Easy Baked Spinach Artichoke Dip Recipe

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This baked spinach artichoke dip is so easy- and it tastes amazing! With just a few ingredients like mozzarella cheese, sour cream, mayo and others, this is the perfect dip recipe for your next party. Or just make it for dinner- I won’t judge!

About This Recipe

I love love love dips! It’s actually because I love tortilla chips so much, and I just need an excuse to dress them up once in a while. This Spinach Artichoke Dip recipe came from my cousin- she whipped it up for the brunch the day after our wedding, and I’ve been making it ever since.

Every single person who has tried it has asked me for the recipe- and so I wanted to share it with you all too!

Related appetizer recipes:

• Spicy Sweet Slow Cooker Habañero Wings Recipe
• Mango Habanero Chicken Wings Recipe
• Irresistible Buffalo Ranch Chicken Wrap Recipe

Recipe

Easy Baked Spinach Artichoke Dip Recipe

Ingredients

1 box frozen spinach partially defrosted and drained
1 14 oz can artichoke hearts, drained
1/2 cup mayonnaise
1/2 cup sour cream
1 cup shredded parmesan cheese
1 cup shredded mozzarella cheese
1 tsp fresh pressed garlic

Instructions

Preheat oven to 400 degrees F. Combine all ingredients in an 8 in x 8 in baking dish.  Bake uncovered for 30 minutes or until top is slightly golden brown. Serve with your favorite dipping mechanism!

Substitutions

You can substitute fresh spinach for the frozen, just make sure to wash and dry.

You can use low-fat sour cream and mayo to cut down a bit on the calories.

You can also use Greek yogurt in place of sour cream, or use cream cheese in place of the mayo.

Finally, you can use the parmesan cheese from the jar, and also use garlic powder instead of fresh garlic. Use the same measurements.

Variations

I like to sometimes add a bit of hot sauce like Frank’s Red Hot to spice it up a bit.

You can use marinated artichokes for this recipe and the flavor really doesn’t change.

You can also make this recipe in the slow cooker or Crockpot. Just make sure to spray the bottom of your pot with cooking spray like olive oil. Spread the mixed dip into the pot and heat on low for two hours.

Serving Suggestions

I serve this with tortilla chips because I love them. However, there are so many possibilities for serving. You can serve this dip with pita bread pockets, wheat thins, saltine crackers, sliced French bread, pretzels or a fresh veggie tray. I have even seen people put it on top of pasta or elbow macaroni for a decadent pasta dish.

Here is a list of other dips that I love:

• Damn Good Torchy’s Tacos Queso Dip Recipe
• Chile del Arbol Salsa Recipe
• Creamy Mexican Green Salsa Recipe
• Costa Rican Black Bean Dip Recipe
• Easy Baked Vegetarian Queso Fundido

FAQ

How long does it last in the fridge? – Honestly? I have kept it in an airtight container for up to a week. Most recipes say 3-4 days.

Can the spinach dip be reheated? – Yes! You can bake it again from cold for about 15 minutes- heat the oven to 350 degrees Fahrenheit, or you can microwave it on half power for about 3 1/2 minutes.

Can I make the dip ahead of time? – Totally. Up to 3 days. You can even freeze it and just defrost before you bake.

Printable Recipe

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