Save A creamy, savory bake featuring tender spinach, artichoke hearts, and a blend of gooey cheeses—perfect as a crowd-pleasing appetizer or a comforting side.
This has become my go-to dish for potlucks and family dinners because it's easy to prepare and loved by everyone.
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Ingredients
- Artichoke hearts: 1 (14 oz/400 g) can, drained and roughly chopped
- Spinach: 5 oz (140 g) fresh, chopped (or 10 oz/280 g frozen, thawed and well-drained)
- Garlic: 2 cloves, minced
- Yellow onion: 1 small, finely diced
- Cream cheese: 8 oz (225 g), softened
- Sour cream: 1 cup (240 ml)
- Mayonnaise: 1/2 cup (120 ml)
- Mozzarella cheese: 1 cup (100 g) shredded
- Parmesan cheese: 1 cup (100 g) grated
- Sharp cheddar cheese: 1/2 cup (50 g) shredded
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Crushed red pepper flakes (optional): 1/4 tsp
- Dried Italian herbs or oregano: 1/2 tsp
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Instructions
- Preheat oven:
- Preheat the oven to 375°F (190°C). Lightly grease a medium baking dish (about 2 quarts/liters).
- Sauté aromatics:
- Heat a large skillet over medium heat. Add the onion and garlic, sauté for 2 3 minutes until softened and fragrant.
- Cook spinach:
- Add the spinach to the skillet. If using fresh, cook until wilted (about 2 minutes); if using thawed frozen, stir until heated through and most moisture has evaporated. Remove from heat.
- Mix cheeses:
- In a large mixing bowl, combine the cream cheese, sour cream, and mayonnaise. Mix until smooth.
- Combine ingredients:
- Fold in the cooked spinach mixture, chopped artichoke hearts, half of the mozzarella, half of the Parmesan, the cheddar, salt, pepper, red pepper flakes (if using), and Italian herbs. Stir until well combined.
- Assemble bake:
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining mozzarella and Parmesan on top.
- Bake:
- Bake for 25 30 minutes until the top is golden and bubbly.
- Serve:
- Allow to cool slightly before serving. Serve warm with sliced baguette, crackers, or vegetable sticks.
Save My family always gathers around this dish at holidays, making for warm and happy moments.
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Notes
For extra flavor, add a squeeze of lemon juice or a dash of hot sauce. Substitute Greek yogurt for sour cream for a lighter version. Pairs well with crisp white wines like Sauvignon Blanc. Make ahead: Assemble up to a day in advance, refrigerate, and bake just before serving.
Required Tools
Large skillet, mixing bowl, baking dish (2 quart/liter), spatula or spoon, knife and cutting board.
Allergen Information
Contains Milk (cheese, cream cheese, sour cream), Egg (mayonnaise check brand), possible gluten if served with bread or crackers. Double-check mayonnaise and cheese labels for allergens.
Save 
This cheesy spinach and artichoke bake is the perfect blend of creamy and savory, ideal for sharing with loved ones.
Recipe Help & Answers
- → Can I use frozen spinach instead of fresh?
Yes, thaw and drain frozen spinach well before mixing to avoid excess moisture and maintain the bake’s creamy texture.
- → What cheeses are best for a rich flavor?
A combination of mozzarella, Parmesan, and sharp cheddar offers a balanced creamy, nutty, and tangy profile perfect for this bake.
- → How can I add a spicy kick?
Incorporate crushed red pepper flakes into the mixture or a dash of hot sauce for mild heat that complements the cheese blend.
- → Is it possible to prepare this dish ahead of time?
Yes, assemble the mixture and refrigerate it up to one day before baking to save preparation time on serving day.
- → What are good serving options with this dish?
Serve warm with sliced baguette, crackers, or fresh vegetable sticks to balance the creamy richness with crisp textures.
