Baked Spinach Artichoke Dip

You’ll love that this recipe is assembled, baked, and served in one dish. Keep this recipe in mind when you’re thinking about what to make for your next party. Watch the video tutorial and see just how simple it is. This post may contain affiliate links. Read my disclosure policy. If you’ve been following our blog, you know we love creamy dips around here, like the ever-popular stovetop Spinach and Artichoke Dip to Buffalo Chicken Dip and Sausage Queso Dip. But, if I’m being honest, this BAKED Spinach Artichoke Dip recipe is the one I make most often, which is how it landed in the cookbook, Natasha’s Kitchen. It is so easy to assemble and is always a crowd-pleaser. Even the kids and picky eaters approve of this appetizer. If you love a cheesy and creamy dip, this appetizer is for you!

Baked Spinach and Artichoke Dip Recipe

This updated take on the classic appetizer is always a hit at parties and family movie nights. I’ve been serving it for years and have experimented with everything from making it in the slow cooker to on the stovetop, but nothing beats how the cheese browns in the oven.

Baked Spinach-Artichoke Dip Video

Watch Natasha make this one-dish wonder. You will be surprised at how easy it is to make this crowd-pleasing appetizer. Watch closely because you’ll be asked to make it again and again after you share it!

Ingredients

You’ll love that this recipe has minimal prep. You don’t even have to soften your cream cheese. Because this recipe moves fast, have your ingredients measured, drained, and chopped before you start cooking.

Artichoke Hearts – Canned, in water, coarsely chopped into bite-sized pieces Frozen Chopped Spinach – Thaw and thoroughly squeeze dry Sour Cream and Cream Cheese – Give this recipe the creaminess and help to make it scoopable Cheese – Shredded parmesan and mozzarella Butter – use unsalted to create a rich base Green Onions – Chopped, reserving the dark green parts for garnish Garlic – Finely minced Hot Sauce – Just a splash for a spicy kick (optional) Salt and Pepper – I like to season with fine sea salt and fresh ground pepper to taste

How to Make Baked Spinach Artichoke Dip

Prepare – Preheat the oven to 375°F. Drain and chop your artichoke hearts into bite-sized pieces. Thaw and drain the spinach. Mince the garlic cloves. Sautee Green Onions – In a cast-iron or other oven-safe skillet over medium-low heat, melt the butter. Add the green onions, making sure to reserve the dark green parts for later, and cook, stirring frequently, until softened and fragrant (about 5 minutes). Make the Dip – Turn off the heat and add the cream cheese and sour cream, stirring until smooth. Add in the artichokes, spinach, Parmesan, ½ cup of the mozzarella, garlic, and hot sauce (if using) and stir to combine. Season with salt and pepper to taste. Spread the mixture evenly in the skillet and sprinkle the top with the remaining ½ cup of mozzarella. Bake – Pop your baking dish into the oven for 20 minutes, or until the dip is bubbling and the cheese has melted. Switch the oven to broil and broil for 2 minutes, until the cheese is beginning to brown. Keep an eye on it so it doesn’t burn. Serve – Garnish with green onion and serve warm with the chips.

What to Serve with Spinach Artichoke Dip

I think the real question is, how quickly can I scoop this cheesy goodness into my mouth? You really can’t go wrong when choosing from the array of crisp, dippable accompaniments such as:

Tortilla chips Seasoned crostini (sliced baguette) Pita Chips Pita Bread Crackers Bagel chips Fresh vegetable sticks (carrots, celery)

Say goodbye to cold store-bought dip. Once you try this warm, baked spinach dip recipe, you’ll fall in love at first scoop.

Assemble Ahead: You can fully assemble, cover, and refrigerate up to a day ahead. Bake it about 35 minutes before serving and it will be perfectly warm and bubbly for your guests as they arrive (if baking from chilled you will need to add about 5 minutes to the baking time). To Refrigerate: Allow any leftover dip to cool to room temperature and cover tightly or transfer into an airtight container. Keep refrigerated for up to 4-5 days. To Reheat: Bake in the oven at 350°F for 15-20 minutes until hot, or transfer to a microwave-safe container and cook in 30-second increments, stirring before you dive into it.