Baked Spinach and Artichoke Dip Recipe
Introduction
This baked spinach and artichoke dip is a creamy, cheesy appetizer that’s perfect for parties and casual gatherings. It combines tender artichokes and spinach with a blend of cheeses for a warm, comforting treat everyone will love.
Ingredients
- 6 Tbsp unsalted butter
- 1/2 cup chopped green onions (plus more for garnish)
- 8 oz cream cheese (quartered)
- 1 cup sour cream
- 14 oz can quartered artichoke hearts in water (well-drained and coarsely chopped)
- 10 oz frozen chopped spinach (thawed and squeezed dry)
- 1 cup shredded parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 Tbsp minced garlic (about 3 cloves)
- 1 tsp hot sauce (optional)
- Fine sea salt and freshly ground black pepper (to taste)
Instructions
- Step 1: Preheat the oven to 375°F. Place a 10-inch cast iron or oven-safe skillet over medium-low heat and melt the butter. Add the green onions and cook, stirring frequently, until fragrant, about 5 minutes.
- Step 2: Remove the skillet from heat and stir in the cream cheese and sour cream until smooth. The residual heat will melt the cheeses together.
- Step 3: Add the chopped artichokes, drained spinach, parmesan cheese, half of the mozzarella, minced garlic, and hot sauce if using. Stir to combine. Season with salt and pepper to taste and spread the mixture evenly in the skillet. Sprinkle the remaining mozzarella on top.
- Step 4: Bake uncovered for 20 minutes until bubbly and the cheese has melted. For a golden finish, broil for 2 minutes until the cheese starts to brown. Let cool slightly, garnish with additional green onions if desired, and serve with chips or toasted bread.
Tips & Variations
- Make sure to squeeze out as much water as possible from the thawed spinach to prevent the dip from becoming watery.
- Add a pinch of smoked paprika or cayenne pepper for a smoky or spicier kick.
- Substitute cream cheese with Neufchâtel cheese for a lighter version.
- Serve with pita chips, sliced baguette, or fresh vegetable sticks for variety.
Storage
Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through or microwave in short intervals, stirring in between for even heating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this dip ahead of time?
Yes, you can assemble the dip and refrigerate it for a few hours before baking. Just add a few extra minutes to the baking time if baking directly from cold.
Can I use fresh spinach instead of frozen?
Absolutely. Use about 6 cups of fresh spinach, sauté it until wilted, then squeeze out excess water before adding it to the dip.
Print
Baked Spinach and Artichoke Dip Recipe
- Total Time: 37 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Baked Spinach and Artichoke Dip is a creamy, cheesy appetizer perfect for parties or cozy gatherings. It combines tender spinach, artichoke hearts, and a blend of cheeses baked to bubbly perfection in a skillet, making it a warm and inviting snack served with chips or toast.
Ingredients
Dip Ingredients
- 6 Tbsp unsalted butter
- 1/2 cup chopped green onions (plus more for garnish)
- 8 oz cream cheese (quartered)
- 1 cup sour cream
- 14 oz can quartered artichoke hearts in water (well-drained and coarsely chopped)
- 10 oz frozen chopped spinach (thawed and squeezed dry)
- 1 cup shredded parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 Tbsp minced garlic (about 3 cloves)
- 1 tsp hot sauce (optional)
- Fine sea salt and freshly ground black pepper (to taste)
Instructions
- Preheat and Sauté. Preheat the oven to 375°F (190°C). Place a 10-inch cast iron or oven-safe skillet over medium-low heat and melt the butter. Add the chopped green onions and cook, stirring frequently, until fragrant, approximately 5 minutes.
- Create Creamy Base. Remove the skillet from heat and stir in the cream cheese and sour cream until the mixture is smooth and creamy, using the residual heat to melt the cheeses.
- Combine Ingredients. Add the drained artichoke hearts, thawed and squeezed spinach, parmesan cheese, half of the mozzarella cheese, minced garlic, and optional hot sauce to the skillet. Stir well to combine all ingredients evenly. Season with fine sea salt and freshly ground black pepper to taste. Spread the mixture evenly in the skillet and sprinkle the remaining mozzarella cheese on top.
- Bake and Broil. Bake the dip uncovered in the preheated oven for 20 minutes until it is bubbly and the cheese has melted. For a golden, slightly browned topping, broil the dip for an additional 2 minutes, watching closely to prevent burning.
- Serve. Allow the dip to cool slightly. Garnish with additional chopped green onions if desired. Serve warm with chips or toast for dipping.
Notes
- Make sure to squeeze as much water as possible from the thawed spinach to avoid a watery dip.
- Using a cast iron or oven-safe skillet helps in even cooking and easy serving.
- Hot sauce is optional but adds a nice subtle kick.
- If you don’t have a broiler, simply bake until the cheese is melted and lightly golden.
- Pair this dip with tortilla chips, sliced baguette, or crackers for best results.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Keywords: spinach dip, artichoke dip, baked dip, party appetizer, creamy dip, cheese dip, vegetarian appetizer
