This baked spinach and artichoke dip comes together in 40 minutes with ingredients most people already keep on hand. The combination of cream cheese, sour cream, mayonnaise, Parmesan, and mozzarella gives you a thick, cheesy base that holds up well whether you’re serving six people or doubling it for a crowd. It’s the kind of appetizer that disappears fast, so make more than you think you need.
What makes this version work
Two things matter most here. First, using softened cream cheese — not cold, straight from the fridge — means it blends smoothly into the sour cream and mayo without lumps. Cold cream cheese fights you and leaves streaks in the finished dip. Second, the double-cheese approach (Parmesan mixed in, mozzarella on top) does real work: the Parmesan adds sharp, salty flavor throughout the dip while the mozzarella on top melts into a bubbly, golden crust that keeps the inside from drying out during baking.
Mistakes to avoid
- Skipping the drain on the artichokes. Canned artichoke hearts hold a surprising amount of liquid. Press them in a clean towel or squeeze them by hand before chopping — excess water makes the dip watery and loose.
- Overfilling a small dish. If the dip is packed too deep, the center stays cold and underbaked while the edges overcook. Use a wider, shallower baking dish so the heat reaches the middle evenly — a 9-inch pie dish or a 2-quart casserole works well.
- Pulling it out too early. Golden and bubbly on top is the right cue, but also check that the edges are actively bubbling, not just the center. The whole surface should be moving before you take it out.
- Serving it straight from the oven. Five minutes of resting makes a real difference — the dip firms up slightly and stops being lava-hot, which means it actually clings to a chip instead of sliding off.
Ingredient notes
- Artichoke hearts: Canned work perfectly here and are far less work than fresh. Buy the ones packed in water, not marinated in oil — the marinated version adds flavors that compete with the cheese.
- Mayonnaise: Full-fat mayonnaise keeps the texture rich and stable during baking. Low-fat versions can separate and turn greasy. If you want to cut some richness, swap half the mayo for additional sour cream instead.
- Parmesan: Freshly grated melts and incorporates much better than the pre-grated kind from a shaker. The pre-grated version has anti-caking powder added, which can make the dip slightly grainy.
Leftovers and make-ahead
Leftover dip keeps in the fridge for up to 4 days in an airtight container. To reheat, spread it back into a baking dish and warm at 350°F for about 15 minutes, or microwave individual portions in 30-second bursts, stirring between each. The microwave works fine — skip the oven reheating if it’s just for one or two people, not worth heating the whole oven. If you’re making this ahead for a party, assemble the full dip in the baking dish, cover tightly with plastic wrap, and refrigerate for up to 24 hours before baking. Add 5 extra minutes to the bake time since it’s going in cold.
Creamy Spinach and Artichoke Dip (Baked & Cheesy)
Equipment
- 9-inch (23cm) oven-safe baking dish
- Large mixing bowl
- Silicone spatula
- Box grater or Microplane (for freshly grating Parmesan)
- Oven mitts
Ingredients
- 2 cups spinach fresh, washed and roughly chopped
- 1 cup artichoke hearts canned, drained and chopped
- 8 oz cream cheese softened to room temperature, 225g
- ½ cup sour cream full-fat for richness, 120g
- ½ cup mayonnaise good quality, 115g
- 1 cup Parmesan cheese freshly grated, 100g
- 1 ½ cups mozzarella cheese shredded, 170g — 1 cup stirred into the dip, 1/2 cup reserved for topping
- 2 cloves garlic minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper freshly ground
Instructions
- Preheat your oven to 350°F / 175°C (160°C fan-forced).
- In a large bowl, combine cream cheese, sour cream, mayonnaise, and Parmesan cheese. Mix until smooth and creamy.8 oz cream cheese, 1/2 cup sour cream, 1/2 cup mayonnaise, 1 cup Parmesan cheese
- Stir in the chopped spinach, artichoke hearts, 1 cup of the mozzarella cheese, minced garlic, salt, and pepper until thoroughly combined.2 cups spinach, 1 cup artichoke hearts, 1 1/2 cups mozzarella cheese, 2 cloves garlic, 1/4 teaspoon salt, 1/4 teaspoon black pepper
- Transfer the mixture to a 9-inch (23cm) round or 8×8-inch (20x20cm) square oven-safe baking dish and spread evenly. The dip should be about 1 to 1.5 inches deep for even heating. Sprinkle the reserved 1/2 cup of mozzarella cheese evenly over the top.1 1/2 cups mozzarella cheese
- Bake in the preheated oven for approximately 25 minutes or until the top is bubbly and golden brown. If the top isn’t deeply golden after 25 minutes, switch the oven to broil (high) and broil for 2–3 minutes, watching closely to prevent burning. Position the dish on the upper-middle rack.
- Remove from the oven and let the dip rest for 5 minutes before serving — this allows it to firm up slightly so it scoops cleanly rather than running off your chip.
Notes
Nutrition
Frequently asked questions
Can I double this recipe to feed a bigger group?
Yes, doubling works well. Spread it across two standard baking dishes rather than one deep dish — a thick layer won’t heat through evenly in 25 minutes. Both dishes can go in the oven at the same time on the same rack.
Can I use frozen spinach instead of fresh?
You can, but you need to thaw it completely and squeeze out as much water as possible — frozen spinach holds a lot of moisture. Use about ¾ cup of thawed, drained frozen spinach in place of the 2 cups of fresh.
What should I serve this with?
Pita chips and sliced baguette are the most practical options because they’re sturdy enough to scoop without breaking. Tortilla chips, crackers, or sliced raw vegetables like celery and bell pepper also work if you want something lighter alongside.
My dip came out watery — what went wrong?
The most common cause is undrained artichokes or spinach that released water during baking. Next time, press the artichoke hearts dry before chopping and make sure fresh spinach is fully dry after washing. Patting both down with paper towels takes 30 seconds and makes a noticeable difference.
Can I make this in a slow cooker instead of the oven?
Yes. Combine everything in the slow cooker insert and cook on low for 2 hours or high for 1 hour, stirring once halfway through. You won’t get the browned top, but the dip itself tastes the same — useful when oven space is taken up by other dishes.
More recipes to try
- Classic Mexican Guacamole
- Fresh Vegetable Spring Rolls
- Sizzling Chicken Quesadillas
- Rustic Sourdough Focaccia with Rosemary and Sea Salt
