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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.
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
- 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.
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.
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.
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!
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.
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.
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.
Hot Spinach Artichoke Dip
- 1 cup frozen spinach thawed, 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 shredded mozzarella
- Preheat your oven to 350F and move the rack to the top third of the oven.
- Thaw the spinach, then drain it and squeeze out as much of the excess water as you can. To measure it out, loosely pack the 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.
- Frozen spinach comes in a variety of package sizes, but you’ll have enough for this recipe if you buy 10 oz. of frozen spinach and will have a little left over.
Nutrition information is automatically calculated, so should only be used as an approximation.
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