Spinach Artichoke Dip is irresistibly creamy and every bite is loaded with spinach and artichokes. This spinach and artichoke dip recipe is too easy; just heating and mixing everything together.
If you enjoyed our Hot Shrimp Dip, or our creamy Buffalo Dip, you will love this!
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Spinach and Artichoke dip is our #1 party appetizer and it always disappears fast, plus homemade artichoke dip is so much better than any store-bought version. If you’re looking for more party appetizers, try our Pico de Gallo, authentic Ceviche and Cowboy Caviar next. Watch the video tutorial and you’ll be craving this dip.
Watch the Spinach Artichoke Dip Video Tutorial:
This spinach and artichoke dip is so good, you will want to lick the pot (hundreds of reviews agree!). It’s a keeper.
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Spinach Artichoke Dip Recipe:
I should warn you – make this dip only when there are plenty of people around to share it with because it’s dangerously good. We can’t get enough of this creamy, cheesy, warm spinach artichoke dip. It has been a favorite among readers, friends, and family for years.
My former co-worker Jason brought this to work years ago and it was so good that I immediately asked for the recipe as I was wolfing down the artichoke dip. Thank you for sharing this keeper of a recipe with us!
Ingredients for Spinach and Artichoke Dip:
- Artichokes: We use canned and drained quartered artichoke hearts in brine. Marinated artichokes are not ideal, but can be used. Keep in mind they do add more salt and tanginess so add parmesan cheese to taste or your dip may be too salty.
- Spinach: Chopped frozen spinach is the easiest to work with. Fully thaw according to package instructions then squeeze dry the spinach with your hands to remove excess liquid. See notes below on using fresh spinach.
- Jalapeños: Canned jalapenos add nice heat without being overpowering. It’s very mild, but the recipe will still work without jalapenos.
- Cream Cheese, Sour Cream and Butter: These make up the rich and creamy base of the sauce and create an irresistible cheesy sauce.
- Parmesan: We use shredded parmesan. It melts into the sauce beautifully and adds great depth of flavor. Parmesan is the primary source of “salt” in this recipe since there is no additional salt added, so add it to taste.
- Garlic: pressing in fresh garlic at the end adds amazing flavor. Do not skip the garlic!
Can I Use Fresh Spinach?
You can make a fresh spinach and artichoke dip. One of my readers, Victoria shared her very helpful review on that: “I have made this dip probably a half dozen times or more. I have used fresh spinach (anywhere from 6 to 10 ounces). Works great and so yummy! No need to squeeze anything. Just trim the stems, rough chop, and add it in. The heat causes it to wilt just enough.”
Can I Make This a Lighter Dip?
I’ll admit the original rich version of Spinach Artichoke Dip is so good it makes me weak in the knees, but if you’re watching calories, it is still enjoyable as a leaner appetizer. If you are looking for a low-fat version of spinach artichoke dip, try our Skinny Spinach Artichoke Dip which is made lighter with reduced-fat cream cheese and light sour cream (or Greek yogurt) and less butter.
Can I Make Artichoke Dip Ahead?
Yes! Spinach and Artichoke Dip reheats really well. You can completely make dip ahead, transfer to whatever dish you want to reheat it in (or leave it in the pot), let it cool to room temperature and refrigerate until ready to reheat and serve. Follow the reheating instructions below.
How to Reheat Spinach Artichoke Dip:
- Slow Cooker: to reheat cold dip, place in a slow cooker low heat and cover for 3-4 hours. You can also keep your fresh hot dip on the “warm” setting for several hours to keep it warm for a party.
- Stovetop Reheating: Reheat the dip in a saucepan over medium/low heat, stirring frequently until hot and just starting to bubble.
- To Reheat in the Oven: You can rewarm in the oven like our Baked Spinach Artichoke Dip. If you are heating from cold, sprinkle on a little extra parmesan on top to keep it from drying out then transfer to an oven-safe dish and bake uncovered at 350˚F for about 20 minutes, or until heated through.
- Microwave Reheating: You can reheat portions of leftover spinach artichoke dip in the microwave, stirring every 30 seconds and heating until the dip is hot. Avoid overheating.
How to Make the BEST Spinach and Artichoke Dip:
- In a medium pot over medium heat, melt together cream cheese, sour cream, butter, and 1 1/2 to 2 cups parmesan cheese (or to taste), stirring frequently until creamy. It will start to bubble.
- Stir in coarsely chopped artichoke hearts, drained diced jalapeños, and well-drained spinach. Lastly, stir in 2-3 pressed garlic cloves.
How to Serve Spinach Artichoke Dip:
We love to serve it with tortilla chips or pita chips. You can serve this as a dip for veggies, or use little toasts as we did for Bruschetta which are a little less salty than chips.
More Top-Rated Appetizers:
Appetizers are the best way to start a party! These crowd-pleasing appetizer recipes are sure to please your guests.
- Classic Guacamole – the authentic version
- Shrimp Cocktail – with the best homemade sauce
- Sausage Queso – made with real cheese
- Cucumber Shrimp Bites – with avocado spread
- Deviled Eggs with Bacon – plus a secret ingredient!
Spinach Artichoke Dip Recipe
Ingredients
- 8 oz cream cheese, reduced fat is ok
- 16 oz light sour cream
- 1 stick, 8 tbsp unsalted butter
- 1 1/2 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
- 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.
- 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. Serve hot with chips or crackers or toasted baguettes.
Nutrition Per Serving
Filed Under
This recipe has been around since 2012. We updated the photos and added reheating instructions Dec 2019. The recipe is the same. Here is what it looked like in 2012. A little blueish but you all loved it anyway!
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Once the dip is prepared can any leftovers be frozen for later use?
Hi Ruth! I haven’t tried freezing this so it’s hard to say how the flavor and texture would up. It can be refrigerated and reheated (see notes above).
Love this! Once I finished it on the stove I put in the crock pot on keep warm for a party. Will definitely be using again.
I’m so glad you enjoyed it, Jillian!
Could you use some other type of chilies? Instead of jalapeños?
Jalapeño’s add a nice heat without being overpowering. It’s very mild, but the recipe will still work without jalapenos. Feel free to experiment with other peppers too.
This is amazing, but I am not a huge fan of artichokes so I only used about half and then I added a small can of diced water chestnuts. Turned out great
Thank you for sharing your experience, Angel!
Can all the ingredients be mixed together, placed in a baking dish, and cooked in the oven rather than cook on stove and serve?
Hi Donna! The reason for using a stove top is so that you can melt together the cream cheese, sour cream, butter, and cheese. After everything is incorporated, you can bake it too. Please reference my Baked spinach and artichoke recipe.
Restaurant quality! It makes a LOT of dip, so other cooks might want to half the recipe or be prepared to freeze some. Next time, I am going to rinse the artichokes (even though I used un-marinated, they still left a flavor) and I’m going to dice some water chestnuts for a bit of crunch. Overall, this is going to be my forever go-to for this dip!
Hi Cathryn! I’m so happy you loved this recipe! Thank you for the feedback.