The Baked Spinach Artichoke Dip Recipe is a timeless crowd-pleaser that combines creamy, cheesy goodness with the vibrant flavors of spinach and artichokes. This dip is everything you could want for entertaining—a rich, velvety texture, a perfect balance between tangy and savory, and a golden, crispy top that adds a delightful crunch. Whether you’re hosting a casual get-together or just craving a comforting snack, this dish guarantees smiles, second helpings, and rave reviews every single time.
Ingredients You’ll Need
Gathering the right ingredients for this Baked Spinach Artichoke Dip Recipe is surprisingly simple, yet each one plays a crucial role in building those layers of flavor and that irresistible texture. From creamy half-and-half to bright lemon juice, everything blends together perfectly.
- Hearty white bread: Torn into pieces, it forms the base for crispy breadcrumbs that add crunch to the top.
- Panko breadcrumbs: Light and airy, they help create a golden crust that contrasts beautifully with the creamy dip.
- Grated Parmesan cheese: A double dose here—both in the topping and inside—to bring sharp, nutty flavor.
- Unsalted butter: Used melted and also to sauté, it adds richness without overpowering the flavors.
- Olive oil: Adds a subtle fruity note and helps soften the onion and garlic perfectly.
- Medium yellow or white onion: Finely diced for a gentle sweetness and savory depth.
- Frozen artichoke hearts: Thawed and chopped to give every bite that tender, tangy essence.
- Garlic cloves: Minced to infuse the dip with that aromatic punch everyone loves.
- All-purpose flour: The thickening secret to a luxuriously smooth sauce.
- Half-and-half or cream: This makes the dip incredibly creamy and indulgent.
- Fresh lemon juice: A splash of brightness that balances the richness beautifully.
- Hot sauce: Just enough to add a subtle kick without overpowering.
- Worcestershire sauce: Adds an umami complexity that lifts the entire dish.
- Kosher salt: Essential for seasoning and bringing out all the flavors.
- Frozen chopped spinach: Thawed and squeezed dry for fresh, earthy notes and vibrant color.
- Water chestnuts: Chopped for a delightful crunch that contrasts the creamy texture.
How to Make Baked Spinach Artichoke Dip Recipe
Step 1: Prepare the Oven and Pan
Start by preheating your oven to 350°F and placing the oven rack in the middle position. This helps the dip cook evenly without burning the top. While the oven warms, spray a 1-quart baking dish or soufflé dish generously with nonstick spray to prevent sticking and make cleanup easier.
Step 2: Make the Crispy Topping
Tear your hearty white bread slices into four pieces each, then pulse them in a food processor with panko breadcrumbs and 2 tablespoons of grated Parmesan cheese until they form coarse crumbs. Transfer this mixture to a bowl and toss with 2 tablespoons of melted unsalted butter. This topping will melt and crisp up as it bakes, giving the dip that irresistible golden crust everyone raves about.
Step 3: Sauté Aromatics and Artichokes
In a large skillet, melt 3 tablespoons of unsalted butter with 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until softened and translucent—about 3 to 5 minutes. Then stir in the minced garlic and cook for another 30 seconds until fragrant. Add the thawed, chopped artichoke hearts and continue to cook for about 4 minutes to deepen their flavor.
Step 4: Make the Creamy Base
Sprinkle the flour over the sautéed mixture, stirring constantly to create a roux—a thick paste that helps thicken the dip. Slowly whisk in the half-and-half (or cream) until the sauce is smooth and starts to thicken, which will take around 3 to 5 minutes. Then stir in 1½ cups of grated Parmesan cheese, followed by fresh lemon juice, hot sauce, Worcestershire sauce, and kosher salt. This is where the magical blend of creamy, tangy, and spicy really comes together.
Step 5: Mix in Spinach and Water Chestnuts
Fold in the well-drained frozen chopped spinach and the chopped water chestnuts. The spinach adds vibrant color and earthy flavor, while the water chestnuts contribute a pleasant crunch, balancing the creamy base beautifully.
Step 6: Assemble and Bake
Pour the creamy spinach-artichoke mixture into the prepared baking dish and spread it evenly. Sprinkle the buttery breadcrumb topping generously over the dip. Pop the dish into the preheated oven and bake for about 20 minutes, or until the top is golden brown and bubbling enticingly. Let it cool slightly before serving so it sets perfectly.
How to Serve Baked Spinach Artichoke Dip Recipe
Garnishes
Adding garnishes can elevate your Baked Spinach Artichoke Dip Recipe to something truly special. A sprinkle of fresh chopped parsley or chives adds a fresh pop of color and brightness. For a touch of heat, a few red pepper flakes scattered on top can bring a lovely contrast. If you want a little extra cheesy goodness, shredded mozzarella or Parmesan make excellent finishing touches right before serving.
Side Dishes
This dip is fantastic on its own but pairs wonderfully with a variety of dippers. Classic choices like crispy baguette slices, pita chips, or sturdy crackers work well to scoop up that creamy goodness. For a healthier twist, fresh vegetable sticks like celery, carrot, cucumber, or bell peppers provide a delightful crunch and color contrast.
Creative Ways to Present
Make your Baked Spinach Artichoke Dip Recipe the star of the table by serving it in a hollowed-out bread bowl for an eye-catching presentation. You can also fill mini bell peppers or small mushrooms with the dip for individual bites, perfect for parties. Another fun idea is to make stuffed baked potatoes or phyllo cups filled with the dip to create elegant appetizers that impress your guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Baked Spinach Artichoke Dip Recipe (and trust me, there might be none!), store it in an airtight container in the refrigerator. It will stay fresh for up to 3 days. When you’re ready to enjoy it again, just reheat gently in the oven or microwave for best texture.
Freezing
This dip freezes beautifully, which makes it a fantastic make-ahead snack or party prep. Transfer the cooled dip to a freezer-safe container, leaving some space for expansion, and freeze for up to 2 months. Thaw it overnight in the refrigerator before reheating.
Reheating
To bring your Baked Spinach Artichoke Dip Recipe back to life, reheat it in a 350°F oven until warmed through and bubbly, about 10 to 15 minutes. If using a microwave, heat in short intervals and stir in between to keep it smooth and creamy.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! If you prefer fresh spinach, sauté about 10 ounces until wilted, then squeeze out as much moisture as possible before adding it to the dip. Just keep in mind fresh spinach can have more moisture, so drying it well is key to avoid a watery dip.
Is there a way to make this dip vegan or dairy-free?
Yes! You can substitute the cheeses and cream with vegan alternatives like plant-based cream cheese, coconut cream, and vegan Parmesan. Just be mindful the texture and flavor will differ slightly, but it still makes a delicious dip.
Can I prepare this dip ahead of time before baking?
Definitely! You can assemble the dip up to a day before baking. Keep it covered in the refrigerator and add the breadcrumb topping right before baking for the best crispy finish.
What can I use instead of water chestnuts?
If you don’t have water chestnuts on hand, chopped celery or jicama are great substitutes, adding similar crunch and freshness.
How spicy is this dip with the hot sauce?
The 2 teaspoons of hot sauce add a gentle warmth without overwhelming heat. You can adjust the amount to your preference or omit it altogether if you want a milder dip.
Final Thoughts
This Baked Spinach Artichoke Dip Recipe is one of those magical dishes that brings people together with its creamy, hearty flavors and comforting vibes. Whether you’re hosting a party, enjoying a cozy night in, or just craving something delicious, this recipe is a guaranteed winner. So go ahead, give it a try and watch it become your new favorite go-to dip!
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Baked Spinach Artichoke Dip Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
This Baked Spinach Artichoke Dip is a creamy, cheesy appetizer perfect for gatherings and parties. Combining tender artichoke hearts, spinach, and a blend of cheeses and seasonings, it offers a rich and flavorful dip baked to golden perfection. Crispy toasted bread crumbs top this savory dish, creating an irresistible texture contrast.
Ingredients
For the Topping
- 2 slices hearty white bread (torn into 4 pieces)
- 2 tbsp panko breadcrumbs
- 2 tbsp grated Parmesan cheese
- 2 tbsp unsalted butter (melted)
For the Dip
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium yellow or white onion (diced)
- 18 oz frozen artichoke hearts (thawed, squeezed dry & chopped)
- 2 garlic cloves (minced)
- 4 tbsp all-purpose flour
- 2 cups half-and-half or cream
- 1½ cups grated Parmesan cheese
- 3 tsp fresh lemon juice
- 2 tsp hot sauce
- 1½ tsp Worcestershire sauce
- 1 tsp kosher salt
- 10 oz frozen chopped spinach (thawed and squeezed dry)
- 1 can water chestnuts (8 oz, drained and chopped)
Instructions
- Preheat oven: Preheat the oven to 350°F and position the oven rack in the middle to ensure even cooking of your dip.
- Prepare baking dish: Spray a 1-quart baking dish or soufflé dish with nonstick cooking spray to prevent sticking; set it aside for later use.
- Make breadcrumbs topping: Tear the hearty white bread into small pieces and pulse in a food processor to create coarse crumbs. Combine these bread crumbs with 2 tbsp panko, 2 tbsp grated Parmesan, and 2 tbsp melted butter. Mix until crumbs are coated evenly. Set aside.
- Sauté aromatics: Heat 3 tbsp unsalted butter and 1 tbsp olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook an additional minute until fragrant.
- Add artichokes and spinach: Stir in the chopped artichoke hearts and thawed, drained chopped spinach. Cook together for 4-5 minutes, allowing flavors to combine and excess moisture to evaporate.
- Create roux and thicken: Sprinkle 4 tbsp all-purpose flour evenly over the vegetable mixture. Stir constantly for 2 minutes to cook the flour and form a roux. Gradually whisk in 2 cups half-and-half or cream to avoid lumps. Cook while stirring until the sauce thickens, about 5-7 minutes.
- Add seasonings and cheese: Remove skillet from heat and stir in 1½ cups grated Parmesan cheese, 3 tsp fresh lemon juice, 2 tsp hot sauce, 1½ tsp Worcestershire sauce, and 1 tsp kosher salt. Mix well until cheese melts and ingredients are evenly distributed.
- Incorporate water chestnuts: Fold in the drained and chopped water chestnuts gently to retain their crunch.
- Transfer to baking dish: Pour the prepared dip mixture into the sprayed baking dish, spreading it evenly.
- Add breadcrumb topping: Evenly sprinkle the prepared breadcrumb mixture over the dip to create a crispy golden crust when baked.
- Bake the dip: Place the baking dish in the preheated oven and bake for 20 minutes until the top is golden brown and bubbly.
- Serve: Remove from oven and let cool slightly before serving. Enjoy warm with crackers, chips, or toasted baguette slices.
Notes
- Make sure to thoroughly squeeze the frozen spinach and artichokes to prevent excess moisture in the dip.
- For added flavor, substitute half-and-half with heavy cream.
- The hot sauce can be adjusted to taste or omitted for a milder dip.
- Use fresh lemon juice rather than bottled for best flavor.
- This dip can be prepared a day in advance and baked just before serving.
