There’s something irresistible about the combination of creamy cheese, tender spinach, and tangy artichokes that keeps us coming back for more. This Creamy Spinach Artichoke Bake transforms everyone’s favorite dip into a hearty, satisfying casserole that works as both a show-stopping side dish or vegetarian main course. I discovered this recipe when hosting a dinner party and needed something that would impress without keeping me trapped in the kitchen. Trust me when I say this dish delivers that perfect balance of rich, creamy comfort with enough vegetable content to make you feel virtuous. The golden, bubbly cheese topping is practically guaranteed to make this the first empty dish at any gathering.
Why You’ll Love This Creamy Spinach Artichoke Bake
- Dip Turned Dinner – All the beloved flavors of spinach artichoke dip in a more substantial form
- Make-Ahead Friendly – Can be assembled hours before baking for stress-free entertaining
- Versatile Serving – Works beautifully as a side dish or vegetarian main course
- Crowd-Pleasing Flavors – Even vegetable skeptics are won over by the creamy, cheesy goodness
Ingredients for Spinach Artichoke Bake
- Fresh spinach – Provides vibrant color and nutrition (frozen works too, just drain thoroughly)
- Artichoke hearts – The tangy star of the dish (canned or frozen work equally well)
- Cream cheese – Creates that signature creamy texture
- Sour cream – Adds tang and richness
- Mayonnaise – Just enough for silky texture without overwhelming
- Garlic – Fresh minced garlic provides aromatic depth
- Parmesan cheese – Adds savory depth and helps create a golden top
- Mozzarella cheese – Creates that perfect melty, stretchy cheese pull
- Green onions – Provides a gentle onion flavor that complements the greens
- Red pepper flakes – Just a pinch for subtle warmth
- Salt and black pepper – Essential for bringing all the flavors together
How to Make Creamy Spinach Artichoke Bake
Step 1: Prepare the Spinach
Preheat your oven to 350°F (175°C). If using fresh spinach (about 1 pound), wash thoroughly and remove any tough stems. In a large skillet over medium heat, cook the spinach with just the water clinging to the leaves until completely wilted, about 3-4 minutes. If using frozen spinach (two 10-ounce packages), thaw completely.
Transfer the cooked or thawed spinach to a clean kitchen towel and squeeze out as much moisture as possible—this is crucial for preventing a watery casserole. Chop the spinach and set aside.
Step 2: Combine the Creamy Elements
In a large mixing bowl, combine 8 ounces of softened cream cheese, 1/2 cup of sour cream, and 1/4 cup of mayonnaise. Beat until smooth and well blended. Add 3 cloves of minced garlic, 1/2 cup of grated Parmesan cheese, 3 chopped green onions, 1/4 teaspoon of red pepper flakes, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix until thoroughly combined.
Step 3: Add the Vegetables
Drain and roughly chop two 14-ounce cans of artichoke hearts. Add the chopped artichokes and prepared spinach to the cream cheese mixture. Fold gently until all ingredients are evenly distributed. The mixture should be thick and substantial.
Step 4: Assemble and Bake
Transfer the mixture to a 2-quart (8×8 inch) baking dish that has been lightly greased. Spread evenly, then top with 1 cup of shredded mozzarella cheese and an additional 1/4 cup of grated Parmesan.
Bake in the preheated oven for 25-30 minutes until the edges are bubbling and the cheese topping is melted and golden. For an extra golden top, broil for the final 2-3 minutes, watching carefully to prevent burning.
Step 5: Rest and Serve
Allow the bake to rest for 5-10 minutes before serving. This resting period helps the casserole set up slightly and makes serving cleaner and easier.
Pro Tips for Perfect Spinach Artichoke Bake
- Moisture Control – The key to success is removing excess water from both spinach and artichokes
- Room Temperature Cheese – Ensure cream cheese is properly softened for the smoothest texture
- Don’t Overchop – Keep the artichokes in visible pieces for textural interest
- Cheese Selection – Freshly grated cheese melts better than pre-packaged shredded varieties
Serving Suggestions
- As a side dish alongside roasted chicken or grilled steak
- As a vegetarian main course with a simple green salad
- With toasted baguette slices or pita chips for scooping
- Stuffed into chicken breasts or mushroom caps for an elevated entrée
This Creamy Spinach Artichoke Bake transforms a beloved appetizer into a substantial dish that satisfies on multiple levels. The contrast between the creamy, cheesy interior and the slightly crisp, golden top creates a textural experience that keeps you coming back for “just one more bite.” What I love most about this recipe is its versatility—it easily transitions from casual family dinner to special occasion worthy side dish, and can even serve as a vegetarian main course when needed.
Whether you’re looking to incorporate more vegetables into your family’s diet or simply craving the comforting flavors of a classic dip in a more substantial form, this bake delivers satisfaction in every bite. The combination of tangy artichokes, nutrient-rich spinach, and indulgent cheese creates a dish that manages to feel both wholesome and indulgent at the same time.