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Baked spinach artichoke dip.
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5 from 3 votes

Baked Spinach Artichoke Dip

This Baked Spinach Artichoke Dip is the perfect thing to bring to the party. Delicious, super easy to make all in one skillet, and is a guaranteed crowd pleaser.
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Appetizer
Cuisine: American
Diet: Gluten Free
Servings: 16 servings
Calories: 253kcal
Author: Briana

Equipment

Ingredients

  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • ½ teaspoon kosher salt (or to taste! Add slowly after cheese has been added)
  • 10 cloves garlic, minced (about 1 bulb of garlic)
  • 8 ounces fresh spinach
  • 16 ounces cream cheese (2 blocks)
  • 1 teaspoon garlic powder
  • 1 teasppoon onion powder
  • 1 teaspoon oregano
  • ½ - 1 teaspoon red pepper flakes (to taste)
  • ½ teaspoon ground black pepper (to taste)
  • 12 ounces marinated artichoke hearts, chopped (add the liquid too)
  • 8 ounces sour cream (full fat)
  • 8 ounces low-moisture part skim mozzarella cheese, freshly grated (divided)
  • 5 ounces parmesan cheese, freshly grated (divided)

Instructions

  • Preheat the oven to 350°F. Heat a large skillet (12” or larger) over medium heat, then wilt spinach in a skillet with a pinch of salt. Once wilted, remove from skillet, set aside to cool, then squeeze out excess water.
  • To the skillet, add 2 tablespoons of unsalted butter and allow to melt, followed by the onion and a pinch of salt. Sauté until translucent, about 5-7 minutes. Add in the minced garlic, 1 teaspoon of oregano, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and ½- 1 teaspoon of red pepper flakes to taste and cook stirring frequently until garlic is fragrant, about 30 seconds.
  • Add 16 ounces of cream cheese and 8 ounces of sour cream to the skillet, and stir over medium-low heat until creamy and combined, about 5 minutes.
  • After the cheese mixture is smooth, add in the chopped artichoke hearts, the wilted spinach, 4 ounces of parmesan, and 6 ounces of mozzarella, reserving the remaining cheeses to top the dip before it goes into the oven. Stir until cheeses are melty and combined. Adjust seasonings to taste.
  • Smooth the mixture, and top with the remaining 2 ounces of mozzarella and 2 ounces of parmesan cheese. Add to a hot oven and bake until bubbly and topping is golden brown, about 20-30 minutes.
  • Allow the dip to cool dow slightly, then serve with your favorite dipping vessels, and enjoy!
  • Transfer the leftover dip to an airtight container after it has cooled down completely. Place in the fridge and consume within 3 to 4 days. We don't recommend freezing this recipe.

Notes

  • Use fresh garlic. This adds a lot of flavor that really can't be matched! 
  • Do not overcook the spinach. Mushy spinach will ruin the dip! Make sure to cook until the leaves are softened and wilted but still intact.  
  • Use freshly shredded cheese from blocks. This will melt the best, whereas pre-shredded cheese has anti-caking agents that prevent melting, and may create a clumpy dip! 
  • Use room-temperature cream cheese. Allow your cream cheese to reach room temperature before mixing it into your skillet. This will help it to combine more smoothly with the other ingredients, preventing lumps.
  • To use frozen spinach. If using frozen spinach, use about 1.5 ounces, rather than 8. Frozen spinach is much more concentrated since it’s already cooked down! 
  • Taste as you go and don’t add too much salt! Because parmesan cheese and the liquid inside of the marinated artichoke hearts already have salt added, you will want to hold off on adding too much. Taste as you go, and add more salt as needed AFTER the artichokes and parmesan cheese have been added.
  • Let the dip rest before serving. A few minutes to cool down will allow the flavors to mend more and prevent scalded tongues. 

Nutrition

Calories: 253kcal | Carbohydrates: 7g | Protein: 9g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 515mg | Potassium: 193mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2257IU | Vitamin C: 10mg | Calcium: 245mg | Iron: 1mg