Creamy Spinach Artichoke Casserole – Rich, Cheesy, and Crowd-Favorite

This casserole takes everything you love about spinach artichoke dip and turns it into a hearty, bubbly bake you can serve for dinner. It’s rich, creamy, and irresistibly cheesy, with a golden top that crackles just a bit when you spoon into it. Serve it with a simple salad or roasted chicken, or let it shine as the star of a potluck table.

It’s easy to prep, uses simple ingredients, and never fails to get compliments. If you’re after comfort food that still feels a little fresh, this one hits the spot.

What Makes This Special

This casserole blends the familiar flavors of a classic party dip with the comfort of a baked dish. You get tender artichokes, soft spinach, and a velvety sauce that clings to every bite.

The cheese combo—usually mozzarella for stretch, Parmesan for nuttiness, and cream cheese for body—creates a balanced richness that doesn’t feel heavy. It’s also flexible: add chicken for protein, use Greek yogurt for tang, or tweak the heat with red pepper flakes. Best of all, it’s easy to assemble and bakes in under 30 minutes.

What You’ll Need

• 10 oz frozen chopped spinach, thawed and well-drained
• 14 oz canned artichoke hearts, drained and roughly chopped
• 8 oz cream cheese, softened
• 1 cup sour cream or plain Greek yogurt
• 1/2 cup mayonnaise for richness (optional but recommended)
• 1 1/2 cups shredded mozzarella, divided
• 1/2 cup grated Parmesan
• 3 cloves garlic, minced
• 1/2 small yellow onion, finely diced (or 1 teaspoon onion powder)
• 1 teaspoon kosher salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1/2 teaspoon crushed red pepper flakes (optional, for heat)
• 1 teaspoon lemon zest and 1 tablespoon lemon juice
• 2 tablespoons olive oil or butter for sautéing
• 1/2 cup panko breadcrumbs mixed with 1 tablespoon melted butter (optional topping)
• Fresh parsley, chopped, for garnish

Instructions

1. Heat the oven. Preheat to 375°F (190°C).

   Lightly grease a 2-quart baking dish.

2. Prep the spinach. Thaw completely, then squeeze out as much water as possible with clean hands or a towel. Excess moisture can make the casserole watery.
3. Sauté aromatics. In a skillet, warm the olive oil over medium heat. Add the onion and cook until softened, 3–4 minutes.

   Stir in the garlic and cook 30 seconds, just until fragrant. Remove from heat.

4. Mix the base. In a large bowl, combine cream cheese, sour cream (or yogurt), and mayonnaise. Beat until smooth and creamy.
5. Add flavor boosters. Stir in lemon zest, lemon juice, salt, black pepper, and red pepper flakes if using.

   Fold in the sautéed onion and garlic.

6. Stir in the greens. Add the drained spinach and chopped artichokes. Mix gently to distribute evenly without breaking the artichokes too much.
7. Fold in cheese. Add 1 cup mozzarella and all the Parmesan. Stir to combine.
8. Assemble. Spread the mixture evenly in the prepared baking dish.

   Top with the remaining 1/2 cup mozzarella. If using, sprinkle the buttered panko over the cheese for a crispy finish.

9. Bake. Bake for 22–28 minutes, until the edges are bubbling and the top is lightly golden. If you want extra color, broil for 1–2 minutes at the end, watching closely.
10. Rest and serve. Let it stand for 5–10 minutes to set.

    Garnish with chopped parsley and serve warm with crusty bread, crackers, or as a side.

Keeping It Fresh

• Storage: Cool completely, then cover and refrigerate for up to 4 days.
• Reheating: Warm in a 325°F (165°C) oven, covered, for 15–20 minutes, then uncover for the last 5 minutes to crisp the top. Individual portions reheat well in the microwave at 50–70% power.
• Make-ahead: Assemble up to 24 hours in advance. Cover and refrigerate.

  Bake straight from the fridge, adding 5–10 minutes to the bake time.

• Freezing: Freeze unbaked for up to 2 months, tightly wrapped. Thaw in the fridge overnight, then bake as directed. The texture stays best when frozen before baking.

Health Benefits

• Spinach brings iron, folate, and vitamin K, plus antioxidants that support eye and heart health.
• Artichokes add fiber and prebiotics, which support digestion and a healthy gut microbiome.
• Protein and calcium from cheese and yogurt help with satiety and bone health.
• Balanced fats make it satisfying.

  You can lighten it by using Greek yogurt, reducing mayonnaise, or choosing part-skim cheeses.

What Not to Do

• Don’t skip draining the spinach. Waterlogged spinach makes the casserole soupy.
• Don’t overbake. Too long in the oven can turn the top greasy and the center dry. Pull it when it’s bubbling and lightly golden.
• Don’t use marinated artichokes without adjusting salt. They taste great but can be salty. Rinse and pat dry, then reduce added salt.
• Don’t overcrowd with mix-ins. Too many add-ins can break the creamy texture.

  Keep extras to 1–2 cups total.

Variations You Can Try

• Chicken Spinach Artichoke Bake: Fold in 2 cups cooked, shredded chicken for a full meal.
• Bacon and Scallion: Add 4–6 slices crisp bacon, crumbled, and 1/3 cup sliced scallions.
• Three-Greens Mix: Swap half the spinach for chopped kale or Swiss chard (sauté and squeeze dry first).
• Spicy Jalapeño: Stir in 1–2 minced jalapeños and an extra pinch of red pepper flakes.
• Light and Tangy: Use all Greek yogurt instead of sour cream and skip the mayo. Add extra lemon zest for brightness.
• Gluten-Free Top: Use gluten-free panko or skip breadcrumbs and add a Parmesan-only crust.
• Herb Lift: Mix in 1–2 tablespoons fresh dill or basil for a fresher, lighter flavor.

FAQ

Can I use fresh spinach instead of frozen?

Yes. Sauté 12–14 ounces of fresh spinach until wilted, then let it cool and squeeze out all the moisture.

Chop it before mixing into the casserole.

What kind of artichokes work best?

Canned artichoke hearts packed in water are ideal for neutral flavor. You can use marinated artichokes if you prefer a tangier taste—just rinse, pat dry, and reduce the added salt.

Can I make this without mayonnaise?

Absolutely. Replace the mayo with more sour cream or Greek yogurt.

The texture stays creamy, though the flavor is a bit lighter and less rich.

How do I make it extra cheesy without becoming greasy?

Use a blend of part-skim mozzarella for stretch and Parmesan for flavor, and keep the ratios as listed. Too much high-fat cheese on top can cause pooling; balance it with the creamy base and bake just until bubbling.

Is this good for meal prep?

Yes. Assemble ahead and refrigerate, then bake the day you need it.

Leftovers reheat well and keep their texture for several days.

What can I serve with it?

It pairs well with a crisp green salad, roasted vegetables, grilled chicken, or garlic bread. For gatherings, add crostini, crackers, or pita chips for scooping.

Can I make it dairy-free?

You can. Use dairy-free cream cheese, yogurt, and shredded cheese alternatives.

Add a tablespoon of nutritional yeast to boost the cheesy flavor, and watch the bake time since dairy-free cheeses melt differently.

How can I add protein without changing the flavor too much?

Fold in diced rotisserie chicken, white beans, or cooked quinoa. Keep the add-ins mild so the classic spinach-artichoke flavor stays front and center.

Why is my casserole watery?

Usually it’s excess moisture from spinach or artichokes. Make sure both are well-drained and squeezed dry, and avoid covering tightly while it cools, which traps steam.

Can I cook it in a skillet?

Yes.

If your skillet is oven-safe, assemble directly in it after sautéing the onions and garlic. Spread the mixture, top with cheese and panko, and bake as instructed.

Final Thoughts

This Creamy Spinach Artichoke Casserole is the kind of dish that feels familiar yet special. It’s easy to assemble, bakes quickly, and brings comforting flavor to the table every time.

Keep the base recipe on hand, then spin off variations depending on your mood or what’s in your fridge. Whether it’s a quiet weeknight or a full house, this casserole has you covered.