Hot and Creamy Spinach Artichoke Dip (Oven-Baked Perfection)

The Dip That Steals the Show

Spinach artichoke dip is one of those dishes that disappears within minutes at any gathering. It’s creamy, cheesy, and perfectly warm with a slightly tangy edge from the artichokes and a savory depth from sautéed spinach. Every bite scooped up with chips, crostini, or fresh veggies feels like comfort food heaven.

Whether you’re throwing a game day party, hosting a holiday dinner, or just having a cozy night in, this baked spinach artichoke dip will be your new go-to. It’s rich, flavorful, and takes just minutes to mix together before popping into the oven.

Why You’ll Love This Dip

This dip combines convenience with elegance. Using a mix of cream cheese, sour cream, and mayonnaise gives it that smooth, melty texture, while mozzarella and parmesan bring the perfect cheesy stretch and salty bite. Artichoke hearts provide that signature tang, and the spinach adds a burst of color and nutrition that balances it all out.

Serve it straight out of the oven and watch it bubble at the edges—the crispy golden top and gooey interior are what make it so irresistible.

Spinach Artichoke Dip Ingredients

1 tablespoon olive oil
2 cups fresh spinach (or 1 cup frozen, thawed and squeezed dry)
1 (14 oz) can artichoke hearts, drained and chopped
8 oz cream cheese, softened
½ cup sour cream
¼ cup mayonnaise
1 cup shredded mozzarella cheese
½ cup grated parmesan cheese
2 garlic cloves, minced
¼ teaspoon onion powder
¼ teaspoon crushed red pepper flakes (optional)
Salt and black pepper to taste

Instructions

Preheat your oven to 375°F (190°C). Lightly grease a small baking dish or oven-safe skillet. In a pan over medium heat, warm olive oil and sauté fresh spinach until wilted (skip this step if using frozen spinach that’s already thawed and drained). Let cool slightly, then chop finely.

In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise until smooth. Stir in mozzarella, parmesan, garlic, onion powder, red pepper flakes, and a pinch of salt and pepper. Fold in the chopped spinach and artichoke hearts until everything is well mixed.

Transfer the mixture to your prepared baking dish and smooth out the top. Sprinkle a little extra mozzarella and parmesan over the surface for a golden finish. Bake for 20–25 minutes, or until bubbly and slightly browned on top. If desired, broil the last 1–2 minutes for a crispier crust.

Let it cool slightly before serving—it’ll be piping hot out of the oven. Serve with tortilla chips, toasted bread, or crisp veggie sticks.

Make It Your Way

Want it even cheesier? Stir in cream-style shredded cheddar or gouda. Craving some spice? Add chopped jalapeños or a dash of hot sauce. You can even make it ahead—just assemble the dip, cover, and refrigerate for up to 24 hours before baking.

Leftovers can be stored in the fridge and reheated in the oven or microwave. It’s also fantastic spooned over baked potatoes or mixed into pasta for a next-day treat.

Final Thoughts

This spinach artichoke dip brings everything you love about classic comfort food into one bubbly, cheesy dish. It’s easy to make, endlessly customizable, and always the first thing gone from the table.