Baked Spinach Artichoke Dip
Here’s a real crowd-pleaser! Baked Spinach Artichoke Dip is super creamy, extra cheesy, and totally brimming with fresh spinach and tender artichokes. My fam loves this oven-baked version that comes out golden brown and bubbly each time.
Here’s The Best Baked Spinach Artichoke Dip Recipe in the Land
Howdy! Chef Alli Here. Let’s Get You Cookin’…. Shall We?? 
Every time I take this dip to a gathering, I’m deluged with recipe requests. I’m not exactly sure what makes this version of artichoke spinach dip different somehow, but people totally go bananas over it.
Maybe it’s because this recipe calls for fresh chopped spinach, not the frozen kind that lots of artichoke dip recipes call for. Or, maybe it’s because there’s a magic combination coming from the cream cheese, sour cream and mayo…just not sure.
All I know is that when I leave the party, I’m always taking home an empty pan. Best compliment in the land!
What to love about this easy appetizer recipe –
- Assemble it ahead of time and bake when needed.
- It’s the best ”hot dish” appetizer that’s melty, creamy, and oozing with goodness!
- Easy, peazy – made in a flash.
Here are the ingredients you need for this recipe
- Cream cheese
- Sour cream
- Mayonnaise
- Garlic
- Lemon juice
- Artichoke hearts, canned
- Fresh spinach
- Smoked paprika
- Grated Parmesan cheese
- Panko bread crumbs
How to make baked spinach artichoke dip
Preheat the oven to 350 degrees F. Spray a 1-quart baking dish with nonstick spray.
In a mixing bowl, combine the cream cheese, sour cream, and mayo until smooth; stir in the lemon juice, artichokes, spinach, paprika, and 1/2 cup of the Parmesan cheese.
Spread the dip mixture into the prepared baking dish, then sprinkle the remaining Parmesan cheese and Panko crumbs over the top.
Bake the dip, uncovered, on the center oven rack for 20-25 minutes, or until hot and bubbly throughout and the top is golden brown. Let rest for 5 minutes before serving.
Serve with tortilla chips or your favorite crackers.
Answers to Common Questions Asked About This Recipe
Which tools are helpful for making this dip?
Large wooden cutting board with a channel – a good (large) wooden cutting board is what supports your chef’s knife, providing a surface that gives to the edge of your blade each time you make a cut. One side of the cutting board will feature the channel around the edge. This is the side that you should slice meats on – the meat juices funnel into the channel so they cannot run off the cutting board to create a mess on the counter. Use the other side of the cutting board for cutting and dicing fruits and vegetables.
Knife straightener – a hand-held knife straightener (often called a knife sharpener) is what keeps your chef’s knife blade straight so that it can make a precise, clean cut. Run your knife (never a serrated knife, though) through the straightener 2-3 times each and every time you prepare to use it to keep the blade in good shape.
Silicone Spatula Spoons – Of all the tools in my kitchen, silicone spatula spoons are what I use the most. They make stirring and sautéing a breeze and I love all the pretty silicone colors available. Silicone spatula spoons are completely heat-proof so they won’t melt, even when used over high temperatures. I like to have different sizes on hand for different kitchen tasks – soooo handy!
Chef’s knife – a good chef’s knife is such an essential kitchen tool! In this recipe, you’ll need one for slicing the vegetables and also the pork loin into chunks. **If taken care of properly, a good quality chef’s knife will last a lifetime, definitely make it worth the initial investment.
Can I make this dip ahead of time and bake it later?
You sure can. Assemble as directed, then store in the fridge. Remove the dip from the fridge 30 minutes before you want to bake it, just to remove some of the chill. The dip may need to bake a few minutes longer than the recipe states when making the dip ahead of time.
How do I know when the dip is hot all the way through?
Such a valid question! This is exactly where in instant-read meat thermometer comes in so handy. Insert the thermometer into the center of the dip (you can do the same thing when baking a casserole) and check the temperature. When the dip reaches an internal temperature of 160-165 degrees F. at the center, it will be hot, safe, and delicious.
What kind of dippers should be served with this dip?
Sturdy tortilla chips are always good, as are most appetizer crackers. Or, if you want to make it really special, serve the dip with toasted baguette slices (crostini). This dip is also delicious served on top thick, warm slices of French bread.
More Favorite Recipes to Enjoy –
- ITALIAN HOAGIE DIP
- CAST IRON FIRECRACKER SHRIMP
- HAM AND BACON PASTRY RING
- AIR FRYER PEPPER JELLY CHEESE DIP
- HOT AND CREAMY PIZZA DIP
Printable Baked Spinach Artichoke Dip Recipe
Baked Spinach Artichoke Dip
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 garlic cloves, minced
- 1 tbsp lemon juice
- 14 oz can artichoke hearts, well drained and chopped
- 1 packed cup chopped fresh baby spinach
- 1/2 tsp smoked paprika
- 3/4 cup grated parmesan cheese, divided use
- 2 Tbs. Panko bread crumbs
Instructions
- Preheat the oven to 350 degrees F.
- Spray a 1-quart baking dish with nonstick spray.
- In a mixing bowl, combine the cream cheese, sour cream, and mayo until smooth; stir in the lemon juice, artichokes, spinach, paprika, and 1/2 cup of the Parmesan cheese.
- Spread the dip mixture into the prepared baking dish, then sprinkle with the remaining Parmesan cheese and Panko crumbs.
- Bake, uncovered, on the center oven rack for 25-30 minutes, or until hot and bubbly throughout and the top is golden brown. Let rest for 5 minutes before serving.
- Serve with tortilla chips or your favorite crackers.
Notes
Nutrition
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Let’s Get You Cookin’,
Chef Alli
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