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Ritz cracker scooping out dip out of dish with cheese pull
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5 from 1 vote

Classic Baked Spinach Artichoke Dip

This Spinach Artichoke Dip is baked in the oven until ooey gooey delicious. It's easy to make and perfect for feeding a crowd!
Prep Time10 mins
Cook Time25 mins
Total Time45 mins
Course: Appetizer, Starter
Cuisine: American
Servings: 6 -8 people
Calories: 337kcal
Cost: £1 / $1


  • Large Mixing Bowl & Spatula
  • Sieve (to drain spinach)
  • Sharp Knife & Chopping Board (for artichokes)
  • Cheese Grater
  • 9" x 9" Baking Dish (or similar size)


  • 10oz / 300g Artichoke Hearts, roughly chopped (weight of DRAINED artichokes - see notes)
  • 9oz / 250g Frozen Spinach, thawed (weighed whilst frozen - see notes)
  • 9oz / 250g Cream Cheese, at room temp or slightly softened in microwave
  • 3/4 cup / 75g Mozzarella, shredded (preferably low moisture mozzarella)
  • 3/4 cup / 75g Cheddar, grated
  • 1/2 cup / 120g Sour Cream
  • 1/2 cup / 120g Mayonnaise
  • 1/2 cup / 40g freshly grated Parmesan
  • 1 large clove of Garlic, very finely diced/minced
  • 1/4 tsp EACH: Salt, Black Pepper (or to taste)
  • Crackers, Veg, Chips (to serve)


  • Squeeze moisture out of thawed spinach. I find this easiest by pushing with the back of a spoon in a sieve.
  • Place in a large mixing bowl with cream cheese, cheddar, mozzarella, parmesan, sour cream, mayo, chopped artichoke hearts, garlic and salt & pepper. Use a spatula to combine, then test for seasoning and adjust accordingly.
  • Scoop into a baking dish and flatten the top with your spatula. Place in the oven at 180C/350F for 20-25mins, or until very lightly golden on top and bubbly. Ensure it's bubbly right through the centre, not just the edges.
  • Serve with crackers, veg, chips (or anything you fancy). Careful, it'll be piping hot!



a) Spinach - Frozen spinach is best, it has a slightly more intense flavour than fresh spinach. Plus you skip the step of having to cook and chop the fresh spinach. You can thaw the spinach either in the fridge overnight, or at room temp. Or, you can thaw in the microwave. Make sure you squeeze as much moisture out as possible, or it'll release into the dip as it bakes and mess with the texture.
b) Artichokes - I usually go for jarred artichoke hearts in oil, just because they're marinated in a bit more flavour. But you can use artichoke hearts in brine or water. You can use roughly more or less than the quantity in the ingredients i.e if you've got a 14oz/400g can then use them all!
c) Do I have to bake this? - This dip is definitely best served hot, if only to melt the cheese. You can warm in the microwave to save time, but I don't recommend serving cold/at room temp.
d) Make Ahead - You can make this in advance, then tightly cover in the fridge overnight. Bring to room temp then bake in the oven (this ensures it cooks evenly and right through the centre). Dip will last 2-3days in the fridge once baked.
e) Calories - Based on sharing between 8 people with no sides for dipping.


Calories: 337kcal | Carbohydrates: 6.53g | Protein: 11.5g | Fat: 30.34g | Saturated Fat: 12.762g | Polyunsaturated Fat: 7.607g | Monounsaturated Fat: 7.779g | Trans Fat: 0.18g | Cholesterol: 58mg | Sodium: 718mg | Potassium: 270mg | Fiber: 1.8g | Sugar: 1.55g | Vitamin A: 4354IU | Vitamin C: 4.8mg | Calcium: 284mg | Iron: 2.22mg