Baked Spinach Artichoke Dip Recipe

Overview

This baked spinach artichoke dip has a rich, creamy center and a browned, bubbling cheese topping. Frozen spinach keeps the preparation simple, while canned or jarred artichoke hearts add a tender, lightly tangy bite.

Mix the dip in one bowl, spread it into a small baking dish, and bake until hot throughout. Serve it with toasted bread, sturdy crackers, pita wedges, or fresh vegetables for scooping.

Ingredients

• 10 ounces frozen chopped spinach, thawed
• 14 ounces canned or jarred artichoke hearts, drained
• 8 ounces cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1/2 cup finely grated Parmesan cheese, divided
• 1 cup shredded mozzarella cheese, divided
• 2 garlic cloves, finely grated or minced
• 1/4 teaspoon fine salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes, optional
• 2 tablespoons chopped fresh parsley, optional, for serving

How to make it

1. Heat the oven to 375°F. Lightly grease a 1 1/2-quart baking dish, such as an 8-inch square dish or a small oval casserole.

2. Thaw the spinach completely. Place it in a clean kitchen towel or several layers of cheesecloth and squeeze firmly over the sink until very little liquid comes out. This step prevents watery dip. Separate the squeezed spinach with your fingers.

3. Drain the artichoke hearts well and pat them dry. Trim away any tough outer leaves if needed, then chop the hearts into small, bite-size pieces. Very large pieces can make the dip difficult to scoop.

4. In a large bowl, stir together the softened cream cheese, sour cream, mayonnaise, garlic, salt, black pepper, and red pepper flakes, if using. Mix until mostly smooth. A few small cream cheese streaks are fine, but the mixture should be easy to spread.

5. Add the spinach, chopped artichokes, 1/4 cup of the Parmesan, and 1/2 cup of the mozzarella. Stir until the vegetables and cheese are evenly distributed.

6. Scrape the mixture into the prepared baking dish and spread it into an even layer. Sprinkle the remaining 1/4 cup Parmesan and 1/2 cup mozzarella over the top.

7. Bake for 25 to 30 minutes, until the edges are visibly bubbling and the center is hot. The cheese should be melted with a few golden spots on top. If the dip is hot but the top is still pale, broil it for 1 to 2 minutes, watching closely so the cheese does not burn.

8. Let the dip stand for 5 to 10 minutes before serving. It will be very loose when it first comes out of the oven and will thicken slightly as it cools. Sprinkle with parsley, if using, and serve warm.

Expert tips

• Squeeze the spinach thoroughly. Even thawed frozen spinach can hold a surprising amount of water. If the finished dip is watery, the spinach or artichokes were probably not drained enough.
• Soften the cream cheese first. Leave it at room temperature for 30 to 45 minutes, or cut it into cubes so it blends more easily. Do not try to mix a cold block into the other ingredients.
• Use freshly grated Parmesan when possible. It melts more smoothly than very dry, finely powdered Parmesan.
• For a sharper flavor, replace up to 1/4 cup of the mozzarella with shredded provolone or extra Parmesan.
• For a lighter texture, replace the mayonnaise with an equal amount of plain Greek yogurt. The dip will be slightly tangier and less rich.
• If using fresh spinach, cook about 1 pound of leaves in a skillet until wilted, cool them, and squeeze them very dry before chopping. Fresh spinach shrinks considerably, so do not substitute it by volume without cooking it first.
• To make it ahead, assemble the dip, cover it, and refrigerate for up to 24 hours. Bake it directly from the refrigerator, adding about 5 to 10 minutes to the cooking time. The center should be hot and the edges bubbling before serving.

Serving and storage

Serve the dip warm with toasted baguette slices, pita wedges, tortilla chips, crackers, celery sticks, bell pepper strips, or carrot sticks. For a party, keep it in a small slow cooker on the warm setting after baking, stirring occasionally so the edges do not become overly thick.

Refrigerate leftovers in a covered container within 2 hours of serving. They keep for up to 3 days. Reheat individual portions in the microwave in short intervals, stirring between intervals, or reheat the full portion covered in a 350°F oven until hot throughout. Avoid repeatedly reheating the entire dish, since the dairy can separate and become oily.

Frequently asked questions

Can I use fresh spinach instead of frozen?

Yes. Cook about 1 pound of fresh spinach until wilted, cool it, and squeeze it very dry before chopping. Fresh spinach must be cooked and drained first because it releases more water during baking.

Why is my spinach artichoke dip watery?

The spinach or artichokes probably retained too much liquid. Squeeze thawed spinach firmly in a towel, drain and pat the artichokes dry, and avoid adding extra liquid ingredients. Letting the baked dip rest for 5 to 10 minutes also helps it set.

Can I prepare this dip the day before?

Yes. Assemble it in the baking dish, cover it, and refrigerate for up to 24 hours. Bake it cold, adding approximately 5 to 10 minutes to the baking time, until the center is hot and the edges are bubbling.

What can I use instead of sour cream?

Use an equal amount of plain Greek yogurt or softened crème fraîche. Greek yogurt gives the dip a slightly tangier flavor and a somewhat lighter texture.

How do I keep the dip warm for serving?

Bake it just before serving, or transfer the hot dip to a small slow cooker set to warm. Stir occasionally and do not leave it at room temperature for more than 2 hours.

More from FoodNotes

• spinach and feta quiche
• baked salmon cakes