Few appetizers can compete with the creamy, cheesy goodness of baked spinach-artichoke dip. This easy recipe transforms simple ingredients into a show-stopping dish perfect for parties, family nights, or just indulging in a cozy night at home.
If you’ve been searching for a no-fuss crowd-pleaser, look no further—this dip has you covered.
The Perfect Party Starter
There’s a reason spinach-artichoke dip is a staple at gatherings. It’s warm, creamy, and packed with rich flavors that pair beautifully with crunchy chips or toasted bread.
Unlike many recipes that require constant attention, this baked version is incredibly easy to prepare, letting the oven do most of the work. Whether you’re hosting friends or planning a movie night, it’s the ideal appetizer that feels indulgent without being overly complicated.
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Why This Recipe Stands Out
This recipe takes the classic spinach-artichoke dip to new heights by baking it to golden perfection. The edges crisp up while the cheese gets beautifully caramelized on top, creating a combination of textures that’s hard to resist.
Plus, everything comes together in just one skillet, minimizing cleanup—a win for any home cook.
Some key features that make this recipe a standout:
- Uses pantry staples like cream cheese, sour cream, and shredded mozzarella.
- Packs in flavor with simple additions like green onions and garlic.
- Achieves a perfect creamy consistency while keeping the prep straightforward and easy.
Tips for Making It Your Own
One of the best things about this recipe is its versatility. You can easily adapt it to suit your preferences or dietary needs. Here are a few suggestions:
- Add a kick of heat: Stir in a pinch of red pepper flakes or extra hot sauce for a spicier version.
- Lighten it up: Use low-fat cream cheese and sour cream to cut down on calories without sacrificing flavor.
- Make it gluten-free: Pair with gluten-free crackers or veggie sticks for dipping.
- Vegan twist: Swap out the dairy-based ingredients for plant-based cream cheese, sour cream, and shredded cheese.
These small changes can elevate the dish while ensuring it fits seamlessly into your lifestyle or dietary preferences.
How to Serve This Easy Dip
This dip shines when served hot and bubbly straight from the oven. Pair it with an assortment of crunchy dippers like tortilla chips, pita chips, or sliced baguette.
If you want to add a fresh touch, include raw veggies like carrot sticks, celery, or bell pepper strips for a colorful platter that appeals to everyone.
Planning a larger spread? This dip complements finger foods like sliders, wings, or flatbreads, making it the ultimate addition to any menu.
Pro Tips for Perfect Results
Even the easiest recipes have a few tricks to ensure success. Keep these in mind while making your baked spinach-artichoke dip:
- Drain thoroughly: Squeeze as much water as possible out of the spinach to prevent a watery dip.
- Stick with canned artichokes in water: Marinated versions can add unwanted flavors and excess salt.
- Broil for the finish: For an extra crispy top, broil the dip for a minute or two before serving.
By following these tips, you’ll create a dip that’s irresistibly creamy with just the right amount of texture and flavor.
Why You’ll Love This Easy Recipe
This baked spinach-artichoke dip isn’t just another appetizer—it’s a foolproof recipe that delivers every time. The combination of cheesy goodness, savory spinach, and tender artichokes is a classic that never goes out of style.
Best of all, it’s quick and easy to make, allowing you to spend less time in the kitchen and more time enjoying your meal.
No matter the occasion, this dish is sure to be the star of the table. So grab your skillet, preheat the oven, and prepare to dive into a comforting, cheesy masterpiece!
Easy Baked Spinach-Artichoke Dip Recipe
Equipment
- 10-inch cast-iron or oven-safe skillet
Ingredients
- 6 tablespoons ¾ stick unsalted butter
- ½ cup chopped green onions white and green parts; dark green parts reserved for garnish
- 8 ounces plain cream cheese quartered
- 1 cup sour cream
- 1 14-ounce can quartered artichoke hearts in water, well drained and coarsely chopped
- 1 10-ounce bag frozen chopped spinach, thawed, drained, and squeezed of excess water
- 1 cup shredded Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 tablespoon finely minced garlic about 3 cloves
- 1 teaspoon hot sauce or to taste
- Fine sea salt and freshly ground black pepper
- Tortilla chips or pita chips for serving
Instructions
- Preheat the oven: Begin by setting your oven to 375°F.
- Sauté the green onions: In a 10-inch cast-iron or oven-safe skillet, melt the butter over medium-low heat. Add the white and green parts of the chopped green onions (save the dark green tops for later), and cook them for around 5 minutes, stirring frequently, until they are soft and aromatic.
- Create the creamy base: Remove the skillet from the heat and stir in the cream cheese and sour cream. Mix well until the ingredients are smooth and evenly combined.
- Mix the remaining ingredients: Add the chopped artichoke hearts, squeezed spinach, Parmesan cheese, half of the mozzarella, garlic, and hot sauce to the skillet. Season the mixture with salt and pepper to taste, and stir everything together until thoroughly blended.
- Prepare for baking: Spread the mixture evenly across the skillet. Sprinkle the remaining half of the mozzarella cheese on top to create a cheesy crust.
- Bake to perfection: Place the skillet in the preheated oven and bake for approximately 20 minutes, or until the dip is bubbling and the cheese is melted.
- Broil for extra flavor: Switch the oven to broil and let the top of the dip cook for an additional 2 minutes, just until the cheese begins to brown slightly.
- Garnish and serve: Allow the dip to cool for a few minutes. Sprinkle the reserved dark green parts of the onions on top for garnish, and serve warm alongside tortilla or pita chips.
Notes
- Artichoke Tip: Avoid marinated artichokes, as their flavor can be overpowering. If used, drain and rinse well.
- Spinach Preparation: Squeeze the thawed spinach thoroughly to prevent the dip from becoming watery. Excess moisture can ruin the texture.
- For an extra spicy kick, increase the hot sauce or sprinkle in a pinch of red pepper flakes.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.