Artichoke Spinach Dip
Artichoke spinach dip baked until bubbly with mozzarella, Parmesan, and Kinder's The Blend Seasoning. Golden top, hot center, ready in 35 minutes.
Hot, cheesy, and dangerously addictive, this baked artichoke spinach dip is the one that empties the bowl before anyone even sits down. Loaded with cream cheese, mozzarella, parmesan, tender artichoke hearts, and seasoned spinach, it bakes up golden and bubbling in under 30 minutes. Serve it with crostini, chips, or veggies and watch it disappear.
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Artichoke Spinach Dip
Artichoke spinach dip baked until bubbly with mozzarella, Parmesan, and Kinder’s The Blend Seasoning. Golden top, hot center, ready in 35 minutes.
Ingredients
Equipment
Method
- 1. Preheat your oven to 350°F.
- 2. Squeeze every drop of liquid out of the thawed spinach — seriously, use your hands and wring it out over the sink. Excess water is the enemy of a thick, creamy dip.
- 3. Place the softened cream cheese in a large mixing bowl and microwave for 20-30 seconds to make it pliable and easy to mix.
- 4. Add the spinach, artichoke hearts, sour cream, mozzarella, parmesan, garlic, onion, salt, and pepper to the bowl. Stir everything together until fully combined and no cream cheese streaks remain.
- 5. Transfer the mixture to a baking dish and spread it out evenly.
- 6. Bake for 20-25 minutes, until the cheese is fully melted, the top is lightly golden brown, and the edges are bubbling.
- 7. Pull it out of the oven and let it sit for 3-4 minutes before serving — it’ll tighten up just enough to scoop cleanly. Serve hot with crostini, chips, or veggies.
Nutrition
Notes
- Drain the spinach extremely well — the number one reason dips turn watery is undrained spinach. Press it between paper towels or squeeze it by hand.
- For extra browning on top, switch the oven to broil for the last 2-3 minutes. Watch it closely so it doesn’t burn.
- Make it ahead: assemble the dip in the baking dish, cover with plastic wrap, and refrigerate for up to 24 hours. Bake straight from the fridge — just add 5-8 minutes to the cook time.
- Add 1/4 tsp. red pepper flakes to the mix if you want a subtle kick hiding in every bite.
- Leftover dip? Stir it into scrambled eggs the next morning or spread it on toast — seriously good.
- Serve hot with sliced crostini, sourdough bread, and a mix of fresh veggies like cucumber, bell pepper, and celery.
- Pair with thick kettle-cooked chips for maximum scoopability and satisfying crunch.
- Hollow out a round sourdough boule and serve the dip right inside the bread for a showstopper party presentation.
- Store leftover dip in an airtight container in the fridge for up to 4 days. Reheat in the oven at 325°F for 10-15 minutes until hot and bubbly, or microwave in 60-second intervals, stirring between each. Not recommended for freezing — the dairy base gets grainy after thawing.
Tried this recipe?
Let us know how it was!FAQ
Can I make artichoke spinach dip ahead of time?
Yes, assemble the entire dip up to 24 hours in advance, cover tightly, and refrigerate. When you’re ready to bake, pop it in the oven directly from the fridge and add about 5-8 extra minutes to the cook time. This artichoke spinach dip is actually a great make-ahead party appetizer.
Can I use fresh spinach instead of frozen?
You can, but you’ll need a lot of it, fresh spinach cooks way down. Use about 10 oz. of fresh baby spinach, sauté it in a dry pan until fully wilted, then drain and squeeze out all the moisture before mixing. Frozen spinach is honestly easier and works just as well in this artichoke spinach dip.
Why is my spinach artichoke dip watery?
Almost always comes down to undrained spinach. Frozen spinach holds a huge amount of water, if you don’t squeeze it out thoroughly, it releases into the dip as it bakes. Wring it out hard with your hands or press it between several layers of paper towels until almost no moisture comes out. That single step is the fix for a watery artichoke spinach dip.
Yes, assemble the entire dip up to 24 hours in advance, cover tightly, and refrigerate. When you’re ready to bake, pop it in the oven directly from the fridge and add about 5-8 extra minutes to the cook time. This artichoke spinach dip is actually a great make-ahead party appetizer.
Can I use fresh spinach instead of frozen?
You can, but you’ll need a lot of it, fresh spinach cooks way down. Use about 10 oz. of fresh baby spinach, sauté it in a dry pan until fully wilted, then drain and squeeze out all the moisture before mixing. Frozen spinach is honestly easier and works just as well in this artichoke spinach dip.
Why is my spinach artichoke dip watery?
Almost always comes down to undrained spinach. Frozen spinach holds a huge amount of water, if you don’t squeeze it out thoroughly, it releases into the dip as it bakes. Wring it out hard with your hands or press it between several layers of paper towels until almost no moisture comes out. That single step is the fix for a watery artichoke spinach dip.
More like this: Kinder’s Recipes
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