Introduction
This is the queen of warm party dips. Skip the restaurant version—this homemade Baked Spinach Artichoke Dip is richer, cheesier, and packed with flavor. It comes out of the oven bubbling, golden brown, and ready to be scooped up with tortilla chips or crusty bread. It’s the centerpiece of any appetizer spread.
Why You’ll Love This Recipe
- Better Than Restaurants: Creamier, cheesier, and served piping hot.
- Golden Cheese Crust: Baking it creates an irresistible browned top layer.
- One-Bowl Mix: Prep is fast and cleanup is easy.
- Vegetarian Friendly: A hearty party option for non-meat eaters.
- Make Ahead: Assemble it early and bake it right before guests arrive.
Ingredients
- 1 (10 oz) package frozen spinach, thawed and SQUEEZED DRY
- 1 (14 oz) can artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup mozzarella cheese, shredded (divided)
- 1/2 cup parmesan cheese, grated
- 2 cloves garlic, minced
Instructions
- Preheat oven to 375°F (190°C). Grease a small baking dish or pie plate.
- Crucial Step: Squeeze the thawed spinach in a clean kitchen towel until it is bone dry. If it’s wet, your dip will be watery!
- In a medium bowl, mix the cream cheese, sour cream, mayonnaise, garlic, parmesan, and half of the mozzarella cheese until smooth.
- Stir in the dried spinach and chopped artichoke hearts.
- Spread the mixture into the baking dish. Top with the remaining mozzarella cheese.
- Bake for 20-25 minutes until the dip is bubbly and the cheese on top is melted and golden brown.
- Serve hot with tortilla chips, pita chips, or toasted baguette slices.
Tips
Did I mention squeezing the spinach? It’s the most important step! Wring it out like a wet sponge until no more water drips out.