Craving a creamy, cheesy, and crowd-pleasing appetizer? This baked spinach artichoke dip is the ultimate comfort food that always disappears fast at parties, potlucks, or even cozy nights in.
Made with simple ingredients like cheddar cheese, spinach, and butter, this easy recipe is warm, flavorful, and irresistibly gooey.
Whether you’re hosting game day or just need a quick make-ahead snack, this spinach artichoke dip is a guaranteed hit.
Ingredients List
Spinach Artichoke Dip Ingredients
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 cup milk
- 1 ½ cups grated cheddar cheese
- 2 eggs, lightly beaten
- 4 tablespoons salted butter, melted
- 1 (9-ounce) package frozen chopped spinach, cooked and squeezed dry
These basic ingredients come together quickly to create a savory dip packed with cheesy goodness and a rich spinach flavor. The secret? Using well-drained spinach to avoid a watery dip and getting that perfect balance of texture and flavor.
Required Kitchen Tools
Making spinach artichoke dip is simple, but having the right kitchen tools will make the process easier and more efficient. Here’s what you’ll need:
- Mixing Bowl: A large bowl is essential for combining all your ingredients evenly.
- 9-inch Baking Dish: A square or round oven-safe dish will work—just be sure it’s greased to prevent sticking.
- Whisk or Spatula: To stir everything together smoothly and ensure a well-mixed batter.
- Oven Mitts: Safety first—use mitts to handle your hot baking dish.
- Sharp Knife or Bench Scraper: For cleanly slicing your dip into squares once it’s cooled.
Having these tools on hand means you’ll breeze through the preparation and be enjoying your warm, golden dip in no time.
Preparing the Spinach Artichoke Dip
Making this baked spinach artichoke dip is a breeze. With just one bowl and a few minutes of prep, you’ll have it ready for the oven in no time. Follow these step-by-step instructions to get that golden, cheesy top and perfectly set center every time.
Mixing the Ingredients
Start by preheating your oven to 350°F (175°C). This ensures your dip bakes evenly from the moment it hits the oven.
In a large mixing bowl, combine all the ingredients:
- Add the all-purpose flour, salt, and baking powder first, whisking them together to evenly distribute the dry ingredients.
- Pour in the milk and melted butter, followed by the lightly beaten eggs.
- Stir in the grated cheddar cheese, mixing well until it begins to come together.
- Finally, fold in the cooked and well-drained spinach. Make sure the spinach is fully incorporated for a consistent texture in every bite.
Pro Tip: Be sure your spinach is squeezed completely dry. Any extra moisture can make your dip soggy and prevent it from setting properly in the oven.
Baking the Dip
Once everything is mixed, grease a 9-inch square baking dish with butter or non-stick spray. Transfer the spinach mixture into the prepared dish, using a spatula to spread it evenly.
Bake in the preheated oven for 30 to 35 minutes, or until the top is golden and the center is set. You’ll know it’s ready when the edges are slightly crisp and pulling away from the sides of the dish.
As soon as the dish comes out of the oven, run a knife gently around the edges to loosen it from the pan—this helps prevent sticking and makes it easier to slice once it cools.
Let the dip cool slightly before cutting into squares. Serve warm and melty, or let it cool completely to portion and store for later.
Serving and Flavor Variations
This baked spinach artichoke dip is a versatile appetizer that pairs perfectly with a variety of dippers and can be easily customized to suit your taste. Whether you’re serving it at a party or enjoying a cozy snack, here are some of my favorite ways to elevate this classic dish.
Suggested Dippers
- Crunchy Tortilla Chips: A classic choice that adds great texture and holds up well to scooping.
- Warm Pita Bread or Pita Chips: Their soft, chewy texture complements the creamy dip beautifully.
- Fresh Veggie Sticks: Carrots, celery, cucumber, and bell peppers add a refreshing crunch and balance the richness.
- Crusty Baguette Slices: Toasted baguette slices give a nice crisp bite that pairs well with melted cheese.
Flavor Variations to Try
- Add Artichoke Hearts: For a more traditional spinach artichoke dip, chop and fold in 1 cup of drained canned artichoke hearts before baking.
- Spicy Kick: Mix in ½ teaspoon of crushed red pepper flakes or a dash of hot sauce for a subtle heat that wakes up the flavors.
- Creamier Texture: Stir in ½ cup of cream cheese or sour cream for an extra creamy, indulgent dip.
- Garlic and Herbs: Add 2 minced garlic cloves and a tablespoon of fresh chopped parsley or dill for a fresh, aromatic touch.
Pro Tip for Perfect Texture
If you want your dip extra cheesy and bubbly on top, sprinkle an additional ¼ cup of shredded cheddar or mozzarella cheese over the dip during the last 5 minutes of baking.
Storage Instructions and Final Thoughts
One of the best things about this baked spinach artichoke dip is that it’s just as delicious leftover—if you have any! Proper storage will keep it fresh and tasty for days or even longer.
How to Store Spinach Artichoke Dip
- Refrigerate: After baking, allow the dip to cool completely. Transfer it to an airtight container and store in the refrigerator for up to 3-4 days.
- Reheat: When ready to enjoy again, reheat in the oven at 350°F for about 10-15 minutes or until warmed through. You can also microwave individual servings for 1-2 minutes.
Freezing Spinach Artichoke Dip
If you want to prep ahead or save leftovers for later, this dip freezes well.
- Freeze in a freezer-safe container for up to 1 month.
- To reheat, thaw overnight in the fridge, then warm in the oven until hot and bubbly.
spinach artichoke dip
Equipment
- Mixing Bowl
- 9-inch Baking Dish
- Whisk or Spatula
- Oven Mitts
- Sharp Knife or Bench Scraper
Ingredients
Spinach Artichoke Dip Ingredients
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 cup milk
- 1 ½ cups grated cheddar cheese
- 2 eggs, lightly beaten
- 4 tablespoons salted butter, melted
- 1 (9-ounce) package frozen chopped spinach, cooked and squeezed dry
Instructions
Preparing the Spinach Artichoke Dip
- Start by preheating your oven to 350°F (175°C). This ensures your dip bakes evenly from the moment it hits the oven.Add the all-purpose flour, salt, and baking powder first, whisking them together to evenly distribute the dry ingredients.Pour in the milk and melted butter, followed by the lightly beaten eggs.Stir in the grated cheddar cheese, mixing well until it begins to come together.Finally, fold in the cooked and well-drained spinach. Make sure the spinach is fully incorporated for a consistent texture in every bite.
- Once everything is mixed, grease a 9-inch square baking dish with butter or non-stick spray. Transfer the spinach mixture into the prepared dish, using a spatula to spread it evenly.Bake in the preheated oven for 30 to 35 minutes, or until the top is golden and the center is set. You’ll know it’s ready when the edges are slightly crisp and pulling away from the sides of the dish.As soon as the dish comes out of the oven, run a knife gently around the edges to loosen it from the pan—this helps prevent sticking and makes it easier to slice once it cools.Let the dip cool slightly before cutting into squares. Serve warm and melty, or let it cool completely to portion and store for later.
Conclusion
Making spinach artichoke dip from scratch is a simple way to impress guests or satisfy your snack cravings with wholesome ingredients. This recipe’s ease, cheesy richness, and adaptability make it a staple in my kitchen. Whether you serve it at your next gathering or keep it handy for a cozy night, you’ll love how effortlessly delicious it is.
So grab your ingredients, preheat that oven, and treat yourself to this classic comfort food that’s always a hit!
