Oven-Baked Spinach Artichoke Dip

Published February 19, 2022

Spinach artichoke dip is one of my favorite appetizers. My dad is well-known for bringing spinach artichoke dip to parties as a snack.

While Costco has a great deal for spinach artichoke dip, I decided to try and make my own oven-baked spinach artichoke dip from scratch.

Ingredients to Make Oven-Baked Spinach Artichoke Dip

I had a big bag of fresh spinach in the fridge, so I took some extra steps in this recipe to cook down the fresh spinach and use that. You can also use frozen spinach as long as it is thawed and drained, so your dip doesn’t get watery.

I knew I wanted to use Parmesan cheese with this recipe. When I was at the store, I saw there was a bag of shredded Italian-blend cheese. This cheese was a combination of mozzarella, provolone, Parmesan, asiago, fontina, and romano! I thought it would have a good combination of flavors to use many blends of cheese instead of just Parmesan.

I would encourage you to play around with the types of cheese that you use. Keep in mind though, that you may not want to use too strong of cheese, like brie, as that may overpower the taste of the artichokes and garlic.

How to Make Oven-Baked Spinach Artichoke Dip

Tools for this Dish

• One cutting board and knife

• Medium saucepan and wooden spoon

• Large glass bowl

• 3-4 small bowls for holding your chopped ingredients

• Measuring cups

• Tablespoon for mixing

• Oven-safe dish for baking and serving the dip

Cooking Notes

I have two main tips for cooking this recipe.

1. Ensure your cream cheese is softened. I had to alternate between a wooden and metal spoon when mixing because mine was still chilled. It was a workout!

2. Measure all of your ingredients in advance so you have everything prepared when mixing your dip.

Final Product

I was thrilled with how this dip came out. The multiple cheese created the glorious cheese pull when dipping.

I served my spinach artichoke dip with Fritos (something I learned from a friend who makes dip), and classic tortilla chips.

I enjoyed the dip right from the oven. The next day you can serve it again and heat it for a few seconds in the microwave and it’s just as good!

Recipe Score

I give this oven-baked spinach artichoke dip recipe a 10/10 for the following:

• Recipe Level

  • Easy: The majority of this recipe requires you to measure your ingredients. There is a minimal amount of cooking. If you want to save yourself some time, you can use frozen spinach so you don’t have to cook down fresh spinach leaves.

• Ingredients

  • You should be able to find all of these ingredients at your local grocery store. You can use artichoke hearts in a can or a jar, with or without marinade/oil, since you drain it off. You can also customize your cheese. Buy blocks and shred it yourself or buy bags of shredded cheese and save yourself some time!

• Prep

  • The only prep to do is preheat your oven and let the cream cheese soften.

• Flavor

  • 10/10: The garlic is an important ingredient for flavor. I preferred cooking it in advance and I think it creates a better developed flavor. Adding salt, pepper, and parsley to your preference is also important. I think this dips flavor was perfect because there were so many types of cheese!

K. Martinelli Makes Oven-Baked Spinach Artichoke Dip

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