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Dips - Baked Spinach Artichoke Dip


Can be made and refrigerated up to 24 hours ahead of time. Then bake as directed.

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  • 1 (8-oz.) package cream cheese, softened
  • 1/4 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup grated Romano cheese
  • 1 clove garlic, peeled and minced
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic salt
  • Salt and pepper to taste
  • 1 (14-oz.) can artichoke hearts, drained and chopped
  • 1/2 cup frozen chopped spinach, thawed and drained
  • 1/4 cup shredded mozzarella cheese



Step 1

Preheat oven to 350°F (175°C). Lightly grease a small baking dish. In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt, and pepper. Gently stir in artichoke hearts and spinach. Transfer the mixture to a casserole dish. Top with mozzarella cheese. Bake in the pre-heated oven 25 minutes, until bubbly and lightly browned. Serve with garlic pita wedges (recipe on main page), bagel chips, or crackers.

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