Baked Spinach Artichoke Dip Recipe

This creamy, cheesy Baked Spinach Artichoke Dip is the ultimate crowd-pleaser that combines rich cream cheese, tangy sour cream, and two types of cheese with savory spinach and sun-dried tomatoes. It bakes to bubbly perfection in just 20 minutes, making it the perfect appetizer for everything from game day gatherings to holiday parties. The blend of Italian seasonings and garlic creates an irresistible flavor profile that will have everyone asking for your recipe!

Why You’ll Love This Recipe

• Incredibly Easy: Just mix, spread, and bake! No complicated techniques or special equipment needed.
• Quick Preparation: With only 10 minutes of prep time and 15-20 minutes in the oven, you can have a hot, bubbling dip ready in under 30 minutes.
• Crowd-Pleasing: This dip consistently disappears at parties – the perfect balance of creamy, cheesy goodness with flavorful vegetables that everyone adores.
• Versatile: Works beautifully with various dippers from crusty bread to veggie sticks, making it suitable for different dietary preferences.

this Recipe

Ingredients You’ll Need

• Cream Cheese: The creamy base that gives this dip its rich, velvety texture. Make sure it’s softened for easy mixing.
• Sour Cream: Adds tanginess and lightens the texture of the dip. Full-fat works best for richness, but light can be substituted.
• Mozzarella Cheese: Provides that wonderful stretchy, melty quality that makes each bite incredibly satisfying.
• Parmesan Cheese: Brings a sharp, salty depth that elevates the entire dip. Freshly grated will give you the best flavor.
• Fresh Garlic: Delivers that aromatic punch that’s essential for depth of flavor. Mince it finely for even distribution.
• Garlic Powder: Reinforces the garlic flavor with a more mellow, rounded profile than fresh garlic alone.
• Italian Seasoning: This herb blend adds complexity and that classic Italian flavor profile.
• Salt: Enhances all the other flavors. You may need less depending on how salty your cheeses are.
• Sun-dried Tomatoes: These add a concentrated sweet-tart flavor and beautiful color contrast. Choose oil-packed for the best flavor.
• Spinach: The star vegetable that makes this dip feel almost virtuous! Makes sure it’s properly thawed and well-drained to prevent watery dip.

Variations

Want to customize this delicious dip? Here are some fantastic options:

• Artichoke Addition: Add a can of drained, chopped artichoke hearts for the classic spinach-artichoke combination.
• Protein Boost: Mix in shredded rotisserie chicken or crispy bacon bits for a heartier version that can almost serve as a meal.
• Heat Factor: Add a dash of red pepper flakes or a finely chopped jalapeño for those who enjoy a spicy kick.
• Mediterranean Twist: Include some kalamata olives, feta cheese, and a sprinkle of oregano for Greek-inspired flavors.
• Lighter Version: Substitute light cream cheese and Greek yogurt for the sour cream to reduce calories while maintaining creaminess.

How to Make Baked Spinach Artichoke Dip

Step 1: Prepare Your Oven and Dish

Preheat your oven to 375°F. Spray a 1-quart baking dish with non-stick cooking spray to ensure easy serving later.

Step 2: Create the Creamy Base

In a medium-sized bowl, combine the softened cream cheese and sour cream. Use a hand mixer to blend until completely smooth, making sure there are no lumps.

Step 3: Add Seasonings and Cheese

Add the minced garlic, garlic powder, salt, mozzarella cheese, Parmesan cheese, and Italian seasoning to your cream cheese mixture. Mix until thoroughly combined.

Step 4: Incorporate the Vegetables

Gently fold in the drained, chopped sun-dried tomatoes and the thawed, well-drained spinach. Make sure they’re evenly distributed throughout the mixture.

Step 5: Bake to Perfection

Spread the mixture evenly into your prepared baking dish. Bake for 15-20 minutes until the dip is heated through and bubbling around the edges, with a slight golden color on top.

Step 6: Serve and Enjoy

Let the dip cool slightly (about 5 minutes) before serving with your choice of bread, crackers, or vegetables.

Pro Tips for Making the Recipe

• Drain the Spinach Extremely Well: Press thawed spinach between paper towels or squeeze in a clean kitchen towel to remove as much moisture as possible – this prevents a watery dip.
• Room Temperature Ingredients: Make sure the cream cheese is properly softened and at room temperature for a smooth, lump-free mixture.
• Cheese Grating: Grate your own cheese rather than using pre-shredded for better melting and flavor.
• Make-Ahead Option: Prepare the dip mixture a day ahead and refrigerate, then just bake when needed. Add 5 minutes to the baking time if coming straight from the refrigerator.
• Broiler Finish: For an extra golden, slightly crispy top, switch to the broiler for the final 1-2 minutes of cooking (watch carefully to prevent burning).

How to Serve

The beauty of this dip is its versatility! Here are my favorite serving suggestions:

Bread Options

Serve with sliced baguette, toasted crostini, garlic bread, or warm pita triangles. The contrast between the crunchy bread and creamy dip is divine.

Cracker Varieties

Sturdy crackers like Triscuits, water crackers, or bagel chips hold up well to this thick dip.

Veggie Dippers

For a lower-carb option, offer cucumber rounds, bell pepper strips, carrot sticks, or endive leaves.

Party Presentation

For special occasions, serve in a bread bowl with the torn bread pieces arranged around the bowl for dipping.

Make Ahead and Storage

Storing Leftovers

Store any leftover dip in an airtight container in the refrigerator for up to 4 days. The flavors actually improve after a day as they meld together!

Freezing

While you can freeze this dip for up to 1 month, the texture may change slightly upon thawing. To freeze, place in a freezer-safe container and thaw overnight in the refrigerator before reheating.

Reheating

Reheat refrigerated dip in the microwave in 30-second intervals, stirring between each, until warm. For better results, reheat in the oven at 350°F for about 10-15 minutes until heated through.

FAQs

Can I use frozen spinach instead of thawed?
You need to thaw frozen spinach completely before using it in this recipe. Place it in a colander under cold running water to thaw quickly, then squeeze out all excess moisture using paper towels or a clean kitchen towel. This step is crucial for preventing a watery dip.

What can I substitute for sun-dried tomatoes?
If you don’t have sun-dried tomatoes, you can use roasted red peppers (patted dry), fresh cherry tomatoes (seeded and diced), or even a few tablespoons of tomato paste mixed in with the creamy base. Each will create a different flavor profile, but all work well with the other ingredients.

Can I make this dip in a slow cooker?
Absolutely! This dip works beautifully in a slow cooker. Combine all ingredients and cook on low for 2 hours or on high for 1 hour, stirring occasionally until everything is melted and heated through. It’s perfect for keeping warm during parties.

Is there a dairy-free version of this recipe?
Yes, you can make a dairy-free version using dairy-free cream cheese, dairy-free sour cream (or coconut yogurt), and dairy-free cheese substitutes. The texture may be slightly different, but the flavor will still be delicious. Add a little nutritional yeast for that cheesy flavor.

Final Thoughts

This Baked Spinach Artichoke Dip is truly a game-changer when you need an impressive appetizer without spending hours in the kitchen. The combination of creamy cheese, savory garlic, and earthy spinach creates that perfect bite that keeps everyone coming back for more. Next time you’re hosting or need to bring something to a gathering, this reliable crowd-pleaser will save the day – just be prepared to share the recipe!

Print