Ingredients
You’ll love that this recipe has minimal prep. You don’t even have to soften your cream cheese. Because this recipe moves fast, have your ingredients measured, drained, and chopped before you start cooking.
- Artichoke Hearts – Canned, in water, coarsely chopped into bite-sized pieces
- Frozen Chopped Spinach – Thaw and thoroughly squeeze dry
- Sour Cream and Cream Cheese – Give this recipe the creaminess and help to make it scoopable
- Cheese – Shredded parmesan and mozzarella
- Butter – use unsalted to create a rich base
- Green Onions – Chopped, reserving the dark green parts for garnish
- Garlic – Finely minced
- Hot Sauce – Just a splash for a spicy kick (optional)
- Salt and Pepper – I like to season with fine sea salt and fresh ground pepper to taste
Pro Tip:
I use canned quartered artichokes in water, not “marinated” as marinated artichokes are saltier and tangier. If you use the marinated variety, be sure to completely drain before adding to the dish, and taste the dip before seasoning with salt.
Substitutions
- Cheese – You can get creative with the cheeses you use. Swiss, gruyere, asiago, fontina, gouda, or any good melting cheese.
- Greek Yogurt – For a healthier option, use Greek yogurt instead of sour cream (same measurements).
- Spice – For extra flavor, consider stirring in a pinch of cayenne pepper or onion powder into the mix.
- Protein – you can add cooked shrimp to the dip as we did with our Hot Shrimp Dip or use freshly cooked lump crab meat as in our Crab Dip.
How to Make Baked Spinach Artichoke Dip
- Prepare – Preheat the oven to 375°F. Drain and chop your artichoke hearts into bite-sized pieces. Thaw and drain the spinach. Mince the garlic cloves.
- Sautee Green Onions – In a cast-iron or other oven-safe skillet over medium-low heat, melt the butter. Add the green onions, making sure to reserve the dark green parts for later, and cook, stirring frequently, until softened and fragrant (about 5 minutes).
- Make the Dip – Turn off the heat and add the cream cheese and sour cream, stirring until smooth. Add in the artichokes, spinach, Parmesan, ½ cup of the mozzarella, garlic, and hot sauce (if using) and stir to combine. Season with salt and pepper to taste. Spread the mixture evenly in the skillet and sprinkle the top with the remaining ½ cup of mozzarella.
- Bake – Pop your baking dish into the oven for 20 minutes, or until the dip is bubbling and the cheese has melted. Switch the oven to broil and broil for 2 minutes, until the cheese is beginning to brown. Keep an eye on it so it doesn’t burn.
- Serve – Garnish with green onion and serve warm with the chips.
Pro Tip:
Use a heavy oven-safe skillet and you can prep, assemble, and bake your appetizer in one pan without dirtying extra dishes. A 10-inch cast iron skillet is my go-to because it conducts heat well and looks fabulous on the table for serving the dip.
Common Questions
Can I freeze Baked Spinach Artichoke Dip?
While it’s possible to freeze this recipe, I do not recommend it. As with most dairy items, the consistency changes after the ingredients thaw. This recipe tastes best served fresh, or refrigerated and reheated.
Can I double this recipe?
You sure can. As long as you have a baking dish to accommodate the ingredients, it’s fine to double this recipe for a crowd.
Why is my dip runny?
It’s critical to remove as much water as possible from the frozen spinach. It will retain liquid even after it’s been drained, and too much will ruin the dip and make it taste bland. Place the thawed spinach in a colander and tightly squeeze the spinach in fistfuls to remove all the excess water. Also, drain your artichokes well.
Can I use fresh spinach?
You can use fresh spinach, just sautee or steam cook it then let cool and squeeze out excess liquid. Coarsely chop it up and add it to the dip as directed in the recipe.
