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By: Becky Hardin
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Baked spinach artichoke dip is a great dish to serve to serve to guests over the holiday period, or any time for that matter! This hot appetizer only takes 10 minutes to prep and it’s on the table in 30. Perfect for all of your dipping needs!
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Baked Spinach Artichoke Dip
There’s nothing quite like a hot cheesy dip to serve to guests – it’s always a crowd pleaser! This is so easy to make, this should be your go to dip for all of your holiday entertaining!
How to Make This Baked Spinach Artichoke Dip Recipe
You can jump to the recipe card for full ingredients & instructions!
- Heat large skillet over medium heat and add 1-tablespoon butter and 1-tablespoon oil.
- When the oil/butter are heated (before butter burns), add onions and cook, stirring often, until onions are softened, 4-5 minutes.
- Add artichokes and cook, stirring often, 4-5 minutes or until they have a lightly browned.
- Add garlic, stir and cook another 30 seconds.
- Add remaining 2 tablespoons butter and stir until melted.
- Sprinkle the flour over the vegetable mixture and cook 2 minutes, stirring continuously.
- Slowly stir in the half-and-half, Parmesan, lemon juice, hot sauce, Worcestershire Sauce and salt.
- Reduce heat to low and simmer, stirring occasionally, 3 minutes or until thickened.
- Remove from the heat, add spinach and water chestnuts; stir well.
- Season to taste and add additional salt, if needed. Stir.
- Pour the spinach/artichoke mixture into the prepared baking dish and cover evenly with the breadcrumb topping.
- Bake 20 minutes at 350°F, or until golden brown on top and bubbling hot throughout.
- Remove from the oven and let rest 5 minutes before serving.
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What do you serve withBaked Spinach Artichoke Dip?
This dip should be served to the table hot and I like to serve with a selection of sliced vegetables and a variety of crackers or chips. These are some of my favorite things to serve with this dip:
- Garlic Parmesan Tortilla Chips
- Tequila Lime Tortilla Chips
- Homemade Wonton Chips
- Soft Naan Rolls
All the Dips!
35+ Favorite Hot Dip Recipes
I dip, you dip, we dip! Dig into all of our favorite dip recipes with our handy guide.
See Dip Guide
Can this dip be made ahead of time?
You can assemble this dip ahead of time and place it covered in the refrigerator until you are ready to cook it. This makes it a great dip for entertaining.
You can also freeze the dip after baking, just let it cool and then cover completely. Defrost in the refrigerator before heating through.
Cheesy Baked Spinach Artichoke Dip
Parmesan cheese is the only cheese used in this recipe, but that’s all you need! It’s strong flavor works so well with the artichoke and spinach and makes this appetizer oh so delicious!
This dip will keep guests coming back for me – be sure to serve it with enough crackers!
Tips!
- Use panko breadcrumbs for the topping, they will be a lot crunchier than the normal ones.
- Bake the dip in a pre heated oven for the best results.
- Let the dip rest for 5 minutes before serving.
- Leftovers can be stored covered in the fridge and reheated.
Be sure to check out these other tasty dip recipes!
- Easy Queso Blanco
- Bacon Spinach Dip
- Buffalo Chicken Dip
- Garlic Herb Tomato Goat Cheese Dip
- Margarita Guacamole
- 7 Layer Dip
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Recipe
Baked Spinach Artichoke Dip Recipe
4.69 from 19 votes
Author: Becky Hardin
Prep: 10 minutes minutes
Cook: 20 minutes minutes
Total: 30 minutes minutes
Serves12 people
Print Rate
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Baked spinach artichoke dip is a great dish to serve to serve to guests over the holiday period, or any time for that matter! This hot appetizer only takes 10 minutes to prep and it's on the table in 30. Perfect for all of your dipping needs!
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Cookie Rookie.
Ingredients
For the Bread Crumb Topping:
- 2 slices hearty white bread torn into 4 pieces
- 2 tablespoons panko bread crumbs
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons unsalted butter melted
For the Dip:
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow or white onion diced
- 18 ounces frozen artichoke hearts thawed, squeezed dry & chopped
- 2 garlic cloves minced
- 4 tablespoons all-purpose flour
- 2 cups half-and-half or cream
- 1½ cups grated Parmesan cheese
- 3 teaspoons fresh lemon juice
- 2 teaspoons hot sauce
- 1½ teaspoons Worcestershire Sauce
- 1 teaspoon kosher salt
- 10 ounces frozen chopped spinach thawed and squeezed dry
- 1 can water chestnuts drained and chopped
Instructions
Heat oven to 350°F and set oven rack to middle position.
Spray a 1-quart baking dish or soufflé dish with nonstick cooking spray; set aside.
For the Breadcrumb Topping:
Place bread, panko crumbs and Parmesan in a food processor fitted with the metal attachment. Pulse the bread 3-4 seconds. Drizzle in the oil and pulse 2-3 times. Set aside.
For the Dip:
Heat large skillet over medium heat and add 1-tablespoon butter and 1-tablespoon oil.
When the oil/butter are heated (before butter burns), add onions and cook, stirring often, until onions are softened, 4-5 minutes.
Add artichokes and cook, stirring often, 4-5 minutes or until they have a lightly browned.
Add garlic, stir and cook another 30 seconds.
Add remaining 2 tablespoons butter and stir until melted.
Sprinkle the flour over the vegetable mixture and cook 2 minutes, stirring continuously.
Slowly stir in the half-and-half, Parmesan, lemon juice, hot sauce, Worcestershire Sauce and salt.
Reduce heat to low and simmer, stirring occasionally, 3 minutes or until thickened.
Remove from the heat, add spinach and water chestnuts; stir well.
Season to taste and add additional salt, if needed. Stir.
Pour the spinach/artichoke mixture into the prepared baking dish and cover evenly with the breadcrumb topping.
Bake 20 minutes at 350°F, or until golden brown on top and bubbling hot throughout.
Remove from the oven and let rest 5 minutes before serving.
Serve hot with crackers or sliced vegetables.
Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Nutrition Information
Calories: 214kcal (11%) Carbohydrates: 12g (4%) Protein: 9g (18%) Fat: 15g (23%) Saturated Fat: 8g (50%) Cholesterol: 39mg (13%) Sodium: 510mg (22%) Potassium: 269mg (8%) Fiber: 3g (13%) Sugar: 1g (1%) Vitamin A: 3240IU (65%) Vitamin C: 5mg (6%) Calcium: 244mg (24%) Iron: 1mg (6%)
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Meet Becky Hardin
Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.
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8 Comments
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April
Posted on 10/17/2019
The breadcrumb topping was such a delicious addition to this recipe! Can’t wait to make it again!
Reply
Becky Hardin
Posted on 10/22/2019
Reply to April
Thanks, April! I’m glad you enjoyed it!
Reply
Emily
Posted on 10/17/2019
The crumbly topping on this artichoke tip takes it over the edge!
Reply
Becky Hardin
Posted on 10/22/2019
Reply to Emily
SO happy to hear you loved it!!
Reply
Jennifer
Posted on 10/17/2019
SO making this for our next get together! Such an amazing dip!
Reply
Becky Hardin
Posted on 10/22/2019
Reply to Jennifer
Yum! You’re going to be a hit at all of your get togethers!
Reply
wilhelmina
Posted on 10/17/2019
This is SO yummy! I served it as a party snack and it was gone in a flash!
Reply
Becky Hardin
Posted on 10/22/2019
Reply to wilhelmina
Yay! Good job!!
Reply
