Baked Spinach Artichoke Dip Recipe

By Becky Hardin

Updated Dec 3, 2025

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Baked spinach artichoke dip is my go-to crowd-pleaser for the holidays—or really, any gathering! I love serving it warm with chips, bread, or veggies. It comes together in just 10 minutes of prep and is ready to enjoy in 30, making it perfect for all my snacking and dipping needs.

Easy Baked Spinach Artichoke Dip

There’s nothing I love more than serving a hot, cheesy dip to guests—it’s always a crowd-pleaser. This spinach and artichoke dip is one of my favorites because it’s easy to make and comes together in just a few minutes. It’s become my go-to for holiday entertaining, and I always make sure to have plenty of crackers on hand so we can scoop up every last bite.

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Baked Spinach Artichoke Dip Recipe

4.69 from 19 votes

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Servings: 12 people

Author: 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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Ingredients 

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For the Bread Crumb Topping:

• ▢ 2 slices hearty white bread torn into 4 pieces
• ▢ 2 tbsp panko breadcrumbs
• ▢ 2 tbsp grated Parmesan cheese
• ▢ 2 tbsp unsalted butter melted

For the Dip:

• ▢ 3 tbsp unsalted butter
• ▢ 1 tbsp olive oil
• ▢ 1 medium yellow or white onion diced
• ▢ 18 oz. frozen artichoke hearts thawed, squeezed dry & chopped
• ▢ 2 garlic cloves minced
• ▢ 4 tbsp all-purpose flour
• ▢ 2 cups half-and-half or cream
• ▢ 1½ cups grated Parmesan cheese
• ▢ 3 tsp fresh lemon juice
• ▢ 2 tsp hot sauce
• ▢ 1½ tsp Worcestershire sauce
• ▢ 1 tsp kosher salt
• ▢ 10 oz. frozen chopped spinach thawed and squeezed dry
• ▢ 1 can water chestnuts 8 oz., drained and chopped

Video

Instructions 

• Preheat the 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 for 3-4 seconds. Drizzle in the butter and pulse 2-3 times. Set aside.
  2 slices hearty white bread, 2 tbsp panko breadcrumbs, 2 tbsp grated Parmesan cheese, 2 tbsp unsalted butter

For the Dip:

• Heat a large skillet over medium heat and add 1 tbsp butter and 1 tbsp oil.
  3 tbsp unsalted butter, 1 tbsp olive oil
• When the oil/butter are heated (before butter burns), add onions and cook, stirring often, until onions are softened, 4-5 minutes.
  1 medium yellow or white onion
• Add artichokes and cook, stirring often, 4-5 minutes or until they have lightly browned.
  18 oz. frozen artichoke hearts
• Add garlic, stir and cook another 30 seconds.
  2 garlic cloves
• Add the remaining 2 tbsp butter and stir until melted.
• Sprinkle the flour over the vegetable mixture and cook 2 minutes, stirring continuously.
  4 tbsp all-purpose flour
• Slowly stir in the half-and-half, Parmesan, lemon juice, hot sauce, Worcestershire sauce and salt.
  2 cups half-and-half or cream, 1½ cups grated Parmesan cheese, 3 tsp fresh lemon juice, 2 tsp hot sauce, 1½ tsp Worcestershire sauce, 1 tsp kosher 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.
  10 oz. frozen chopped spinach, 1 can water chestnuts
• 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!

Calories: 214kcalCarbohydrates: 12gProtein: 9gFat: 15gSaturated Fat: 8gCholesterol: 39mgSodium: 510mgPotassium: 269mgFiber: 3gSugar: 1gVitamin A: 3240IUVitamin C: 5mgCalcium: 244mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Baked Spinach Artichoke Dip Step by Step

Get the oven going and prepare a baking dish: Preheat the oven to 350°F, set the oven rack to middle position, and spray a 1-quart baking dish or soufflé dish with nonstick cooking spray; set aside.

Make the breadcrumb topping: Place 2 slices of bread (torn into 4 pieces), 2 tbsp Panko breadcrumbs, and 2 tbsp Parmesan cheese into the food processor fitted with the metal attachment. Pulse to combine and then drizzle in 2 tbsp of melted butter.

Heat 1 tbsp of butter and 1 tbsp of oil in a large skillet over medium heat, and then add 1 medium diced onion. Cook until the onion is softened. This usually takes me 4-5 minutes.

Stir in 18 oz. frozen artichoke hearts (thawed, squeezed-dry, and chopped) and cook until lightly browned, stirring occasionally. This also takes me about 4-5 minutes.

Add 2 cloves minced garlic and cook until fragrant, about 30 seconds.

Add the remaining 2 tbsp butter and stir until melted.

Sprinkle the mixture with 4 tbsp flour and cook 2 minutes, stirring continuously.

Slowly stir in 2 cups half-and-half, 1½ cups grated Parmesan cheese, 3 tsp lemon juice, 2 tsp hot sauce, 1½ tsp Worcestershire sauce, and 1 tsp salt.

Reduce heat to low and simmer, stirring occasionally, 3 minutes or until thickened.

Take the pan off the heat and add 10 oz. spinach and 1 can water chestnuts; stir well. season to taste and add additional salt, if needed. Stir.

Transfer to the baking dish and bake: Pour the spinach/artichoke mixture into the prepared baking dish and sprinkle with the breadcrumb topping.

Bake for 20 minutes at 350°F, or until golden brown on top and bubbling hot throughout.

Rest and serve: Remove from the oven and let rest 5 minutes before serving. Enjoy hot with crackers or sliced vegetables.

How to Store

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.

Serving Suggestions

This dip should be served piping hot. I like to serve it with a selection of sliced vegetables and a variety of crackers or garlic Parmesan tortilla chips. Though I find that even homemade wonton chips or soft naan rolls taste great dipped into this cheesy, savory dip.

more dip recipes to try

Beer Cheese Buffalo Chicken Dip

Cheesy Tomato Mozzarella Caprese Dip

7 Layer Greek Dip Recipe

Crack Dip