Baked Spinach Artichoke Dip
Appetizers & Snacks | Published Apr 11, 2023 | Updated Apr 10, 2023 | By Tawnie
You won’t be able to pass up a bite (or ten) of my Baked Spinach Artichoke Dip!
There are so many Spinach Artichoke Dips out there but this recipe has the perfect blend of cheeses, spinach and artichokes and the best Panko breadcrumb topping.
I always love serving a variety of dips at parties and this Healthier Buffalo Chicken Dip, Seven Layer Bean Dip, and Texas Caviar Dip always all disappear so fast.
My secret ingredient in this dip is adding in a little Frank’s Hot Sauce. It doesn’t transform this dish into anything overly spicy, it just adds a nice warming touch and sets this dip apart from the others. But by all means, if you love spicy food like I do, add even more hot sauce!
The cheesy Panko toasties are also the perfect finishing touch. They are light, fluffy and gives each bite of this dip some crunchy goodness.
Table of contents
Baked Spinach Artichoke Dip is a perfect year round appetizer and a crowd pleasing recipe. It’s great for parties, football games, brunch or whenever the craving hits.
Why this recipe works:
- Easy to make with simple to find ingredients
- Can be made in the oven, or crockpot!
- Make-ahead appetizer!
- A classic recipe with a few fun twists
- Can use fresh or frozen spinach
For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Spinach: Whether you are using fresh or frozen spinach, it’s important to squeeze out all of the excess water so the dip isn’t watered down. See recipe notes down below for more on this.
- Artichokes: One 14 oz. can of artichokes is perfect for this recipe. Be sure to also pat them dry before mixing in.
- Cream cheese: For a lighter dish, you can use light cream cheese. I use full-fat in my recipe.
- Cheese: this recipe calls for a blend of mozzarella cheese, Gruyere cheese and Parmesan cheese.
- Mayonnaise and sour cream: add to the creaminess of this dip.
- Frank’s Hot Sauce: I love adding a little hot sauce in for some warmth, but feel free to leave out.
- Panko breadcrumbs: toasted cheesy breadcrumbs get topped on this dip prior to baking. They add a nice crunch and texture to the dip!
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Make the Panko breadcrumb topping
- Stir together the ingredients for the dip.
- Pour into a baking dish.
- Top with the Panko breadcrumbs.
- Bake until warm and melty and serve!
Expert Tips and Variations
- Thawing spinach: an important step in Baked Spinach Artichoke dip! You can follow the directions on the package to thaw or run hot water over it in a strainer. Then allow to cool enough to handle it. You’ll want to drain the excess water and wring it out using some paper towels, press it into a strainer, use a clean kitchen towel that you don’t mind getting a little green or using a potato ricer. Squeeze out as much water as possible over the sink!
- Use a hand mixer to get everything really combined and incorporated.
- You can try using marinated artichokes for a fun flavor twist.
- Add bacon crumbled to the Panko topping.
- If you don’t have Gruyere or prefer not to use it, use more mozzarella cheese in it’s place.
- Make gluten free by using gluten free Panko breadcrumbs.
- Feel free to omit the breadcrumbs, and simple top with a sprinkle of cheese on top.
Yes! This can be made 1 day in advance. Make all the way up until the point of baking it but keep the breadcrumbs on the side prior to baking. Cover with plastic wrap and store in the refrigerator. When ready to bake, let it come to room temperature, top with the breadcrumbs and then bake for 30 minutes or until warmed through and melted.
Yes! Use a 10 oz. bag of fresh spinach (not frozen) if making in the slow cooker. Add all of the spinach artichoke ingredients to a slow cooker and stir until combined. Cook on low for 2 hours, remove lid, stir, replace lid and continue cooking for another 30-60 minutes. When ready to serve, sprinkle the breadcrumbs on top. This is perfect for parties since the slow cooker can keep the dip warm!
If using fresh spinach, saute the spinach until wilted and then let cool. Wring out the excess water using the same method options from the frozen spinach.
I usually reheat small portions in the microwave until warm. The dip will stay well in an air-tight container for up to 3 days.
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Baked Spinach Artichoke Dip
- 1 cup Panko breadcrumbs
- 1 tsp. olive oil
- 1 Tbsp. fresh parsley, minced
- 1/4 cup freshly shredded Parmesan cheese
- pinch of salt
Spinach Artichoke Dip
- 8 oz. cream cheese, softened
- 1 cup freshly shredded Parmesan cheese
- 1/2 cup mozzarella cheese, shredded
- 1/2 cup Gruyere cheese, shredded
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 3 cloves garlic, minced
- 2 Tbsp. lemon juice
- 1 Tbsp. Frank's Hot Sauce
- pinch of salt and pepper
- 10 oz. frozen spinach, thawed and drained
- 14 oz. can artichokes hearts, chopped and patted dry
- serve with: hearty tortilla chips, crackers, toasted baguette slices, carrot and celery sticks, etc.
- Preheat the oven to 350°F.
- Make the toasted Panko breadcrumbs first: Heat the olive oil in a small skillet over medium heat. Once hot, add the Panko breadcrumbs. Cook just until the breadcrumbs begin to brown, about 3-4 minutes. Stir often so they don’t burn. Season with the parsley, parmesan and salt. Stir and then remove to a plate and let cool.
- In a mixing bowl stir together the cream cheese, Parmesan cheese, mozzarella cheese, Gruyere, sour cream, mayonnaise, garlic, lemon juice, hot sauce, salt and pepper.
- Then stir in the artichokes and spinach until combined.
- Spray an oven safe baking dish with non stick spray. (An 8×8 or 9×9 works, or even a well seasoned cast iron skillet or glass pie plate).
- Spread the dip into the baking dish, smoothing out the tops with a rubber spatula.
- Top the dip with the toasted Panko breadcrumbs and bake until heated through and melted, about 20 minutes.
- Serve warm with crackers, baguette slices, pita chips, veggies, etc.
- Frozen spinach: Be sure to defrost/thaw the frozen spinach and drain out all excess water using a potato ricer, paper towels or a clean kitchen towel and squeezing out all the water.
- Fresh spinach: If using fresh spinach, saute 10 oz. spinach until wilted and then let cool. Wring out the excess water using the same method options from the frozen spinach. Chop if needed.
- Make-ahead: This can be made 1 day in advance. Keep the breadcrumbs on the side prior to baking. Let it come to room temperature, top with the breadcrumbs and then bake for 30 minutes or until warmed through and melted.
- Slow cooker: Use a 10 oz. bag of fresh spinach (not frozen) if making in the slow cooker. Add all of the spinach artichoke ingredients to a slow cooker and stir until combined. Cook on low for 2 hours, remove lid, stir, replace lid and continue cooking for another 30-60 minutes. When ready to serve, sprinkle the breadcrumbs on top.
Hi, I’m Tawnie!
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.More about Tawnie