This baked hot spinach artichoke dip is a wonderfully delicious appetizer that is amazing with chips or fresh bread for dipping! This dip is sure to be a hit, perfect for game days, family gatherings, or just a comforting snack!
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A Classic Crowd-Pleasing Favorite
This isn't just any dip; it's a culinary masterpiece, blending creamy, cheesy goodness with the perfect balance of spinach and artichokes.
In our kitchen, we believe in the magic of getting the ratios just right. Say goodbye to overwhelming spinach or underwhelming artichokes – our recipe ensures every bite is harmoniously delicious.
Whether you want to enjoy it with some air fryer tortilla chips or rustic bread, your guests will not be disappointed. In fact, it is so delicious that you won't have any leftovers!
Looking for more tasty spinach recipes? Be sure to check out my Best Spinach Recipes!
🥘 Ingredients
This simple ingredient list contains a bunch of different cheeses! I prefer to shred the cheese myself, but you can buy it pre-shredded.
- Cream Cheese - 1 8-ounce package of cream cheese softened to room temperature.
- Sour Cream - ¼ cup of sour cream.
- Mozzarella Cheese - ¼ cup of Mozzarella cheese.
- Cheddar Cheese - ¼ cup of cheddar cheese.
- Basil - 2 tablespoons of chopped fresh basil or frozen basil cubes.
- Garlic - 1 tablespoon of minced garlic.
- Garlic Powder - ¼ teaspoon of garlic powder.
- Salt & Pepper - ¼ teaspoon of both salt and pepper.
- Artichoke Hearts - 1 14-ounce can of artichoke hearts. Make sure to drain and chop them!
- Spinach - 2 cups of fresh, chopped spinach.
- Parmesan Cheese - ¼ cup of Parmesan cheese.
📖 Variations
- Cheese Adventure: Swap traditional mozzarella with a combination of Monterey Jack for its creamy melt for an extra flavor punch.
- Mayo Alternative: For a lighter version, replace mayo with an equal amount of Greek yogurt. Use at least 2% fat yogurt to maintain that creamy texture.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Bake Spinach Artichoke Dip
This tasty dip is super simple to make; mix it and pop it in the oven! You're only going to need a bowl, a spatula and a baking dish to get started!
This recipe will make about 8 delicious servings!
- Preheat and prep. Preheat your oven to 350°F (175°C) and butter your small casserole or baking dish.
- Combine ingredients. In a medium bowl, combine the 8 ounces of softened cream cheese and ¼ cup of sour cream until smooth, then add the ¼ cup of both mozzarella and cheddar cheeses, 1 tablespoon of minced garlic, and ¼ teaspoon each of salt, pepper, and garlic powder. Mix to combine.
- Add artichokes. Next, fold in the 14 ounces of artichoke hearts, 2 tablespoons of fresh basil, and 2 cups of chopped fresh spinach.
- Transfer and top. Transfer the dip mixture into your buttered baking dish and top with your ¼ cup of Parmesan cheese.
- Bake and serve. Bake at 350°F (175°C) for 30 minutes or until bubbling and golden. Remove from the oven and serve immediately.
This dip is perfect for any party or get-together! Try with a couple of our cocktails, like a Malibu Pina Colada, Pink Vodka Lemonade, Lemoncello, or a Cosmo! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Make sure your ingredients are at room temperature! This will help everything to mix together easily!
- Don't use frozen spinach. Fresh spinach will taste the best and have the best texture.
- To store: Transfer any leftover dip to an airtight container and keep it in the fridge for up to 3 days.
- To reheat: Place your leftovers into a baking dish and bake at 350°F (175°C) until heated through. I recommend adding some extra shredded cheese before reheating!
❓ Recipe FAQs
Of course! Since it is baked in the oven, I recommend using two separate baking dishes rather than piling it all into one. This will help to ensure everything bakes evenly.
You sure can! Simply add all of your ingredients into your crockpot and cook on low heat. Make sure to stir occasionally, and it should be ready in around 2 hours.
Yep! To make this tasty dip ahead of time, simply prepare it all the way - just don't put it in the oven yet. Cover it and keep it in the fridge for a day until you are ready to bake it!
😋 Other Party Appetizers
- Microwave Popcorn - For a fun and tasty snack to elevate your movie night, check out this easy recipe!
- Cheddar Swiss Cheese Fondue - Any get-together calls for some melty and gooey cheese fondue!
- Baked Garlic Parmesan Chicken Wings - These wings are great for gamedays or pizza nights!
- Venison Meatballs - These ultra-tasty meatballs are made with venison rather than beef or pork!
- Cheese Dip For Pretzels - This creamy cheese dip is the perfect complement to some homemade pretzels!
- 2 Ingredient BBQ Little Smokies - These addicting tiny sausages are so simple to make and only require 2 ingredients!
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📖 Recipe Card
Baked Hot Spinach Artichoke Dip
Ingredients
- 8 oz cream cheese (softened, room temperature)
- ¼ cup sour cream
- ¼ cup mozzarella cheese
- ¼ cup cheddar cheese
- 1 tablespoon garlic (minced)
- ¼ teaspoon each, salt & pepper
- ¼ teaspoon garlic powder
- 14 oz artichoke hearts (drained and chopped)
- 2 tablespoon fresh basil (chopped or use frozen cubes)
- 2 cups fresh spinach (chopped)
- ¼ cup Parmesan cheese
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 350°F (175°C) and butter your small casserole or baking dish.
- In a medium bowl, combine the softened cream cheese and sour cream until smooth, then add the mozzarella and cheddar cheeses, minced garlic, salt, pepper, and garlic powder.
- Mix to combine, then fold in the artichoke hearts, basil and chopped fresh spinach.
- Transfer the dip mixture into your buttered baking dish and top with your Parmesan cheese.
- Bake at 350°F (175°C) for 30 minutes, or until bubbling and golden. Remove from the oven and serve immediately.
Notes
- Make sure your ingredients are at room temperature! This will help everything to mix together easily!
- Don't use frozen spinach. Fresh spinach will taste the best and have the best texture.
- To store: Transfer any leftover dip to an airtight container and keep it in the fridge for up to 3 days.
- To reheat: Place your leftovers into a baking dish and bake at 350°F (175°C) until heated through. I recommend adding some extra shredded cheese before reheating!
Sophia Moran says
Question: I live with someone who is allergic to sour cream. What can I replace it with?
Angela @ BakeItWithLove.com says
My first pick would be plain greek yogurt. Is other dairy OK? If the yogurt and sour cream (fermented dairy) are out from the options, use heavy cream or their preferred dairy alternative that will hold up to baking. Hope that helps!