Cheesy Baked Spinach Artichoke Dip

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Golden, bubbly, and irresistibly creamy — Cheesy Baked Spinach Artichoke Dip is the ultimate crowd-pleaser. Imagine tender spinach and hearty artichokes folded into a luscious blend of cream cheese, sour cream, and melty mozzarella, all baked to a perfect golden crust. It’s a warm, savory dip that delivers big flavor in every scoop, perfect for gatherings, game days, or a cozy night in.

The beauty of this dish lies in its simplicity and rich taste. With a gooey, cheesy top layer giving way to a velvety center bursting with savory greens and tangy artichokes, this dip pairs effortlessly with crusty bread, chips, or veggie sticks. It’s comfort food that never fails to make an impression — both rustic and elegant at the same time.

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Why You’ll Love This Cheesy Baked Spinach Artichoke Dip

• Rich, creamy texture with a golden cheesy crust.
• Packed with savory flavor from spinach, artichokes, and garlic.
• Easy to make with simple ingredients.
• Perfect for parties, potlucks, or weekend snacking.
• Customizable — you can add spice, bacon, or different cheeses.

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Preparation Phase & Tools to Use

To make this dip, you’ll need a few essential tools:

• Oven-Safe Skillet or Baking Dish: This is key for baking the dip evenly and achieving that perfect golden top.
• Mixing Bowl: Needed to combine all your creamy and cheesy ingredients smoothly.
• Spatula or Wooden Spoon: For folding the mixture together without overmixing.
• Knife & Cutting Board: To chop the spinach and artichokes if you’re not using pre-chopped ingredients.
• Grater (optional): If you’re using block cheese, a grater gives you fresher, meltier results.

Each of these tools ensures your dip is well mixed, properly layered, and perfectly baked.

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Preparation Tips

For best results, use full-fat cream cheese and sour cream to achieve a rich, creamy consistency. If using frozen spinach, make sure to squeeze out all the excess moisture — soggy spinach can ruin the texture. Artichoke hearts packed in water or brine work best; drain and chop them roughly for a chunky bite. To elevate the flavor, sauté garlic in a bit of olive oil before adding it to the mix. And don’t skimp on the cheese — combining mozzarella for meltiness and Parmesan for sharpness gives the dip a bold, balanced taste.

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Ingredients for this Cheesy Baked Spinach Artichoke Dip

• 1 (10 oz) package frozen spinach, thawed and squeezed dry
• 1 (14 oz) can artichoke hearts, drained and roughly chopped
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced (or 1 tsp garlic powder)
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• Optional: red pepper flakes or hot sauce for heat
• Optional topping: extra mozzarella or Parmesan for a golden crust

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Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). This ensures the dip bakes evenly and reaches that perfect bubbly top layer.

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Step 2: Prepare the Spinach and Artichokes

If you’re using frozen spinach, be sure to thaw it completely and squeeze out all the excess moisture using a clean kitchen towel or paper towels. Roughly chop the drained artichoke hearts for a more even texture throughout the dip.

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Step 3: Mix the Base Ingredients

In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix until smooth and well incorporated. This will form the creamy foundation of your dip.

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Step 4: Add Flavor and Texture

Fold in the chopped spinach, artichokes, minced garlic, mozzarella, Parmesan, salt, and pepper. Stir gently until everything is well distributed. If you’re adding heat, this is the time to mix in red pepper flakes or a few dashes of hot sauce.

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Step 5: Transfer to Baking Dish

Spoon the mixture into an oven-safe skillet, casserole dish, or pie plate. Use a spatula to spread it evenly. For an extra cheesy crust, sprinkle a bit more mozzarella or Parmesan on top.

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Step 6: Bake Until Golden and Bubbly

Place the dish in the preheated oven and bake for 20–25 minutes, or until the top is golden brown and the edges are bubbling. If you like a crispier top, switch to broil for the final 2–3 minutes — but watch closely to avoid burning.

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Step 7: Serve Hot

Remove the dip from the oven and let it rest for 5 minutes before serving. This gives it time to set slightly and enhances the flavor. Serve warm with toasted bread, pita chips, tortilla chips, or fresh-cut veggies for dipping.

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Notes

For a more complex flavor, consider adding a touch of lemon zest or a few dashes of Worcestershire sauce to the mix. If you’re serving a larger group, this recipe easily doubles — just bake it in a larger dish and increase the baking time slightly. You can also make the dip a day in advance and refrigerate it until you’re ready to bake.

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Watch Out for These Mistakes While Cooking

• Using watery spinach: Not squeezing out all the moisture from thawed spinach will water down the dip and make it runny.
• Overbaking: Baking too long can cause the cheese to separate or the dip to become dry. Stick to 20–25 minutes and watch closely if broiling.
• Skipping the seasoning: Salt and garlic are crucial to enhance the flavor of the greens and dairy components.
• Using low-fat substitutes: These can affect texture and flavor, making the dip less creamy.
• Serving cold: This dip is best enjoyed hot — the texture and flavor shine when it’s warm and gooey.

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Storage Instructions

Allow the dip to cool completely before storing. Transfer leftovers into an airtight container and refrigerate for up to 4 days. To reheat, bake in an oven-safe dish at 350°F (175°C) until warmed through, or microwave in short bursts, stirring in between. This dip doesn’t freeze well due to the dairy, as it may separate when thawed.

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Estimated Nutrition (Per Serving – Approx. 1/4 cup)

• Calories: 220
• Total Fat: 18g
• Saturated Fat: 9g
• Cholesterol: 45mg
• Sodium: 370mg
• Carbohydrates: 4g
• Fiber: 1g
• Sugars: 1g
• Protein: 7g

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Frequently Asked Questions

Can I use fresh spinach instead of frozen?

Yes! Use about 4–5 cups of fresh spinach. Sauté it first until wilted, then chop and squeeze out excess moisture.

What’s the best way to reheat the dip?

The oven is best for even reheating. Microwave works in a pinch but may affect texture slightly.

Can I prepare it ahead of time?

Absolutely. Assemble the dip, cover it, and refrigerate for up to 24 hours. Bake when ready to serve.

Is it okay to use canned artichokes?

Yes, just be sure to drain them well. Avoid marinated varieties unless you want extra tangy flavor.

What should I serve with it?

Crusty bread, tortilla chips, pita chips, or fresh veggie sticks all pair well.

Can I make it spicy?

Definitely. Add red pepper flakes, diced jalapeños, or a splash of hot sauce to the mix.

How do I make it lighter?

Swap full-fat dairy with low-fat versions, but know the dip may lose some creaminess.

Can I freeze the leftovers?

It’s not recommended. The dip may separate and lose its creamy texture after thawing.

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Conclusion

Cheesy Baked Spinach Artichoke Dip is the kind of comfort food that elevates any gathering. Whether you’re feeding a crowd or indulging in a cozy snack, its warm, creamy texture and rich, savory flavor deliver every time. With easy prep, flexible ingredients, and unbeatable taste, it’s no wonder this dip remains a go-to favorite.

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