Baked Spinach Artichoke Dip
Published: May 26, 2021 | Last modified: October 27, 2023.
This easy Baked Spinach Artichoke Dip is the ultimate melty, cheesy, restaurant-worthy comfort food! A family favourite made with fresh ingredients, it’s a cinch to make at home.
Spinach artichoke dip is my brother’s all-time favourite appetizer. He LOVES to serve it before grilling steaks or to snack on during a big game.
This lightened-up, garlicky take on classic baked spinach artichoke dip is stuffed with chopped artichoke hearts, loads of fresh spinach, three cheeses and a squeeze of tangy fresh lemon then baked to ooey-gooey, cheesy perfection.
I love to use fresh spinach in this recipe for a vibrant green and slightly chewier texture. This recipe also works well using a 300 gram package of frozen spinach. First thaw then drain it, and use a paper towel to squeeze out any excess water before chopping. If using canned artichokes, drain then squeeze them before chopping as well.
If you don’t have mozzarella this dip is just as delicious made with Monterey Jack or Fontina.
This Baked Spinach Artichoke Dip is a great make-ahead recipe. Prepare it a day in advance, cover and keep it in the fridge until you’re ready to bake. Then just pop it in the oven when you’re ready for your next pre-barbecue or game day snack!
Baked Spinach Artichoke Dip
Makes 4-6 servings; prep time 20 minutes, bake time 30 minutes.
Ingredients:
4 medium organic artichokes, trimmed then steamed or 1 400 ml can artichoke hearts, drained and chopped
6 cups baby spinach, finely chopped
½ cup + 2 tablespoons shredded mozzarella, divided
½ cup + 2 tablespoons freshly grated parmesan, divided
½ cup low-fat mayonnaise or plain Greek yogurt
225 grams low-fat cream cheese
3 garlic cloves, minced
Freshly squeezed juice from ½ lemon
Sea salt and freshly ground black pepper to taste
Instructions:
Preheat oven to 350°F (177ºC) and prepare oven-safe baking dish.
In a large mixing bowl, stir together all ingredients until combined.
Transfer mixture to baking dish and sprinkle with more parmesan and mozzarella as desired. Bake uncovered for 30 minutes until golden and cheese is melted. Optional: Remove from oven and turn heat to broil then place under broiler for 3-5 minutes until browned and bubbling. Serve immediately with your favourite chips, crostini or veggies for dipping.
Notes:
Tip for broiling: To get those crispy edges place under broiler after baking for an additional 3-5 minutes.
To make in a crockpot: Add all ingredients to the slow cooker and cook on high for 2 hours. Stir well before serving.
Storage: Once allowed to cool, this dip can be safely stored in the refrigerator in a well-sealed container for up to 3 days. Simply return to an oven-safe dish and reheat at 350ºF (177ºC) for 5 minutes or so until warmed through. Freezing is not recommended.
