Baked Spinach Artichoke Dip

Baked Spinach Artichoke Dip is a classic appetizer that never fails to impress. Imagine creamy, cheesy goodness blended with savory artichokes and fresh spinach, all baked until bubbly and golden. Whether it’s a game day get-together, a cozy night in, or a festive gathering, this dip is sure to be a hit! Kids love it, adults can’t resist it, and it pairs perfectly with everything from crisp chips to crunchy veggies.

You may have seen it on menus at your favorite restaurants, but the best part? You can whip it up at home and impress your family and friends just the same, or even more! The combination of textures and flavors will keep everyone coming back for more. So, grab your apron, and let’s get cooking!

What is Baked Spinach Artichoke Dip

Baked Spinach Artichoke Dip is a creamy, indulgent appetizer that combines rich cream cheese, savory artichokes, and fresh spinach, all baked to bubbly perfection. Perfect for parties, game days, or cozy gatherings, this dip is as comforting as it is delicious.

Why You’ll Love This Baked Spinach Artichoke Dip

This recipe is a crowd-pleaser that fuses flavors and textures to create a satisfying experience. It’s easy to prepare, uses common ingredients, and can be served with various dips, ensuring there’s something for everyone to enjoy.

Ingredients

• 8 oz cream cheese, softened at room temperature
• ½ cup sour cream
• ½ cup mayonnaise
• 1 ½ cups grated parmesan cheese, divided
• 2 teaspoons fresh garlic, minced (about 2-3 garlic cloves)
• 10 oz frozen chopped spinach, thawed and excess liquid squeezed out
• ¾ teaspoon kosher salt
• ¼ teaspoon black pepper
• Pinch of cayenne pepper (extra for more heat, if desired)
• 14 oz canned, quartered artichoke hearts, drained and lightly chopped
• 2 oz jar pimentos, drained
• ½ cup green onions, chopped
• Any of the following for dipping: pita chips, tortilla chips, carrots, celery, lavosh, bagel chips, warm baguette, or crostini

Preparing the Baked Spinach Artichoke Dip

Preheat the Oven and Prepare the Dish

To get started, preheat your oven to 400°F (200°C). It’s essential to prepare an 8×8 baking dish or a similar size by lightly greasing it. This step is crucial to prevent sticking.

Thaw and Squeeze Spinach

Next, take that frozen chopped spinach. You can thaw it overnight in the refrigerator or pop it in the microwave for a quick fix. After it’s thawed, squeeze out the excess liquid using a kitchen towel or fine mesh colander. This step helps avoid a watery dip.

Mix Your Base

In a large bowl, grab a hand mixer and combine the softened cream cheese, sour cream, mayonnaise, 1 cup of the grated parmesan cheese, minced garlic, kosher salt, black pepper, and cayenne pepper. Mix it all together until fluffy and well-blended, which should take about a minute. Feel that creaminess building up already?

Fold in the Vegetables

Now, break up any large chunks of spinach and gently fold it into the creamy mixture. Next, stir in the chopped artichokes, pimentos, and green onions. Be careful not to overmix; you want to keep that lovely texture intact, while ensuring everything is evenly distributed.

Transfer to Baking Dish and Top

Pour your glorious mixture into the prepared baking dish, spreading it out evenly. Now for the fun part—top it with the remaining ½ cup of grated parmesan cheese! To prevent sticking, lightly spray the underside of a piece of foil with cooking spray and cover the dish.

Bake the Dip

It’s time to bake! Place the spinach artichoke dip in your preheated oven, covered with foil, for about 15 minutes. After that, remove the foil and let it bake for another 15 minutes. You could also broil it for the last couple of minutes if you want that golden, crispy top.

Cool and Serve

Once it’s out of the oven, let your dip cool for about 5 minutes. This small wait makes a big difference; it allows the flavors to settle and makes it easier to serve. Enjoy your dip warm alongside your favorite dippers.

Serving Suggestions

Serve this Baked Spinach Artichoke Dip warm with a variety of dippers. Pita chips, tortilla chips, celery sticks, or warm baguette slices are all delightful options. They complement the creamy texture of the dip, creating a perfect bite!

Tips for Success

• Make sure your spinach is thoroughly dried to prevent a watery dip.
• Use fresh ingredients for a more vibrant flavor.
• Broiling for the final minutes adds a wonderful crunch to the top.

Variations

If you’re feeling adventurous, try adding shredded chicken or smoked salmon for additional protein. Mixing in different cheeses like mozzarella or gouda can enhance flavor. Additionally, feel free to use fresh spinach instead of frozen for a different texture.

Storage Tips

Have some leftovers? Store any remaining dip in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy it again, simply reheat it in the oven or microwave before serving.

Pairing Ideas

Pair this delicious dip with cocktails, white wine, or light beers for a perfect match. Each sip complements the rich flavors of the dip, making your gathering even more enjoyable.

FAQs

1. Can I use fresh spinach instead of frozen?
Yes, just make sure to wilt it down, and remove excess moisture before mixing it in.

2. How can I make this dip spicier?
Add more cayenne pepper or mix in diced jalapeños for extra heat.

3. Can I prepare this dip in advance?
Absolutely! You can prepare the dip and refrigerate it before baking. Just remember to add a few minutes to the baking time.

4. What are some good alternatives for dippers?
Besides the listed options, try toasts, crackers, or even sliced bell peppers for a fresh crunch!

5. Is this dip gluten-free?
Yes, as long as you use gluten-free dippers, this Baked Spinach Artichoke Dip is naturally gluten-free.

This Baked Spinach Artichoke Dip is not only simple to prepare, but it also brings warmth and comfort to any gathering. Its creamy texture and rich flavor will make it a beloved addition to your appetizer lineup, ensuring happy faces and full bellies at your next event. Enjoy making it your own with variations and serving options that fit your style!

More Easy Lunch & Dinner Recipes:

• Southern Style Dirty Rice
• Sun-Dried Tomato Pasta
• Smoked Bacon Wrapped Meatloaf
• Roasted Spaghetti Squash

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Baked Spinach Artichoke Dip

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Baked Spinach Artichoke Dip is a creamy delight that combines rich cream cheese with savory artichokes and fresh spinach. It’s ideal for any gathering!

• Total Time: 45 minutes
• Yield: 6-8 servings 1x

Ingredients

Scale 1x2x3x

• 8 oz cream cheese, softened at room temperature
• ½ cup sour cream
• ½ cup mayonnaise
• 1 ½ cups grated parmesan cheese, divided
• 2 teaspoons fresh garlic, minced (about 2–3 garlic cloves)
• 10 oz frozen chopped spinach, thawed and excess liquid squeezed out
• ¾ teaspoon kosher salt
• ¼ teaspoon black pepper
• Pinch of cayenne pepper (extra for more heat, if desired)
• 14 oz canned, quartered artichoke hearts, drained and lightly chopped
• 2 oz jar pimentos, drained
• ½ cup green onions, chopped
• Any of the following for dipping: pita chips, tortilla chips, carrots, celery, lavosh, bagel chips, warm baguette, or crostini

Instructions

• Preheat oven to 400°F (200°C) and grease an 8×8 baking dish.
• Thaw and squeeze excess liquid from the frozen chopped spinach.
• Combine cream cheese, sour cream, mayonnaise, 1 cup parmesan, garlic, salt, pepper, and cayenne until fluffy.
• Fold in spinach, artichokes, pimentos, and green onions gently.
• Spread mixture evenly in the baking dish and top with remaining parmesan.
• Cover with foil and bake for 15 minutes, then uncover and bake for another 15 minutes.
• Cool for 5 minutes before serving.

Notes

Ensure spinach is thoroughly dried to avoid a watery dip.
Fresh ingredients enhance flavor and texture.
Broiling for a few minutes adds a crispy top.

• Author: Rachael
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: American

Nutrition

• Calories: 250
• Sugar: 1g
• Sodium: 420mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 40mg