This easy dip is a total crowd-pleaser—super cheesy and creamy, it pairs perfectly with baguette slices or pita chips, and trust me, it won’t last long!
This baked spinach artichoke dip is a favorite around here! It's super cheesy and creamy, and everyone always loves it. The best part? The ingredients are really simple, and you can whip it up in no time.
Just mix together cream cheese, sour cream, and mayonnaise. Stir in the chopped spinach, canned artichokes, some parmesan and mozzarella, plus a bit of dried minced onion. Pour it all into a baking dish and pop it in the oven for 20 minutes. It comes out hot and bubbly—just the right cheesy consistency for dipping!
Serve this easy dip warm with baguette slices, crackers, veggies or pita chips, and trust me, it will vanish before your eyes!
Recipe Ingredients
- 8 oz cream cheese - softened and cut into chunks
- ¼ cup sour cream
- ¼ cup mayonnaise
- 10 oz frozen spinach - thawed, rinsed, drained then chopped
- 14 oz canned artichoke hearts drained - chopped
- 1 cup freshly grated parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 tsp dried minced onion
- To serve with: pita chips, tortilla chips, cucumber slices, veggies, baguettes or french bread
Kitchen Equipment I Used
- Kitchenaid Ultra Power Speed Hand Mixer - to make the cream cheese, mayo, and sour cream smooth and creamy.
- Silicone spatula - to mix all ingredients
- Measuring spoons - this is a magnetic set that sticks together in the drawer to keep organized.
How To Make Spinach Artichoke Dip
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
PREP: Preheat the oven to 400°F. Prep the ingredients by chopping the 14 oz canned artichokes into bite-size chunks, chop 10 oz frozen spinach if needed (I bought pre-chopped frozen spinach), and cut the 8 oz cream cheese into small chunks.
STEP 1: In a large bowl, use an electric hand mixer to combine 8 oz softened cream cheese, ¼ cup sour cream, and ¼ cup mayonnaise until smooth and creamy. NOTE: You can also hand mix these together - it just won't be as smooth and creamy but will still work!
STEP 2: Now add all other ingredients, 10 oz frozen spinach (thawed), 14 oz canned artichokes (drained and chopped), 1 cup freshly grated parmesan, 1 cup shredded mozzarella cheese and 1 teaspoon dried minced onion. Mix together with a spatula.
STEP 3: Pour the spinach into an 8x8 baking dish (or 8" round dish like I used) and spread evenly with a spatula. Place in the oven to bake for 20 minutes. Remove from oven and let cool 5 minutes. Now it's ready to serve hot with crackers, chips or bread.
Recipe Tips
- First off, remember that this dip is best served hot, not cold. You can easily reheat it in the microwave or oven.
- For easier dipping, chop the canned artichokes into small, bite-sized pieces.
- I like to buy pre-chopped spinach for convenience, but you can definitely use regular frozen spinach—just thaw it, drain any excess liquid, and then chop it into smaller pieces.
How To Store Leftovers
- REFRIGERATE – Store in an airtight container for 3-4 days.
- REHEAT – You can reheat the dip in the microwave, or back in the oven at 350°F until heated through.
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Ingredients
- 8 oz cream cheese - softened and cut into chunks
- ¼ cup sour cream
- ¼ cup mayonnaise
- 10 oz frozen spinach - thawed, rinsed, drained then chopped
- 14 oz canned artichoke hearts drained - chopped
- 1 cup freshly grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon dried minced onion
- To serve: pita chips - tortilla chips, cucumber slices, veggies, baguettes, french bread
Instructions
- Preheat the oven to 400°F. Prep the ingredients by chopping the 14 oz canned artichokes into bite-size chunks, chop 10 oz frozen spinach if needed (I bought pre-chopped frozen spinach), and cut the 8 oz cream cheese into small chunks.
- In a large bowl, use an electric hand mixer to combine 8 oz softened cream cheese, ¼ cup sour cream, and ¼ cup mayonnaise until smooth and creamy.
- Now add all other ingredients, 10 oz frozen spinach (thawed), 14 oz canned artichokes (drained and chopped), 1 cup freshly grated parmesan, 1 cup shredded mozzarella cheese and 1 teaspoon dried minced onion. Mix together with a spatula.
- Pour the spinach into an 8×8 baking dish (or 8″ round dish like I used) and spread evenly with a spatula. Place in the oven to bake for 20 minutes. Remove from oven and let cool 5 minutes. Now it’s ready to serve hot with crackers, chips or bread.
The nutritional information provided is an estimate and is per serving.
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