If you’re searching for a crowd-pleaser that combines creamy, cheesy goodness with vibrant greens, you have to try this Baked Spinach Artichoke Dip Recipe. It’s the ultimate comfort food, boasting a rich blend of tender spinach, meaty artichoke hearts, and luscious cheeses baked until bubbly and golden. Perfect for parties, casual get-togethers, or simply indulging on a cozy night in, this dip hits every note of flavor and texture you can dream of.
Ingredients You’ll Need
Getting this dip right is all about gathering simple, straightforward ingredients that each bring a unique touch. From the crispy panko topping to the creamy half-and-half base and zesty lemon juice, every component plays a crucial role in flavor, texture, or appearance.
- Hearty white bread (2 slices, torn): Adds a rustic crunch and base for the crispy topping when combined with panko and Parmesan.
- Panko breadcrumbs (2 tbsp): Provides light, flaky crunch that contrasts perfectly with the creamy filling.
- Grated Parmesan cheese (2 tbsp + 1½ cups): Infuses the dip with sharp, savory notes and helps create that irresistible golden crust.
- Unsalted butter (3 tbsp + 2 tbsp melted): Enhances richness and helps meld flavors while keeping the dip velvety.
- Olive oil (1 tbsp): Adds a subtle fruity depth and helps sauté the onion without overwhelming flavor.
- Medium yellow or white onion (1, diced): Brings sweetness and savory complexity to the base of the dip.
- Frozen artichoke hearts (18 oz, thawed, squeezed dry, and chopped): Offers tender, slightly tangy bites that define this dip’s character.
- Garlic cloves (2, minced): Adds fragrant warmth and depth to balance the creamy elements.
- All-purpose flour (4 tbsp): Thickens the creamy sauce to the perfect consistency without clumping.
- Half-and-half or cream (2 cups): Creates the luscious, dreamy base that binds all ingredients into one smooth dip.
- Fresh lemon juice (3 tsp): Brightens the whole dish with a refreshing citrus lift.
- Hot sauce (2 tsp): Offers a gentle kick that wakes up your taste buds without overpowering.
- Worcestershire sauce (1½ tsp): Brings umami depth and subtle tang for complexity.
- Kosher salt (1 tsp): Balances all the flavors, making sure nothing tastes flat.
- Frozen chopped spinach (10 oz, thawed and squeezed dry): Adds vibrant color, nutrition, and that classic spinach flavor.
- Water chestnuts (1 can, 8 oz, drained and chopped): Provide a surprising, delightful crunch contrasting the creamy dip beautifully.
How to Make Baked Spinach Artichoke Dip Recipe
Step 1: Preheat Your Oven
Start by preheating your oven to a cozy 350°F and position the rack right in the middle. This moderate heat lets the dip cook evenly, allowing every bite to become perfectly bubbly and golden on top without drying out.
Step 2: Prepare Your Baking Dish
Grab a 1-quart baking or soufflé dish and give it a light spray with nonstick cooking spray. This simple step makes sure your dip won’t stick to the dish, making serving and cleanup a breeze.
Step 3: Create the Crunchy Topping
In a small bowl, toss torn white bread pieces, panko breadcrumbs, and 2 tablespoons of grated Parmesan cheese with the 2 tablespoons of melted butter. This mixture will give your dip an irresistible crispy and savory crust that contrasts the smooth filling beautifully.
Step 4: Sauté Aromatics and Veggies
Heat 3 tablespoons of unsalted butter and 1 tablespoon of olive oil in a skillet over medium heat. Add diced onions and sauté until translucent and soft, about 5 minutes. Then, stir in minced garlic and cook for 30 seconds until fragrant—this base develops deep, inviting flavor.
Step 5: Make the Roux and Sauce
Sprinkle 4 tablespoons of all-purpose flour over the softened onions and garlic, stirring constantly to form a roux. Cook it for 1-2 minutes to cook out any raw flour taste. Slowly whisk in 2 cups of half-and-half or cream, keeping the mixture smooth. Let it simmer gently until thickened into a creamy sauce.
Step 6: Combine Ingredients
Remove the saucepan from heat and stir in the remaining 1½ cups grated Parmesan cheese, fresh lemon juice, hot sauce, Worcestershire sauce, and kosher salt. Fold in the squeezed dry frozen spinach, thawed chopped artichoke hearts, and crunchy chopped water chestnuts. This blend creates that memorable creamy yet textured dip you love.
Step 7: Transfer and Top
Pour your luscious spinach artichoke mixture into the prepared baking dish, smoothing it evenly. Sprinkle the crunchy breadcrumb and Parmesan topping all over, setting the stage for a golden, crispy finish.
Step 8: Bake to Perfection
Pop the baking dish into your preheated oven and bake for about 20 minutes. Keep an eye out for a bubbly center and a beautifully browned topping. Once done, take it out and let it cool slightly so those flavors meld perfectly.
How to Serve Baked Spinach Artichoke Dip Recipe
Garnishes
Brighten your dip with some fresh herbs like chopped parsley or chives sprinkled on top right before serving. Not only does it add a pop of green color, but it also enhances the freshness, balancing the richness beautifully.
Side Dishes
This dip is a superstar on its own but pairs wonderfully with crunchy pita chips, toasted baguette slices, or even fresh veggie sticks such as celery, bell pepper strips, or cucumber rounds. These options provide a satisfying crunch to complement the creamy dip.
Creative Ways to Present
For a fun twist, serve this dip inside a hollowed-out bread boule or in individual mini ramekins for personalized portions. You can also turn it into a party centerpiece by placing it inside a bread bowl surrounded by an assortment of dippers, inviting everyone to dig in.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator. The flavors deepen overnight, making next-day bites nearly as tempting as fresh ones. Use within 3-4 days for the best taste and texture.
Freezing
This Baked Spinach Artichoke Dip Recipe freezes well, making it perfect for meal prep or party planning. After baking and cooling completely, transfer it to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
To warm up leftovers or thawed frozen dip, place it in a baking dish and bake at 350°F for 15-20 minutes until heated through and bubbly. You can also heat portions in the microwave, but baking helps keep that irresistible crispy topping intact.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! If using fresh spinach, cook it down in a pan until wilted and then squeeze out as much moisture as possible before adding. This helps prevent your dip from becoming watery.
Is there a dairy-free version of this dip?
Yes, you can substitute dairy ingredients with plant-based alternatives like coconut cream, vegan cream cheese, and nutritional yeast to mimic the cheesy flavor. Use olive oil instead of butter and adjust seasoning to taste.
What can I use instead of water chestnuts?
If you don’t have water chestnuts, finely chopped celery or jicama can add a similar crunchy texture without altering the flavor too much.
Can I make this dip gluten-free?
Definitely! Use gluten-free panko breadcrumbs and a gluten-free all-purpose flour blend for the roux. Also, check labels for any hidden gluten in Worcestershire sauce or hot sauce.
How spicy is this dip?
The 2 teaspoons of hot sauce add a gentle warmth that balances the richness without making it overly spicy. You can always adjust the amount up or down depending on your heat preference.
Final Thoughts
You really can’t go wrong with this Baked Spinach Artichoke Dip Recipe. It’s creamy, flavorful, and versatile enough to become a staple at your gatherings or a cozy indulgence. I encourage you to try it soon—once you do, it might just become your new favorite go-to dip everyone asks for again and again.
Print
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 creamy and savory Baked Spinach Artichoke Dip is a crowd-pleasing appetizer perfect for parties and gatherings. Featuring a rich blend of spinach, artichoke hearts, cheeses, and a blend of seasonings, this dip is baked to golden perfection and served warm with a crispy breadcrumb topping for added texture.
Ingredients
Bread Topping
- 2 slices hearty white bread (torn into 4 pieces)
- 2 tbsp panko breadcrumbs
- 2 tbsp grated Parmesan cheese
- 2 tbsp unsalted butter (melted)
Dip Base
- 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 to the middle.
- Prepare Baking Dish: Spray a 1-quart baking dish or soufflé dish with nonstick cooking spray and set aside.
- Make Breadcrumb Topping: In a small bowl, combine the torn white bread pieces, panko breadcrumbs, grated Parmesan cheese, and melted butter. Toss together until the bread pieces are evenly coated. Set aside.
- Sauté Aromatics and Vegetables: In a large skillet over medium heat, melt the 3 tablespoons of unsalted butter with 1 tablespoon of olive oil. Add the diced onion and cook until translucent and soft, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Cook Artichokes: Add the chopped thawed artichoke hearts to the skillet and cook for 3 to 4 minutes, allowing them to soften and heat through.
- Make Roux and Sauce: Sprinkle the 4 tablespoons of all-purpose flour over the vegetables and stir constantly for 1 to 2 minutes to form a roux. Gradually whisk in the 2 cups of half-and-half or cream, ensuring no lumps form. Continue to cook, whisking frequently, until the mixture thickens, about 4 to 5 minutes.
- Add Cheese and Seasonings: Stir in the 1½ cups grated Parmesan cheese until melted and smooth. Add the fresh lemon juice, hot sauce, Worcestershire sauce, and kosher salt. Stir to combine well.
- Incorporate Spinach and Water Chestnuts: Fold in the thawed, squeezed dry chopped spinach and chopped water chestnuts. Cook the mixture for another 2 minutes, allowing flavors to meld, then remove from heat.
- Assemble Dip: Transfer the mixture to the prepared baking dish, spreading it evenly. Sprinkle the breadcrumb topping evenly over the dip.
- Bake: Place the baking dish in the preheated oven and bake for 20 minutes until the topping is golden brown and the dip is hot and bubbly.
- Serve: Remove from the oven and allow to cool slightly before serving warm with crackers, bread, or vegetable sticks.
Notes
- For best flavor, squeeze as much water as possible from the thawed spinach and artichokes to avoid a watery dip.
- The hot sauce can be adjusted or omitted according to your spice preference.
- This dip can be prepared ahead of time and refrigerated before baking; add extra baking time if baking straight from the fridge.
- Use half-and-half for a lighter version or heavy cream for a richer texture.
- Water chestnuts add a nice crunch but can be omitted if preferred.
