Baked Spinach, Artichoke, and Mozzarella Dip

I could make a meal out of dip.

And baked spinach and artichoke dip is my absolute favorite dip.

The old expression about liking a little bit of coffee with my cream rings true with this dip. I like a few bites of chips or crackers with the dip but really, they’re not necessary. Just give me a spoon.

I pile the dip on so thick and sky high that I break chips. Oh well, who needs them.

It’s a super easy dip to make and loosely adapted from my Creamy Baked Double Cheese and Sweet Onion Dip. Stir all the ingredients together in one bowl, transfer to a baking dish, and bake until it’s golden brown and bubbly. Or in my case, a little past golden brown in some places because I was multitasking. It happens.

You don’t have to top the dip with mozzarella if you’re a spinach and artichoke purist, but I think everything is better with a little mozzarella on top.

I used frozen artichoke hearts that come in a 12-ounce bag from Trader Joe’s. I used half the bag, about 1 1/2 cups. Let them thaw, roughly chop them, and you’re ready. I make sure not to over-mince because I like the chunkier texture.

If you don’t have a TJ’s, check your grocer’s freezer case for frozen artichoke hearts because they’re so versatile. I eat steamed artichokes almost every day as a salad add-in. So good and so much healthier than oil-packed artichokes that are lead balloons with fat, calories, and sodium. However, if you want to use oil-packed artichokes here, go for it. Use the whole jar, oil and all. The dip will be extra luxurious.

I used frozen spinach. Recipes like this are made for frozen spinach. I wouldn’t even attempt to mince fresh.

You can use lite cream cheese and mayo to save some calories and fat so that you can eat more dip, of course.

There’s a bit of cayenne pepper in the dip and it doesn’t make it hot or spicy. It makes it not bland. Between 2 cups mayo, 8 ounces cream cheese, and 3 cups cheese, it needs something to give it some shazzam. I didn’t add any salt because the aforementioned ingredients are all plenty salty.

It’s creamy, cheesy, gooey, and everything I want in a baked spinach and artichoke dip. While the dip is amazing fresh and warm from the oven, leftovers can be kept for up to 1 week in the fridge and you can either gently reheat them in the micro, or serve as a cold dip.

Hot or cold, I love this dip.

Baked Spinach, Artichoke, and Mozzarella Dip (gluten-free)

The dip is creamy, cheesy, gooey, and everything I want in a baked spinach and artichoke dip. While the dip is amazing fresh and warm from the oven, leftovers can be kept for up to 1 week in the fridge and you can either gently reheat them in the micro, or serve as a cold dip. Lite cream cheese and mayo may be used. I used frozen artichoke hearts that I chopped roughly to retain plenty of chunky texture, but oil-packed artichokes in a jar may be used. The cayenne doesn’t make it spicy; it provides flavor and makes it not taste bland. If you’re a spinach and artichoke dip purist, you can omit the top layer of mozzarella or use another favorite easy-melting cheese. This dip disappears at parties and is a crowd favorite.

Did you make this recipe?

Ingredients:

8 ounces cream cheese, very well softened (lite okay)
2 cups mayonnaise (lite okay)
3 cups shredded mozzarella cheese, divided (or fontina or a favorite easy-melting cheese)
1 1/2 cups artichokes, roughly chopped  (I used 6 ounces frozen artichoke hearts from TJs, chopped; oil-packed artichokes in a jar may be substituted)
1 1/2 cups frozen spinach, thawed
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
pinch salt, optional and to taste

Directions:

  1. Preheat oven to 375F. Spray a 9-inch pie dish (or 1o-inch, or similar-sized oven-safe baking dish) with cooking spray; set aside.
  2. In a large bowl, add the cream cheese, mayo, and stir to combine. The softer the cream cheese is, the easier this is.
  3. Add 1 cup cheese (reserving remainder to be sprinkled on top), and all the remaining ingredients. Stir to combine.
  4. Turn mixture out into prepared dish, smoothing the top lightly with a spatula.
  5. Evenly sprinkle reserved 2 cups cheese over the top.
  6. Bake for about 40 minutes, or until top is golden browned, bubbly, and dip is done to your liking. Allow dip to cool momentarily before serving. Dip is excellent warm and fresh, but extra will keep airtight in the refrigerator for up to 5 days and can be reheated gently in the micro or used as a cold dip. Read product labels to ensure all products are gluten-free if that’s a consideration for you.
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