Baked Spinach Artichoke Dip with Crispy Toppings

You know that moment when people circle the snack table like it’s the stock market and then suddenly go quiet? That’s this dip. It’s creamy, hot, ridiculously scoopable, and crowned with a shatter-crisp topping that makes chips, bread, and frankly, spoons, disappear.

It’s simple enough for Tuesday but flashy enough to ace a Saturday crowd test. Make it once and your group chat will start calling you “the dip person.” Honestly, there are worse reputations.

Why You’ll Love This Recipe

• Ultra-creamy base with the perfect balance of tang, garlic, and cheesy richness—no bland bites here.
• Crispy, craveable topping that contrasts the creamy dip for that can’t-stop texture moment.
• No-fuss method with supermarket ingredients and minimal prep; you can have this in the oven in 15 minutes.
• Flexible and forgiving: swap cheeses, add heat, or make it lighter without losing flavor.
• Party-proof: excellent for game days, holidays, or “I brought the good stuff” potlucks.

What You’ll Need (Ingredients)

• 10 oz frozen chopped spinach, thawed and squeezed dry
• 14 oz can artichoke hearts, drained and roughly chopped
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan (plus more for topping)
• 2–3 cloves garlic, minced
• 1/2 teaspoon kosher salt, or to taste
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes (optional, for heat)
• Zest of 1/2 lemon (optional, for brightness)
• For the crispy topping:
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons melted butter or olive oil
  • 2 tablespoons grated Parmesan
  • Pinch of salt and pepper
• For serving: sturdy tortilla chips, crostini, pita chips, warm baguette slices, or veggie sticks

Step-by-Step Instructions

1. Preheat the oven. Set to 375°F (190°C). Lightly grease a 1.5–2 quart baking dish.
2. Prep the spinach. Thaw completely, then squeeze out excess moisture in a clean kitchen towel.This step matters—waterlogged dip = sad dip.
3. Chop the artichokes. Drain well and roughly chop for chunkier texture, or finer if you like a smoother bite.
4. Make the creamy base. In a large bowl, mix cream cheese, sour cream, and mayonnaise until smooth. Stir in garlic, salt, pepper, red pepper flakes, and lemon zest.
5. Add the cheeses and veg. Fold in mozzarella, Parmesan, spinach, and artichokes until evenly combined.
6. Assemble the topping. In a small bowl, combine panko, melted butter or oil, Parmesan, salt, and pepper. It should feel lightly moistened, not soggy.
7. Bake. Spread the dip into your dish, sprinkle the topping evenly, and bake for 20–25 minutes until bubbly at the edges and lightly golden.
8. Broil for extra crunch (optional). Broil 1–2 minutes to deeply crisp the topping.Watch closely—browned is delicious, burnt is not a vibe.
9. Rest and serve. Let it sit 5 minutes to set. Serve hot with chips, crostini, or whatever edible shovel you prefer.

Storage Tips

• Fridge: Store leftovers in an airtight container for up to 4 days. Reheat at 350°F until hot and re-crisp the topping under the broiler.
• Make-ahead: Assemble the dip (without topping) up to 2 days ahead.Add the topping right before baking so it stays crisp.
• Freezer: Freeze unbaked dip (without topping) for up to 2 months. Thaw overnight in the fridge, add topping, and bake.
• Meal prep FYI: Portion into ramekins for single-serve dips; bake as needed for built-in portion control… allegedly.

What’s Great About This

• Texture contrast: Creamy base plus crunchy top is the culinary version of a mic drop.
• Balanced flavor: Garlic, Parmesan, and lemon zest keep it punchy, not heavy.
• Cook-proof: Even if you eyeball measurements, it still turns out delicious. Ask me how I know.
• Plays well with others: Pairs with wine, beer, mocktails, and that one friend who only eats “apps.”

Avoid These Mistakes

• Skipping the spinach squeeze: Excess water dilutes flavor and wrecks texture.Wring it out like it owes you money.
• Soupy topping mix: Too much butter or oil makes the panko greasy instead of crisp. Lightly moisten is the goal.
• Under-seasoning: Taste the base before baking. Spinach and artichokes are mild; salt brings everything to life.
• Overbaking: Long bake times can split the fat and make the dip oily.Pull it when it’s bubbling and golden.
• Using flimsy dippers: Weak chips will shatter on contact. Go sturdy or go home.

Alternatives

• Lighter version: Use Neufchâtel cream cheese, Greek yogurt in place of sour cream, and reduce mayo by half. Add extra lemon zest to brighten.
• Gluten-free: Swap panko for crushed gluten-free crackers or almond meal mixed with Parmesan.
• Dairy-free: Use dairy-free cream cheese, vegan mayo, and a good melty plant-based mozzarella.Nutritional yeast can boost the cheesy vibe.
• Extra heat: Add minced jalapeño, a dash of hot sauce, or smoked paprika. Chili crisp drizzled on top? Chef’s kiss.
• Bacon or pancetta: Stir in 1/2 cup crisped bits for smoky, salty depth.It’s not subtle, and that’s the point.
• Herb twist: Fold in chopped fresh parsley, chives, or dill for a garden-fresh pop.
• Air fryer mini bakes: Portion into small ramekins and air fry at 350°F for 8–10 minutes. Top gets insanely crisp.

FAQ

Can I use fresh spinach instead of frozen?

Yes. Sauté 10–12 ounces of fresh spinach in a little olive oil until wilted, then cool and squeeze out all moisture.

Chop and proceed. You’ll get a slightly brighter flavor.

What kind of artichokes work best?

Canned or jarred artichoke hearts in water or brine are ideal. Avoid marinated ones if you don’t want extra vinegar notes—unless you’re into that, then go for it.

How do I keep the topping crispy when reheating?

Reheat uncovered at 350°F until hot.

If needed, broil for 30–60 seconds at the end. You can also add a sprinkle of fresh panko and Parmesan before reheating for bonus crunch.

Can I make it in a slow cooker?

Yes, but skip the panko topping inside the crock. Cook on Low for 2–3 hours, then transfer to a broiler-safe dish, add the topping, and broil to crisp.

It’s a small detour for a big payoff.

What cheeses can I substitute?

Fontina, provolone, Monterey Jack, or Gruyère all melt beautifully. Keep some Parmesan or Pecorino for salty oomph. In IMO terms: one melty cheese + one punchy cheese = balance.

How many people does this serve?

About 8–10 as an appetizer, depending on how aggressively your friends scoop.

For big parties, double it and use a 9×13-inch dish.

Is it safe to assemble ahead with raw garlic?

Yes. The garlic will mellow as it bakes. If you’re sensitive, sauté the garlic briefly in butter first, then mix it in for a sweeter, softer flavor.

Can I skip the mayo?

You can replace the mayo with more sour cream or Greek yogurt.

The dip will be slightly less silky but still delicious and creamy.

Final Thoughts

Baked Spinach Artichoke Dip with Crispy Toppings is the reliable party hero that never calls in sick. It’s fast, flexible, and engineered for maximum crunch-meets-cream satisfaction. Make it your signature by tweaking the heat, herbs, or cheeses, and serve it when you want the room to go silent… except for the crunch.

Pro tip: stash a secret bowl for yourself—you’ll thank me later.