Creamy, cheesy and bubbling hot, this Baked Spinach Artichoke Dip is an easy crowd-pleasing appetizer for Thanksgiving, Christmas and holiday gatherings. Tender spinach and artichokes are folded into a rich three-cheese mixture and baked until golden around the edges.
Ingredients
Method
- Preheat the oven to 375°F and lightly grease a 1½-quart baking dish.
- In a large bowl, mix the softened cream cheese, sour cream, mayonnaise, garlic, onion powder, black pepper and salt until smooth.
- Stir in ½ cup mozzarella, Parmesan and Monterey Jack until evenly combined.
- Fold in the chopped artichoke hearts, well-drained spinach and red pepper flakes, if using.
- Spread the mixture evenly in the prepared baking dish and sprinkle the remaining ½ cup mozzarella over the top.
- Bake for 20–25 minutes, until hot and bubbling around the edges and the cheese has melted.
- For a more golden finish, broil for 1–2 minutes, watching carefully so the cheese doesn’t burn.
- Sprinkle with fresh parsley and serve warm.
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🔄 Variations
🌶️ Spicy Spinach Artichoke Dip: Add diced jalapeño or additional crushed red pepper flakes.
🦀 Crab Spinach Artichoke Dip: Fold in cooked lump crabmeat before baking for a special holiday version.
🧀 Extra Cheesy: Add shredded Gruyère or white cheddar for an even richer cheese flavor.
🍽️ Serving Suggestions
🥖 Serve with toasted baguette slices or crostini.
🥨 Pair with crackers, pita chips or pretzel crisps.
🥕 Add fresh carrots, celery and bell pepper strips for a colorful holiday appetizer platter.
🧊 Storage
Refrigerate leftover dip in an airtight container for up to 3–4 days.
Reheat in a 350°F oven until hot and bubbling, or warm individual portions in the microwave.
💡 Pro Tips
Squeeze as much moisture as possible from the spinach before adding it. Excess water can make the finished dip thin instead of thick and creamy.
For holiday entertaining, assemble the dip up to 24 hours ahead, cover and refrigerate. Bake shortly before guests arrive.
❓ FAQs
Can I make spinach artichoke dip ahead of time?
Yes. Assemble it up to one day ahead, cover and refrigerate. Bake when you’re ready to serve, allowing a few additional minutes if it goes into the oven cold.
Can I use fresh spinach instead of frozen?
Yes. Cook fresh spinach until wilted, allow it to cool, then squeeze out the excess moisture and chop it before adding it to the dip.
Can I use marinated artichoke hearts?
Yes, but drain them thoroughly. They will add additional seasoning and a slightly tangier flavor.
Why is my spinach artichoke dip watery?
The most common cause is excess moisture from the spinach or artichokes. Drain both very thoroughly before mixing.
What is the best way to keep the dip warm for a party?
After baking, keep it in a small slow cooker on the warm setting for longer gatherings.