This creamy Baked Spinach Artichoke Dip is the perfect appetizer for any gathering. Made with cream cheese, sour cream, artichoke hearts, spinach, and melted mozzarella, it’s a cheesy, savory dip that’s sure to please a crowd. Whether you’re hosting a party or enjoying a cozy night in, this dip pairs perfectly with chips, toast, or fresh veggies. Quick and easy to make, it’s a delicious, crowd-pleasing recipe that can be customized with extra ingredients like bacon or chicken for added flavor. Ideal for game day, holidays, or casual get-togethers, this dip is always a hit.

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 the oven to 375°F. Heat a 10-inch cast iron skillet (or any oven-safe skillet) over medium-low heat. Add the butter and let it melt.
- Once the butter is melted, add the chopped green onions and sauté for about 5 minutes, stirring frequently, until fragrant.
- Remove the skillet from the heat, then add the quartered cream cheese and sour cream. Stir until smooth— the residual heat will melt everything together.
- Add the chopped artichoke hearts, drained spinach, parmesan cheese, half of the mozzarella, minced garlic, and hot sauce (if using). Mix everything together until combined.
- Season the dip with salt and pepper to taste. Spread the mixture evenly in the skillet and top with the remaining mozzarella cheese.
- Bake the dip uncovered for 20 minutes, until bubbling and the cheese has melted. For a golden brown top, broil for 2 minutes until the cheese begins to brown.
- Allow the dip to cool slightly before garnishing with additional green onions. Serve with chips or toast for dipping.
Tips
- Be sure to drain and squeeze the spinach thoroughly to avoid excess moisture, which can make the dip too runny.
- Use full-fat cream cheese and sour cream for a richer flavor.
- If you don’t have a cast iron skillet, any oven-safe skillet will work.
- Let the dip cool slightly before serving to allow it to set.

Variations and Substitutions
- Swap the sour cream for Greek yogurt for a tangy twist.
- Add crumbled bacon or cooked chicken for extra flavor and protein.
- Use a combination of cheddar and gouda for a different cheesy taste.
- Make it spicy by adding a chopped jalapeño or more hot sauce.
FAQs
Q: Can I make this dip ahead of time? A: Yes! Prepare the dip, store it in the fridge, and bake it just before serving.
Q: Can I use fresh spinach instead of frozen? A: Yes, just be sure to cook and squeeze out the moisture before adding it to the dip.
Q: How can I make this dip healthier? A: You can use light cream cheese, sour cream, and mozzarella to reduce the fat content.
Serving Suggestions
- Serve with tortilla chips, pita chips, or sliced baguette.
- Pair it with fresh veggie sticks like carrots, celery, and bell peppers for a lighter option.
- This dip also makes a great topping for baked potatoes or as a side for a grilled chicken dinner.
Why You’ll Love This Recipe
- Creamy & Cheesy: With cream cheese, mozzarella, and parmesan, this dip is packed with rich, cheesy goodness.
- Easy to Make: The recipe comes together quickly with simple ingredients and minimal prep.
- Perfect for Parties: This dip is a crowd-pleaser, ideal for gatherings, game day, or a cozy snack.
- Versatile: Customize it with your favorite add-ins or make it ahead for convenience.
Enjoy this delicious, cheesy Baked Spinach Artichoke Dip—it’s sure to be a hit at any occasion!
Baked Spinach Artichoke Dip
8
servings10
minutes27
minutesIngredients
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
Directions
- Preheat the oven to 375°F. Heat a 10-inch cast iron skillet (or any oven-safe skillet) over medium-low heat. Add the butter and let it melt.
- Once the butter is melted, add the chopped green onions and sauté for about 5 minutes, stirring frequently, until fragrant.
- Remove the skillet from the heat, then add the quartered cream cheese and sour cream. Stir until smooth— the residual heat will melt everything together.
- Add the chopped artichoke hearts, drained spinach, parmesan cheese, half of the mozzarella, minced garlic, and hot sauce (if using). Mix everything together until combined.
- Season the dip with salt and pepper to taste. Spread the mixture evenly in the skillet and top with the remaining mozzarella cheese.
- Bake the dip uncovered for 20 minutes, until bubbling and the cheese has melted. For a golden brown top, broil for 2 minutes until the cheese begins to brown.
- Allow the dip to cool slightly before garnishing with additional green onions. Serve with chips or toast for dipping.

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