This Easy Baked Spinach Artichoke dip is super creamy, packed with flavor, and baked until bubbly and golden. Made with loads of spinach, artichoke, and 3 different kinds of cheeses, this dip is a perfect low-carb appetizer for game night, movie night, or a just because night. It’s that good!
You can never have enough dip recipes on hand in my opinion. Dips like this classic one, as well as this Cowboy Caviar and and this Cottage Cheese Dip not only make the perfect appetizer but can also double as great toppings for chicken and fish.
Any day a dip is served is a good day. But a creamy, flavorful, mouthwatering dip? Now that’s a great day! Taking a hot appetizer out of the oven, smelling its aroma, and anticipating that first bite, is a surefire way to make your guests happy.
It’s such an easy recipe to throw together in a pinch with only simple ingredients involved. The thick creamy texture of the cheeses combined with the spinach and salty artichokes, I mean, what’s not to love?! On top of that, it’s oven-baked and gets all bubbly and melty. It really is the best!
Customize this dip to your liking. You can use less mayo, or omit it completely. Add more or fewer artichokes and use fresh or frozen spinach. Serve warm with a platter of slices of crusty bread, tortilla chips, and crackers and you’re set for the evening. No need to even think about making dinner.
How to Make Hot Spinach Artichoke Dip
This is one of those recipes where you’re not quite sure it’s a recipe because it’s insanely easy!
Combine the ingredients in a medium bowl.
Spread the mixture into an oven-safe dish, around the size of a 9×9 casserole dish or pie plate.
Bake until browned and bubbly and ooey-gooey. Serve while it’s hot!
What to Serve With It
- Tortilla chips
- French bread
- Bagel chips
- Pita chips
Tips for Making the Best Spinach Artichoke Dip
- To make this a one-pan skillet dish, mix, bake and serve all in a cast-iron skillet.
- For a lower calorie version, use light sour cream, light cream cheese, or fat-free yogurt.
- To make this without using mayo, use 1 cup of sour cream or greek yogurt rather than ½ cup.
- You can use fresh spinach instead of frozen, however, you’ll need to saute it and wilt it first.
- When using frozen spinach, make sure to squeeze all the excess water out of it. The last thing you want is a watery dip.
- Substitute 2 cloves of fresh minced garlic in place of garlic powder.
- If you want to make this in the crockpot, cook for 2-3 hours on low or 1 hour on high. It’s a great way to keep it warm for a party!
- Like a little heat? Sprinkle in some red pepper flakes.
- If you would rather use Romano cheese instead of Parmesan, feel free, it’ll taste just as great.
This dip will keep in the fridge in an airtight container for up to 5 days. To reheat, microwave in small amounts for 30 seconds. Enjoy all over again!
Spinach Artichoke Dip
- 8 oz cream cheese softened
- ½ cup sour cream or Greek Yogurt
- ½ cup mayonnaise
- ½ cup parmesan cheese
- ½ cup shredded mozzarella cheese
- 1 tablespoon garlic powder
- ¼ teaspoon dried basil
- 8 oz frozen chopped spinach thawed and squeezed dry
- 14 oz can artichoke hearts drained and chopped
- Preheat oven to 350 degrees F.
- In a medium bowl, combine all ingredients well.
- Add the mixture into a 9×9 casserole dish, pie plate, or other small oven safe dish
- Bake 25-30 minutes or until bubbly and cheese is browned.
- Serve hot.
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected