Cheesy Baked Spinach Artichoke Dip

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a hot and cheesy baked spinach artichoke dip flavored with dijon, garlic, cayenne pepper, parmesan cheese, green onions, and parsley

servings: 6-8


  • 1 ½ cups mayonnaise
  • 1 tbsp Dijon mustard
  • 4 cloves garlic, minced
  • ½ tsp kosher salt
  • 1/8 tsp cayenne pepper
  • 2 (14 oz) cans quartered artichoke hearts, drained + roughly chopped
  • 2 oz fresh spinach
  • ½ lb mozzarella cheese, shredded
  • ¼ cup grated parmesan cheese
  • 4 green onions, thinly sliced
  • 2 tbsp chopped fresh parsley
  • toasted bread or crackers, for serving


  1. Preheat the oven to 375°F. Grease a 10” cast-iron skillet with a light coating of olive oil.
  2. Combine the mayonnaise, Dijon mustard, minced garlic, salt, and cayenne pepper in a large mixing bowl. Whisk until smooth.
  3. Add the artichokes, spinach, mozzarella cheese, parmesan cheese, green onions, and parsley. Mix well to combine.
  4. Spread the dip evenly into the skillet. Bake for about 25-30 minutes, until bubbling. Turn the oven to high broil and broil for just a minute or so until slightly golden. Remove the skillet from the oven. Let cool for about 5 minutes before serving.
  5. Serve with toasted bread or crackers for dipping.


The dip may appear oily after baking because of heating the mayonnaise. If you’d like, you can use a paper towel to blot the top of the dip to remove some of the oil before serving.