Duke's Spinach Artichoke Dip Baked
Creamy spinach and artichoke dip made with Duke's Mayonnaise and Parmesan cheese. Chopped artichoke hearts combine with frozen spinach in a rich, baked appetizer that bubbles golden in the oven. Quick-prep comfort food ready in under 30 minutes.
Ingredients
- 14 oz artichoke hearts, canned, drained and rinsed
- ½ cup spinach, frozen chopped, drainedfresh spinach, wilted and squeezed dry0.75 cup fresh to 0.5 cup frozen
Adjust for moisture content
Full guide → - 1 cup Duke's Mayonnaisestandard mayonnaise1:1
Duke's has higher egg yolk content; standard mayo works
- 1 cup Parmesan cheese, grated
Instructions
- 1
Preheat oven to 375°F.
- 2
Chop the artichoke hearts.
- 3
Combine artichoke hearts, spinach, mayonnaise, and Parmesan cheese.
- 4
Pour mixture into a small baking dish.
- 5
Bake until golden and bubbling, about 20 minutes.
Tips
Ensure spinach is well-drained to avoid excess moisture and watery dip.
Good to Know
Cover and refrigerate up to 3 days. Reheat in oven or microwave before serving.
Combine all ingredients in baking dish, cover, and refrigerate up to 24 hours. Add 2-3 minutes to bake time if baking from cold.
Serve warm with crackers, bread, or vegetables for dipping.
Common Mistakes
Do not skip draining spinach to avoid soggy, watery dip.
Do not overbake to avoid edges browning too dark before center bubbles.
Substitutions
Dairy-Free Swaps
General Alternatives
Duke's has higher egg yolk content; standard mayo works
Adjust for moisture content
Full guide →