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A close-up macro shot of the perfectly browned, cheesy crust of baked spinach artichoke dip with fresh parsley sprinkled on top.

Baked Spinach Artichoke Dip

This ultimate golden-brown Baked Spinach Artichoke Dip features a bubbling, perfectly browned cheesy crust, a rich, creamy center, and is served with crunchy tortilla chips for the perfect appetizer.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 people
Course: Appetizer, Snack
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Dip Ingredients
  • 10 oz frozen chopped spinach thawed and squeezed completely dry (283g)
  • 14 oz canned artichoke hearts drained and chopped (400g)
  • 8 oz cream cheese softened to room temperature (226g)
  • 1/2 cup sour cream (120g)
  • 1/4 cup mayonnaise (60g)
  • 1 cup shredded mozzarella cheese divided (113g)
  • 1/2 cup grated Parmesan cheese divided (50g)
  • 2 cloves garlic minced (10g)
  • 1/2 tsp kosher salt (3g)
  • 1/4 tsp black pepper freshly cracked (1g)
  • 1 tbsp fresh parsley chopped, for garnish (4g)
  • 1 bag tortilla chips for serving (300g)

Equipment

  • 1 Rustic Orange Ceramic Baking Dish A 1-quart or 8x8-inch dish is ideal.
  • 1 Cheesecloth or Fine Mesh Strainer Essential for draining the spinach completely.

Method
 

Preparation and Baking
  1. Preheat your oven to 375°F (190°C). Lightly grease your rustic orange ceramic baking dish with olive oil or non-stick spray.
  2. Place the thawed spinach into a clean cheesecloth or a fine mesh strainer. Squeeze aggressively until no more water drips out.
  3. In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, minced garlic, salt, and black pepper. Use a sturdy spatula to mash and fold the ingredients together until they form a smooth, unified, and velvety cream.
  4. Add the thoroughly dried spinach, chopped artichoke hearts, half of the shredded mozzarella, and half of the grated Parmesan to the bowl. Fold gently but thoroughly.
  5. Transfer the rich, creamy mixture into your prepared rustic ceramic baking dish. Use the back of your spatula to smooth the top into an even layer.
  6. Sprinkle the remaining mozzarella and Parmesan evenly over the smoothed top. Place the dish on the middle rack of your preheated oven. Bake for 20 to 25 minutes until the edges are aggressively bubbling and the top is a perfectly browned, golden crust.
  7. Remove the dip from the oven and let it rest for 5 minutes. Sprinkle the freshly chopped parsley evenly over the golden-brown top, then serve warm with a large bowl of tortilla chips.

Notes

Tip 1: Make sure your cream cheese is completely softened to room temperature to avoid a lumpy dip.
Tip 2: Grate your cheese fresh from a block. Pre-shredded cheeses are coated in starches that prevent them from achieving that perfect golden-brown crust.