This creamy, cheesy baked spinach artichoke dip is a go-to appetizer for parties, holidays, and game days. Made with spinach, canned artichokes, and a trio of cheeses, it’s rich, decadent, and easy to prepare. Serve it hot with pita chips, toasted baguette slices, tortilla chips, or crusty bread for a guaranteed crowd-pleaser.
Many restaurant spinach-artichoke dips are underwhelming; this homemade version delivers on flavor and texture. Each spoonful is creamy from the cream cheese and mayo, tangy from the parmesan, and deeply savory thanks to sharp cheddar and gruyere. I’ve served this to family and friends multiple times and it always disappears fast.
Leftovers reheat well, either in the microwave for individual portions or in the oven for a whole dish. It’s an ideal make-ahead appetizer that’s simple to assemble and reliably delicious.
Ingredients
Below is a photo of the main ingredients and the full ingredient list is included in the recipe card below.
Spinach – Chopped frozen spinach is convenient; fresh spinach cooked and squeezed dry also works.
Artichokes – Use plain canned artichoke hearts for the best texture; avoid marinated varieties.
Cheese – A mix of sharp cheddar and parmesan (Parmigiano Reggiano) for flavor, plus gruyere for a smooth, melty texture.
Cream cheese – Provides a rich, creamy base.
Mayonnaise – Adds tang and helps the dip reach the right consistency.
Green onion – Adds a fresh, mild bite.
Garlic – One clove for savory depth.
Red pepper flakes – A pinch for subtle heat.
Salt – Kosher salt to taste.
How to Make Baked Spinach Artichoke Dip
-
1
Mix the ingredients: Combine the shredded cheeses, then stir all dip ingredients together in a large bowl until evenly incorporated.
-
2
Transfer to a baking dish: Spoon the mixture into a 1-quart baking dish and smooth the top.
-
3
Bake: Reserve some cheese to sprinkle on top, then bake uncovered at 400°F (200°C) for about 25 minutes, until bubbly and golden on top. Serve hot with chips or bread.
Tips for Success
Reserve cheese for the top. Keep about one-third of the shredded cheese to sprinkle over the dip so it browns and crisps nicely in the oven.
Use room-temperature cream cheese. Softened cream cheese blends more easily. If it’s cold, beat it first with a mixer so the dip becomes smooth.
Drain and squeeze the spinach well. Excess water will make the dip runny. Use cheesecloth or press the spinach in a fine strainer to remove liquid.
Best dippers. Crunchy pita chips are my top pick, but toasted baguette slices, tortilla chips, or crusty bread all work well.
Cheese variations. If you want to tweak the flavor, you can substitute or add mozzarella, provolone, havarti, or asiago in place of any of the cheeses called for.
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
-
Preheat oven to 400°F (200°C).
-
Reserve some cheese. Mix the shredded cheddar, gruyere, and parmesan together and set aside about 1/3 cup for topping.
-
Combine the dip ingredients. In a large bowl, mix the cheeses with the cream cheese, mayonnaise, drained artichokes, squeezed spinach, green onion, garlic, red pepper flakes, and salt until smooth and well combined.
-
Transfer to a baking dish. Spoon the dip into a 1-quart baking dish, smooth the top, and sprinkle with the reserved cheese.
-
Bake. Bake uncovered for 25 minutes or until bubbly and browned on top. Serve warm with your favorite dippers.
Notes
Serving: The recipe card lists 6 servings. Depending on appetite and other appetizers, this can stretch to 7–8 people. A typical serving is about 1/2 to 3/4 cup.