Delicious Spinach Artichoke Dip Made Right In Your Oven

I am completely obsessed with this spinach artichoke dip! It’s such a great holiday appetizer or a great game day food! Serve with tortilla chips for the best experience!

I am completely obsessed with this spinach artichoke dip. Hot dip, tortilla chips, any gathering — this is the first thing I make and the first thing that disappears.

What makes this version different from a standard recipe is the method. Instead of mixing everything cold and baking for 20-30 minutes, you start on the stovetop: sauté the garlic in olive oil, add the spinach handful by handful and let it wilt, then cook until most of the liquid has evaporated. This is the step that determines whether your dip is thick and creamy or watery at the bottom of the dish. Fresh spinach releases a lot of liquid. Cooking it out first means it never ends up in the dip. Then you add the cream cheese, sour cream, mayonnaise, and parmesan right in the pan, stir it all together, pour it into a baking dish, and broil for 5-7 minutes until the top is golden and bubbling. The whole thing takes about 20 minutes.

The broil at the end versus a low bake is a real difference — you get an aggressively browned, bubbly top in minutes rather than a pale, slowly-melted surface. Don’t walk away from it; it goes from bubbling to burnt under the broiler faster than you’d expect.

If you want a lighter version, swap the mayonnaise and sour cream for Greek yogurt — same quantity, noticeably less fat, still creamy. The flavor is slightly more tangy but works well against the richness of the cream cheese and cheese.

Serve hot with tortilla chips, pita chips, celery sticks, carrot sticks, mini bell peppers, or in a bread bowl. If you double the recipe, keep equal parts cream cheese, mayo, and sour cream — that ratio is what keeps the flavor balanced at any size.

What ingredients do you need for this easy spinach artichoke dip recipe?

INGREDIENT NOTES — copy-paste ready:

Olive oil (2 tablespoons): Used to sauté the garlic and cook down the spinach. A good extra virgin olive oil (Colavita is specified and works well) adds flavor; neutral oils like vegetable or canola work too but contribute less. Medium heat — don’t let it smoke before the garlic goes in.

Fresh spinach (12 oz) or frozen (10 oz): Fresh is the easier call here because it goes straight into the pan. If using frozen, thaw completely and squeeze out as much moisture as possible before adding — the stovetop step reduces moisture regardless, but starting with pre-squeezed frozen spinach gets you there faster.

Artichoke hearts (1 can, 14 oz, drained and chopped): Drain the can well and chop the hearts finely — small pieces mean artichoke in every bite rather than large chunks concentrated in a few spots. Marinated artichoke hearts are too strongly flavored and acidic for this dip; use plain water-packed artichokes.

Mozzarella (4 oz fresh or 1½ cups shredded): Either works. Fresh mozzarella melts more smoothly and has better flavor; shredded is more convenient and slightly stringier once melted. Shred your own from a block if using shredded — pre-shredded has anti-caking coating that affects how it melts.

Cream cheese (4 oz): Full-fat block cream cheese, softened to room temperature before it goes into the hot spinach mixture so it melts smoothly rather than clumping.

Sour cream (½ cup) and mayonnaise (½ cup): These two together with the cream cheese are the base of the dip. The sour cream adds tang; the mayo adds richness. For a lighter version, substitute Greek yogurt for both in equal measure.

Garlic (1 clove, grated): Grated rather than minced so it dissolves into the olive oil during the sauté rather than leaving visible pieces in the dip. Double it if you’re a garlic person — the post says so explicitly and it’s good advice.

Parmesan (¼ cup, grated): Adds saltiness and umami depth. Grate it fresh from a block — the pre-grated powdery kind doesn’t melt into the dip the same way.

What are some Helpful Tips For Making Oven Baked Spinach Artichoke Dip?

– Preheat your oven to 375°F before you start making the dip.

– Make sure to use freshly grated cheese instead of pre-shredded for a better flavor.

– Choose low fat versions of cream cheese and sour cream if desired.

– Add extra vegetables like diced bell peppers, carrots or onions for extra flavor.

– Mix everything together before baking for even flavor distribution.

– Bake the dip uncovered until golden brown and bubbly.

– Serve with whole grain crackers or vegetable sticks such as cucumber slices, celery or bell pepper strips for a healthier option.

What are some other yummy dip recipes to try?

Some folks like to make this popular dip in a slow cooker or crock pot, but this one is made right in an 8×8 baking dish. Between the many types of cheese, the hot artichoke and if you want you can add some more cloves of garlic for extra flavor.

You can serve this dip with pita chips, celery sticks, carrot sticks mini bell peppers or even in a bread bowl! It’s a great dip and it will be a huge hit with your guests. To punch up the flavor you can add some more cloves garlic for a yummy finishing touch.

How do you store spinach artichoke dip?

Spinach artichoke dip is best stored in an airtight container in the refrigerator. It can last up to 5 days if properly stored. When ready to serve, simply heat the dip in a microwave-safe dish or on the stovetop until warm and creamy.

Can you freeze spinach dip?

Yes, spinach dip can be frozen. It is best to freeze it in an airtight container or sealed plastic bag and can last up to 3 months. When ready to serve, thaw the dip overnight in the refrigerator before reheating it. To ensure a creamy texture, add a tablespoon of liquid (such as milk or broth) to the dip while reheating. The combination of cream cheese and shredded cheese makes a yummy creamy sauce like dip that your guests will enjoy every single time!

Enjoy!