I love the combination of tender spinach, hearty artichokes, and melted cheese in this spinach and artichoke al forno. It is creamy, savory, and easy to scoop onto bread, crackers, or chips while it is still warm.

The mayonnaise and sour cream make a rich base, while mozzarella brings a gentle stretch and Parmesan adds a salty finish. Onion, fresh garlic, and garlic powder give the vegetables plenty of flavor without a long ingredient list.

The most useful step is squeezing the spinach really well before mixing. With the extra water removed, the filling bakes into a thick, scoopable dish instead of a loose dip. A short rest gives it time to settle before serving.

Why This Dish Is Great

• Frozen chopped spinach saves washing and chopping a large bunch of leaves while keeping plenty of vegetable texture.
• Canned artichoke hearts are convenient and bring a tender bite that stands out against the creamy cheese mixture.
• The filling comes together in a skillet and bowl, then the oven finishes it while you prepare the dippers.
• Mozzarella and Parmesan have different roles: one melts softly, while the other supplies a stronger savory flavor.
• The same baked dish works as a shared appetizer or a small side alongside a main course and salad.
• You can prepare the vegetables ahead, making the final mixing and baking easier when it is time to serve.

What Is the Best Spinach To Use?

Use the 10-ounce package of frozen chopped spinach in the ingredient list. Thaw it in the refrigerator ahead of time, then put it in a clean kitchen towel and squeeze firmly over the sink. Open the towel, loosen the spinach, and squeeze again if it still drips. You want damp leaves without a pool of water.

Choose plain canned artichoke hearts, drain them well, and chop away any especially tough leaf tips. Marinated artichokes have a stronger flavor and bring oil or vinegar into the mix, so they make a different variation. Low-moisture mozzarella melts well here; fresh mozzarella stored in liquid can make the finished dish wetter.

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 can (14 ounces) artichoke hearts, drained and chopped
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

All of the mozzarella and Parmesan go into the filling. You do not need an extra layer of cheese to follow this recipe. Use the single measured tablespoon of olive oil for both the dish and skillet: a few drops grease the dish, and the remainder cooks the vegetables. The spinach-thawing time is separate from the active preparation time.

Kitchen Equipment You Will Need

As an Amazon Associate I earn from qualifying purchases.

• Shallow 2-quart baking dish
• Large skillet
• Mixing bowl
• Silicone spatula
• Serving spoon
• Chef knife
• Cutting board
• Colander
• Clean kitchen towel
• Measuring cups
• Measuring spoons
• Cheese grater
• Silicone pastry brush
• Food thermometer
• Oven mitts
• Microwave-safe food containers
• Can opener

How To Make Spinach and Artichoke al Forno

Start with thawed spinach and a fully heated oven. The cooking time includes about 10 minutes in the skillet and up to 25 minutes in the oven. Allow another 5 minutes for the hot filling to settle before dipping. These times are a useful guide; the temperature and the texture of the center matter more than a browned corner.

1. Thaw the 10-ounce package of chopped spinach ahead of time in the refrigerator and squeeze it very dry in a clean kitchen towel. Drain and chop the 14-ounce can of artichoke hearts. Preheat the oven to 375°F (190°C). Use a few drops from the measured tablespoon of olive oil to grease a shallow 2-quart baking dish.
2. Heat the rest of the measured olive oil in a skillet over medium heat. Add the finely chopped onion and cook for 4-5 minutes, stirring, until softened. Add the minced garlic and stir for about 30 seconds, just until fragrant.
3. Add the drained, chopped artichoke hearts and cook for another 2-3 minutes, stirring gently until warmed through.
4. Break up the dry spinach and stir it into the skillet. Cook for about 2 minutes, until the vegetables are combined and there is no watery liquid pooled in the skillet. Remove from the heat.
5. In a mixing bowl, combine the cooked vegetables with all of the mozzarella, Parmesan, mayonnaise, sour cream, and garlic powder. Fold until evenly mixed. Add salt and pepper to taste, keeping the saltiness of the Parmesan in mind.
6. Transfer the mixture to the prepared dish and spread it into an even layer. All of the cheese is mixed into the filling; no extra cheese is required for the top.
7. Bake uncovered for 20-25 minutes, until bubbling around the edges, lightly golden in spots, and 165°F in the center. If the center is not hot enough, continue baking and check again; a deeper or refrigerated dish can take longer.
8. Remove the dish with oven mitts and rest for 5 minutes before serving. Allow about 15 minutes prep, 35 minutes combined skillet and oven cooking, and 5 minutes resting, or 55 minutes total after the spinach is thawed.
9. Serve warm with sliced baguette, chips, crackers, or vegetable sticks. Refrigerate leftovers in shallow covered containers within 2 hours, or 1 hour above 90°F; use within 3-4 days and reheat to 165°F.

Notes

• Drain both vegetables. Wet artichokes can thin the filling even after you have squeezed the spinach carefully.
• Chop the artichokes into small pieces. Large sections can be awkward to scoop and may leave some bites without much spinach.
• Soften the onion before adding garlic. Garlic cooks quickly, and adding it later helps prevent a bitter, browned taste.
• Break up the spinach clumps. Spread the leaves through the other vegetables so each scoop contains a balanced mixture.
• Use gentle folding when mixing the dairy. Scrape the bowl well so mayonnaise or sour cream does not remain in separate pockets.
• Keep the filling in a shallow layer. A deep, narrow dish can brown around the edges while staying cooler in the middle.
• Let it rest briefly. The cheese mixture is very hot straight from the oven, and a five-minute pause makes serving easier.

Ingredients You Can Add

The base is flavorful on its own, so choose one or two small additions rather than crowding it with everything. Drain wet additions and cook vegetables that would otherwise release water into the dish.

• Chopped roasted red peppers add a sweet flavor and bright color; pat them dry first.
• A pinch of red pepper flakes adds gentle heat without changing the creamy texture.
• Chopped sun-dried tomatoes bring a stronger savory flavor; drain oil-packed tomatoes well.
• Roasted garlic adds a soft, mellow flavor alongside the fresh garlic already in the recipe.
• Cooked, well-drained mushrooms give the filling an earthy note and a little extra bite.
• Chopped fresh parsley scattered over the baked dish adds a clean, fresh finish.

What To Serve With Spinach and Artichoke al Forno

Serve warm with toasted baguette slices, tortilla chips, or sturdy crackers for dipping. Yats bread is another flavorful option when you want bread alongside the dish. Place a serving utensil nearby so people can spoon the filling onto their plates.

For a meal, offer a small portion beside bruschetta chicken. The tomato topping gives a fresh contrast to the baked cheese. Keep the other sides simple, since the spinach and artichoke mixture is already rich.

A crisp House of Prime Rib salad also works well at the table. Raw carrot sticks, celery, cucumber, and bell pepper strips make colorful dippers. Serve a manageable portion and replenish it as needed instead of leaving the entire batch out for hours.

Variations and Swaps

• For a milder cheese flavor, keep the original mozzarella and Parmesan and leave stronger optional additions out.
• Fontina can replace some of the mozzarella for a softer, buttery cheese flavor while keeping the total cheese amount the same.
• Gruyère can replace some of the mozzarella for a nuttier variation; taste before adding salt because cheese brands vary.
• For a finer dip, chop the artichokes more finely before cooking, leaving enough pieces to give the mixture texture.
• For a chunkier side dish, keep the artichoke pieces slightly larger and serve with a spoon instead of thin chips.
• For a bread topping, spoon a small amount of the hot filling onto toasted baguette slices just before serving.
• For a pasta meal, stir hot, fully baked filling into freshly cooked pasta. Loosen as needed with a little pasta water and serve promptly.
• For a mushroom variation, use the filling in cleaned mushroom caps and bake until the mushrooms are tender and the filling reaches 165°F.

Storage

Refrigerate leftovers in shallow, covered containers within 2 hours of cooking, or within 1 hour if the temperature is above 90°F. Keep them at 40°F or colder and use within 3-4 days. For best quality, freeze portions for up to 2 months. The mayonnaise and sour cream may separate slightly after freezing, so a small batch is easier to reheat gently.

Thaw frozen portions overnight in the refrigerator. Reheat covered in an oven-safe dish at 350°F, or in short microwave intervals using a microwave-safe container, until the center reaches 165°F. Stir between microwave intervals to reduce cold spots. Add only a small splash of water if needed, and stop heating once the filling is hot throughout.

FAQ

What does al forno mean here?

Al forno means baked in the oven. In this recipe, the vegetables are briefly cooked in a skillet first, then combined with the dairy ingredients and baked until the whole mixture is hot and bubbling.

Why is my filling watery?

Usually the spinach or artichokes were not drained enough. A deep baking dish can also hold moisture in the center. Squeeze the thawed spinach firmly, drain the artichokes, and use a shallow dish.

Can I use fresh spinach?

Fresh spinach needs to be cooked down, cooled enough to handle, squeezed dry, and chopped first. It is not a cup-for-cup replacement for the frozen package, so use the listed frozen spinach for the most straightforward result.

Does this recipe need cream cheese?

No. The original mixture uses mayonnaise, sour cream, mozzarella, and Parmesan. Those ingredients give it richness and body without adding cream cheese.

Can I assemble it in advance?

Yes. You can assemble it up to a day ahead and refrigerate promptly. Use a dish suitable for the temperature change and expect a longer bake from cold. Check for 165°F in the center before serving.

Can I serve it as a main dish?

It is quite rich, so the six listed servings work well as appetizer or side portions. For a main meal, add bread or pasta and a fresh salad; how many people it serves then depends on the portions and accompaniments.

Short Description

Spinach and artichoke al forno is a warm baked mixture of spinach, artichoke hearts, mozzarella, Parmesan, mayonnaise, and sour cream. Serve the creamy filling with bread, crackers, chips, or crisp vegetables after a brief rest.