• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Salt & Lavender logo
  • Recipes
  • 30 Minute Meals
  • About
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • 30 Minute Meals
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Appetizers & Sides

    Hot Spinach Artichoke Dip

    Published: Jan 19, 2023 / Updated: Jan 20, 2023 / 2 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe

    This oven baked spinach artichoke dip recipe is ultra creamy and cheesy! It's simple to make and loaded with savory flavors to make it next-level tasty.

    If you can't resist this iconic duo, try my Spinach Artichoke Chicken recipe next.

    a baking dish with spinach artichoke dip

    Why you'll love it

    Most people will take spinach and artichoke dip however they can get it, but I bet you'll love my version with buttery sautéed onions and garlic even more than others you've tried! This addition makes my artichoke spinach dip recipe super special.

    This party appetizer and game day favorite is easy to make and tastes way better from scratch. I mean, you can't you go wrong with melty, bubbly cheese. (Buffalo Chicken Dip, anyone!?) In this hot spinach and artichoke dip we've got three kinds of cheese. Oh yeah.

    What you'll need

    • Frozen spinach - I find the texture is best compared to fresh
    • Cream cheese - it makes up the creamy base. I used Philadelphia.
    • Parmesan - for a punch of cheesy flavor
    • Artichoke hearts - the canned variety are inexpensive and delicious
    • Butter - for sautéing
    • Onion and garlic - sautéed aromatics take this dip over the top! I like sweet (Vidalia) onions.
    • Mozzarella - the cheesy, golden topping
    ingredients for spinach artichoke dip in prep bowls

    Helpful tips

    • As always, for best results, I recommend grating your own parmesan cheese. It melts and tastes better. I always keep a wedge in my fridge!
    • I find the best way to soften up cream cheese is to microwave it. I usually give it about 30 seconds. You can also take it out of the fridge and let it sit on your counter for a couple of hours.
    • Be sure to squeeze the water thoroughly out of the thawed frozen spinach and to drain the canned artichokes thoroughly. No one wants a soggy dip!

    How to make spinach artichoke dip

    This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

    adding ingredients for spinach artichoke dip to a glass mixing bowl

    Preheat your oven to 350F. Thaw and drain the spinach, then thoroughly squeeze out the excess water. To a prep bowl, add the cream cheese, and microwave briefly to soften it. Add the parmesan, salt & pepper, drained artichoke hearts, and spinach.

    sauteing onion and garlic in a skillet and adding to a glass prep bowl

    In a skillet, melt the butter. Sauté the onion until gently browned, and then stir in the garlic. Spoon the onion and garlic mixture into the prep bowl, and stir until everything is combined.

    topping a baking dish of spinach artichoke dip with mozzarella

    Transfer the contents of the prep bowl to a baking dish, and spread evenly. Top with the mozzarella, and bake until hot and melty. Broil carefully to give it a golden touch!

    Tools for this recipe

    Check out Natasha's favorite kitchen essentials, gadgets, and cookware!

    • This 9" Staub oval baking dish is the one I used for this hot dip.
    • Mincing the garlic is very easy with a garlic press. It's quick, and no peeling or chopping is involved.
    • Mixing goes smoother with this glass prep bowl set.

    Substitutions and variations

    • You can substitute fresh spinach for frozen if you prefer. I would chop it up and then add it into the skillet after cooking the onions. A 16 oz package of fresh spinach will cook down to a bit over a cup, so I would add most of the package to the skillet. You don't have to worry about being too precise with the quantity.
    • Add some crushed red pepper flakes in for a bit of heat if that's your thing.
    • Go ahead and add some crumbled Oven Cooked Bacon for even more deliciousness!

    Can I make spinach artichoke dip ahead of time?

    • You can! Follow the recipe up to the baking step, cover, and refrigerate for a day or so. Let it warm up on the counter for about an hour, and then proceed with the baking. It might need more time if it's cold from the fridge.
    a baking dish with spinach artichoke dip

    What to serve with spinach artichoke dip

    • If you're craving some crunch, try tortilla chips, regular potato chips, sturdy crackers, or baguette crisps (pictured in the photos).
    • Sliced freshly baked soft baguette is another fantastic option, or you can toast them a bit to make crostini.
    • Carrot and/or celery sticks or any of your other fave veggies will work too.

    Leftovers and storage

    • Leftovers will keep in the fridge in an airtight container for a few days.
    • The easiest way to reheat spinach artichoke dip is probably in the microwave in 30 second intervals (stir in between). You can cover it with foil and reheat it in the oven at 350F until it's hot and bubbly again. If it's looking a little dry, add a small splash of water or milk and stir it in before putting it into the oven.
    • I don't recommend freezing this as it'll become watery when thawed, and dairy doesn't freeze too well typically.

    More easy dip recipes

    • Super Easy Cream Cheese Corn Dip
    • Cheesy Rotel Sausage Dip
    • Sun-dried Tomato and Basil White Bean Dip
    • Rosemary White Bean Dip
    • Whipped Goat Cheese Dip
    closeup of a hand dipping bread in spinach artichoke dip

    If the post didn't answer your questions about this homemade spinach artichoke dip, ask me below. I'd also love it if you left a review! You can also find me on Instagram.

    a baking dish with spinach artichoke dip

    Hot Spinach Artichoke Dip

    This oven baked spinach artichoke dip recipe is ultra creamy and cheesy! It's simple to make and loaded with savory flavors to make it next-level tasty.
    5 from 1 vote
    Print Recipe Pin Recipe Save Saved!
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Appetizer
    Cuisine American
    Servings 8
    Calories 203 kcal
    Prevent your screen from going dark

    Ingredients
     

    • 1 cup thawed frozen spinach see note
    • 8 ounces cream cheese (1 block Philly) softened
    • 1/2 cup freshly grated parmesan cheese
    • Salt & pepper to taste
    • 1 (14 ounce) can artichoke hearts drained
    • 2 tablespoons butter
    • 1/2 medium onion chopped small
    • 2 cloves garlic minced
    • 3/4 cup mozzarella shredded

    Instructions
     

    • Preheat your oven to 350F and move the rack to the top third of the oven.
    • Thaw the spinach under running water (or try microwaving it for a few minutes to speed up the process), then drain it and squeeze out as much of the excess water as you can. To measure it out, loosely pack one measuring cup full.
    • Add the cream cheese to a medium prep bowl and microwave about 30 seconds or until the cream cheese is softened.
    • To the same bowl, add in the parmesan cheese, some salt & pepper, the spinach, and the artichoke hearts.
    • In a skillet over medium heat, melt the butter. Add in the onion and sauté until softened and lightly browned (about 5-7 minutes), then stir in the garlic. Transfer the onions/garlic mixture to the prep bowl, and then give it a good stir.
    • Pour the dip mixture into a 1-quart baking dish. Sprinkle the mozzarella over top. Bake, uncovered, for 25 minutes or until hot and bubbly, then broil at the end to brown the cheese a bit more (watch it carefully).
    • Serve hot with tortilla chips, baguette crisps, veggies, etc.

    Notes

    • Frozen spinach comes in a variety of package sizes, but you should have enough for this recipe if you buy 10 oz. of frozen spinach (you'll likely have a little left over). 
    • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

    Nutrition

    Calories: 203kcalCarbohydrates: 6gProtein: 7gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 50mgSodium: 485mgPotassium: 138mgFiber: 1gSugar: 2gVitamin A: 2880IUVitamin C: 2mgCalcium: 165mgIron: 1mg
    Keyword spinach artichoke dip
    Author Natasha Bull
    « Easy Chicken Lazone

    Loved this recipe? Share it:

    • Facebook
    • Twitter

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Silvia Dunnirvine says

      January 22, 2023 at 4:12 PM

      5 stars
      This spinach and artichoke dip looks INCREDIBLE!! I cannot wait to try

      Reply
      • Natasha says

        January 22, 2023 at 5:27 PM

        Thank you!! 🙂 Let me know how you like it.

        Reply

    Primary Sidebar

    Natasha Bull, founder and author of Salt & Lavender, in the kitchen

    Hi! I'm Natasha. Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!  Read more...

    FREE 10 Easy Chicken Recipes E-book

    ​

      ​

      BROWSE RECIPES:

      Footer

      • Contact
      • FAQ
      • Site Policies
      • For Bloggers
      • Facebook
      • Instagram
      • Pinterest
      • Twitter

      · Copyright © 2023 Salt & Lavender Inc ·