Creamy Baked Spinach and Artichoke Dip

A golden-baked spinach artichoke dip that’s rich in flavor and overflowing with gooey cheese. Packed with goat cheese, fresh mozzarella, and Parmesan, this dip is guaranteed to be the star of any gathering. The spinach and artichoke hearts add texture and depth, creating a warm, comforting appetizer your guests will ask for again and again.

Spinach artichoke dip rose to popularity in the United States in the 1950s, when finger foods became a staple for families gathered around the television. Easy to serve with chips, crusty bread, or raw vegetables, it quickly became a party favorite and an essential game-day snack.

How easy is this recipe? Super easy. Everything is mixed in a single bowl, transferred to a buttered casserole dish, and baked for 30 minutes. A final quick broil melts and lightly browns the top, creating a bubbly, golden finish. The result is an irresistible appetizer that disappears fast.

How to make Spinach Artichoke Dip

The ingredients

Frozen spinach and quartered artichoke hearts – Properly draining both is essential. Thaw the spinach completely, drain it in a mesh strainer, then press out as much liquid as possible. Do the same for canned artichokes. Excess moisture will make the dip runny, so squeeze the ingredients dry with a cheesecloth or heavy-duty paper towels rolled and pressed.

Chop the artichoke hearts into hearty pieces so they provide texture throughout the dip.

The cheeses: goat cheese, fresh mozzarella, and Parmesan

Goat cheese brings a mild tang and creamy richness. Unlike some cream cheeses, goat cheese keeps a pleasant tang without becoming overly heavy when baked.

Fresh mozzarella melts beautifully and has a soft, buttery texture. Avoid pre-shredded mozzarella; it often contains anti-caking additives that prevent it from melting smoothly. Use the fresh ball-style mozzarella, and take care when grating or tearing it.

Parmesan adds sharp, savory depth. For best flavor, grate a piece of Parmesan yourself rather than using the pre-grated green-can variety. Save any rind in the freezer to add extra flavor to soups and sauces later.

Sour cream instead of mayonnaise – Many recipes use mayonnaise, but sour cream provides a creamy texture with less heavy oiliness. It blends smoothly with the cheeses and keeps the dip balanced.

Seasonings – Keep it simple: garlic salt, kosher salt, and black pepper. Use about ½ teaspoon garlic salt, 1 teaspoon kosher salt, and ½ teaspoon black pepper to enhance the flavors without overpowering them. Fresh chopped garlic adds a subtle, pleasant bite; three large cloves are ideal.

Mixing the ingredients

All ingredients come together in one mixing bowl. Combine the drained spinach and artichokes, garlic, Parmesan, most of the mozzarella, crumbled goat cheese, seasonings, softened butter, and sour cream. Stir until evenly mixed. Transfer the mixture to a buttered casserole dish and spread it evenly.

How long to bake

Bake at 350°F for 30 minutes. After that initial bake, remove the dish and sprinkle about ½ cup of grated mozzarella over the top. Switch the oven to broil and return the dip under the broiler for 2–3 minutes, just until the cheese bubbles and develops a light golden brown. Let the dip rest for five minutes before serving so it cools slightly and firms up.

Dietary notes

This recipe can fit a keto approach when served with low-carb dippers such as raw bell peppers, celery, cauliflower florets, or other raw vegetables instead of chips or bread.

Make-ahead and storage

You can prepare the dip 1–2 days ahead by mixing all ingredients, covering the dish tightly, and refrigerating without baking. When ready to serve, bake as directed. For longer storage, freeze the uncooked mixture in a freezer-safe container for up to two months. Thaw overnight in the refrigerator and stir before baking.

Once baked, the dip will keep in the refrigerator for up to five days. Reheat gently before serving.

What to serve with the dip

• Blue or yellow corn tortilla chips
• Toasted baguette slices
• Pita bread or pita chips
• Raw carrots
• Celery sticks
• Bell pepper strips
• Cauliflower florets

Serve the dip warm and allow it to sit about five minutes after broiling so it’s safe to eat. Then invite everyone to dig in and enjoy.