Spinach & Artichoke Dip Casserole

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Turn everyone’s favorite dip into a creamy and delicious casserole. This Spinach & Artichoke Dip Casserole will be your favorite pasta dish.

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spinach artichoke dip casserole, spinach & artichoke dip casserole

Remember that famous spinach artichoke dip that you used to see at every party? Whenever I made it, it was the hit of the party and was gone as soon as the delicious smell of Parmesan hit everyone’s noses.

I was thinking recently that it’s a shame that dip is reserved for parties. It’s so good, and so simple to make. What if you combined it with some pasta and made a casserole out of it!

I finally tried it one day. And of course it blew me away, just as I had expected. It is exactly the same tasty dish as the dip, only now it’s a casserole that I can serve as a main dish.

I used the same ingredients as the dip, but I added shredded chicken and fusilli pasta. If you’d rather keep this as a vegetarian dish, there’s no need to add the chicken. The spinach and artichokes alone make this a satisfying dish.

Ingredients You’ll Need

Artichoke Dip Ingredients

There are four basic ingredients to the iconic dish that makes the base of this dish. They are:

  • Mayonnaise – We use Best Foods but use the brand you like best.
  • Artichokes – Canned artichoke hearts are easy to use. Make sure to get the ones canned in water not marinated. It will really change the flavor or your casserole.
  • Parmesan Cheese – Grate the parmesan yourself for fresh cheese without the anti-caking powder that is added to pre-shredded cheese.
  • Garlic – Fresh garlic finely chopped.
  • Spinach – You can use fresh spinach that you cook and drain or frozen spinach that has been thawed and drained.

There are two schools of thought as far as the spinach goes. A lot of people just don’t like it and only go with artichokes. Whichever you choose is up to you. I like to add the extra nutritional value.

Although it’s not part of the original dip recipe, I also add the following ingredients to make this casserole:

  • Mozzarella cheese – Shredded
  • Fusilli pasta – You can really use any shaped pasta that you like.
  • Chicken – We used breast meat but you could use thighs as well. Cooked and shredded. This recipe is a great way to use leftover chicken.

How to Make Spinach & Artichoke Dip Casserole

Spinach artichoke casserole

The first step is to prepare the pasta, according to the package instructions. Drain and set aside.

Next, mix up the artichoke dip. If you just want to make artichoke dip, here is the original recipe.

For this casserole, you’ll make it the same way, only add the chicken and pasta before baking. Stir together the mayo, Parmesan, artichoke and spinach. Add the garlic, if you like, and the chicken and pasta.

Mix it all together and put it into an 8×8″ baking dish. Bake the casserole, uncovered, at 350° F for 25 minutes.

Tips & Tricks

There are a few things to keep in mind while making this dish.

  • If you use spinach, be sure to thoroughly drain and squeeze the liquid from the pre-cooked spinach. It will ruin the dish if the spinach contains too much water.
  • Use non-oil artichoke hearts only. The oil on the artichokes will also ruin the dish, causing the dip to break and coagulate in a really undesirable way.
  • Don’t add too much pasta. The ratio of pasta to dip might be different for you, based on the size of pasta you use and its expansion while cooking. Add 3/4 of the pasta and stir, then determine if you need to add more. You should be able to completely coat the pasta with the sauce, with more pasta than sauce remaining after stirring, like in the picture below.
uncooked artichoke casserole

This casserole is super easy to make, so it’s a great weeknight meal that even the kids will like. It turns out super creamy and cheesy – just the way it should be. To serve it, I top it with a sprinkle of parmesan cheese and chopped green onions. It’s on the table in less than 30 minutes. And the  leftovers are good too!

Spinach Artichoke Dip

It’s not the lowest calorie dish you’ll ever come across, but it’s utterly irresistible. Looking for more casseroles and one-pot main dishes like this one to serve? Try our Taco Lasagna or Chicken Caprese Pasta.

Frequently Asked Questions

Can I use frozen spinach?

Yes, it actually works great. Make sure to thaw it completely and squeeze as much water out of it as possible.

Can I use a different type of meat besides chicken breasts?

Yes. Leftover rotisserie chicken works great as well as chicken thighs. If you want to try a different protein all together try adding tofu or pork.

Can I make this up ahead of time?

Absolutely. Make up the casserole and put it in the refrigerator until you are ready to cook it. Dinner doesn’t get any easier then that!


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spinach artichoke dip casserole

Spinach and Artichoke Dip Casserole

Turn the spinach and artichoke dip everyone loves into a creamy and delicious casserole. It'll quickly become your favorite pasta dish.
5 from 27 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 820kcal
Author: Laura Lynch


  • 1 cup mayonnaise
  • 1 cup Parmesan cheese grated
  • 14 ounces canned artichoke hearts drained and chopped
  • 1/2 cup mozzarella cheese shredded
  • 1/2 cup cooked spinach drained and squeezed of water
  • 1 clove garlic finely chopped
  • 1/2 cup chicken breast cooked and shredded
  • 3 cups fusilli pasta cooked and drained


  • Preheat the oven to 350°F.
  • Cook the pasta according to package directions and drain well.
  • Stir together all ingredients, except chicken and pasta, in a medium bowl.
  • Once the sauce is combined, stir in the chicken and pasta. Then add to a casserole dish.
  • Bake uncovered 25 minutes.


Calories: 820kcal | Carbohydrates: 40g | Protein: 24g | Fat: 62g | Saturated Fat: 14g | Cholesterol: 64mg | Sodium: 1248mg | Potassium: 235mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1670IU | Vitamin C: 22mg | Calcium: 404mg | Iron: 2mg

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