Cheesy Baked Spinach Artichoke Dip Recipe

Introduction

This Cheesy Baked Spinach Artichoke Dip is a crowd-pleasing appetizer that’s creamy, flavorful, and perfect for any gathering. With a blend of melted cheeses, fresh spinach, and tangy artichokes, it’s irresistible served warm with toasted bread or crackers.

Ingredients

• 1 ½ cups mayonnaise
• 1 tbsp Dijon mustard
• 4 cloves garlic, minced
• ½ tsp kosher salt
• 1/8 tsp cayenne pepper
• 2 (14 oz) cans quartered artichoke hearts, drained and roughly chopped
• 2 oz fresh spinach
• ½ lb mozzarella cheese, shredded
• ¼ cup grated parmesan cheese
• 4 green onions, thinly sliced
• 2 tbsp chopped fresh parsley
• Toasted bread or crackers, for serving

Instructions

1. Step 1: Preheat the oven to 375°F. Lightly grease a 10-inch cast-iron skillet with olive oil.
2. Step 2: In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, minced garlic, kosher salt, and cayenne pepper until smooth.
3. Step 3: Add the drained and chopped artichokes, fresh spinach, shredded mozzarella, grated parmesan, green onions, and chopped parsley to the bowl. Mix well to combine all ingredients evenly.
4. Step 4: Spread the dip mixture evenly into the prepared skillet. Bake for 25 to 30 minutes, until the dip is bubbling.
5. Step 5: Switch the oven to high broil and broil the dip for about one minute, just until the top turns slightly golden. Remove from the oven and let cool for 5 minutes before serving.
6. Step 6: Serve warm with toasted bread or crackers for dipping.

Tips & Variations

• For a smoother dip, finely chop the spinach before mixing it in.
• Try adding a pinch of smoked paprika for extra depth of flavor.
• Use Greek yogurt instead of mayonnaise for a lighter version.
• Swap mozzarella for Monterey Jack or pepper jack cheese to add a little heat.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F until heated through, or microwave in short intervals, stirring in between. For best texture, reheating in the oven is recommended to maintain its creamy consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dip ahead of time?

Yes, you can mix the dip ingredients and store it covered in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking from cold.

What can I serve with this dip besides bread or crackers?

This dip pairs wonderfully with fresh vegetable sticks like carrots, celery, and bell peppers. It also works well scooped onto pita chips or even as a spread on toasted sandwiches.

Cheesy Baked Spinach Artichoke Dip Recipe

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★★★★★

4.4 from 84 reviews

This Cheesy Baked Spinach Artichoke Dip is a creamy and flavorful appetizer featuring a rich blend of mayonnaise, Dijon mustard, garlic, artichoke hearts, fresh spinach, and melted cheeses. Baked to bubbly perfection and finished under the broiler for a golden top, it’s perfect for parties and gatherings served alongside toasted bread or crackers.

• Author: Logan
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 8 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dip Ingredients

• 1 ½ cups mayonnaise
• 1 tbsp Dijon mustard
• 4 cloves garlic, minced
• ½ tsp kosher salt
• 1/8 tsp cayenne pepper
• 2 (14 oz) cans quartered artichoke hearts, drained and roughly chopped
• 2 oz fresh spinach
• ½ lb mozzarella cheese, shredded
• ¼ cup grated parmesan cheese
• 4 green onions, thinly sliced
• 2 tbsp chopped fresh parsley

For Serving

• Toasted bread or crackers

Instructions

1. Preheat and prepare the skillet: Preheat your oven to 375°F (190°C). Lightly grease a 10-inch cast-iron skillet with olive oil to ensure the dip doesn’t stick during baking.
2. Mix base ingredients: In a large mixing bowl, combine the mayonnaise, Dijon mustard, minced garlic, kosher salt, and cayenne pepper. Whisk these together until the mixture is smooth and well blended, forming the flavorful base of the dip.
3. Add vegetables and cheeses: Fold in the chopped artichoke hearts, fresh spinach, shredded mozzarella, grated parmesan, sliced green onions, and chopped parsley. Mix everything thoroughly to ensure an even distribution of ingredients throughout the dip.
4. Bake the dip: Spread the prepared mixture evenly in the greased skillet. Place it in the preheated oven and bake for 25-30 minutes until the dip is bubbling around the edges.
5. Broil for a golden top: Switch the oven to high broil and broil the dip for about 1 minute or until the top turns a light golden brown. Watch it closely to prevent burning.
6. Cool and serve: Carefully remove the skillet from the oven and let the dip cool for approximately 5 minutes to allow it to thicken slightly. Serve warm with toasted bread or crackers for dipping.

Notes

• You can substitute mayonnaise with Greek yogurt for a lighter version, but the texture will be slightly different.
• Fresh spinach can be lightly sautéed before adding if preferred, but adding it fresh works well as it wilts during baking.
• If you don’t have a cast-iron skillet, use an oven-safe baking dish of similar size.
• Adjust cayenne pepper to taste for your preferred level of spice.
• This dip can be prepared ahead of time and stored refrigerated; bake just before serving.

Keywords: spinach artichoke dip, cheesy dip, baked appetizer, party dip, spinach dip, artichoke hearts, mozzarella cheese, creamy dip