Spinach and Artichoke Dip Recipe

This Spinach and Artichoke Dip recipe is too easy; it's pretty much heating and mixing everything together. The best spinach and artichoke dip.

This recipe is too easy; it’s pretty much heating and mixing everything together. I love easy. My co-worker Jason brought this in to work one night and it was so good! I asked for the recipe and wrote it out (on a random piece of paper that later took me 2 days to find) as I was wolfing down the artichoke dip.

It’s funny how I crave this kind of stuff at night and I’m still losing weight (not that I’m endorsing this as a diet food; NOT AT ALL!), it’s probably the stress of starting as a new nurse and having a really messed up eating and sleep schedule. Back to this recipe. It brings some nice heat as it has jalapeños in it, but not an “I have to drink milk stat” kind of heat.

I should include this warning: make it only when there are plenty of people around to share it with, otherwise you will inevitably eat way way way too much (guilty).

Watch How to Make Spinach and Artichoke Dip:

Ingredients for Spinach Artichoke Dip:

8oz cream cheese (reduced fat is ok)
16 oz light sour cream
1 stick (8 tbsp) unsalted butter
1 1/2 – 2 cups shredded Parmesan cheese
14 oz quartered artichoke hearts, drained and coarsely chopped
4 oz can diced jalapeños, drained
10 oz frozen spinach (thawed and drained)
2-3 garlic cloves, pressed

Spinach ARTICHOKE DIP

How to Make the BEST Spinach and Artichoke Dip:

1. In a medium pot over medium heat, melt together 8oz cream cheese, 16 oz sour cream, 1 stick butter and 1.5-2 cups parmesan cheese, stirring frequently until melted and an even consistency. It should start to bubble.

2. Stir in coarsely chopped artichoke hearts, your drained jalapeños and drained spinach (I used my hands to squeeze spinach over the sink to remove excess water). Finally, stir in 2-3 pressed garlic cloves.

The best spinach and artichoke dip recipe from @natashaskitchenThe best spinach and artichoke dip recipe from @natashaskitchen

Okie Dokie Artichokie. What’s your favorite dip?

Spinach and Artichoke Dip Recipe

4.9 from 52 reviews
Prep time:
Cook time:
Total time:
Author:
Skill Level: Easy
Cost To Make: $9-$12
Serving: 8-14

Ingredients

  • 8oz cream cheese (reduced fat is ok)
  • 16 oz light sour cream
  • 1 stick (8 tbsp) unsalted butter
  • 1½ - 2 cups shredded Parmesan cheese
  • 14 oz quartered artichoke hearts, drained and coarsely chopped
  • 4 oz can diced jalapeños, drained
  • 10 oz frozen spinach (thawed and drained)
  • 2-3 garlic cloves, pressed

Instructions

  1. In a medium pot over medium heat, melt together 8oz cream cheese, 16 oz sour cream, 1 stick butter and 1.5-2 cups parmesan cheese, stirring frequently until melted and an even consistency. It should start to bubble.
  2. Stir in coarsely chopped artichoke hearts, your drained jalapenos and drained spinach (I used my hands to squeeze spinach over the sink to remove excess water). Finally, stir in 2-3 pressed garlic cloves.
  3. Serve hot with chips or crackers or toasted baguettes.

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This Spinach and Artichoke Dip recipe is too easy; it's pretty much heating and mixing everything together. The best spinach and artichoke dip.

The best spinach and artichoke dip recipe from @natashaskitchen

Read comments/reviewsAdd comment/review

  • Justin Davis
    November 19, 2017

    How Many Total Net Carbs In This Looks So Good Reply

    • Natasha's Kitchen
      November 20, 2017

      Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you Justin! Reply

  • Yelena
    November 18, 2017

    I made this last week and it was so good! Thank you for the recipe. Reply

    • Natasha's Kitchen
      November 18, 2017

      You’re welcome Yelena! I’m glad to hear you like it! Thanks for sharing! Reply

  • Pamela
    November 1, 2017

    Do you think this could be made the night before and then reheated the next day? Has anyone tried it that way?
    Looks delish:) Reply

    • Natasha
      natashaskitchen
      November 1, 2017

      Hi Pamela, we have reheated leftovers many times and it works really well to reheat. Reply

  • Claire
    October 20, 2017

    This is sooo good and easy! Thanks Reply

    • Natasha's Kitchen
      October 20, 2017

      You’re welcome Claire! I’m glad you enjoy the recipe! Thanks for sharing! Reply

  • Arlene
    October 10, 2017

    I just made this last night and toasted some baguettes to go with it. Oh my goodness this is great! So great that I woke up this morning craving it for breakfast! I will say I can taste the difference between using sour cream instead of mayonnaise like some other spinach dip recipes call for but I would rather opt for using the reduced fat sour cream. Anyway, this was great and super easy to make! I’ll definitely use this as my go-to spinach and artichoke dip. Thank you! Reply

    • Natasha's Kitchen
      October 10, 2017

      You’re welcome Arlene! I’m happy to hear how much you enjoy the recipe! Thanks for sharing your fantastic review! Reply

  • Victoria
    October 5, 2017

    I have made this several times after a friend shared on Facebook. I LOVE the addition of the jalapenos. When I am feeling guilty I have made it with non fat cream cheese, and non fat plain Greek yogurt in place of the sour cream. Believe it or not it worked great! I have also stuffed chicken breasts with this dip and wrapped bacon around the breasts to hold in all the yummy goodness. Oh my! Reply

    • Natasha
      natashaskitchen
      October 5, 2017

      Victoria that sounds so completely amazing stuffed in chicken breasts! WOW!! I will definitely have to try that 🙂 Reply

      • Victoria
        October 6, 2017

        Please do. It’s amazing and I have gotten so many compliments on it. We always grill them, but I would love to figure out how to bake them and get the same results. I’m afraid the bacon won’t be crisp and the filling will run out if I try baking them. Reply

        • Natasha
          natashaskitchen
          October 6, 2017

          It would be a great experiment! Thanks again for the suggestion! 🙂 Reply

          • Pamela
            November 1, 2017

            Thank you!

          • Natasha's Kitchen
            November 1, 2017

            You’re welcome Pamela!

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