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An overhead close-up shot of hot baked spinach artichoke dip in a cast-iron skillet, showing its creamy texture and cheesy topping.

Baked Spinach Artichoke Dip: The Ultimate Creamy Appetizer

Discover the ultimate Baked Spinach Artichoke Dip recipe! Perfectly creamy, cheesy, and packed with flavor, this easy-to-make appetizer is a guaranteed crowd-pleaser for any party or gathering. Get pro tips for the best hot dip every time.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 people
Course: Appetizer, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz cream cheese softened to room temperature
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 14 oz canned artichoke hearts drained and chopped
  • 10 oz frozen chopped spinach thawed and squeezed very dry
  • 1 cup shredded mozzarella cheese divided
  • 1/2 cup grated Parmesan cheese
  • 3 cloves garlic minced
  • 1/4 tsp salt or to taste
  • 1/4 tsp black pepper
  • 1/8 tsp red pepper flakes optional

Equipment

  • 1 Mixing Bowl
  • 1 1.5-quart Baking Dish or 9-inch pie plate
  • 1 Spatula

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Ensure your thawed spinach is thoroughly squeezed dry to remove all excess moisture. This is the key to a creamy, non-watery dip.
  3. In a large mixing bowl, combine the softened cream cheese, mayonnaise, sour cream, minced garlic, salt, pepper, and optional red pepper flakes. Mix with a spatula or hand mixer until smooth.
  4. Fold in the dry spinach, chopped artichoke hearts, grated Parmesan cheese, and 1/2 cup of the shredded mozzarella. Stir until all ingredients are evenly incorporated.
  5. Spread the mixture evenly into a 1.5-quart baking dish. Top with the remaining 1/2 cup of shredded mozzarella.
  6. Bake for 20-25 minutes, or until the dip is hot, bubbly, and the cheese on top is melted and lightly golden. For a browner top, broil for 1-2 minutes, watching carefully.
  7. Let cool for 5 minutes before serving with your favorite chips, bread, or vegetables.

Notes

Tip 1: For the absolute best texture, use full-fat, block-style cream cheese and grate your own mozzarella and Parmesan.
Tip 2: You can assemble the dip up to 24 hours in advance. Cover and refrigerate, then add a few extra minutes to the baking time.
Tip 3: Feel free to customize by adding a pinch of nutmeg or some chopped cooked bacon.