Baked Spinach Artichoke Dip

Name: Baked Spinach Artichoke Dip
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 tablespoon (14 ml) olive oil; ¼ cup (40 g) shallot, finely minced (about 1 medium); 3 cloves (10 g) garlic cloves, minced; 10 ounces (283 g) frozen chopped spinach, thawed and squeezed very dry (about 1 cup packed after squeezing); 14 ounces (400 g) canned or jarred artichoke hearts, packed in water, drained, patted dry, and chopped into ¼-inch pieces; 8 ounces (226 g) full-fat cream cheese, at room temperature; ½ cup (115 g) sour cream, at room temperature; ¼ cup (55 g) mayonnaise; 1 cup (90 g) Parmesan cheese, finely grated, divided (¾ cup for the dip, ¼ cup for the top); 1½ cups (170 g) low-moisture mozzarella, shredded, divided (1 cup for the dip, ½ cup for the top); 1 tablespoon (15 ml) lemon, freshly squeezed juice (about ½ lemon); ½ teaspoon (2½ ml) hot sauce (optional); ½ teaspoon (3 g) kosher salt; ¼ teaspoon (0.6 g) black pepper, freshly ground; 12 ounces (340 g) tortilla chips, toasted baguette slices, pita wedges, or raw vegetables

From the MyKitchenBank Kitchen

A bubbling, golden-topped dip with a creamy cream cheese base, tender artichoke hearts, spinach, garlic, and a blend of Parmesan and mozzarella. Squeezing the spinach dry keeps it thick and scoopable.

Prep: 25 min
Cook: 30 min
Wait: 10 min
Total: 1 hr 5 min
Makes: About 4 cups dip (8 appetizer servings)

Jump to recipe ♡ Save

Ingredients

8 servings

1 tablespoon (14 ml) olive oil
¼ cup (40 g) shallot, finely minced (about 1 medium)
3 cloves (10 g) garlic cloves, minced
10 ounces (283 g) frozen chopped spinach, thawed and squeezed very dry (about 1 cup packed after squeezing)
14 ounces (400 g) canned or jarred artichoke hearts, packed in water, drained, patted dry, and chopped into ¼-inch pieces
8 ounces (226 g) full-fat cream cheese, at room temperature
½ cup (115 g) sour cream, at room temperature
¼ cup (55 g) mayonnaise
1 cup (90 g) Parmesan cheese, finely grated, divided (¾ cup for the dip, ¼ cup for the top)
1½ cups (170 g) low-moisture mozzarella, shredded, divided (1 cup for the dip, ½ cup for the top)
1 tablespoon (15 ml) lemon, freshly squeezed juice (about ½ lemon)
½ teaspoon (2.5 ml) hot sauce (optional)
½ teaspoon (3 g) kosher salt
¼ teaspoon (0.6 g) black pepper, freshly ground
For serving
12 ounces (340 g) tortilla chips, toasted baguette slices, pita wedges, or raw vegetables

Equipment (6)

9-inch (23 cm) pie plate or 1.5-quart (1.4 L) baking dish
Large mixing bowl
Sturdy spatula
Clean kitchen towel for squeezing spinach
Small skillet
Box grater

Steps

Before you start

Set the cream cheese and sour cream out 1 hour ahead so they soften to room temperature; cold cream cheese leaves lumps.
Thaw the frozen spinach fully (overnight in the fridge, or about 3 minutes in the microwave) before squeezing.
Position an oven rack in the center and preheat to 375°F (190°C); the oven will heat while you prep.
Grate the cheeses from blocks if you can; pre-shredded cheese has anti-caking starch and melts less smoothly.

1
Preheat and prepOven 375°F / 190°C
- Place a rack in the center of the oven and heat to 375°F (190°C); it will finish heating while you prep.
- Lightly grease a 9-inch (23 cm) pie plate or 1.5-quart baking dish with a little of the olive oil (reserve the rest for the skillet).
+ Show details− Hide details
Ready when: Dish is lightly glossy with oil and the oven is set to 375°F (190°C)
2
Squeeze spinach dry
- Place the thawed spinach in a clean kitchen towel, gather the corners, and twist hard over the sink, squeezing out as much liquid as possible.
- Fluff the spinach with your fingers into a loose, crumbly pile.
+ Show details− Hide details
Ready when: Spinach feels almost dry and no more drips come out when squeezed
Tip: Wet spinach is the main cause of watery dip, so keep squeezing past the point where it feels dry enough.
3
Soften aromatics
- Heat the remaining olive oil in a small skillet over medium heat.
- Add the shallot and cook, stirring, for 2 to 3 minutes until soft and translucent.
- Add the garlic and cook 30 seconds until fragrant.
- Scrape into a large bowl and let cool a couple of minutes while you work on the next step.
+ Show details− Hide details
Ready when: Shallot is translucent and garlic smells fragrant but is not browned
Tip: Do not let the garlic brown; it turns bitter.
4
Prep the artichokes
- Drain the artichoke hearts, press them between paper towels to remove excess moisture, and chop into ¼-inch pieces.
+ Show details− Hide details
Ready when: Pieces are small and feel only slightly damp
5
Make creamy base
- To the bowl with the shallot and garlic, add the cream cheese, sour cream, mayonnaise, lemon juice, salt, pepper, and hot sauce if using.
- Stir vigorously with a sturdy spatula for about 1 minute until completely smooth with no lumps.
+ Show details− Hide details
Ready when: Mixture is smooth, creamy, and evenly colored
6
Fold in the rest
- Add the spinach, artichokes, ¾ cup of the Parmesan, and 1 cup of the mozzarella.
- Fold until the vegetables and cheeses are evenly distributed and no clumps of spinach remain.
+ Show details− Hide details
Ready when: Mixture looks evenly speckled green and thick
Tip: Taste now and add a pinch more salt if needed, since Parmesan saltiness varies.
7
Assemble and top
- Spread the mixture evenly into the prepared dish.
- Sprinkle the remaining ½ cup mozzarella and ¼ cup Parmesan evenly over the top.
+ Show details− Hide details
Ready when: Surface is level and fully covered with cheese
8
Bake until bubblyOven 375°F / 190°C
- Bake at 375°F (190°C) for about 30 minutes, until the edges bubble steadily and the top is melted with golden spots.
- For deeper browning, broil on high for 1 to 2 minutes at the end, watching closely.
+ Show details− Hide details
Ready when: Edges bubble vigorously and the top is golden brown in spots
Tip: Broilers work fast; do not walk away or the top can scorch.
9
Rest and serve
- Let the dip rest for 10 minutes so it thickens slightly and is not scalding hot.
- Serve warm with tortilla chips, toasted baguette slices, pita wedges, or raw vegetables.
+ Show details− Hide details
Ready when: Bubbling has stopped and the dip holds on a chip

Good to know

Tips

Use artichoke hearts packed in water, not marinated, to avoid oily, overly tart dip.
Chop the artichokes small so every scoop has some in it and the dip does not fall apart on chips.
For a crisp topping, mix 2 tablespoons panko with the top cheese before baking.
Serve in the baking dish placed on a trivet; the dip stays warm about 30 minutes.

Make ahead

Assemble through step 7, cover tightly, and refrigerate up to 2 days. Add 5 to 10 minutes to the baking time since it starts cold, and bake until bubbling at the edges and hot in the center.

Storage & reheating

Cool completely, then refrigerate in an airtight container up to 4 days. Reheat covered in a 350°F (175°C) oven for 15 to 20 minutes, or microwave in 30-second bursts, stirring between each. Not recommended at room temperature for more than 2 hours. Freezing is possible for up to 2 months, but the texture will be slightly looser; thaw overnight in the fridge before reheating.

Substitutions

frozen chopped spinach → fresh spinach, about 10 ounces (285 g). Sauté in a dry skillet until wilted, cool, then squeeze very dry and chop before using.
mayonnaise → additional sour cream or plain Greek yogurt. Gives a tangier, lighter dip with slightly less richness.
shallot → yellow onion, finely minced. Cook an extra minute or two until soft.
low-moisture mozzarella → Monterey Jack or Gruyère. Gruyère adds a nuttier flavor; both melt well.