This post may contain affiliate links, view our disclosure policy.
Baked Spinach Artichoke Dip is a hot and cheesy spinach artichoke dip recipe that is easy to make with canned artichoke hearts, frozen spinach, cheese, garlic, and seasonings. Serve with toasted baguette bread, tortilla chips, crackers, and fresh veggie sticks.
If you want an easy slow cooker version of this classic dip and appetizer recipe, then be sure and try my slow cooker cheesy spinach artichoke dip.
Baked Spinach Artichoke Dip Recipe
This hot and cheesy spinach artichoke dip is always a crowd pleaser! It makes for the perfect appetizer for a Holiday party, gathering, or even a Super Bowl party.
With only a few easy ingredients like canned artichoke hearts and frozen spinach, this recipe comes together quickly and then it’s baked in the oven until it’s cheesy & bubbly hot.
Serve with toasted baguette slices, tortilla chips, crackers, or fresh cut vegetables.
What You’ll Need
Here are the ingredients that you will need to make this hot baked spinach artichoke dip.
- Frozen Chopped Spinach – Let the frozen spinach thaw before using. You will want to make sure that you drain it well of all the excess moisture. Tips for that are in the recipe card below.
- Artichoke Hearts – One (14 oz) can is what you need for this dip recipe. Chop the artichoke hearts to your desired size. I don’t like big huge chunks so I chop them pretty small.
- Smoked Gruyere Cheese – There are lots of substitution ideas for this cheese if you can’t find it. I find it in the produce/deli area at the grocery store where the specialty cheeses are. I give lots of options for substitutions if you can’t find Gruyere cheese or don’t want to spend the money on it.
- Parmesan Cheese – Make sure you are using freshly shredded parmesan cheese for this recipe. Avoid using the canned parmesan cheese, the shelf-stable stuff, with the green lid. Grate your own from a wedge of parmesan cheese or buy the already shredded parmesan cheese.
- Mayonnaise – Full-fat mayo is the best to use for this recipe. It has the best flavor and thick & rich texture.
- Sour Cream – The real stuff, full-fat, is best to use.
- Salt & Pepper – Freshly ground black pepper really makes this dish pop.
How To Make Cheesy Hot Spinach Artichoke Dip
With some preparation and a few steps this cheesy spinach artichoke dip can be in the oven in no time.
- Preparation : Heat oven to 400 degrees and spray your baking dish with cooking spray.
- Spinach & Artichoke hearts : Drain the thawed spinach well, either use a paper towel or clean dish towel, to do this. Drain and chop the artichoke hearts to your preferred size.
- Dip : Combine all the ingredients into a mixing bowl and stir together well. Spread into the prepared baking dish. Top with remaining cheese.
- Bake : Place the baking dish on top of a cookie sheet to avoid any oil from bubbling up onto your oven. You want the dip to be hot, bubbly, and browned on top.
- Serve : Serve the hot dip with baguettes (toasted or not), tortilla chips, crackers, fresh cut veggies.
Tips For Success
Here are a few of my tips and helpful hints to make this recipe a success in your own kitchen.
- Artichoke Hearts : Drain these well. Chop them as small or as large as you prefer. I would recommend not using marinated artichoke hearts. Recipe calls for plain artichoke hearts.
- Spinach : Make sure that is thawed before using. You can either thaw on the countertop, fridge overnight, or follow the directions on the package for thawing in the microwave. Also make sure that it’s drained really well. You don’t want all that excess moisture in the dip. Use paper towels or a clean kitchen towel to really press the excess liquid out of the spinach.
- Cheese : Smoked Gruyere cheese can be expensive and sometimes hard to find. Here are the substitutions that work well. I have used a few of these and it turns out amazing. You can use mozzarella cheese, smoked cheddar cheese, Swiss cheese, or use all parmesan cheese in the recipe.
- Dairy Products : For best taste and creaminess be sure and use full-fat sour cream and full-fat mayonnaise.
Variation & Substitution Ideas
There are a few ways to switch this recipe up. Here are some ideas that I think would work well.
- Make It Lighter : Use plain Greek yogurt in place of half the mayo. I would suggest not replacing all the mayo with Greek yogurt as the final taste will be different. Feel free to also use low fat, light products for the sour cream and mayo. I prefer it with full fat but the lighter stuff can be used just fine if wanted.
- Cheese : There are lots of cheese options that can be used in place of Gruyere cheese. Feel free to use all parmesan cheese in the recipe, mozzarella cheese, smoked cheddar cheese, or Swiss cheese.
Hot Spinach Artichoke Dip FAQ’s
- How Do I Serve Hot Spinach Artichoke Dip?
- I serve this dip with baguette slices (toasted or untoasted), tortilla chips, crackers, and fresh sliced veggies.
- Celery sticks, cucumbers slices, and carrot sticks are all good with this dip.
- Crackers that we love to use are buttery crackers like Club and the thin crisp Triscuit crackers.
- Can I Make This Ahead Of Time?
- Yes you can! Prepare the dish until step 4. Instead of baking it, cover the dish tightly with plastic wrap and refrigerate. When you are ready to bake, uncover and let it sit at room temperature while the oven preheats, bake until golden brown following the recipe instructions below.
- Can I Freeze Spinach Artichoke Dip?
- I would recommend not freezing this. Anything with lots of dairy in it will curdle and operate into chunk once thawed. If you choose to freeze it, double wrap it tightly in Saran Wrap and then double wrap again in tin foil. Let it thaw overnight in the fridge before baking according to directions.
- What Do I Do Leftovers?
- Store leftovers in an air-tight, covered container, in the fridge for up to 3 days. You can either eat the dip cold or microwave it to get it warmed up again.
Supplies Needed To Make This Hot Dip Recipe
Here are a few supplies that you will need to make cheesy spinach artichoke dip. These are an affiliate link, meaning that if you purchase, I will make a very small percentage from the sale. As always, I appreciate the support for the free recipes I post. I will only recommend things that I personally own and love! Promise.
1 Quart Baking Dish : I love the Le Creuset brand of cookware. So pretty and they hold up really well in the oven.
2 Quart Baking Dish : A 2 quart baking dish is equivalent to a 8×8 baking dish. I love this one because it’s a cheaper option than the above one and it comes with a lid, which makes storing leftovers easy. This recipe does well in a 1 QT or a 2QT dish.
Garlic Press : I love using fresh garlic cloves for this recipe. I have this garlic press and love it! It’s lasted for years and does the job.
Cheese Grater : Not all cheese graters are equal! I never thought I would ever prefer a certain cheese grater but I do. Welcome to adulthood ?. The fine grater side of this one shreds cheese into the perfect fine, thin shreds of cheese ever.
Baked Spinach Artichoke Dip
- 1 package (9 oz) frozen chopped spinach thawed
- 1 can (14 oz) quartered artichoke hearts drained well
- 1 cup shredded smoked Gruyere cheese
- 1/2 cup freshly shredded parmesan cheese
- 1 cup mayonnaise
- 1/4 cup sour cream
- 2 cloves garlic minced or pressed
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Preheat oven to 400°F. Spray a 1 quart (or 2 quart is fine) baking dish with cooking spray. Set aside.* A 2 qt baking dish is equivalent to a 8x8 baking dish.
- Place thawed spinach on a clean kitchen towel, or on paper towels, and squeeze and press out as much moisture as possible. Place the spinach in a large mixing bowl.
- Drain the artichoke hearts and chop them to desired size. Add to the bowl with the spinach.
- Add the remaining ingredients into the mixing bowl and stir well to combine. Spread evenly into the prepared pan. * You can reserve some of the shredded cheese to put on top of the dip before baking OR use extra cheese and sprinkle some on top so you get that nicely browned top.
- Place the casserole dish on top of a cookie sheet to catch any grease or drippings that might bubble over. If you are using a larger, 2 quart dish, then you can skip this step.
- Bake, uncovered, for 20 minutes or until the dip is bubbly and golden browned on top.
- Serve with crackers, baguette slices (toasted or not), fresh veggie sticks or slices, and tortilla chips.