This creamy, cheesy baked spinach artichoke dip is a favorite appetizer for parties and family gatherings. Made with spinach, canned artichokes, and a blend of cheeses, it delivers a rich, decadent flavor and creamy texture that guests love. It’s simple to prepare and always a crowd-pleaser.
Many restaurant versions of artichoke dip can be bland, but this homemade recipe is full of flavor. The combination of cheeses gives it depth and texture while the spinach and artichokes keep each bite hearty and satisfying. I’ve served this several times to family and friends and it disappears quickly.
This dip works well for holiday spreads, game-day snacks, or any casual get-together. Leftovers reheat easily and still taste great the next day.
Ingredients
Below is a photo and the ingredient list you’ll need. The recipe card later in the article includes exact measurements.
Spinach – Chopped frozen spinach is convenient; you can substitute cooked fresh spinach if you prefer. Be sure to remove excess water.
Artichokes – Use canned, plain artichoke hearts for texture and flavor. Avoid marinated artichokes for this recipe.
Cheeses – A three-cheese blend works best: sharp cheddar and Parmesan (Parmigiano Reggiano) for flavor, and Gruyere for melt and creaminess.
Cream cheese – Provides the smooth, creamy base.
Mayonnaise – Adds tang and helps create a silky consistency.
Green onion – Sliced scallions add a bright, savory note.
Garlic – Fresh minced garlic for depth of flavor.
Red pepper flakes – A pinch adds a gentle heat.
How to Make Baked Spinach Artichoke Dip
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1
Mix the ingredients: Combine the shredded cheeses, then stir all dip ingredients together in a large bowl until smooth and thoroughly combined.
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2
Transfer to a baking dish: Spoon the mixture into a 1-quart baking dish and smooth the top.
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3
Bake: Sprinkle reserved cheese on top, then bake uncovered at 400°F for about 25 minutes, until bubbling and golden. Serve hot with chips, crostini, or pita.
Tips for Success
Reserve some cheese for the top. Holding back about one-third of the shredded cheese for the topping creates a nicely browned, cheesy crust.
Use room-temperature cream cheese. Softened cream cheese mixes more easily. If it’s cold, use a hand mixer to break it up before combining with other ingredients.
Drain the spinach well. Whether using frozen or fresh spinach, squeeze out excess moisture with a cheesecloth or fine strainer to avoid a watery dip.
Best dippers. Crunchy pita chips are my top pick, but toasted baguette slices, tortilla chips, or crusty bread are all excellent choices.
Cheese substitutions. If you prefer different cheeses, you can swap or add mozzarella, Havarti, provolone, additional cheddar, asiago, or another hard cheese in place of Parmigiano Reggiano.
Baked Spinach Artichoke Dip
Ingredients
- 6 oz cream cheese, room temperature
- 3/4 cup sharp cheddar cheese, shredded
- 1/2 cup Gruyere cheese, 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.
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Reserve some cheese. Mix the shredded cheddar, Gruyere, and Parmesan together and set aside about 1/3 cup for the topping.
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Combine the dip ingredients. In a large bowl, mix the cheeses with cream cheese, mayonnaise, artichokes, spinach, scallions, garlic, red pepper flakes, and salt until smooth and well combined.
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Transfer to a baking dish. Spoon the mixture into a 1-quart baking dish, smooth the surface, and sprinkle with the reserved cheese.
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Bake. Bake uncovered for about 25 minutes, until the dip is bubbling and the top is golden. Serve hot with your preferred dippers.
Notes
Serving: The card lists 6 servings, but the dip can easily serve 7–8 people depending on portions. Expect about 1/2 to 3/4 cup per serving when serving six.