Baked Spinach Artichoke Dip made with fresh spinach, artichoke hearts, Parmesan cheese and pepper jack cheese is one of the best dips ever! This warm spinach dip is a crowd favorite and is perfect for the holidays or game days!
If you're looking for easy appetizer recipes, you are going to love this hot spinach artichoke dip! It's a delicious twist on the classic spinach dip recipe served in a bread bowl.
Hot spinach artichoke dip without cream cheese is one of our favorite appetizers. It's loaded with gooey cheese and definitely a crowd pleaser!
We honestly think this is the BEST baked spinach artichoke dip!
You only need a few simple ingredients for this cheesy spinach artichoke dip. They should be easy to find in the grocery store.
- Fresh spinach -- or frozen
- Lemon juice
- Artichoke hearts
- Shredded Parmesan cheese
- Sour cream -- use full fat sour cream for best results
- Shredded pepper jack cheese
- Seasonings -- dried minced onions, garlic powder, sea salt, black pepper
I use fresh spinach in this artichoke dip instead of the frozen spinach that most recipes call 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.
But if you're fine with frozen, then you can definitely use that -- no judging here.
As with almost any recipe, I recommend getting all of your ingredients measured and ready to go. It really makes things so much easier!
How to Make Baked Spinach Artichoke Dip
First, add your sour cream, mayo and seasoning to a large bowl. Then stir it all together.
Next, rinse fresh spinach leaves under cold water. Wrap the leaves in a paper towel, and squeeze out as much excess water as you can.
Next, chop the spinach leaves up into smaller pieces.
Add your chopped spinach, drained chopped artichoke hearts and shredded cheese to the mixing bowl. Then, give it all a good stir until it's well combined and creamy.
Spread the dip mixture into a prepared baking dish or casserole dish.
This easy recipe makes a lot of dip, so I use a 9 x 13 pan here.
Top it off with more shredded cheese, and bake!
You bake the hot spinach dip in the oven for 30 minutes. When done, the dip should be hot and bubbling.
The cheese should be perfectly melted and just slightly golden brown.
All ovens are different, so you may need to bake the spinach dip a little longer or for less time. Generally, 25-30 minutes is perfect. Just keep an eye on it!
You can also make air fryer spinach dip! If you have a toaster style air fryer oven, just use the bake setting. Bake at 350 for about 10 minutes or until hot and bubbly.
This hot baked spinach artichoke dip is pretty amazing! It's delicious hot or at room temperature. You need to try it!
What to Serve with Spinach Dip
It's got loads of ooey, gooey stretchy cheese, so you need some hard crackers or toasted bread rounds to really dig in.
Sourdough bread chips or baguette slices are a personal favorite for this delicious appetizer! Pita chips or pita bread, and tortilla chips are also fantastic with this extra creamy dip.
Fresh vegetables make great dippers while balancing out the cheesy spinach dip.
Raw carrots, crunchy celery, and even pepper slices bring out the delicious dip's flavor without being too heavy on the stomach.
The easiest way to add variety to this cheesy spinach artichoke dip is to switch up what you put into it. Add bacon bits on top of or mixed into the dip for a cheesy bacon spinach dip.
You can use frozen thawed spinach instead of fresh spinach, but be sure to drain the water very well!
I usually use pepper jack and parmesan cheese, but you can add whatever types of cheese you want. Greek yogurt is a great sub for sour cream.
Monterey jack cheese or mozzarella cheese go well as shredded cheeses sprinkled onto the top of the dip.
Feel free to different types of vegetables as well. Water chestnuts can add more crunch, while Fresno chiles give this easy spinach artichoke dip an extra touch of heat. Red pepper flakes can give this warm dip some kick!
Make Ahead of Time
You can make this spinach artichoke dip up to 2 days in advance. Any longer, and the excess liquid makes it runny.
Just keep this delicious dip in an airtight container and reheat on the day of the event for a yummy hot spinach dip that you don't have to rush to finish before holiday parties!
How to Store and Reheat
So, How long does spinach dip last? Any leftover dip can be refrigerated in an airtight container or under plastic wrap for up to 2 days.
I don't recommend freezing this cheesy dip, because it starts to get watery and loses its extra creamy consistency.
To reheat the spinach dip, microwave on low until hot, or bake larger portions in the oven at 350 degrees F or until it's heated through.
You can also use the reheat setting on your air fryer.
Baked Spinach Artichoke Dip
- 2 cups fresh spinach, washed, drained and roughly chopped remove as much water as possible
- 1 tablespoon dried minced onions
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 2 tablespoon lemon juice, about 1 whole lemon
- 1 10-oz jar small artichoke hearts, drained and chopped Can use 12 ounce, instead
- 1 cup shredded Parmesan cheese
- 1 cup sour cream
- ½ cup mayonnaise
- 1 ½ cup shredded pepper jack cheese, divided
- Preheat oven to 350 degrees f, 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 information is estimated. Please do your own calculation to fit special diets.
I hope you enjoy this spinach dip recipe as much as we do. Please leave a star rating and/or comment if you think it's the best spinach artichoke dip like we do!
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Recipe was originally published in 2016 and updated in 2022 with new pictures and tips.