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Roasted Spinach Artichoke Dip

  • Author: Kelsey Nixon
  • Yield: 6-8 servings 1x


My favorite spinach artichoke dip recipe with roasted red peppers. Perfect for game day or a long weekend of movie watching.


  • 1 (10 ounce) package frozen spinach, thawed and squeezed dry
  • 2 (13.75-ounce) can artichoke hearts, roughly chopped
  • 1 1/3 cups grated Parmesan cheese
  • 1/3 cup roasted red peppers, chopped
  • 2 garlic cloves, minced
  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 4 ounces cream cheese, softened
  • ¼ pound white cheddar cheese, shredded (1 cup) *can substitute mozzarella if needed
  • Sliced baguette, toasted, for serving


Preheat the oven to 375º F.

In a large bowl, combine the spinach, artichokes, 1 cup of the Parmesan cheese, roasted red peppers, garlic, mayonnaise, sour cream, and cream cheese. Spread the mixture evenly in a shallow 1-quart baking dish. Top with the cheddar cheese and the remaining 1/3 cup Parmesan cheese.

Bake until bubbling and the top is brown in spots, 25 to 30 minutes. Serve warm with the toasted baguette slices.