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Two small cast iron skillet of baked spinach and artichoke dip with toasted bread nearby.

Classic Spinach and Artichoke Dip

Course: Appetizer
Cuisine: American
Keyword: artichoke, Easy Appetizer, hot spinach dip, Spinach
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 10 people
Calories: 378kcal
This Classic Spinach and Artichoke Dip is so loaded with flavor. Serve this with toasted French baguette slices, or crackers, and watch how fast this appetizer will go as guests arrive. So yummy! A Loon Favorite!
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  • 1 tbsp extra-virgin olive oil plus more for the baking dish
  • ½ cup yellow onion finely chopped
  • 2 cloves garlic minced
  • 8 oz cream cheese room temp, roughly chopped
  • 1 cup mayonnaise
  • ¾ cup Parmesan cheese grated, plus 2 tablespoons
  • 1 tsp red pepper sauce ie, Franks
  • 10 oz spinach frozen and thawed, chopped
  • 9 oz artichoke hearts chopped
  • 1 baguette cut into thin slices, toasted


  • Position a rack in the center of the oven and preheat the oven to 350 F.
  • Lightly oil a baking dish that holds about 6 cups.
  • Heat the oil in a separate small skillet over medium heat.
  • Add the onion and cook, stirring often, until softened, about 3 minutes.
  • Stir in the garlic and cook until fragrant, about 1 minute more.
  • Transfer to a medium bowl and cool slightly.
  • Add the cream cheese and mayo to the bowl and using a spatula, mash them together to combine.
  • Add the Parmesan cheese (3/4 cup) and hot pepper sauce and mix well.
  • Squeeze the excess liquid from the spinach, and then add to the cream cheese mixture.
  • Add the artichoke hearts and mix well.
  • Spread in the baking dish and sprinkle with the remaining Parmesan (at this point, the dip can be covered with plastic wrap and refrigerated for up to 24 hours.)
  • Bake until the dip is bubbling and browned, about 35 minutes.
  • Serve with toasted baguette slices (brushed with olive oil and sprinkled with a little oregano before toasting under the broiler).



The dip can be prepared (before baking) up to 2 days in advance.  Bake just before serving.  
You can also serve with sturdy, plain potato chips and/or celery.
Low-fat sour cream, cream cheese and mayo is okay, but not quite as creamy and delicious.


Calories: 378kcal | Carbohydrates: 17g | Protein: 8g | Fat: 31g | Saturated Fat: 9g | Cholesterol: 39mg | Sodium: 608mg | Potassium: 240mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3291IU | Vitamin C: 14mg | Calcium: 168mg | Iron: 2mg