Baked Spinach Artichoke Dip
Baked Spinach Artichoke Dip is the most irresistible hot appetizer you’ll ever scoop on a chip! It’s rich, creamy, and incredibly cheesy, with flavor that’s impossible to resist. It’s no surprise this classic dip is a crowd favorite, and one of the most searched recipes online. Perfect for game days, holidays, or any time you’re craving a hot dip that’s a real party pleaser!
Get the Scoop!
- Party Starter: gets the party started and causes a big commotion!
- Great Flavor: Knorr seasoning gives it a huge flavor boost.
- Super Creamy: thanks to cream cheese, mayo and sour cream, this recipe is as creamy as it gets.
Did you know that Spinach Artichoke Dip ranks up there with buffalo chicken dip as one of the most searched appetizers during the Super Bowl? 🏈 Take a bite of this dreamy spread and you’ll understand why. I love making it for holiday parties and watching it disappear faster than a turkey running for cover on Thanksgiving!
This is my most requested recipe because it’s out-of-this-world delicious. It’s so good, we’ve eaten it for dinner on many nights with crusty bread and a mixed green salad! Knorr vegetable recipe mix makes a big difference in the taste, so for best results, resist making substitutions to the seasoning.
For the perfect party spread, serve this hot spinach dip with other classics like Pepperoni Pizza Dip and a cast iron skillet filled with Cowboy Queso.
What You’ll Need
Here’s what you’ll need to start cooking! For quantities, see the printable recipe card below.
- Cream cheese – Softened to room temperature.
- Mayonnaise – Duke’s or Hellman’s are ideal.
- Sour cream – Adds tanginess and creaminess.
- Knorr Vegetable Recipe Mix – Gives this recipe its flavor.
- Shredded Parmesan Cheese – Pre-shredded is fine and convenient.
- Frozen Chopped Spinach – Thawed, rinsed, drained and squeezed to avoid a watery dip.
Dippers
- Crackers and Crostini
- Fresh Veggies – Carrots, celery sticks, radishes, cucumber slices.
- Crusty Bread, Baguette or Bread Sticks
Step by Step Instructions
- Preheat oven to 350°F. In a large bowl, beat the softened cream cheese with a mixer until smooth.
- Add sour cream and mayonnaise, mixing until well combined.
- Stir in the Knorr Vegetable Recipe Mix until evenly distributed.
- Fold in shredded parmesan, marinated artichokes and drained spinach.
- Mix with a spoon until all ingredients are blended.
- Transfer the mixture to a 9 x 13-inch baking dish or cast iron skillet. Bake for 30 minutes, or until the edges are bubbling and lightly golden.
Favorite Pairings
- Toasted Crostini – Great for scooping and sturdy enough to hold up.
- Buttery Crackers (like Ritz) – the perfect accompaniment.
- Veggies for Crunch – Radishes, cucumbers, carrots and endive make great dippers.
Variations
- Change the Cheese – Sub half the parmesan with mozzarella for a gooier melt. Or try pepper jack for a completely different flavor.
- Kick up the Heat – Add red pepper flakes or a dash of hot sauce for some zing.
- Lighten it Up – It’s okay to use reduced fat cream cheese, sour cream and mayo, but you may lose some creaminess and flavor.
Dip Tips
- Soften cream cheese ahead of time – Cold cream cheese is a pain to mix and can cause lumps.
- Really squeeze the spinach – Excess water will make the dip runny.
- Make ahead – Assemble it up to 2 days in advance, then bake just before serving.
Recipe FAQ
Yes, just chop it and sauté it down first, plus make sure it’s well-drained before adding.
It’s fine to eat cold, but the magic really happens when it’s hot and melty.
Check the Knorr packet, some versions may contain gluten. Otherwise, the rest of the ingredients are typically gluten-free.
Storage Guide
Make this recipe ahead up to 2 days in advance, then bake as directed when ready to serve.
Let any leftovers cool to room temperature, then transfer to an airtight container. Store in the fridge for up to 4 days.
To reheat, scoop a portion into a microwave-safe dish and heat in 30-second intervals, or warm the entire dish in a 350°F oven until hot and bubbly again.
Baked Spinach Artichoke Dip
*See notes in post for detailed tips, photos and instructions.
Equipment
- large mixing bowl and spoon
- measuring cups and spoons
- hand or stand mixer
- cast iron skillet (or 9 x 13 inch baking dish)
Ingredients
- 16 ounces cream cheese, softened - (2 blocks)
- ½ cup mayonnaise - (I use Duke's)
- 8 ounces sour cream
- 1 packet Knorr Vegetable Recipe Mix - (1.4 oz packet)
- 8 ounces parmesan cheese, shredded
- 10 ounces chopped spinach, frozen - (thawed, rinsed, drained and squeezed to remove excess water)
- 12 ounces marinated artichokes - (drained and chopped into bite-size pieces)
Instructions
- Preheat oven to 350ºF. In a large mixing bowl, beat the softened cream cheese with a mixer until smooth.16 ounces cream cheese, softened
- Add mayonnaise and sour cream, mixing well until combined.1/2 cup mayonnaise,8 ounces sour cream
- Stir in the Knorr Vegetable Recipe Mix until evenly distributed.1 packet Knorr Vegetable Recipe Mix
- Fold in shredded parmesan, chopped and drained spinach, and chopped and drained artichokes.8 ounces parmesan cheese, shredded,12 ounces marinated artichokes,10 ounces chopped spinach, frozen
- Mix with a spoon until all ingredients are blended together.
- Transfer the mixture to a 9 x 13 inch baking dish or cast iron skillet. Bake for 30 minutes at 350ºF, or until the edges are bubbling and dip is lightly golden on top.
Notes
- Soften cream cheese ahead of time – Cold cream cheese is a pain to mix and can cause lumps.
- Really squeeze the spinach – Excess water will make the dip runny.
- Make ahead – Assemble it up to 2 days in advance, then bake just before serving.
- Let leftovers cool to room temperature, then transfer to an airtight container. Store in the fridge for up to 4 days.
- To reheat, scoop a portion into a microwave-safe dish and heat in 30-second intervals, or warm the entire dish in a 350°F oven until hot and bubbly again.
Nutrition
*Nutrition info is an auto generated estimate.
