Baked Spinach Artichoke Dip - the best hot artichoke dip made with fresh spinach, cream cheese, and extra creamy Greek yogurt. Bake this spinach artichoke dip in a bread bowl for an elegant feel with minimal effort, just like my other appetizer recipes.
Baked spinach artichoke dip is an easy, crowd-pleasing party food even if you're a party of two! It's super creamy, rich, and downright addictive with those scrumptious artichokes and savory spinach swimming in all of that cheesy goodness. You will be glad you have this hot artichoke dip recipe in times of need, like any old Friday night!
Baked spinach artichoke dip ingredients
- cream cheese - any fat content
- Greek yogurt - or sour cream
- mayonnaise - optional, sub yogurt or sour cream
- Parmesan cheese - grated or shredded
- canned artichoke hearts - I prefer the water-packed but oil packed works too
- fresh spinach - if using frozen spinach, thaw and remove all excess moisture
How to make baked spinach artichoke dip
- Preheat oven to 350°F. In a mixing bowl, combine cream cheese, yogurt, artichokes, mayonnaise, spinach, and Parmesan cheese.
- Place artichoke dip in an oven-safe dish or hollowed-out round of bread (see instructions below).
- Bake the artichoke dip (dish or bread bowl) on a baking sheet about 20 minutes, or until bubbling and lightly browned. Allow to cool about 5 minutes to set up; serve warm with chips, bread, crackers, or vegetables.
How to make spinach and artichoke dip ahead
To make spinach artichoke dip in advance of your event...
- Assemble all ingredients of the dip and simply refrigerate in an airtight container up to 2 days in ahead (so, don't bake it yet).
- When ready to bake and serve, transfer the chilled dip into an oven-safe container, or hollowed-out bread bowl.
- Place artichoke dip in a preheated oven, following recipe instructions for baking time. Allow a few more minutes to fully bake since it's coming straight from the refrigerator.
Alternatively, you can leave the artichoke dip at room temperature for 30 minutes before baking it. This can reduce the oven time needed to fully bake it.
Fresh vs frozen spinach for spinach artichoke dip
frozen spinach - If you use frozen spinach, you must allow it to thaw completely, drain excess water, and squeeze out any excess water because it can water down the dip and create a runny texture.
fresh spinach - I prefer to use fresh spinach for this recipe. It's so convenient, especially if you use prewashed spinach leaves. Just chop it and fold into the dip before baking. I love the toss-and-stir convenience of it. No thawing, draining, or squeezing.
How to make a bread bowl for hot spinach artichoke dip
Who doesn't love a hot spinach dip served in a bread bowl? It's so easy and fun too! For this method, you'll need a freshly-baked round loaf of artisan bread or you can make your own with this easy French Bread recipe! Yse two 5" rounds or one 8" round for this hot spinach dip recipe which yields 3 cups.
- Score an outline on the top of the bread round with a paring knife.
- Use your fingers to hollow out the bread from the center to create a 'bowl' shape inside the loaf that's large enough to hold the dip.
- Spoon the dip into the hallowed out bread bowl, then follow baking instructions for the recipe (see below).
How to soften cream cheese (3 methods)
- Allow it to sit at room temperature for about an hour and it will soften naturally.
- Microwave it unwrapped in a microwave-safe bowl in 30-second intervals on a low power setting until it softens.
- Place cold cream cheese in the bowl of a stand mixer and beat it on medium-high speed until it softens.
What to eat with hot spinach dip
Can you freeze spinach artichoke dip?
Yes! If you want to freeze it, let it cool completely. Then just pack it into an airtight container of your choice and freeze up to 90 days (or much longer if using a food sealer).
More easy dip recipes
- Jalapeno Popper Dip
- Instant Pot Spinach Artichoke Dip
- Herb Artichoke White Bean Dip
- 5-Minute French Onion Dip
- Roasted Red Pepper Hummus
- Smoked Salmon Dip with Greek Yogurt
- Classic 5 Minute Hummus Recipe
Baked Spinach Artichoke Dip
- 1 8oz pkg Cream Cheese, softened
- 1 cup Greek Yogurt, or sour cream
- 1 15oz can Artichoke Hearts, drained and loosely chopped
- 1/4 cup Mayonnaise
- 2 cups Fresh Spinach Leaves, finely chopped
- 1 cup Grated Parmesan Cheese, or shredded
- stirring utensil
- 6-cup baking dish or (2) 5-inch bread rounds
- baking sheet
- Preheat oven to 350°. In a mixing bowl, combine softened cream cheese, yogurt, artichokes, mayonnaise, spinach, and Parmesan cheese.
- Place artichoke dip in an oven-safe dish or hollowed-out bread round. Place a baking sheet under the dish or bread bowl while baking.
- Bake the artichoke dip (dish or bread bowl) about 20 minutes, or until the surface is bubbling and lightly browned.
- Carefully remove baking dish from oven and allow dip to cool about 5 minutes; serve warm with chips, bread, crackers, or vegetables.
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.