Baked Spinach Artichoke Dip with Parmesan Crust has a special place in my heart. My story with this creamy, bubbling comfort food began during chilly autumn evenings in my grandmother’s kitchen. She didn’t cook with fancy gadgets or long ingredient lists, just good food made with love. I remember the golden parmesan crust forming over a creamy mix of spinach, artichokes, and cheese as the oven warmed the whole house. It was the kind of dish that made people linger longer at the table, dipping just one more chip even after they were full.
Today, this recipe is still one of the most requested in our home. It’s warm, savory, and easy enough for any home cook to master. With only simple ingredients and straightforward steps, this dip is perfect for game days, holidays, or cozy nights when you just want something delicious and satisfying. Let’s dive into what makes this Baked Spinach Artichoke Dip with Parmesan Crust so irresistible, and how you can make it perfectly every time.
Print
Baked Spinach Artichoke Dip with Parmesan Crust
- Total Time: 45 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This creamy Baked Spinach Artichoke Dip with a crispy parmesan crust is cozy, crowd-pleasing, and simple enough for any home cook. A perfect appetizer for game days, holidays, or chilly nights.
Ingredients
- 1 cup fresh spinach (chopped) or frozen spinach (thawed & drained)
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 package (8 oz) cream cheese, softened
- ½ cup sour cream
- ¼ cup mayonnaise
- 2 garlic cloves, minced
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese (plus extra for crust)
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 1 tablespoon olive oil
- ¼ cup breadcrumbs (for crust)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease an 8-inch baking dish or shallow casserole pan.
- In a large bowl, combine cream cheese, sour cream, and mayonnaise. Beat until smooth and creamy. Add garlic, spinach, artichokes, mozzarella, and ½ cup parmesan. Stir to combine and season with salt, pepper, and red pepper flakes if using.
- Spoon the mixture into your prepared dish, spreading it evenly.
- In a small bowl, mix breadcrumbs, 2 tablespoons parmesan, and olive oil. Sprinkle over the top of the dip.
- Bake for 25–30 minutes until the top is golden and edges are bubbling.
- Let cool for 5 minutes before serving. Serve with pita chips, toasted bread, or fresh veggies.
Notes
Drain spinach and artichokes thoroughly to avoid a watery dip. Use block cream cheese for best texture. For extra crisp, broil the top for 2–3 minutes at the end of baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients for Baked Spinach Artichoke Dip with Parmesan Crust
This recipe uses pantry-friendly ingredients you likely already have. It’s creamy, cheesy, and bursting with flavor thanks to garlic, tangy artichokes, and that crispy parmesan topping.
You’ll need:
- 1 cup fresh spinach (chopped) or frozen spinach (thawed & drained)
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 package (8 oz) cream cheese, softened
- ½ cup sour cream
- ¼ cup mayonnaise
- 2 garlic cloves, minced
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese (plus extra for crust)
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 1 tablespoon olive oil
- ¼ cup breadcrumbs (for crust)
Notes:
- Make sure to squeeze all excess water from spinach and pat artichokes dry after chopping.
- Block-style cream cheese gives better texture than spreadable types.
- Use real Parmesan, not the powdery stuff, for best results.
For more crave-worthy appetizers, don’t miss these Pumpkin Hummus with Pita Chips and Cranberry Brie Puff Pastry Bites, both crowd favorites.
Step by Step Instructions
This dip is simple to prepare and comes together in under an hour. Here’s how to make it:
1. Preheat your oven.
Set the oven to 375°F (190°C). Lightly grease an 8-inch baking dish or shallow casserole pan.
2. Mix your base.
In a large bowl, combine cream cheese, sour cream, and mayonnaise. Beat until smooth and creamy. Add garlic, chopped spinach, chopped artichokes, mozzarella, and ½ cup parmesan. Stir everything together. Season with salt, pepper, and red pepper flakes if you want a kick.
3. Fill the dish.
Spoon the mixture into your prepared baking dish, spreading it evenly.
4. Make the parmesan crust.
In a small bowl, mix breadcrumbs, 2 tablespoons parmesan, and olive oil until crumbly. Sprinkle this over the top of your dip.
5. Bake.
Place your dish in the oven and bake for 25–30 minutes. The top should be golden brown, and the edges bubbling.
6. Cool slightly and serve.
Let it rest for 5 minutes before serving. Enjoy it with toasted bread, warm pita chips, or raw vegetables like carrots and bell peppers.
Want more one-dish wonders? Try this creamy Dump and Bake Alfredo or the rich White Lasagna Recipe that’s perfect for fall dinners.
Tips for Success
Here’s how to make sure your Baked Spinach Artichoke Dip with Parmesan Crust comes out perfect every time:
Use well-drained veggies.
Water ruins texture. Squeeze thawed spinach in paper towels and pat the artichokes dry before mixing.
Soften cream cheese first.
Cold cream cheese doesn’t blend well. Leave it at room temperature for 30 minutes before using.
Bake in a shallow dish.
This ensures a more even bake and a crispier parmesan topping.
Add fresh garlic.
Skip garlic powder, real garlic gives the dip much more depth.
Bake just before serving.
The dip is at its best hot from the oven. You can prep it ahead, refrigerate it, then bake right before guests arrive.
Looking for something to finish your meal on a sweet note? These Gooey Lava Cookies or Cheesecake Banana Pudding Bites are easy, fun, and crowd-pleasing.
Easy Recipe Variations
This classic dip can be easily adjusted based on dietary needs or flavor preferences.
Gluten-Free Version
Skip the breadcrumbs in the crust. Instead, use crushed gluten-free crackers or simply top with more parmesan.
Low-Carb Version
Omit breadcrumbs entirely. You can also reduce the amount of sour cream and replace it with Greek yogurt for a lighter option.
Extra-Crispy Crust
Add a few minutes under the broiler at the end of baking to crisp the top.
Add Protein
Stir in chopped cooked chicken or crispy bacon bits before baking.
Make it Spicier
Add chopped jalapeños, a dash of cayenne pepper, or spicy pepper jack cheese.
Serve it Cold
Skip the baking and use the base as a chilled dip, especially great in warmer months.
Pair your meal with a refreshing side like this Green Goddess Chicken Salad or a slice of Apple Cinnamon Bread for dessert.
How to Store & Reheat
If you happen to have leftovers (rare!), this dip stores well.
Storage:
- Let dip cool completely.
- Cover tightly or transfer to an airtight container.
- Refrigerate for up to 4 days.
Reheating:
- Reheat in a 350°F oven for 10–15 minutes.
- You can also microwave individual portions in 30-second bursts.
Freezing:
We don’t recommend freezing this dip, the creamy base may separate after thawing.
FAQ: Baked Spinach Artichoke Dip with Parmesan Crust
Can I make this ahead of time?
Yes! Assemble the dip up to 24 hours in advance. Cover and refrigerate, then bake when ready.
What can I use instead of mayonnaise?
You can substitute plain Greek yogurt or more sour cream for a slightly tangier flavor.
Is fresh or frozen spinach better?
Either works well. Just make sure it’s well-drained to avoid watery dip.
Can I use other cheeses?
Yes. Monterey Jack, pepper jack, or Gruyère all work great in this recipe.
Conclusion: A Fall Favorite That Never Fails
There’s a reason why this Baked Spinach Artichoke Dip with Parmesan Crust has stood the test of time in my kitchen. It’s simple to make, packed with flavor, and always a hit. Whether you’re hosting guests or making a cozy weeknight snack, this dip brings warmth and comfort to the table. Try it once, and you’ll find yourself making it on repeat all season long.