Ultimate Baked Spinach-Artichoke Dip
Need a foolproof party hit? Make this easy Spinach-Artichoke Dip two ways! Classic creamy or lightened-up version. Only 10-min prep + oven-baked bubbly perfection. Serve with baguettes or crackers!
Ingredients
(Choose your style!)
🍕 CLASSIC (Serves 24)
| Ingredient | Quantity | Key Notes |
|---|---|---|
| Mayonnaise | 1 cup | Or salad dressing |
| Fresh Parmesan (grated) | 1 cup | Avoid pre-shredded bags |
| Artichoke hearts (canned) | 14 oz can, drained | Coarsely chopped |
| Frozen chopped spinach | 9 oz box | Thawed, SQUEEZE DRY |
| Red bell pepper | ½ cup, chopped | For color & crunch |
| Monterey Jack cheese | ¼ cup, shredded | Or mozzarella |
HEALTHIFIED (Serves 10)
| Ingredient | Quantity |
|---|---|
| Fresh baby spinach | 4 cups (4 oz) |
| Neufchâtel cream cheese | 8 oz, softened |
| Reduced-fat mayonnaise | ¼ cup |
| Parmesan cheese | ¼ cup, shredded |
| Skim milk | ¼ cup |
| Garlic | 2 cloves, minced |
| Dried basil | 1 tsp |
| Artichoke hearts | 14 oz can, drained |
Tools
- 1-quart casserole dish (or 9″ pie plate for healthified)
- Mixing bowls
- Cheese grater
- Paper towels (for spinach!)
Step-by-Step Instructions
CLASSIC VERSION
(Total: 30 mins)
- PREHEAT & PREP
→ Heat oven to 350°F (175°C).
→ Squeeze spinach in a clean towel until bone-dry (critical for creaminess!). - MIX BASE
→ In a bowl, combine mayonnaise and Parmesan.
→ Fold in artichokes, spinach, and bell pepper. - BAKE & SERVE
→ Transfer to baking dish. Top with Monterey Jack.
→ Bake uncovered 20 mins until bubbly.
→ Serve with toasted baguette slices.
HEALTHIFIED VERSION
(Total: 45 mins)
- PREP SPINACH
→ Microwave fresh spinach + ¼ cup water in a covered bowl for 2 mins. Drain, then press with paper towels until dry. Chop finely. - MIX BASE
→ Beat cream cheese, mayo, Parmesan, milk, garlic, and basil until smooth.
→ Fold in spinach and artichokes. - BAKE & SERVE
→ Spoon into greased dish. Bake uncovered 25 mins at 350°F.
→ Serve with whole-grain crackers or veggie sticks.
Pro Tips
- Spinach Hack: Use a potato ricer to squeeze frozen spinach!
- Flavor Boost: Add ½ tsp smoked paprika or 1 tbsp lemon juice.
- Crispy Top: Broil 1–2 mins after baking.
- Make-Ahead: Assemble (unbaked) and refrigerate 48 hours. Add 5 mins to bake time.
Frequently Asked Questions (FAQ)
Q: Can I use fresh artichokes?
A: Yes, but canned saves time. Use 1.5 cups cooked, chopped hearts.
Q: Why is my dip watery?
A: Spinach wasn’t drained enough! Squeeze until no liquid drips.
Q: Can I make this dairy-free?
A: Use vegan mayo, nutritional yeast (instead of Parmesan), and dairy-free cream cheese.
Q: How long do leftovers last?
A: 4 days refrigerated. Reheat in oven (not microwave) to retain texture.
Q: Can I freeze this dip?
A: Freeze before baking. Thaw overnight, then bake as directed.
Serving & Presentation
- Garnish: Extra Parmesan, red pepper flakes, or fresh parsley.
- Vessels: Bread bowl, cast-iron skillet, or mini ramekins.
- Pair With: Crispy bread, pita chips, celery sticks, or apple slices.
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