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
- 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
- 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
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!