Homemade baked spinach artichoke dip is always a welcome addition to game day, potlucks, or dinner parties. This creamy, cheesy dip is ready in just over 30 minutes and pairs wonderfully with your favorite crackers or fresh veggies.
Here are Fit Foodie HQ, we love creating nourishing recipes for snacking and entertaining. Dips are our go-to (like our crockpot buffalo chicken dip and chili cheese dip) – they’re easy to prepare and make ahead of time and perfect for serving a crowd. We’ve never met a dip we didn’t like!
Made with a combination of wholesome ingredients that are baked to golden brown perfection, this recipe for baked spinach artichoke dip tastes like it was made in a restaurant. It’s creamy, cheesy, and totally hits the spot!
What makes our special? Instead of using all cream cheese, we used part Greek yogurt which makes this dup super creamy and higher in protein.
“I forgot artichokes at the grocery store but had SO much spinach about to go bad so it turned into a cheesy spinach dip. Now, if I had the artichokes… I’d probably be crying over the dip. Cause it’s that good. Make the dip.” – Mhill
What You Need for Baked Spinach Artichoke Dip
This lightened-up version of classic spinach artichoke dip is made with wholesome ingredients including:
- Spinach + Artichokes: Can’t have spinach artichoke dip without them! We tested this recipe with fresh spinach and canned artichoke hearts. Make sure to drain the artichokes and roughly chop them before using in the recipe.
- Greek Yogurt + Cream Cheese: Provide the creamy base and texture of this dip. Instead of mayonnaise, we use protein-packed nonfat plain Greek yogurt.
- Mozzarella Cheese: Mix some into the dip and sprinkle some on top. The crispy cheesy bits are the best part!
- Garlic + Garlic Powder: For flavor.
- Lemon Juice: For brightness.
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Spinach Artichoke Dip Variations
Double Batch: This dip always disappears quickly, so we recommend making a double batch if you’re serving a crowd. Simply double the ingredients and bake in a 9×9-inch baking pan.
A Little Spice: Add 1/2-1 teaspoon of cayenne pepper to the dip before baking.
Cheese: Instead of mozzarella cheese (what traditional spinach artichoke dip is made with), mix it up and use your favorite kind of shredded cheese or whatever you have on hand.
What size baking dish should you use?
Bake this spinach artichoke dip in any small (4-6 cup) baking dish. The purpose of baking the dip is to warm it up until it begins to bubble, so using an exact size dish doesn’t matter too much.
Do you serve spinach artichoke dip warm or cold?
We love enjoying this dip warm. It’s best out of the oven when the cheese is ooey gooey!
This dip is best enjoyed warm! If you have any leftover dip, transfer it to an airtight container and refrigerate for up to 5 days. When ready to enjoy, reheat in the microwave or oven.
Reheating Spinach Artichoke Dip
There are 2 ways to reheat baked spinach artichoke dip:
- Microwave: Place spinach artichoke dip in a microwave-safe container and heat until warmed through, stirring every minute. It usually takes about 3-5 minutes, but exact timing depends on your microwave.
- Oven: Place spinach artichoke dip into an oven-safe baking dish. Bake at 350ºF for 15-20 minutes stirring every 5 minutes.
We do not recommend reheating this spinach artichoke dip more than twice!
Like many of our dip recipes, the serving options for spinach artichoke dip are endless. It tastes great with so many things! Enjoy it with crackers, pita chips, tortilla chips, pretzels, fresh veggies (sliced cucumbers, bell peppers, carrots, or tomatoes), spread onto toast, or by the spoonful. No matter how you serve it, this baked dip is always a winner.
Baked Spinach Artichoke Dip Recipe
- Preheat oven to 375ºF.
- Place artichoke hearts, Greek yogurt, cream cheese, salt, lemon juice, garlic powder, and 1/4 cup of the mozzarella cheese into a medium size bowl. Mix well and set aside.
- In a pan set over medium/high heat, warm the olive oil. Add the garlic and spinach and sauté for about 5-7 minutes. Remove from heat and add to the cream cheese mixture. Mix well.
- Transfer the dip into a small casserole dish and bake for 20 minutes (or until it begins to bubble).
- Remove the dip from the oven and top with an additional 1/4 cup of mozzarella cheese. Broil on high until the cheese is browned, about 3 minutes.
- Let cool for 5 minutes and serve.
Tips & Notes
- Storage: This dip is best enjoyed warm! If you have any leftover dip, transfer it to an airtight container and refrigerate for up to 5 days. When ready to enjoy, reheat in the microwave or oven.
- Reheating Instructions: Reheat spinach artichoke dip in the microwave or oven. Microwave: Place spinach artichoke dip in a microwave-safe container and heat until warmed through, stirring every minute. It usually takes about 3-5 minutes, but exact timing depends on your microwave. Oven: Place spinach artichoke dip into an oven-safe baking dish. Bake at 350ºF for 15-20 minutes stirring every 5 minutes.