Creamy Baked Spinach Artichoke Dip

Baked spinach artichoke dip with a scoop taken out of it with crackers on a serving dish.

5 from 1 vote

Creamy Baked Spinach Artichoke Dip

This baked spinach artichoke dip is warm, creamy, and made with simple pantry ingredients. It’s easy to prep ahead, bakes up bubbly and golden, and works just as well for parties as it does for casual snacking. A classic appetizer that never disappoints.

Prep Time10

Cook Time30

Total Time40

Course: Appetizer

Cuisine: American

Diet: Kosher, Vegetarian

Servings: servings

Calories: 305kcal

Author: Marni Katz

Ingredients

10 oz Frozen Spinach (defrosted and drained)
12 oz Jar Grilled artichoke hearts (drained and roughly chopped)
1 cup Plain Greek Yogurt
1 cup Shredded Mozzarella
1 cup Grated Parmesan Cheese
8 oz Cream Cheese (softened to room temp)
1 cup Mayonnaise
3 cloves grated garlic (3 frozen garlic cubes, defrosted)

Instructions

Preheat oven to 375℉ degrees, prepared a 3 quart baking dish or deep glass pie dish by spraying lightly with non-stick cooking spray.
In a large mixing bowl bowl with a spatula mix together all ingredients, reserving about ⅓ cup grated Parmesan and ⅓ shredded Mozzarella to use as the topping. Stir until well combined.
Put mixture into the prepared baking dish and sprinkle remaining cheeses over the top.
Bake at 375℉ for about 30 minutes or until the top is golden brown and the inside is bubbly hot!

Notes

Defrost and drain your spinach. I like to just defrost the box of frozen spinach overnight in the fridge or on the counter all day. Once defrosted, squeeze out excess liquid in a clean dish towel a ton of liquid will come out, so really squeeze it well.

Prep ahead: You can prepare this ahead of time and keep in the refrigerator until about 1 hour before you are going to serve it. While the oven preheats, let the spinach artichoke dip sit on the counter. Then bake as written and serve hot and delicious!

Slow Cooker Spinach Artichoke Dip (Optional Variation)

If you need to keep this dip warm for a party or want a hands-off option, it works beautifully in the slow cooker.

How to make it in the slow cooker:

Prepare the dip mixture as written, making sure the cream cheese is softened and the spinach is well squeezed.
Transfer everything to a small slow cooker.
Cook on LOW for 2–3 hours, stirring once or twice, until hot and fully melted.
Switch to the WARM setting for serving.

Helpful tips:

Stir occasionally to keep the dip smooth and creamy.
If the dip thickens too much, add 1–2 tablespoons of milk to loosen it.
This method is ideal for game day, potlucks, or long gatherings.

👉 Note: For the classic hot-and-bubbly texture with a lightly golden top, the baked version is still best. The slow cooker option is perfect when convenience and warm serving time matter most.

Nutrition