Baked Spinach Artichoke Dip

Baked Spinach Artichoke Dip

Kathy Berliner 0

"This is a favorite at family get togethers. It's always gone in a flash! Serve with tortilla chips or petite sourdough French bread slices."

Ingredients 25 m {{adjustedServings}} servings 30 cals

Serving size has been adjusted!

Original recipe yields 32 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 30 kcal
  • 1%
  • Fat:
  • 1.5 g
  • 2%
  • Carbs:
  • 1.9g
  • < 1%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 139 mg
  • 6%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, combine spinach, artichoke hearts, 1/2 cup Parmesan cheese, mozzarella cheese, white pepper, and lemon juice. Mix well, and spoon mixture into a 1 quart baking dish. Top with remaining 1/4 cup parmesan cheese.
  3. Bake for 15 to 20 minutes, or until hot and bubbly.
Tips & Tricks
Artichoke & Spinach Stuffed Shells

Watch Chef John refashion leftover party dip into an easy stuffed-pasta dish.

Loaded Baked Potato Dip

See how to make a creamy, bacony dip shaped like a football.

Rate recipe

Your rating


Reviews 144

  1. 199 Ratings


I did this dip for Thanksgiving, and it was a hit! However, after reading the reviews, I went ahead and made some changes in order to make sure the dip came out perfect. I doubled all the ingredients, except for the Parm cheese topping. I added 1 C. Mayo, and 1 C. Sour Cream, blended them all well. Cover and bake 350F for 30 minutes. I removed the cover and let it bake an additional 15 minutes. I made up a bread bowl by using a pumpernickel bread, cut the top, hollow out the inside. Scoop the dip into the bowl, and I served with Crackers and nacho chips. The consistency was just right. It was a hit at the party, I'm asked to make it again for Christmas.


I loved this recipe, though I took other's advice and added 3/4 block of fat free cream cheese, two cloves of garlic, and a bit of colby jack shredded cheese. All of that made it a little richer, creamier, not so dry, and more flavorful. It was an absolute hit, and great rewarmed the next day for dinner (what little was left). The only took nearly twice as long to bake as the original recipe states.


I make a variation of this recipe all the time and people love it. Try this - use 18oz of artichokes rather than 14, add 1c. mayo, and use 1 c. parm along with the other ingredients listed. Mix it all up and bake it covered at 325 for 30 minutes. Then uncover and bake until light brown. It will be creamy and delicious. Enjoy!