The Easiest Baked Spinach Artichoke Dip

This creamy, cheesy spinach and artichoke dip is SO quick and easy to throw together. Perfect for when you have guests coming over, or just want to share an indulgent dish with your other half! It’s loaded with fresh ingredients – and NO mayo! – so it doesn’t feel heavy or too rich like some artichoke dips can.

Comfort food at it’s finest, this dip is simple and delicious. Snuggle in with this warm, inviting family favorite tonight!

A cast iron skillet filled with baked spinach artichoke dip waiting to be enjoyed

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 How do I make spinach and artichoke dip?

This dip combines sour cream and cream cheese with shredded mozzarella and Parmesan for the perfect creamy, cheesy texture. It’s also loaded with tons of fresh spinach, canned artichoke hearts and garlic, then it’s finished with a moderate layer of shredded cheese and baked until it’s golden brown and bubbly.

A cast iron skillet filled with baked spinach artichoke dip waiting to be enjoyed

Can I use frozen spinach in this artichoke dip?

No – please don’t. Just use fresh spinach! It will be cheapest when you buy it in bulk in the product section of your grocery store, but it also comes pre-washed in sealed plastic bags as well.

Honestly, I’ve never used frozen spinach for anything and I probably never will. The fresh spinach is going to release just the right amount of moisture to keep your dip creamy. I suspect frozen spinach might leave you with watery mess in this dip.

A cast iron skillet filled with baked spinach and artichoke dip waiting to be enjoyed

Can I make spinach and artichoke dip ahead of time?

Yes! This dip does great when made ahead of time, which makes it a very convenient option for your next party or family get together! Throw it all together in cast iron skillet and pop it in the fridge the night before your party.

The day of, set it out on the counter for an hour to come to room temperature, then just before guests arrive throw it in the oven and your appetizer is done!

Cast iron pan filled with homemade spinach and artichoke dip with a hand dipping the bread

This spinach and artichoke dip is mayo free and frozen spinach free. Now if only it were calorie free!!

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The Easiest Baked Spinach and Artichoke Dip


  • Author: Midwest Foodie
  • Prep Time: 10 minutes
  • Cook Time: 32 minutes
  • Total Time: 42 minutes
  • Yield: 8-10 servings
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Comfort Food

Description

Comfort food at it’s finest, this dip is simple and delicious. Snuggle in with this warm, inviting family favorite tonight!


Ingredients

  • 5 oz. fresh spinach
  • 8 oz. full fat sour cream, room temperature
  • 8 oz. full fat cream cheese, room temperature
  • 1 (15 oz.) can artichoke hearts, roughly chopped
  • 3 cloves garlic, minced
  • 12 oz. shredded mozzarella, divided
  • 5 oz. shredded Parmesan
  • Kosher salt
  • fresh cracked pepper

Serving suggestions:

  • sliced French baguette
  • crackers
  • chilled white wine

Instructions

  1. Heat oven to 350 degrees. Add fresh spinach to a large bowl. On top of the spinach add sour cream, cream cheese, artichoke hearts, garlic, half the mozzarella, Parmesan and a few hearty pinches of salt along with a pinch of pepper. Mix until well combined.
  2. Transfer to a greased 9×9 baking dish or 6″ cast iron skillet. Spread in an even layer and top with remaining mozzarella.
  3. Bake for 30 minutes. Then broil for 1-2 minutes or until the mozzarella on top starts to get dark golden brown.
  4. Serve with sliced French baguette and chilled white wine. Enjoy!

Notes

If you decide to make this ahead of time and refrigerate it overnight before baking, I would recommend letting it sit out on the counter for 30 minutes before baking so it can get closer to room temp.

Keywords: comfort food, easy, simple, recipe, appetizer, family, dinner, party, host, real food

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The Easiest Spinach & Artichoke Dip | Midwest Foodie

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2 Comments

  1. I’m just browsing recipes to make tonight and the second I saw your picture for this recipe I knew I was making this. I have all the ingredients at home except for parmesan, would a romano blend be okay for a substitution? Can’t wait to try this at home, thanks for sharing!

    • Midwest Foodie

      Yes-romano would be delicious in this recipe! Asiago would work great too, or even manchego! This is literally one of my FAVORITE recipes. Enjoy!

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