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Baked Spinach and Artichoke Dip Recipe

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4.3 from 10 reviews

This warm and creamy Baked Spinach and Artichoke Dip is a classic appetizer that’s perfect for parties and gatherings. Featuring a rich blend of cream cheese, mayonnaise, mozzarella, Parmesan, fresh spinach, and marinated artichokes, it’s seasoned with garlic, red pepper flakes, and a touch of salt and pepper. The dip is cooked on the stovetop to wilt spinach and sauté aromatics, then baked until bubbly and golden on top, making it irresistibly delicious when paired with toasted baguette slices, chips, or fresh veggies.

Ingredients

Vegetables and Aromatics

  • 1 tablespoon extra virgin olive oil
  • 1/2 medium yellow onion (finely diced)
  • 6 garlic cloves (minced)
  • 20 ounces fresh spinach

Dairy and Sauces

  • 16 ounces cream cheese (softened; 2 blocks)
  • 1 cup mayonnaise
  • 1 cup shredded mozzarella cheese (plus more for topping)
  • 1/2 cup Parmesan cheese

Other Ingredients

  • 1 cup marinated artichoke hearts in oil (drained and finely chopped)
  • 2 teaspoons garlic powder
  • 1 teaspoon red pepper flakes (or to taste)
  • Kosher salt and black pepper (to taste)

Instructions

  1. Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened and translucent, about 3 to 4 minutes. Stir in the minced garlic and cook for an additional 1 to 2 minutes until fragrant.
  2. Wilt Spinach: Add the fresh spinach in batches to the skillet, letting each batch wilt before adding more. Lightly season with salt while wilting. Once all the spinach has wilted, remove the skillet from the heat.
  3. Drain Spinach: Transfer the wilted spinach to a fine mesh strainer and press to remove as much liquid as possible. Then wrap the spinach mixture in cheesecloth or several layers of paper towels and squeeze thoroughly until dry. Roughly chop the spinach and set aside to cool slightly.
  4. Combine Dip Ingredients: In a large bowl, mix together the softened cream cheese, mayonnaise, chopped artichoke hearts, shredded mozzarella, Parmesan cheese, garlic powder, red pepper flakes, and freshly ground black pepper. Fold in the chopped spinach mixture until fully incorporated. Taste and adjust seasoning if necessary.
  5. Prepare for Baking: Preheat the oven to 375°F (190°C). Spread the spinach and artichoke mixture evenly into a baking dish approximately 8×8 inches. Sprinkle a generous handful of shredded mozzarella cheese on top.
  6. Bake the Dip: Bake in the preheated oven for 20 to 25 minutes, until the dip is hot and bubbling around the edges and the top is lightly golden. For a more browned top, you may broil the dip for 1 to 2 minutes—watch carefully to avoid burning.
  7. Serve Warm: Remove from the oven and let the dip cool for about 5 minutes. Serve warm with toasted baguette slices, tortilla chips, crackers, or fresh-cut vegetables for dipping.

Notes

  • Pressing and drying the spinach is crucial to prevent the dip from becoming watery.
  • Adjust the amount of red pepper flakes according to your spice preference.
  • Topping with extra mozzarella creates a deliciously gooey and golden crust.
  • Use fresh spinach for the best flavor and texture; frozen spinach can be used if well-drained.
  • Broil only briefly if you prefer a crispier top to prevent burning.
  • This dip can be prepared a day ahead and baked just before serving.

Find it online: https://bitezly.com/baked-spinach-and-artichoke-dip-recipe/