The Kitchen Girl logo

menu icon
subscribe
search icon
×

by ·

Baked Spinach Artichoke Dip

5 from 19 votes
Total 30 minutes
Jump To Recipe

This post may contain affiliate links. Please read our disclosure policy.

Hot spinach artichoke dip is creamy, cheesy spinach and artichokes, baked golden and bubbly in 30 minutes. Great for game day and parties!

Baked spinach and artichoke dip in a square dish, topped with melted cheese and herbs, with a spoon partially revealing the creamy dip underneath.

Want to Save This Recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

Please enable JavaScript in your browser to complete this form.

By submitting this form, you consent to receive emails from The Kitchen Girl.

Table of Contents hide
1) Why You'll Love Hot Spinach Artichoke Dip
2) Ingredients You'll Need
3) How to make hot spinach artichoke dip
4) Recipe tips and variations
5) Make ahead instructions
6) Fresh vs frozen spinach for hot dip
7) How to serve hot spinach artichoke dip
8) Crowd-Pleasing Party Foods
9) 📖 Recipe
10) Baked Spinach Artichoke Dip

Why You'll Love Hot Spinach Artichoke Dip

  • It's made with the simplest of ingredients, mainly spinach, artichokes, and a pillowy, cheesy layer of goodness.
  • It’s ready in just 30 minutes.
  • Make ahead or whip it up at the last-minute.
  • Easy to make for any cooking level: Just mix, bake, and enjoy!
  • It gets demolished at every gathering!
  • Perfect for game day, holidays, and potlucks.

Ingredients You'll Need

  • Fresh spinach: Delivers a delicate, earthy flavor and a pop of vibrant green that makes every bite feel fresh and delicious.
  • Artichoke hearts: Bursting with tangy flavor and tender texture, they add a gourmet touch that perfectly balances the creamy, cheesy goodness.
  • Cream cheese: The base of the dip, giving it a rich and creamy texture.
  • Mayonnaise: Adds a subtle tanginess and creaminess to the mixture.
  • Greek yogurt or sour cream: Adds a creamy texture and tangy flavor.
  • Garlic: Adds depth and a savory flavor to the dip.
  • Shredded Mozzarella Cheese: Melts beautifully, creating a cheesy pull that’s perfect for dipping.
  • Grated Parmesan Cheese: Adds a nutty, salty flavor and helps create a golden crust.
  • Fresh Parsley (optional): Adds a pop of color and freshness to the finished dish.
Ingredients for a recipe are labeled and arranged on a surface, including Greek yogurt, spinach, artichoke hearts, garlic, Parmesan cheese, cream cheese, mozzarella cheese, and mayonnaise.

How to make hot spinach artichoke dip

First, chop your spinach and artichokes. Then, combine everything in a mixing bowl and mix until smooth.

A clear bowl contains chopped spinach, artichoke hearts, shredded mozzarella, grated parmesan, mayonnaise, and sour cream on a white surface with a striped cloth nearby.
A hand holds a spatula mixing a bowl of creamy, green-speckled spinach artichoke dip on a white surface, next to a black-and-white striped cloth.

Spread the mixture into a coated baking dish and, if desired, top with extra cheese–measure it with your heart.

A hand spreads spinach artichoke dip in a white square baking dish with a spatula. A striped cloth is visible in the corner.
A square baking dish filled with shredded cheese and chopped green herbs on a light marble surface.

Bake uncovered for 20 minutes, or until bubbling and golden. Broil for 1–2 minutes for extra browning if desired. Garnish with fresh parsley and rest for 5 minutes. Serve warm with your favorite dippers.

A baked spinach and artichoke dip in a square dish, topped with herbs, with tortilla chips partially dipped and a spoon partially revealing the creamy dip underneath.

Recipe tips and variations

  • Swap fresh for frozen spinach with 1 (6-ounce) package, thawed, drained, and squeezed of all excess moisture.
  • Gently squeeze the artichokes with your hands or clean towel to remove excess moisture, to prevent a watery texture.
  • Soften cream cheese quickly by microwaving it on low heat in a covered, microwave-safe bowl.
  • Use any oven-safe dish to bake the dip, but cast iron or ceramic retains heat well for serving and keeping the hot dip warm.
  • To make ahead, mix the dip, cover, and refrigerate for up to 2 days. Rest it at room temperature for 30–45 minutes before baking to prevent thermal shock.
  • Make a bowl for a rustic touch by hollowing out a round loaf, fill with dip mixture, and bake. Serve with extra bread or crackers.

Make ahead instructions

Mix spinach artichoke dip a few days ahead and refrigerate in an airtight container without baking. When ready, transfer to an oven-safe dish. If using a ceramic dish, let it come to room temperature first to avoid cracking. Bake as directed, adding a few extra minutes to heat through from cold.

Fresh vs frozen spinach for hot dip

Fresh Spinach: I prefer fresh spinach for spinach and artichoke dip. It’s quick, convenient, and hassle-free because there's no thawing, draining, or squeezing. Just chop and fold spinach into the mixture. Done!

Frozen Spinach: If you’re using frozen spinach, it's essential that it is thawed, drained, and squeezed of any excess liquid. Skipping this step can result in a watery dip with a runny texture. It requires considerably more effort than fresh spinach.

How to serve hot spinach artichoke dip

Serve the dip warm in the baking dish it was baked in, with a serving spoon for those who prefer to scoop rather than dip directly. Use your favorite dippers!

  • crostini
  • bagel chips
  • potato chips
  • tortilla chips
  • pita chips
  • flatbread
  • crackers
  • raw vegetables
A baked spinach and artichoke dip in a square dish, topped with herbs, with tortilla chips partially dipped and a spoon partially revealing the creamy dip underneath.

Crowd-Pleasing Party Foods

📖 Recipe

A baked spinach and artichoke dip in a square dish, topped with herbs, with tortilla chips partially dipped and a spoon partially revealing the creamy dip underneath.

Baked Spinach Artichoke Dip

Hot spinach artichoke dip is creamy, cheesy spinach and artichokes, baked golden and bubbly in 30 minutes. Great for game day and parties!
Prep Time10 minutes
Cook Time20 minutes
Total time30 minutes
Yield 12 servings
Author Traci Antonovich
5 from 19 votes
Print Pin it for later 📌

Want to Save This Recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

Please enable JavaScript in your browser to complete this form.

By submitting this form, you consent to receive emails from The Kitchen Girl.

Video

When scaling the recipe 2x or 3x, the gray ingredient note stays the same. Adjust quantities accordingly.

Ingredients 

  • 2 cups Fresh Spinach, tightly packed *see footnotes for frozen spinach
  • 1 (14-ounce can) Artichoke Hearts, drained
  • 8 ounces Cream Cheese, softened to room temperature
  • ½ cup Mayonnaise
  • ½ cup Greek Yogurt or Sour Cream
  • 3 cloves Garlic, finely grated
  • ½ cup Shredded Mozzarella Cheese (4 ounces), plus more for topping
  • ½ cup Grated Parmesan Cheese (4 ounces), plus more for topping
  • optional Fresh Parsley, for garnish

Instructions

  • Preheat oven to 350°F and coat an 8 x 8 baking dish with cooking spray.
  • Finely chop the SPINACH and coarsely chop the ARTICHOKES.
  • In a mixing bowl, combine CREAM CHEESE, MAYONNAISE, YOGURT or SOUR CREAM, GARLIC, MOZZARELLA CHEESE, and PARMESAN CHEESE until smooth and creamy.
  • Gently fold in the SPINACH and ARTICHOKES.
  • Spread this mixture evenly in the baking dish and bake uncovered for 20 minutes, or until bubbling and golden. For a deeper golden surface, broil for 1–2 minutes.
  • Let the hot dip rest for 5 minutes before serving.
  • Garnish with FRESH PARSLEY and serve warm with your choice of pita chips, tortilla chips, sliced bread, crackers, or crostini
  • To store leftovers, cool completely and refrigerate in an airtight container for up to five days.
Did you make this? We'd love your feedback!!Please rate and review it here or below ⤵️

Equipment

Recipe Notes

Swap fresh for frozen spinach with 1 (6-ounce) package, thawed, drained, and squeezed of all excess moisture.
Gently squeeze the artichokes with your hands or clean towel to remove excess moisture, to prevent a watery texture.
Soften cream cheese quickly by microwaving it on low heat in a covered, microwave-safe bowl.
Use any oven-safe dish to bake the dip, but cast iron or ceramic retains heat well for serving and keeping the hot dip warm.
To make ahead, mix the dip, cover, and refrigerate for up to 2 days. Rest it at room temperature for 30–45 minutes before baking to prevent thermal shock.

Nutrition

Serving: 0.25cup | Calories: 144kcal | Carbohydrates: 3g | Protein: 6g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 245mg | Potassium: 93mg | Fiber: 1g | Sugar: 1g | Vitamin A: 799IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 1mg
Course Appetizer, Condiment, Dip/Spread
Cuisine American, Italian
Diet Vegetarian
Easy FREE recipes to your inbox weeklyJoin The Kitchen Girl community!
Hand dunks bread slice into spinach artichoke dip in round bread bowl.

Reader Interactions

5 from 19 votes (3 ratings without comment)

We love recipe feedback...

Your email address will not be published. Required fields are marked *

Tap stars to rate recipe




Comments

  1. Janet says

    5 stars
    Soo delicious!! Thanks for the tasty recipe!

    Reply

    • The Kitchen Girl says

      You're so very welcome 🙂 So glad you enjoyed!! Thanks for the feedback!

  2. Sara Welch says

    5 stars
    What a good looking appetizer! A restaurant worthy dish, indeed!

    Reply

    • Traci Antonovich says

      Thanks so much, Sara! Yep, it's so fun to outdo restaurants! 😉

  3. ali randall says

    5 stars
    This is one of my favorite recipes to make on game day. There is usually nothing left after I put it on the table. That's the sign of a tailgate favorite!

    Reply

    • Traci Antonovich says

      Haha meee too, Ali! Thanks so much! 🙂

  4. Beth says

    5 stars
    What a quick and easy recipe to bring to any and all parties!!

    Reply

    • Traci Antonovich says

      Thanks, Beth! Yes...it gets devoured at parties!!

  5. Chris Collins says

    5 stars
    Spinach artichoke dip is my absolute favourite!! Your version looks so delish 🙂

    Reply

    • Traci Antonovich says

      Thanks so much, Chris! It's my fav too!

  6. Lisa Huff says

    5 stars
    OMG I'm drooling! I love dips and ironically have been craving spinach dip so this is perfect timing!!

    Reply

    • Traci Antonovich says

      Haha thanks, Lisa! Love hearing that!

  7. Lee Torrence says

    This looks great, Traci. I'm gluten free and have avoided spinach dip because from what I recall as a college student it required some package of ? Certainly couldn't consume it now. This looks great! I can't wait to make it and eat it on a new delicious GF cracker I've been making!

    Reply

    • Traci Antonovich says

      Oh Lee, this makes me super happy to hear that you'll be able to eat spinach dip again...yay! Hope you love the recipe 🙂 xoxo

  8. Jessica Formicola says

    5 stars
    This dip is party perfect! I served it over the weekend and everyone loved it!

    Reply

    • Traci Antonovich says

      Yay Jessica! Thanks for the feedback and glad it was a hit!

  9. Nicole says

    5 stars
    This is always a go-to favorite for a get together! Never lasts long for sure!

    Reply

    • Traci Antonovich says

      Thanks Nicole! Totally agree! 🙂

  10. Patricia says

    5 stars
    Oh, wow! This looks delicious! I was out for happy hour the other night and someone ordered the "bar version" of this. Ummm....not so great. This version looks divine!

    Reply

    • Traci Antonovich says

      Thanks Patricia...you're so sweet 🙂 It IS so easy to be disappointed with restaurant food LOL.

  11. Natalie says

    5 stars
    I love spinach artichoke dip! Looks and sounds so delicious and perfect for dinner parties!

    Reply

    • Traci Antonovich says

      Thanks Natalie! This will get devoured at all the parties 🙂

  12. sonia says

    5 stars
    Oh my goodness!This looks absolutely delicious and inviting ..Definitely making it for the labor day bbq party 🙂

    Reply

    • Traci Antonovich says

      Yay, thanks Sonia! Get ready for this dip to DISAPPEAR! LOLOL (not kidding!) Hope you love it 🙂

  13. Noelle says

    5 stars
    All I have to say is YUM YUM YUM !! The perfect dip, thank you!!

    Reply

    • Traci Antonovich says

      Haha thanks Noelle! That's all you really need to say 😉

  14. Beth Neels says

    5 stars
    This was such a beautiful presentation for my picnic! I just love the way it came out! Yummy and eye appealing! It was gone in a jiffy!

    Reply

    • Traci Antonovich says

      Yay! Thanks for the feedback, Beth 🙂 Lovvvvve hearing that!

  15. Jean Schuberth says

    5 stars
    Kitchen Girl❤️!!

    Reply

    • Traci Antonovich says

      xoxoxoxo Can't wait!!!!

  16. Jean Schuberth says

    Traci, I m totally going to make this for my sister's birthday party. Maybe you'll even be there to tell me how I've done!

    Reply

    • Traci Antonovich says

      Awww sis...you gonna ROCK this one! Can't wait for that!!!! I think you'll want to add some freshie garlic to it for that super-duper Italiano spin 😉

  17. Tisha says

    5 stars
    Spinach artichoke is one of my FAVORITE appetizers!

    Reply

    • Traci Antonovich says

      Yay, thanks Tisha! Right there with you on the favorite appetizer...I could skip dinner entirely 😉

  18. Courtney says

    5 stars
    Absolutely delcious! This is definitely a favourite dip of mine - and I love that you call for fresh spinach too, I agree that it is easier and tastier!

    Reply

    • Traci Antonovich says

      Thanks Courtney! ALL the yes to that fresh spinach 🙂