There’s something so comforting about pulling a bubbling skillet of cheesy baked spinach artichoke dip straight from the oven. The gooey cheese, the subtle heat from cayenne, and the tangy artichokes create a rich, crave-worthy appetizer that I can never resist. I love serving it with toasted bread or crackers for dipping, and it always disappears quickly whenever I make it.

Why You’ll Love This Recipe

I like this recipe because it takes simple ingredients and transforms them into something incredibly satisfying. The combination of creamy mayonnaise, fresh spinach, and melted mozzarella makes each bite decadent, while Dijon mustard and garlic give the dip depth and a little bite. I put it together in just a few steps, bake until golden and bubbly, and then enjoy it with friends and family during game days or holiday gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• mayonnaise

• Dijon mustard

• garlic

• kosher salt

• cayenne pepper

• quartered artichoke hearts

• fresh spinach

• mozzarella cheese

• parmesan cheese

• green onions

• fresh parsley

• toasted bread or crackers, for serving

Directions

1. I preheat my oven to 375°F and lightly grease a 10-inch cast-iron skillet with olive oil.

2. In a large mixing bowl, I whisk together mayonnaise, Dijon mustard, garlic, salt, and cayenne pepper until smooth.

3. I stir in the chopped artichokes, spinach, mozzarella, parmesan, green onions, and parsley.

4. I spread the mixture evenly into the skillet and bake for 25–30 minutes until hot and bubbling.

5. For a golden finish, I switch the oven to broil and let it brown slightly for about a minute.

6. I let the dip cool for 5 minutes before serving with toasted bread or crackers.

Servings And Timing

This recipe serves about 6–8 people. The prep time is around 15 minutes, and the baking time is 25–30 minutes, so I have a delicious dip ready in about 40–45 minutes total.

Variations

I like experimenting with different cheeses to change things up. Sometimes I use Gruyère for a nuttier flavor or cream cheese for extra creaminess. If I want a spicier version, I add more cayenne or even a little chopped jalapeño. For a lighter option, I swap part of the mayonnaise with Greek yogurt, which adds tang while cutting down on richness.

Storage/Reheating

If I have leftovers, I store the dip in an airtight container in the refrigerator for up to 3 days. When I want to reheat it, I spread it into a small oven-safe dish and bake at 350°F until warmed through. I’ve also used the microwave for quicker reheating, but I prefer the oven since it keeps the cheese melty and delicious.

FAQs

1. Can I make this dip ahead of time?

Yes, I like to assemble the dip a day in advance, cover it tightly, and refrigerate. When ready to serve, I bake it as directed.

2. Can I use frozen spinach instead of fresh?

I can use frozen spinach, but I make sure to thaw it and squeeze out as much water as possible before adding it to the mixture.

3. What other dippers work well besides bread and crackers?

I enjoy serving this dip with tortilla chips, pita chips, or even raw veggies like carrot sticks, celery, and bell pepper strips.

4. Can I make this recipe without mayonnaise?

Yes, I sometimes replace mayonnaise with cream cheese or Greek yogurt for a different texture and flavor.

5. How do I keep the dip from becoming oily?

The mayonnaise can cause some oil to rise to the top while baking. I usually blot it gently with a paper towel before serving, which makes it look and taste cleaner.

Conclusion

This cheesy baked spinach artichoke dip is one of my favorite appetizers because it’s simple, crowd-pleasing, and always delivers on flavor. I love how the mozzarella turns gooey inside while browning beautifully on top, and the mix of artichokes, spinach, and seasonings creates a perfect balance. Whether for a party, game day, or a cozy night in, I know this dip will be a hit every single time.