Baked Spinach and Artichoke Dip

When it comes to appetizer parties I have an old saying: it’s not a complete menu without something spinach and artichoke on the table. Whether it’s cold spinach dip, artichoke bruschetta, spinach balls, or spanakopita bites, it’s a must-have item.

This appetizer dip has been in my party rotation for over 25 years and it never disappoints! It’s a terrific appetizer for girls night in as well as football party food. I also double the recipe and serve it in a chafing dish for our Christmas cocktail party.

I got it from a girlfriend after she made it for a gathering, and it’s been a crowd pleaser on my table ever since.

Why You’ll Love It

• Taste. The flavor is rich and savory with each ingredient complimented by the other. The texture is smooth and creamy, and nothing is overpowering.
• Simplicity. You’re likely to have the 5 ingredients on hand in the pantry or freezer. They’re everyday staples that are easy to find.
• Easy. It’s so quick and easy to pull it together, even when you’re short on time. Just thaw, mix, and bake for about 30 minutes. To make it ahead, combine and refrigerate overnight and then bake when ready.

Ingredient Notes

The combination of mayonnaise and Parmesan cheese creates a creamy base for the artichokes and spinach. Serve it with pretzel crisps, Wheat Thins or other simple thin crackers, or tortilla chips.

• Frozen chopped spinach. This recipe calls for 10 ounces which I typically find in little square boxes. These are made for mixing into recipes as the texture is finer and mixes well. Get the ‘chopped spinach’ so there’s less work to do. If it’s not available, just get regular frozen spinach and chop it after its thawed.
• Canned artichokes. I prefer canned artichokes over jarred artichoke hearts for this. The canned ones are packed in brine so there’s no added flavor, while the jarred ones are packed in oil which gives them additional taste you don’t want added. I’ve recently found ‘chopped artichokes’ on the shelves which is fantastic for saving time chopping!
• Shredded parmesan cheese. For this recipe it’s fine to buy the bags of shredded parmesan. It’s going to mix with the mayonnaise and create a delicious base.
• Optional cheese topping. One thing I’ve added here, but is not necessary to the taste, is a cheese topping. This is more for aesthetics than taste. A nice layer of melted cheese on top gives the dip a finished presentation. The best cheeses to use are hand-shredded gruyere, white cheddar, Swiss, or mozzarella.

How To Make It

1. Thaw the frozen spinach in the microwave according to package directions. You don’t need to “cook” it for the full amount of time given, just enough to thaw it.

3. Let it cool enough to handle and squeeze out all the liquid using a thin towel to ring it out.
4. An extra step I like to take, but isn’t necessary, is to give the spinach a rough chop just to break it up even more. The thawed spinach can be a bit stringy so this helps it integrate with the rest of the ingredients and makes it easier to eat.

4. Chop the artichokes finely if you can’t find a can of chopped artichokes in the grocery store. I use a mini food processor for this, but a knife works just as well.
5. Combine all the ingredients together and pour into a baking dish. Heat through in the oven until hot and bubbly.

Helpful Tips

• Make sure the artichokes are cut up finely. Artichoke hearts have layers, with the outer layer sometimes being a bit tough to bite through. Chopping it makes it easy to mix and eat.
• Use a 1-quart (4 cups) baking dish for a single batch. Double the recipe for a larger party of 15 or more.
• This dip is best served warm. In order to keep it at optimal temperature I use a small chaffing dish with canned heat, for parties. The insert allows you to cook and serve in one dish.
• Use a good quality mayonnaise in this. My go-to brands are Duke’s or Hellman’s. I’ve used ‘Light’ versions too, without affecting the outcome. The recipe calls for ½ to ¾ cups and it depends how creamy you want the dip to be. Just know that if you go over ¾ cup it will get oily in the baking dish.

Make It Ahead

You can mix the ingredients together up to a day ahead, and refrigerate until you’re ready to bake. Just make sure you don’t put a cold ceramic or glass dish into a hot oven or it can break.

Put the dish into the cold oven and then turn it on. Calculate the baking time based on when the oven reaches the desired temperature.

If the oven is already hot, make sure you remove the baking dish from the fridge at least 30 minutes before putting it in the oven.

Can you freeze it?

Yes, you can freeze this dip recipe. That’s not the case with all mayonnaise-based dips, but since the mayonnaise binds with the cheese it helps to stabilize it during freezing and reheating. 

Wrap the dip with saran wrap, tightly and with as little air as possible – press down so the plastic wrap touches the dip. Add a layer of foil and freeze for up to three months.

When ready to eat, remove the dip and the layer of plastic wrap, cover in aluminum foil, and bake at 350 degrees for about 45 minutes or until hot and bubbly. 

More Party Dip Recipes

Make this hot spinach and artichoke dip a go-to recipe for your parties. And if you’re looking for more spreadable options, check out these recipes.

• Easy hot corn dip with cream cheese is another tried and true dip for game day parties and casual get-togethers.
• Add Mexican 7-layer dip for a cold option that can be served at room temperature.
• Make-ahead chicken spread is another protein-packed option for a room temperature appetizer.
• For a last minute party dip, put together this tomato feta dip or cream cheese wasabi dip in about 5 minutes.