Baked Spinach Artichoke Dip is a crowd-pleasing, easy-to-make appetizer. Warm, creamy, and baked until perfectly melty, it uses straightforward ingredients you likely have on hand.
As a busy parent, I love recipes that work for many occasions. This classic dip is perfect for parties, after-school snacks, or a game-day appetizer. It’s easy to assemble ahead of time and bakes up with the familiar creamy spinach-and-artichoke flavor everyone loves. We enjoy it so much I even adapted the flavors into a Creamy Spinach Artichoke Spaghetti for a quick dinner option.
TL;DR – Baked Spinach Artichoke Dip (So Easy)
- What it is: A warm, creamy baked spinach artichoke dip, bubbly and golden on top.
- Ingredients: 8 simple pantry items, with Greek yogurt used for a lighter touch.
- How it’s made: Stir the ingredients together, bake until hot and melty, then serve warm.
- Time: Roughly 30–40 minutes total, with minimal prep.
- Make-ahead friendly: Mix in advance and refrigerate; bake just before serving.
- Slow cooker option: Cook on LOW for 2–3 hours and switch to WARM to keep it serving-ready.
- Compare & Contrast: This is the classic baked version; for a dinner-style option try a spinach artichoke pasta bake or creamy spaghetti.
Serve hot and cheesy for the best results.
[feast_advanced_jump_to]
Key Ingredients
- Frozen chopped spinach: Thaw and squeeze very dry in a dish towel. Removing excess moisture prevents a watery dip. Alternatively, sauté fresh baby spinach until wilted and the liquid has evaporated.
- Chopped artichoke hearts: Marinated, grilled, or plain artichoke hearts all work—just drain and chop.
- Cream cheese: Use full-fat block cream cheese (not whipped) for the creamiest texture.
- Greek yogurt: A swap for sour cream if you prefer; it adds tang and keeps the dip a little lighter.
- Shredded mozzarella: Melts nicely and gives a stretchy texture.
- Grated Parmesan: Freshly grated or refrigerated grated cheese is best—avoid the shelf-stable powdered variety.
- Garlic: Freshly grated or pre-minced works well for flavor.
[feast_advanced_jump_to]
💡Tips for the Best Baked Spinach Artichoke Dip
- Squeeze the spinach thoroughly. Excess liquid thins the dip—use a clean dish towel and press firmly.
- Soften the cream cheese first. Room-temperature cream cheese blends smoothest; let it sit about 30 minutes before mixing.
- Bake uncovered. This helps form a lightly golden top that adds texture and visual appeal.
- Don’t overbake. Remove the dip once it’s hot and bubbly throughout to keep it creamy.
Favorite Dippers for Baked Spinach Artichoke Dip
This dip pairs well with many dippers. Try:
- Crackers or pita chips
- Toasted baguette slices
- Tortilla chips
- Baked pasta chips
- Pretzel thins
- Fresh vegetables like carrots, celery, or bell peppers
How to Make Easy Baked Spinach Artichoke Dip
Step 1: Prep the spinach. Thaw and squeeze out as much liquid as possible so the dip stays thick and creamy.
Step 2: Mix everything together. In a large bowl combine the spinach, artichokes, cream cheese, Greek yogurt, cheeses, garlic, mayonnaise, and seasoning until smooth.
Step 3: Bake. Transfer the mixture to a prepared baking dish and bake until hot, bubbly, and lightly golden on top.
Step 4: Serve warm. Let the dip cool briefly, then serve with your favorite dippers.
Recipe FAQs
Yes. Combine the ingredients, cover, and refrigerate for up to 24 hours. Bake right before serving for the best texture.
After baking, transfer to a slow cooker set to WARM or serve directly from the oven. Prepping the mixture ahead and baking at serving time ensures it’s hot and melty.
Reheat in the oven or microwave, stirring to keep it creamy. Add a splash of milk if it feels too thick. Leftovers also make a tasty spread for sandwiches or an addition to omelettes.
This recipe is baked for that classic hot, bubbly finish. If you prefer stovetop, you can create a similar flavor in a skillet or try a creamy spinach-artichoke pasta for a dinner alternative.
More great recipes with spinach and artichokes
- 5-Ingredient Spinach Lemon Orzo
- 3-Ingredient Spinach Pesto Pasta
- Creamy Spinach Artichoke Spaghetti
- 7-Ingredient Spinach and Artichoke Pasta Bake
Did you try this recipe and love it? Leave a comment or a 5-star rating to let us know!
Sign up for the newsletter and follow along on social channels for more simple recipes. Tag your creations so we can see them!
📖 Recipe
Creamy Baked Spinach Artichoke Dip
Marni Katz
Pin Recipe
Save Recipe
Ingredients
- 10 oz Frozen Spinach (defrosted and drained)
- 12 oz Jar Grilled Artichoke Hearts (drained and roughly chopped)
- 1 cup Plain Greek Yogurt
- 1 cup Shredded Mozzarella
- 1 cup Grated Parmesan Cheese
- 8 oz Cream Cheese (softened to room temp)
- 1 cup Mayonnaise
- 3 cloves Grated Garlic (or 3 frozen garlic cubes, defrosted)
Instructions
-
Preheat oven to 375°F and lightly spray a 3-quart baking dish or deep pie dish with nonstick spray.
-
In a large bowl, mix all ingredients, reserving about ⅓ cup Parmesan and ⅓ cup mozzarella for the topping. Stir until well combined.
-
Transfer the mixture to the prepared dish and sprinkle the reserved cheeses evenly over the top.
-
Bake at 375°F for about 30 minutes, or until the top is golden and the center is bubbling hot. Serve warm.
Notes
Prep ahead: You can mix the dip in advance and keep it refrigerated for up to 24 hours. Remove from the fridge about an hour before baking so it comes closer to room temperature, then bake as directed.
Slow Cooker Spinach Artichoke Dip (Optional)
If you need to keep the dip warm for a long gathering, the slow cooker works well.
How to make it in a slow cooker:
- Prepare the dip as written, ensuring cream cheese is softened and spinach is well drained.
- Transfer the mixture to a small slow cooker.
- Cook on LOW for 2–3 hours, stirring once or twice, until fully melted and hot.
- Switch to WARM for serving.
Helpful tips:
- Stir occasionally to keep the texture smooth.
- If the dip becomes too thick, add 1–2 tablespoons of milk to loosen it.
- The slow cooker is ideal for hands-off serving at parties.
Note: For the classic bubbly top, bake in the oven. The slow cooker is best when timing and convenience matter most.