Baked Spinach Artichoke Dip

Baked Spinach Artichoke Dip

In the past, I’ve mentioned that I enjoy a good spinach and artichoke mixture, and have made them into a quesadilla before, but hadn’t made my own dip. Although, when we go out to eat, it’s one of my favorite appetizers (behind fried mozzarella).

So, as usual, I started looking up recipes online and combined the best of a few of them to come up with this recipe for spinach artichoke dip that’s baked in the oven. You can cook it and eat immediately, or you can cook it and refrigerate then just reheat when you are ready. We ate this with some store-bought pita chips, and it was a perfect appetizer.

I made this a couple of years ago to bring to a Super Bowl party, and it was gone very quickly. The pita chips are perfect with it, but you could also eat the dip with bread or crackers, whichever one you prefer. Or, if you are cooking for a crowd, bring a little bit of each so guests can choose which one they prefer.

Set your oven to 350F to let it preheat while you get the dip together. In a large mixing bowl, combine the mozzarella cheese, sour cream, mayonnaise, half of the parmesan cheese, mustard, and pepper. Stir these together until they are well mixed.

Baked Spinach Artichoke Dip

Stir in the chopped spinach leaves, artichoke hearts, and red onion. If you haven’t already diced the artichoke hearts, I suggest either using a chef knife or a “slap chop” to get it done quickly. They don’t have to be uniform in size, just cut up so they are bite-sized pieces.

Baked Spinach Artichoke Dip

Spread the mixture evenly into a 9-inch pie plate or an 8×8 baking dish. Make sure there aren’t any peaks in the dip; otherwise those will burn before the rest of the dip has cooked. Try to even the dip out as best as possible.

Baked Spinach Artichoke Dip

Sprinkle the remaining 1/4 cup of parmesan cheese on top of the dip, covering as much as possible in a thin layer.

Baked Spinach Artichoke Dip

Bake the spinach artichoke dip uncovered for about 15 minutes until the dip is heated through. It will probably just start to bubble, and the parmesan cheese on top will melt. Serve the dip warm with crackers or pita chips or bread to dip in it.

Baked Spinach Artichoke Dip

Baked Spinach Artichoke Dip
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5 from 4 votes

Baked Spinach Artichoke Dip

Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings: 3 cups


  • 1/2 cup mozzarella cheese shredded
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/2 cup parmesan cheese grated or shredded
  • 1-2 tsp Dijon mustard
  • 1 dash white pepper
  • 14 oz can artichoke hearts drained and coarsely chopped
  • 1 cup spinach leaves chopped
  • 1/2 cup red onion finely chopped
  • Pita wedges, crackers, or bread to dip in crackers, bread to dip in


  • Preheat oven to 350
  • In a large bowl combine mozzarella cheese, sour cream, mayonnaise, 1/4 cup of parmesan cheese, mustard, and pepper
  • Stir in artichoke hearts, spinach, and onion
  • Spread mixture evenly into a 9 inch pie plate
  • Sprinkle with the remaining parmesan cheese
  • Bake, uncovered, for 15 minutes or until heated through
  • Serve warm

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11 thoughts on “Baked Spinach Artichoke Dip

  1. I love spinach and artichoke dip!! By far my favorite appetizer at casual dining restaurants! I love th idea of making this to sit by myself and watch tv…. I’m super pregnant and not down with sharing my food at the moment.

  2. The dip looks so yummy! Unfortunately, artichoke is just one of the things I can’t eat but I know my mother would love this. I might surprise her with this recipe!

  3. I’m addicted to mozzarella so every dish with cheese seems much more delicious to me. This baked spinach artichole dip is no exception. I’ll follow your instruction and make a dish for my own!

  4. I love a good spinach artichoke dip! Crazy that I’ve never looked for the recipe to make my own. Printing this now. Thanks!

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