Baked Spinach Artichoke Dip
This baked spinach artichoke dip transforms leftover dip into a bubbly, cheese-topped appetizer by adding shredded mozzarella and baking until golden. It's a simple way to repurpose dip into a crowd-pleasing snack.
This baked spinach artichoke dip transforms leftover dip into a bubbly, cheese-topped appetizer by adding shredded mozzarella and baking until golden. It's a simple way to repurpose dip into a crowd-pleasing snack.
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In a mixing bowl, combine the leftover spinach artichoke dip with the shredded mozzarella cheese.
Lightly grease a small, oven-safe baking dish with avocado oil spray.
Transfer the dip mixture into the prepared baking dish and spread evenly.
Bake for about 20 minutes, or until the dip is golden brown and bubbly.
Carefully remove from the oven and serve immediately with tortilla chips.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 325°F oven for 8–10 minutes until warmed through.
Yes. Make or prepare spinach artichoke dip separately, then transfer to a baking dish, top with mozzarella, and bake at 350°F until bubbly and golden.
Typically 15–20 minutes at 350°F, depending on the depth of the dip and oven. Watch for cheese to melt and edges to bubble.
Serve hot with tortilla chips, crackers, or bread. Use a spoon or small scoop to portion.
Yes. Assemble the dip with cheese topping, cover, and refrigerate up to 24 hours. Bake just before serving, adding 5–10 minutes to baking time if starting cold.
Shredded mozzarella melts evenly and browns nicely. Low-moisture mozzarella prevents excess liquid in the finished dip.
