Best 6 Baked Spinach Artichoke Dip Recipes

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Indulge in the ultimate party appetizer – a tantalizing Baked Spinach Artichoke Dip that will delight your taste buds and leave your guests craving more. This culinary masterpiece combines the creamy richness of artichokes, the vibrant freshness of spinach, and a symphony of flavorful seasonings, all enveloped in a golden-brown, cheesy crust. Prepare to be captivated by its irresistible aroma and velvety texture that will make every bite a moment of pure bliss. Alongside this star recipe, discover a treasure trove of variations that cater to every palate. Delight in a zesty Mexican rendition infused with spicy chili peppers and tangy salsa, embark on a Mediterranean journey with sun-dried tomatoes and Kalamata olives, or embrace a classic approach with a simple yet satisfying cheese dip. Whichever path you choose, these recipes promise an extraordinary culinary adventure that will elevate your next gathering to new heights of deliciousness.

Let's cook with our recipes!

BAKED SPINACH ARTICHOKE DIP



Baked Spinach Artichoke Dip image

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.

Provided by Kathy Berliner

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Spinach Dip Recipes

Time 25m

Yield 32

Number Of Ingredients 7

1 (10 ounce) package frozen chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and chopped
½ cup grated Parmesan cheese
1 cup shredded mozzarella cheese
¼ teaspoon ground white pepper
1 teaspoon lemon juice
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • 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.
  • Bake for 15 to 20 minutes, or until hot and bubbly.

Nutrition Facts : Calories 29.8 calories, Carbohydrate 1.9 g, Cholesterol 4.8 mg, Fat 1.5 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 0.9 g, Sodium 138.7 mg, Sugar 0.1 g

BAKED SPINACH, CRAB AND ARTICHOKE DIP



Baked Spinach, Crab and Artichoke Dip image

Just mix in 5 minutes and bake, this warm spread will be popular at any party.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Yield 15

Number Of Ingredients 7

1/2 pint deli spinach dip (1 1/3 cups)
1 can (about 14 ounces) artichoke hearts, drained and coarsely chopped
1 package (8 ounces) refrigerated imitation crabmeat chunks
1/3 cup grated Parmesan cheese
1/8 teaspoon ground red pepper (cayenne)
1/2 cup shredded Cheddar or Swiss cheese (2 ounces)
Assorted crackers or baguette slices, if desired

Steps:

  • Heat oven to 375°. Mix all ingredients except Cheddar cheese and crackers in medium bowl until well blended.
  • Spread mixture in ungreased pie plate, 9x1 1/4 inches, or shallow 1-quart casserole. Sprinkle with Cheddar cheese.
  • Bake uncovered 15 to 20 minutes or until hot and bubbly. Serve with crackers.

Nutrition Facts : Calories 80, Carbohydrate 5 g, Cholesterol 15 mg, Fiber 2 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1/4 Cup, Sodium 320 mg

BAKED SPINACH ARTICHOKE DIP



Baked Spinach Artichoke Dip image

Wow your friends with an easy but elegant hot dip you can make ahead.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 30m

Yield 24

Number Of Ingredients 7

1 cup mayonnaise or salad dressing
1 cup freshly grated Parmesan cheese
1 can (about 14 oz) artichoke hearts, drained and coarsely chopped
1 box (9 oz) frozen chopped spinach, thawed and squeezed to drain
1/2 cup chopped red bell pepper
1/4 cup shredded Monterey Jack or mozzarella cheese (1 oz)
Toasted baguette slices or assorted crackers, if desired

Steps:

  • Heat oven to 350°F. Mix mayonnaise and Parmesan cheese. Stir in artichokes, spinach and bell pepper.
  • Spoon mixture into 1-quart casserole. Sprinkle with Monterey Jack cheese.
  • Cover and bake about 20 minutes or until cheese is melted. Serve warm with baguette slices.

Nutrition Facts : Calories 100, Carbohydrate 3 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 2 Tablespoons, Sodium 190 mg

LESLIE'S SUPER EASY SPINACH-ARTICHOKE DIP TWICE-BAKED POTATOES



Leslie's Super Easy Spinach-Artichoke Dip Twice-Baked Potatoes image

Gooey, green goodness! You can go large and do monster-sized russets, adapt them into a potato skin-style serving, or make an elegant presentation with fingerlings.

Provided by Leslie Kelly

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 1h27m

Yield 4

Number Of Ingredients 3

2 large russet potatoes
1 cup prepared spinach artichoke dip
½ cup shredded Irish Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Pierce the potatoes in a couple of places with a sharp knife; place on a baking sheet.
  • Bake in the preheated oven until a knife easily slices through the potato, 45 to 60 minutes. Cool potatoes for 10 minutes.
  • Slice potatoes horizontally; scoop out the flesh with a fork, leaving the skin intact. Mix potato flesh with spinach artichoke dip in a bowl; spoon back into the potato skins and top with Cheddar cheese.
  • Bake in the oven until cheese is beginning to melt, 15 to 20 minutes. Turn on oven's broiler and broil until cheese begin to bubble and brown, 2 to 5 minutes.

Nutrition Facts : Calories 366.2 calories, Carbohydrate 36.6 g, Cholesterol 35.7 mg, Fat 21.6 g, Fiber 4.1 g, Protein 9.3 g, SaturatedFat 7.2 g, Sodium 391.4 mg, Sugar 1.5 g

BAKED SPINACH ARTICHOKE DIP



Baked Spinach Artichoke Dip image

Wow your friends with an easy but elegant hot dip you can make ahead.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 30m

Yield 24

Number Of Ingredients 7

1 cup mayonnaise or salad dressing
1 cup freshly grated Parmesan cheese
1 can (about 14 oz) artichoke hearts, drained and coarsely chopped
1 box (9 oz) frozen chopped spinach, thawed and squeezed to drain
1/2 cup chopped red bell pepper
1/4 cup shredded Monterey Jack or mozzarella cheese (1 oz)
Toasted baguette slices or assorted crackers, if desired

Steps:

  • Heat oven to 350°F. Mix mayonnaise and Parmesan cheese. Stir in artichokes, spinach and bell pepper.
  • Spoon mixture into 1-quart casserole. Sprinkle with Monterey Jack cheese.
  • Cover and bake about 20 minutes or until cheese is melted. Serve warm with baguette slices.

Nutrition Facts : Calories 100, Carbohydrate 3 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 2 Tablespoons, Sodium 190 mg

BAKED ARTICHOKE SPINACH DIP



Baked Artichoke Spinach Dip image

I've been making this one for years. Great for office potlucks. You can bake it the day before then nuke it when you get to work. You'll still get that nummy golden brown topping!

Provided by MixnVixn

Categories     Healthy

Time 30m

Yield 6 cups

Number Of Ingredients 13

1 (8 ounce) package cream cheese, softened
1 cup whole milk
1 whole head of garlic, roasted
1 teaspoon ground nutmeg
1 tablespoon fresh parsley, chopped or 2 tablespoons dried parsley
sea salt
cracked black pepper
1 1/2 cups mozzarella cheese, shredded
1 1/2 cups parmesan cheese, shredded
1 cup Fontina cheese, shredded
1 (9 ounce) box frozen spinach, thawed, squeeze all liquid out, chopped
1 (16 ounce) can water-packed artichoke hearts, drained, quartered
2 loaves baguette, spiced to 3/4-in thick pieces

Steps:

  • Preheat oven to 350°F Grease 8 x 8-in glass baking dish.
  • In a large bowl beat cream cheese until smooth. Add milk, roasted garlic, nutmeg, parsley, salt and pepper and mix until combined.
  • Mix in 1 cup each of mozzarella and Parmesan cheese along with chopped spinach. Gently fold in artichoke heats.
  • Pour mixture into greased baking dish, top with remaining cheese, and bake for 25 - 30 min or until cheese is bubbly and top is golden brown.
  • Remove from oven and serve with sliced baguette or assorted veggie sticks.
  • Enjoy!

Tips:

  • Choose fresh ingredients: Using fresh spinach and artichokes will give your dip the best flavor. If you can't find fresh artichokes, you can use canned or frozen artichokes, but make sure to drain and rinse them well before using.
  • Don't overcook the spinach: Spinach cooks very quickly, so be careful not to overcook it. Otherwise, it will become mushy and lose its flavor.
  • Use a good quality cheese: The type of cheese you use will have a big impact on the flavor of your dip. Use a cheese that melts well, such as mozzarella, cheddar, or Parmesan.
  • Add some seasonings: Don't be afraid to add some seasonings to your dip to give it some extra flavor. Some good options include garlic powder, onion powder, paprika, and cayenne pepper.
  • Serve the dip hot: Baked spinach artichoke dip is best served hot, straight out of the oven. You can also make it ahead of time and reheat it before serving.

Conclusion:

Baked spinach artichoke dip is a delicious and easy-to-make appetizer that is perfect for any occasion. It is creamy, cheesy, and flavorful, and it is sure to be a hit with your guests. So next time you are looking for a quick and easy appetizer, give this recipe a try. You won't be disappointed!

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