This creamy, cheesy baked spinach artichoke dip is an ideal appetizer for parties, game days, or holiday gatherings. Made with spinach, artichoke hearts, cream cheese, mayonnaise, and a three-cheese blend, it bakes up rich, bubbly, and irresistible. It’s simple to prepare and always a crowd-pleaser.
Many restaurant versions of artichoke dip can be underwhelming, but this homemade recipe delivers on flavor and texture: creamy, cheesy, and studded with tender artichokes and spinach. I’ve served it to family and friends several times and it rarely lasts long.
Leftovers, if any, reheat easily and make a quick snack the next day, either in the microwave for single servings or warmed in the oven to refresh the whole dish.
Ingredients
Below are the ingredients used in this recipe. Exact measurements and the full recipe are provided in the recipe card further down.
Spinach – Frozen chopped spinach thawed and well drained for convenience. You can substitute cooked fresh spinach if preferred.
Artichokes – Canned artichoke hearts, drained and roughly chopped. Avoid marinated artichokes here so the dip isn’t oily or overly flavored.
Cheese – A three-cheese blend creates both flavor and melt: sharp cheddar and Parmigiano Reggiano (or good parmesan) for taste, and Gruyère for a silky, melty texture.
Cream cheese – Adds a smooth, creamy base.
Mayonnaise – Provides tang and helps achieve a nice consistency.
Green onion – Sliced scallions add a fresh, mild onion flavor.
Garlic – Fresh minced garlic for depth of flavor.
Red pepper flakes – A pinch adds gentle heat.
How to Make Baked Spinach Artichoke Dip
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1
Mix the ingredients: Combine the shredded cheeses, then stir together all dip ingredients in a large bowl until evenly combined. Make sure any cream cheese lumps are fully worked in for a smooth texture.
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2
Transfer to a baking dish: Spoon the mixture into a 1-quart baking dish and smooth the top with a spatula or spoon.
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3
Bake: Sprinkle the reserved cheese on top and bake uncovered at 400°F (205°C) for about 25 minutes, until the top is golden and the dip is bubbling. Serve warm with pita chips, crostini, tortilla chips, or crusty bread.
Tips for Success
Reserve cheese for the top. Hold back about one-third of the shredded cheese to sprinkle on top before baking for a nicely browned, cheesy crust.
Use room-temperature cream cheese. Softened cream cheese mixes more easily and yields a creamier dip. If it’s cold, soften it with a hand mixer before combining.
Thoroughly drain the spinach. Excess water will make the dip runny. Squeeze thawed spinach well using a cheesecloth or a fine-mesh strainer and press out as much liquid as possible.
Best dippers. Crunchy pita chips are my top pick, but toasted baguette slices, tortilla chips, or thick slices of crusty bread all work great.
Cheese alternatives. If you want to vary the flavor, try mozzarella, havarti, provolone, or asiago in place of one of the cheeses listed. Adjust to your taste.
Baked Spinach Artichoke Dip
Ingredients
- 6 oz cream cheese, room temperature
- 3/4 cup sharp cheddar, shredded
- 1/2 cup Gruyère, shredded
- 1/2 heaping cup parmesan or Parmigiano Reggiano, shredded
- 15 oz canned artichoke hearts, drained and roughly chopped
- 1 cup frozen chopped spinach, thawed and squeezed of any extra water
- 1/2 cup mayonnaise
- 1/4 cup sliced scallions / green onion
- 1 large garlic clove, minced
- 1 healthy pinch red pepper flakes
- 1/2 teaspoon kosher salt
Instructions
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Preheat oven to 400°F (205°C).
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Reserve some cheese. Mix the shredded cheddar, Gruyère, and Parmigiano, then set aside about 1/3 cup for topping.
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Mix the dip. In a large bowl, combine the remaining cheeses with cream cheese, mayonnaise, artichokes, spinach, scallions, garlic, red pepper flakes, and salt. Stir until smooth and everything is evenly distributed.
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Transfer to a baking dish. Spoon the mixture into a 1-quart baking dish and smooth the top. Sprinkle the reserved cheese over the surface.
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Bake. Bake uncovered for about 25 minutes, until the dip is bubbling and the top is golden brown. Serve hot with chips, crostini, or bread.
Notes
Serving size: The card lists 6 servings; it can stretch to 7–8 depending on portions. For six people, expect roughly 1/2 to 3/4 cup per person.