38% of it needs you at the counter
- Hands-on
- 15 min
- Cooking
- 20 min
- Resting
- 5 min
- Serves
- 10
- Calories
- 265
- Protein
- 8 g
- Per serving
- $1.18
Why this recipe works
This is the dip that empties fastest at any gathering: warm, cheesy, and done with a box of frozen spinach and a can of artichokes. It bakes while you set out the chips, so there's barely any active time.
- Squeezing the thawed spinach completely dry keeps the dip creamy instead of watery once baked.
- A mix of cream cheese and sour cream gives a rich, tangy base that stays smooth rather than greasy.
- Parmesan on top browns and crisps as it bakes, which is the texture contrast the dip needs.
Ingredients
To serve
You will need
- Small baking dish (1-quart)
- Large mixing bowl
Method
Tap a step number to mark it done.
Heat the oven
Heat the oven to 350°F and lightly grease the baking dish.
Mix the base
Beat the cream cheese, sour cream, mayonnaise and garlic together until smooth.
Fold in the rest
Stir in the spinach, artichokes, ¾ cup of the Parmesan, the mozzarella, salt and pepper until evenly combined.
Bake
Spread into the dish, top with the remaining ¼ cup Parmesan, and bake until hot, bubbling and lightly golden on top, 20 to 25 minutes.
Rest and serve
Let it stand 5 minutes before serving warm with chips or bread.
Cook's notes
- Squeeze the spinach in a clean kitchen towel, twisting hard — you'll be surprised how much water comes out, and it's the difference between creamy and soupy.
- For a spicy version, stir in a diced jalapeño or 2 tablespoons of chopped pickled jalapeños with the spinach.
- Reheat leftovers covered at 325°F for 10 to 15 minutes; the microwave can make it separate and go oily.
Nutrition per serving
265 calories
$1.18 estimated cost per serving
Where the calories come from
| Protein | 12% of calories | 8 g |
|---|---|---|
| Carbs | 13% of calories | 9 g |
| Fat | 75% of calories | 23 g |
| Fiber | 3 g | |
| Sodium | 430 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
Can you make spinach artichoke dip ahead of time?
Yes. Mix it completely, cover and refrigerate up to 2 days, then bake straight from the fridge, adding 5 to 10 minutes to the time.
Can I make spinach artichoke dip in a slow cooker?
Yes. Combine everything in the slow cooker and cook on low for 2 to 3 hours, stirring once, until hot and melted.
Why is my spinach artichoke dip watery?
Spinach and artichokes both hold a lot of water. Squeeze the thawed spinach bone-dry and pat the drained artichokes with a towel before chopping.
