Bring it to a game day spread next to a bowl of buffalo chicken dip and it disappears just as fast. It also holds its own on a holiday table alongside deviled eggs or a platter of baked feta, since all three bake low and slow while you handle the rest of the meal.

If you’d rather skip the oven entirely, French onion dip is the cold, no-bake option worth keeping in your back pocket, but this one earns its oven time. The filling comes together in one bowl in under fifteen minutes, and it bakes while you set the table, slice bread, or refill drinks. What comes out of the oven is thick enough to hold its shape on a chip instead of sliding right off, which is really the whole point of a good baked dip.

Ingredients

• 2 (14 oz) cans artichoke hearts (drained and roughly chopped)
• 10 oz frozen chopped spinach (thawed and squeezed dry)
• 8 oz cream cheese (softened)
• ½ cup sour cream
• ½ cup mayonnaise
• 3 cloves garlic (minced)
• 1 cup shredded mozzarella cheese (divided)
• ¾ cup grated Parmesan cheese (divided)
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• Pinch of crushed red pepper flakes (optional)

Instructions

1. Prep the oven and pan: Preheat your oven to 375°F and lightly grease a 9-inch baking dish or cast iron skillet with butter or cooking spray. This keeps the edges of the dip from sticking once the cheese starts to bubble and brown.
2. Drain the spinach and artichokes: Squeeze the thawed spinach in a clean kitchen towel or a few layers of paper towels until no more water comes out; this step matters more than any other for keeping the dip thick instead of watery. Drain the artichoke hearts well and chop them into rough, bite-sized pieces.
3. Mix the creamy base: In a large bowl, beat the softened cream cheese with the sour cream and mayonnaise until smooth with no lumps left. Stir in the minced garlic, salt, black pepper, and red pepper flakes if using.
4. Fold in the spinach, artichokes, and cheese: Add the chopped artichokes, squeezed spinach, ¾ cup of the mozzarella, and ½ cup of the Parmesan to the bowl. Fold everything together with a spatula until the greens and cheese are evenly distributed through the base, not clumped in one corner.
5. Assemble and top with cheese: Spread the mixture evenly into the prepared baking dish. Scatter the remaining mozzarella and Parmesan over the top so it melts into a golden crust as it bakes.
6. Bake until bubbly and golden: Bake for 20 to 25 minutes, until the edges are bubbling and the top is golden brown in spots. Let the dip rest for 5 minutes before serving; it firms up slightly and is much less likely to burn your tongue.

Tips for the Best Warm Spinach Artichoke Dip with Melted Parmesan

• Squeeze the spinach dry twice if you can, once right after thawing and again right before mixing. Leftover water is the number one reason this dip turns out soupy instead of thick.
• Use block-style cream cheese, not the whipped kind sold in a tub. Whipped cream cheese has more air and water beaten into it, so the dip won’t set up as firmly once it bakes.
• Swap half the mayonnaise for plain Greek yogurt if you want a lighter version; it keeps the tang without cutting the creaminess by much.
• Grate your own Parmesan instead of using the pre-shredded bags. Pre-shredded cheese is coated in anti-caking starch, which keeps it from melting into the smooth, stretchy texture you want here.
• If the top isn’t browning the way you like after 25 minutes, switch the oven to broil for 60 to 90 seconds and watch it closely; it goes from golden to burnt fast.
• Marinated artichoke hearts work too if that’s what you have on hand, just rinse and pat them dry first so the marinade doesn’t throw off the flavor balance.
• Taste the mixture before it goes in the oven and adjust the salt then, not after. Parmesan and mozzarella both bring their own saltiness once melted, so it’s easy to over-season a dip that tastes bland raw but turns out fine once it bakes.

Storage

Let leftover spinach artichoke dip cool to room temperature, then move it to an airtight container and refrigerate for up to 4 days. Reheat individual portions in the microwave in 30-second bursts, stirring between each, or warm the whole dish in a 350°F oven for about 15 minutes until it’s hot through again; the oven does a better job of bringing the cheese back to that stretchy texture than the microwave does. To freeze it, let the baked dip cool completely, then transfer it to a freezer-safe container and freeze for up to 2 months; thaw it overnight in the refrigerator before reheating in the oven, since microwaving straight from frozen tends to leave the center cold while the edges overcook. If you’re planning ahead, you can also freeze it unbaked, wrapped tightly in the dish you plan to bake it in, so all you have to do on the day is thaw it and slide it into the oven. According to Ohio State University Extension’s food safety guidance, perishable food like this shouldn’t sit out at room temperature for more than 2 hours before it needs to go in the fridge.

FAQ

Can you make spinach artichoke dip ahead of time?

Yes, and it’s one of the easier party appetizers to prep early. Assemble the dip completely, cover it tightly, and refrigerate it unbaked for up to 2 days before you need it. Bake it straight from the fridge, adding about 5 extra minutes to the bake time since it’s starting out cold instead of at room temperature.

Can you freeze spinach artichoke dip?

You can freeze it either before or after baking, and both work well. Cool it completely, pack it into a freezer-safe container, and freeze for up to 2 months, then thaw overnight in the refrigerator before baking or reheating so the cheese melts back together instead of separating. Skip thawing on the counter, since dairy-based dips shouldn’t sit at room temperature for the hours it would take to defrost that way.

Why is my spinach artichoke dip watery?

Almost always it’s spinach that wasn’t squeezed dry enough before it went into the bowl. Marinated artichoke hearts that weren’t drained and patted dry are the other common culprit, since the oil and vinegar they sit in adds extra liquid that has nowhere to go once the dip bakes. If it still turns out thinner than you’d like, stir in an extra ounce or two of shredded mozzarella before baking; it thickens back up as it melts.

What do you serve with spinach artichoke dip?

Tortilla chips and toasted baguette slices are the classic choice, but sturdy crackers, pita chips, or a plate of raw vegetables like carrots and celery work just as well for scooping. Leftover dip also makes a good spread for sandwiches or a topping for a baked potato. It pairs naturally with other party appetizers too, so setting it out next to wings or a plate of deviled eggs rounds out a spread without much extra work.