Classic Baked Spinach Artichoke Dip Recipe

This classic Spinach Artichoke Dip is a creamy, cheesy, and incredibly decadent recipe. It’s a foolproof, crowd-pleasing appetizer perfect for any party or potluck. Featuring a rich, homemade four-cheese sauce, tender artichoke hearts, and savory spinach, it’s baked until hot, bubbly, and golden on top. This is the ultimate comfort food dip, ready in under an hour.

Jump to Recipe

Classic Baked Spinach Artichoke Dip Ingredients

• 6 Tbsp. salted butter, divided, plus more for greasing
• 4 cloves garlic, finely chopped
• 1 (10 oz.) bag fresh baby spinach
• 2 (14 oz.) cans artichoke hearts, rinsed and drained
• 3 Tbsp. all-purpose flour
• 1 1/2 cups whole milk
• 1 (8-oz.) package cream cheese, softened
• 1/2 cup crumbled feta cheese
• 1/2 cup grated parmesan cheese
• 3/4 cup grated pepper jack cheese, plus more for topping
• 1/4 tsp. cayenne pepper
• Salt and freshly ground black pepper, to taste
• For Serving: Warm pita wedges, tortilla chips, or crackers

How To Make Classic Baked Spinach Artichoke Dip

1. Prep Oven and Sauté Fillings: Preheat the oven to 375°F. In a large skillet, melt 3 tablespoons of the butter over medium heat. Add the garlic and cook for a minute until fragrant. Add the spinach and cook, stirring, for a couple of minutes until it wilts. Remove the spinach from the skillet, place it in a small strainer, and squeeze the excess juice back into the skillet. Set the spinach aside.
2. Brown the Artichokes: Add the drained artichoke hearts to the same skillet and cook over medium-high heat for several minutes, until the liquid has cooked off and the artichokes are starting to get a little color. Remove the artichokes to a plate and coarsely chop them.
3. Make the Cheese Sauce: In the same skillet, melt the remaining 3 tablespoons of butter over medium-low heat. Whisk in the flour to make a paste (a roux) and cook for a minute or two. Slowly pour in the milk, whisking constantly, until the mixture starts to thicken.
4. Combine the Dip: Add the softened cream cheese, feta, parmesan, pepper jack, and cayenne to the sauce. Stir until all the cheeses are melted and the sauce is smooth.
5. Assemble and Bake: Chop the reserved spinach and add it to the sauce along with the chopped artichokes. Stir to combine. Pour the entire mixture into a buttered baking dish. Top with a little extra grated pepper jack cheese.
6. Bake Until Bubbly: Bake for about 15-20 minutes, until the cheese on top is melted and the dip is hot and bubbly around the edges. Let it rest for a few minutes before serving.

Recipe Tips

• How to get a non-watery dip? The most important secret, which is not optional, is to squeeze the cooked spinach completely dry. This prevents it from releasing excess water and making your dip runny. Cooking off all the liquid from the artichokes is also a key step.
• How to get the most flavorful dip? Don’t skip the step of browning the artichoke hearts. This simple step adds a deep, nutty, and caramelized flavor that you can’t get from just adding them raw from the can.
• Can I make this ahead of time? Absolutely! This dip is a perfect make-ahead party food. You can fully assemble the dip in its baking dish (without the final cheese topping), let it cool, cover it, and store it in the refrigerator for up to 2 days. Add the topping just before baking and you may need to add 10-15 minutes to the baking time.
• How to get a perfectly smooth cheese sauce? For a lump-free sauce, add your milk to the roux slowly while whisking constantly. Also, ensure your cream cheese is fully softened to room temperature, and melt all the cheeses over a low heat to prevent them from becoming grainy or oily.

What To Serve With Spinach Artichoke Dip

This is a classic and beloved party dip that is a crowd-pleaser for any occasion. It is fantastic served hot with a variety of dippers:

• Warm pita wedges or toasted baguette slices.
• Sturdy tortilla chips, corn chips, or your favorite crackers.
• A platter of fresh vegetables like carrot sticks, celery sticks, and bell pepper strips.

How To Store Spinach Artichoke Dip

• Refrigerate: Let the dip cool completely, then store it in an airtight container in the refrigerator. It will keep well for up to 4 days.
• Reheat: Reheat the dip in a 350°F oven until it is hot and bubbly, or in the microwave in short bursts, stirring in between.

Spinach Artichoke Dip Nutrition Facts

• Serving: 1/4 cup
• Calories: 280 kcal
• Carbohydrates: 15g
• Protein: 12g
• Fat: 20g
• Saturated Fat: 12g
• Sodium: 850mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Slow Cooker Spinach Artichoke Dip Recipe
• Spinach Basil Pesto Risotto Recipe
• Spicy Spinach-Stuffed Mushrooms Recipe