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Baked Spinach Artichoke Dip

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By Betty Crocker Kitchens
Updated Sep 12, 2024
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Warm, cheesy and oh so good. Spinach artichoke dip is the classic appetizer no one can resist. It’s packed with ooey gooey goodness like Parmesan, luscious artichoke hearts and loads of savory spinach. Chopped red bell pepper adds a pop of color that takes this delicious spinach artichoke dip to the next level. Serve it up anywhere friends and family gather and watch how fast it disappears.

How do you make spinach artichoke dip?

Start by mixing up a creamy sauce that will be the backdrop for all the other yummy ingredients. This recipe calls for mayonnaise (though some spinach artichoke dips use cream cheese or sour cream) mixed with plenty of Parmesan cheese. Then add flavorful fixings, like the bell peppers, artichoke hearts and spinach. Once combined, drop into your dish, top with additional cheese and pop into a warm oven. In just 20 minutes, you’ll have a perfect creamy, cheesy dip that’s ready to share.

What do you serve with spinach artichoke dip?

Toasted baguette makes a fantastic accompaniment for this decadent dip, but assorted crackers work wonderfully too. If you’d like to mix things up, serve your spinach artichoke dip with warm triangles of pillowy pita bread. If you like a bit of crunch, try it with tortilla chips, regular potato chips, pita chips or baguette crisps. If you’re craving crisp veggies, serve it with carrot and celery sticks. However you serve it, it won’t last long!

More About This Recipe

  • You’ll flip for this dip! After all, what’s not to love about hot, bubbly cheese, velvety artichoke hearts and yummy spinach. This spinach artichoke dip recipe is easy to make, and is a guaranteed crowd-pleaser.

Frequently Asked Questions

Is fresh or frozen spinach better for spinach artichoke dip?

Though you can substitute fresh spinach for this recipe, you may find that frozen spinach creates a smoother, more velvety texture. Just make sure to thaw your frozen spinach and squeeze out excess moisture before adding to the mixture, otherwise your spinach artichoke dip may end up thin and runny.

What can you add to spinach artichoke dip?

This delicious spinach artichoke dip features chopped red bell pepper for a colorful twist on the classic recipe. If you’re looking for additional ways to add extra flavor (not that it needs it!) try cooked bacon crumbles or a pinch or two of red pepper flakes for heat.

How do you store leftover spinach artichoke dip?

Leftover spinach artichoke dip will keep in the fridge in an airtight container for a few days. Reheat the dip in the microwave, stirring every 30 seconds, until warm. Or, reheat in an ovenproof dish covered with foil, in a 350°F oven until hot and bubbly. If it seems a little dry, add a splash of milk or cream and stir before reheating.

Baked Spinach Artichoke Dip

  • Prep Time 10 min
  • Total 30 min
  • Servings 24
  • Ingredients 7
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Ingredients

  • 1 cup mayonnaise or salad dressing
  • 1 cup freshly grated Parmesan cheese
  • 1 can (about 14 oz) artichoke hearts, drained and coarsely chopped
  • 1 box (9 oz) frozen chopped spinach, thawed and squeezed to drain
  • 1/2 cup chopped red bell pepper
  • 1/4 cup shredded Monterey Jack or mozzarella cheese
  • Toasted baguette slices or assorted crackers, if desired

Instructions

  • Step 
    1
    Heat oven to 350°F. Mix mayonnaise and Parmesan cheese. Stir in artichokes, spinach and bell pepper.
  • Step 
    2
    Spoon mixture into 1-quart casserole dish. Sprinkle with Monterey Jack cheese.
  • Step 
    3
    Cover and bake about 20 minutes or until cheese is melted. Serve warm with baguette slices.

Nutrition

100 Calories
9g Total Fat
3g Protein
3g Total Carbohydrate

Nutrition Facts

Serving Size: 2 Tablespoons
Calories
100
Calories from Fat
80
Total Fat
9g
0%
Saturated Fat
2g
0%
Cholesterol
10mg
0%
Sodium
190mg
0%
Total Carbohydrate
3g
0%
Dietary Fiber
1g
0%
Protein
3g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
2%
2%
Calcium
8%
8%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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