Baked Spinach Artichoke Dip is creamy, cheesy and packed with flavor. It’s perfect for an easy holiday or game day appetizer!
I just love a good dip recipe, and I’m always on the lookout for new ones, especially during the holidays. One of my favorites is spinach artichoke dip, especially when it’s served in a bread bowl. I love those, and you see this at so many parties. I’ve even served spinach dip like that before, but this year, I decided to do something different.
When I came across a recipe for hot baked spinach artichoke dip in Southern Living Magazine, I just had to give it a try. I was going to link to the original recipe, but I couldn’t find the same one on their site. The name was there, but the recipe was different.
Actually, I changed a few things because that’s just what I do, but I absolutely love the way it turned out! For starters, I used fresh spinach instead of the frozen that the recipe called for. I’m not a fan of frozen spinach — never have been, and we always have fresh on hand, so that’s what I used. I just squeezed as much water as I could after I washed the leaves, and then I chopped it up into smaller pieces. But if you’re fine with frozen, then you can definitely use that — no judging here.
I also added a little bit more cheese since that’s never a bad thing, right? And, I changed up the spices. The rest is pretty much the same.
And friends, this hot baked spinach artichoke dip is pretty amazing! You need to try it!
It’s got loads of ooey, gooey stretchy cheese, so you need some hard crackers or bread rounds to really dig in. Fresh carrots work well too.
How to Make Baked Spinach Artichoke Dip
Baked Spinach Artichoke Dip
Ingredients
- 2 cups fresh spinach, washed, drained and roughly chopped remove as much water as possible
- 1 tbsp dried minced onions
- 1 tsp garlic powder
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 2 tbsp lemon juice, about 1 whole lemon
- 1 10-oz jar small artichoke hearts, drained and chopped
- 1 cup shredded Parmesan cheese
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 1/2 cup shredded pepper jack cheese, divided
Instructions
- Preheat oven to 350 degrees, and spray large baking dish with non-stick spray
- In a medium bowl, mix the mayo, sour cream, Parmesan cheese, onions, garlic powder, sea salt and pepper
- Stir in the spinach, artichoke hearts, lemon juice and 1 cup of pepper jack cheese
- Spoon into prepared baking dish, and top with remaining pepper jack cheese
- Bake for 30 minutes, or until hot and bubby
- Remove from oven, allow to cool slightly, and serve warm
Nutrition
This baked spinach artichoke dip makes a delicious appetizer for holiday parties or game days. You can even make it ahead of time. Actually, I think it’s even better when it’s served warm, but not super hot.
It’s also easy to reheat. In fact, we had the leftovers the next day!
I hope you enjoy this dip as much as we did. Have a super day, friends!
Jocelyn (Grandbaby Cakes) says
Gosh this is absolute perfection. Perfect appetizer!
Dee says
Thanks, Jocelyn. We absolutely loved it!
Des @ Life's Ambrosia says
This is one of my all time favorite dips! Love all the cheese!
Dee says
We’re cheese lovers too. Thanks, Des!
Summer says
Your recipes are always just so… darling ♥
Dee says
Well thanks so much, Summer! That made my day. 🙂
katerina @ diethood.com says
YUM!! This dip looks absolutely amaaazing!!
Dee says
Thanks, Katerina. I have to be not so humble and say that it tastes amazing, too. 😉
Cathy Trochelman says
This would be gone in 2 seconds flat! YUMMMY!!!!!
Dee says
My family couldn’t stop eating it!
Brandy | Nutmeg Nanny says
Spinach artichoke dip is always a go to!
Krista says
This is a perfect appetizer for next week!
Cookin Canuck says
You just can’t beat a good spinach artichoke dip! Perfect for holiday parties.
Johanna says
I love dips and sauces – must try this one. And not to tell to the guys in my family that there is spinach in it 😉
Dee says
My kids don’t like spinach, but even they liked this dip! 🙂
Miz Helen says
Thanks so much for linking up with Full Plate Thursday! We will have an early Thanksgiving Edition on 11-22 -16, hope to see you there!
Wishing you a bountiful Thanksgiving!
Miz Helen
Kim~madeinaday says
Oh one of my favs! Thanks for reminding me I haven’t had it in awhile! Thanks for linking up to Merry Monday! Pinned! Have a great week!
Kim
Erica says
Can you make this ahead of time and store in fridge?
Thanks!
Dee says
Yes, you definitely can! I would add the last layer of cheese right before baking, though.
Robert Byerley says
I was in charge of an appetizer and mashed tater’s for Thanksgiving. I made this dip, adjusted a few things and it was the hit day.
I have one complaint – there were no leftovers on this one. 🙂
Dee says
That’s a good complaint! 🙂 I’m glad everyone liked it.
Kristen says
Looking to make this for NYE, but I am not a pepper jack fan. Do you have any suggestions for a cheese substitute? Cheddar, Monterey jack, Colby Jack, etc…? Thanks!
Dee says
Most dips use the Monterey Jack, so that would be perfect. I just used pepper jack for extra spice. 🙂
Jillian S. says
Could you substitute Greek yoghurt for the sour cream?
Dee says
I haven’t tried this, but I’m sure you can. 🙂
Sal says
I sub Greek yogurt for sour cream everytime I make this and it turns out great!
Jeremy says
Could this be made the day before and refrigerator until the next day/evening of the party?
Dee says
You should be able to. If it’s a little runny, just drain the liquid off before baking. 🙂