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Baked Spinach-Artichoke Party Dip

This creamy spinach-artichoke dip can be assembled ahead, then baked until the edges bubble and the top turns golden for easy potluck sharing.

Bubbly spinach-artichoke dip with a browned cheese top sits beside baguette toasts, crackers, carrots, and celery.

The familiar spinach-and-artichoke combination turns into a dependable party dish when the vegetables are drained well and the cheese mixture is baked just before guests arrive. The casserole travels easily and can be paired with crisp bread, crackers, and fresh vegetables.

Remove excess moisture first

Frozen spinach carries more water than it seems to after thawing, and artichokes also hold packing liquid. Squeezing the spinach until it stops dripping and blotting the chopped artichokes keeps the cheese base thick enough to scoop.

Build an even, creamy mixture

Softened cream cheese blends smoothly with sour cream, giving the spinach and artichokes a base that spreads into the casserole without heavy mixing. Folding in the mozzarella and Parmesan distributes the cheese through the dip and leaves the surface ready to brown.

Spinach, chopped artichokes, and shredded cheeses are folded into the creamy dip mixture in a bowl. — The spinach, chopped artichokes, and cheeses are folded together before the casserole is chilled or baked.

Prepare the casserole ahead

The dip can be assembled and covered in its small casserole before the gathering, then held in the refrigerator until baking time. Taking it out as the oven heats gives the chill a brief chance to ease while keeping the make-ahead plan simple.

Serve while the top is warm

Bake until the edges bubble and browned patches appear across the surface, then let the dip rest briefly so it settles into a scoopable texture. Toasted baguette offers a crisp edge, while crackers and fresh carrot and celery sticks give guests more sturdy options.

A crisp baguette slice scoops creamy spinach and artichokes beneath golden melted cheese. — Golden patches and a softly bubbling edge show that the spinach-artichoke dip is ready to serve.

Baked Spinach-Artichoke Party Dip

10 servings

65 minutes total

Ingredients

• 10 oz frozen chopped spinach, thawed and squeezed dry
• 14 oz artichoke hearts, drained and chopped
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1 cup shredded low-moisture mozzarella
• 1/2 cup finely grated Parmesan
• 2 garlic cloves, minced
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 French baguette
• 1 tbsp olive oil
• 8 oz sturdy crackers
• 3 medium carrots
• 3 celery stalks

Method

Squeeze the spinach dry
Thaw the frozen chopped spinach, then squeeze it firmly by handfuls over the sink or in a clean towel until no water drips out; break up any dense clumps.
Look for: The spinach feels compact and damp rather than wet, with no liquid running from a handful.
Prepare the artichokes
Drain the artichoke hearts well, chop them into small bite-size pieces, and blot away excess liquid so the dip stays thick as it bakes.
Look for: The artichoke pieces are small enough to scoop easily and no longer glossy with packing liquid.
Make the creamy base
In a large bowl, stir the softened cream cheese and sour cream until smooth, then mix in the minced garlic, kosher salt, and black pepper.
Look for: The base has no large cream-cheese lumps and the garlic and seasonings are evenly distributed.
Fold in the filling
Fold the squeezed spinach, chopped artichoke hearts, mozzarella, and Parmesan into the cream-cheese base until every piece is coated and the mixture holds together.
Look for: Green spinach and artichoke pieces are spread throughout, with no dry pockets of cheese.
Assemble or chill ahead
Spread the dip in a small 1 1/2-quart casserole and smooth the top. Cover and refrigerate for up to 24 hours if preparing ahead, or bake it now.
Look for: The dip fills the casserole evenly and the surface is level, ready to brown.
Heat the oven
Set a rack in the center and heat the oven to 375 F. If the casserole was chilled, take it from the refrigerator while the oven preheats.
Look for: The oven is fully preheated before the casserole goes in.
Bake until bubbling
Bake the dip uncovered at 375 F for 25–30 minutes if freshly assembled or 30–35 minutes if chilled, until bubbling at the edges with a browned top.
Look for: The edges bubble steadily and the top has scattered golden-brown patches.
Toast the baguette
While the dip bakes, slice the French baguette into sturdy pieces, brush lightly with olive oil, and toast on a baking sheet in the same oven for 8–10 minutes until crisp at the edges.
Look for: The baguette edges are crisp and lightly golden while the centers remain sturdy for scooping.
Prepare dippers and serve
Let the dip rest for 5 minutes so it thickens slightly. Cut the carrots and celery into sturdy sticks, then serve the warm dip with the toasted baguette, crackers, carrots, and celery.
Look for: The dip clings to a spoon, and the raw vegetables and crisp dippers can scoop it without breaking.