This baked spinach artichoke dip disappears at parties and is a crowd favorite! It's topped with mozzarella, because who doesn't love cheesy dips?
Prep Time5 minutesmins
Cook Time40 minutesmins
Total Time45 minutesmins
Course: Dips & Condiments
Cuisine: American
Keyword: baked spinach artichoke dip, best spinach artichoke dip, easy spinach artichoke dip, hot spinach artichoke dip, spinach and artichoke dip
Servings: 8
Calories: 601kcal
Author: Averie Sunshine
Ingredients
8ouncescream cheesevery well softened (lite okay)
2cupsmayonnaiselite okay
3cupsshredded mozzarella cheesedivided (or fontina or a favorite easy-melting cheese)
1 ½cupsartichokesroughly chopped (I used 6 ounces frozen artichoke hearts from TJs, chopped; oil-packed artichokes in a jar may be substituted)
1 ½cupsfrozen spinachthawed
1teaspoonground black pepper
½teaspooncayenne pepper
pinchsaltoptional and to taste
Instructions
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.
In a large bowl, add the cream cheese, mayo, and stir to combine. The softer the cream cheese is, the easier this is.
Add 1 cup cheese (reserving remainder to be sprinkled on top), and all the remaining ingredients. Stir to combine.
Turn mixture out into prepared dish, smoothing the top lightly with a spatula.
Evenly sprinkle reserved 2 cups cheese over the top.
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.
Notes
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.