Copeland’s Spinach and Artichoke Dip Recipe: Cheesy Baked Indulgence

This baked spinach and artichoke dip delivers the same rich, creamy indulgence you’d find at Copeland’s, right from your own kitchen. The blend of melted cheeses, tender spinach, and briny artichokes creates a dish that’s impossible to resist.

What sets this version apart is its simplicity—no fancy techniques, just quality ingredients layered and baked to golden perfection. The result is a bubbling, cheesy dip with a slightly crisp top and a velvety texture underneath.

Serve it warm with crusty bread, tortilla chips, or fresh veggies for dipping. It’s a crowd-pleasing appetizer that disappears fast, making it perfect for gatherings or a cozy night in.

Best of all, it’s completely vegetarian, so everyone can enjoy this restaurant-quality treat without compromise.

Ingredients for Copeland’s Spinach and Artichoke Dip

Rich cheeses, briny artichokes, and tender spinach make this dip irresistibly indulgent and restaurant-quality.

The cream cheese and mozzarella are non-negotiable here—Philadelphia for the cream cheese and Sargento or Parmigiano-Reggiano for the Parmesan give that authentic Copeland’s richness. Spinach must be thawed and squeezed dry (the good stuff, not the pre-shredded kind), otherwise you’ll end up with a watery mess. Artichokes: Marinated or canned in water both work, but drain them well and chop fine for even distribution.

No cream cheese? Full-fat Greek yogurt gets close but adds tang. Swap artichokes for roasted red peppers (drained well) for a different vibe. Vegetarian Worcestershire is key—Annie’s makes a great version. Want more heat? Add half the amount of cayenne. The hot sauce can be omitted, but it adds depth without noticeable spice.

Assemble and bake same day for best texture. Leftovers keep 3-4 days in the fridge, but the top loses its crispness. Reheat in the oven at 350°F until bubbly. Freezes for 2 months—thaw in the fridge overnight before reheating (worth the extra minute).

Step-by-Step Instructions for Spinach and Artichoke Dip

This method delivers that perfect balance of creamy, cheesy, and savory every single time.

Step 1: Prepare the Vegetables and Aromatics

Begin by thoroughly draining the 10 oz frozen chopped spinach. I place it in a clean kitchen towel and squeeze out every last drop of moisture—this prevents a watery dip. Transfer to a mixing bowl.

Drain and finely chop the 14 oz canned artichoke hearts, then add them to the spinach. Stir in the 3 cloves minced garlic. This base layer ensures every bite has the right texture and flavor distribution.

Step 2: Create the Creamy Cheese Foundation

In a separate bowl, beat the 8 oz cream cheese until smooth and free of lumps. Add the 0.5 cup sour cream and 0.5 cup mayonnaise, mixing until fully combined. The full-fat versions are non-negotiable here—they create that luxurious, velvety texture.

Stir in the 1 tbsp Worcestershire sauce, 0.5 tsp hot sauce, 0.5 tsp kosher salt, and 0.25 tsp ground black pepper. Taste and adjust the salt if needed, but remember the cheeses will add their own saltiness too.

Step 3: Combine All Ingredients

Pour the cream cheese mixture over the spinach and artichokes. Add 1.5 cups shredded mozzarella cheese and 0.5 cup grated parmesan cheese. Fold everything together until the cheeses are evenly distributed and no dry spots remain.

I always use low-moisture mozzarella to prevent excess liquid, and freshly grated parmesan melts more smoothly than the pre-grated kind. The mixture should look thick and cohesive at this stage.

Step 4: Bake to Bubbly Perfection

Preheat your oven to 375°F. Transfer the dip to an oven-safe dish—I prefer a shallow ceramic baking dish for even heating. Spread it into an even layer for consistent browning.

Bake for 20-25 minutes until the edges are golden brown and the center is bubbly. You’ll see the cheeses fully melted and the top slightly blistered. If it browns too quickly, tent with foil for the last few minutes.

Let it rest for 5 minutes before serving—this allows the dip to set slightly so it doesn’t run when you scoop into it.

Perfect Pairings for This Dish

Dippers and Spreaders

Crusty French bread or baguette slices are my go-to for soaking up every cheesy bite. Toast them lightly at 350°F for 5 minutes for extra crunch. I also love pita chips for their sturdy texture that holds up to the dip’s richness. 🥖

Fresh Veggie Pairings

For a lighter option, serve with carrot sticks, celery ribs, or bell pepper strips. The crispness provides a perfect contrast to the creamy dip. I always include cucumber slices for a refreshing bite.

Tortilla Chip Twist

Thick restaurant-style tortilla chips add a salty crunch that pairs wonderfully with the briny artichokes. I prefer Late July brand for their sturdy texture. Warm the chips in the oven for 2-3 minutes to enhance their crispness.

Beer Pairings

A crisp lager like Bud Light or Corona cuts through the richness beautifully. For craft beer lovers, a wheat beer with citrus notes complements the creamy flavors. Avoid heavy IPAs—they can overpower the dip’s delicate balance. 🍺

Wine Options

A chilled Sauvignon Blanc or Pinot Grigio offers the perfect acidity to balance the dip’s richness. I love Kim Crawford Sauvignon Blanc for its bright, zesty profile. For red wine lovers, a light Pinot Noir works surprisingly well.

Frequently Asked Questions