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cheesy baked spinach artichoke dip on a round cracker
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5 from 5 votes

Baked Spinach Artichoke Dip

Baked Spinach Artichoke Dip made with fresh spinach is creamy, cheesy and a classic hot dip recipe for an easy holiday, party or game day appetizer!
Course Appetizer
Cuisine American
Keyword baked spinach artichoke dip
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10
Calories 230kcal
Author Dee
Cost $5


  • 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 Can use 12 ounce, instead
  • 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


If using frozen spinach, use the small 10-ounce package and thaw before using.
To bake in air fryer toaster oven, use bake setting, and bake at 350 for 10 minutes or until hot and bubbly.
Let stand and cool for a few minutes before serving.


Calories: 230kcal | Carbohydrates: 2g | Protein: 9g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 41mg | Sodium: 567mg | Potassium: 70mg | Fiber: 1g | Sugar: 1g | Vitamin A: 367IU | Vitamin C: 1mg | Calcium: 264mg | Iron: 1mg