Spinach Artichoke Dip Recipe

This Spinach Artichoke Dip recipe is too easy; it’s pretty much heating and mixing everything together. This dip is irresistibly creamy and every bite is loaded with spinach and artichokes. Watch the video and you’ll be craving it big time!

Spinach and Artichoke dip is our #1 party appetizer and it always disappears fast. If you love easy party appetizers, try our shrimp avocado salsa and cowboy caviar next!

Creamy Spinach Artichoke dip served with tortilla chips

Spinach Artichoke Dip Recipe:

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. Thank you Jason for sharing this keeper of a recipe with us. I

should warn you – make this spinach and artichoke dip only when there are plenty of people around to share it with, otherwise you will inevitably eat way, way, way too much (guilty).

Hot spinach and artichoke dip on a tortilla chip

Ingredients for Spinach Artichoke Dip:

  • This dip can be lighter with reduced fat cream cheese and light sour cream.
  • The canned jalapeños add nice heat without being overpowering.
  • We use canned quartered artichoke hearts (not marinated)

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.”

Spinach ARTICHOKE DIP ingredients

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.

How to make spinach artichoke dip

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.

Step by step photos for how to to make spinach artichoke dip on the stovetop

This spinach and artichoke dip is dangerously good – it’s no wonder it’s been pinned millions of times on Pinterest. This recipe is a keeper!

The best spinach and artichoke dip recipe served with tortilla chips in a bowl

Watch How to Make Spinach and Artichoke Dip:

This spinach artichoke dip is so good, you will want to lick the pot (hundreds of reviews agree!)

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Spinach Artichoke Dip Recipe

4.91 from 71 votes
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
This Spinach Artichoke Dip recipe is too easy; pretty much heating and mixing. This dip is irresistibly creamy and every bite is loaded with spinach and artichokes. #spinachartichokedip #spinachandartichokedip #spinachdip #artichokedip #partydip #dip #appetizer

This Spinach Artichoke Dip recipe is too easy; pretty much heating and mixing. This dip is irresistibly creamy and every bite is loaded with spinach and artichokes.

Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $9-$12
Calories: 207 kcal
Servings: 10

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

  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.
Nutrition Facts
Spinach Artichoke Dip Recipe
Amount Per Serving
Calories 207 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 9g 45%
Cholesterol 54mg 18%
Sodium 660mg 28%
Potassium 266mg 8%
Total Carbohydrates 9g 3%
Dietary Fiber 1g 4%
Sugars 1g
Protein 8g 16%
Vitamin A 82.4%
Vitamin C 5.7%
Calcium 29.4%
Iron 18.8%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

This Spinach Artichoke Dip recipe is too easy; pretty much heating and mixing. This dip is irresistibly creamy and every bite is loaded with spinach and artichokes. #spinachartichokedip #spinachandartichokedip #spinachdip #artichokedip #partydip #dip #appetizer

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Kim Malloy
    December 15, 2018

    We made this tonight and it was fantastic!! Will definitely be a repeat recipe! Thanks Natasha! Reply

    • Natashas Kitchen
      December 15, 2018

      I’m so glad you enjoyed it! Reply

  • Sharon S
    December 10, 2018

    Love this recipe, Make it a lot. The last time I made it When I went to get the artichokes from the pantry saw a can of water chestnut and thought I would try it in them. diced them up small gave it a nice lil crunch to it. Turned out great, so now I do it both ways. Thanks Reply

    • Natasha
      December 10, 2018

      I’ve never thought to add water chesnuts to spinach artichoke dip – that is a great idea to bulk it up in a healthy way. Thank you for sharing! 🙂 Reply

  • John Scardina
    December 8, 2018

    I deleted the jalapeno peppers and added more Artichokes. I also reduced the fresh parmesan and added 3/4 cups of Kraft grated parmesan or romano. Gives it a thicker consistency and a sharper taste that our sons like. A 5 out of 5 star winner. ***** Reply

    • Natashas Kitchen
      December 8, 2018

      I’m so happy you enjoyed that John! Thank you! Reply

  • Jenn
    December 5, 2018

    Hi! Would this recipe be enough to fill an 8×8 or should I double it? I want to make it in the morning and heat up in the oven once the party starts. Also, can you taste the jalapeño in case kids want to eat it?? Thank you!! 😊 Reply

    • Natasha
      December 5, 2018

      Hi Jenn, this would fill an 8×8 fairly well (depending on the depth of your dish). If you are serving it to a larger crowd, I’d double it. My son likes it but you can tone down the jalapeños or add them to taste. They can be added at the very end – it won’t hurt it to add less 🙂 Reply

  • Kimberly
    December 2, 2018

    Can this be frozen? Reply

    • Natashas Kitchen
      December 2, 2018

      Hi Kimberly! I haven’t tested it in the freezer before but I know it refrigerates in the fridge for at least a week :). My guess is that it can be frozen. Reply

      • Lynn Wurth
        December 16, 2018

        I’d like this ahead of time. What would be the best way to reheat it? Reply

        • Natashas Kitchen
          December 16, 2018

          This does reheat well both on the stove top or in the microwave 🙂 Reply

  • Jennifer
    November 30, 2018

    This is our FAVORITE Appetizer recipe! Bring it every time! Reply

    • Natashas Kitchen
      November 30, 2018

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Becky Hardin
    November 30, 2018

    Oh I love that you added jalapeños to your spinach dip. Reply

    • Natashas Kitchen
      November 30, 2018

      I’m so glad you like that! Thanks for the great feedback, Becky! Reply

  • Aimee Shugarman
    November 30, 2018

    LOVE having a bowl of this dip on hand for the holidays! Reply

    • Natashas Kitchen
      November 30, 2018

      Yes! Isn’t it amazing! Thank you for the great review! Reply

  • Liz
    November 30, 2018

    I have had Spinach Dip but never added the artichokes. Sounds yummy! Reply

    • Natashas Kitchen
      November 30, 2018

      I hope you love it!! Reply

  • Jennifer Lehner
    November 30, 2018

    This is my favorite spinach and artichoke dip EVER! Reply

  • Kristyn
    November 30, 2018

    This dip is my favorite!! It’s perfect with so many things! Reply

    • Natasha
      November 30, 2018

      Thank you Kristyn! That is so true – we love spinach artichoke dip on toast, with tortilla chips, on pasta – all so good!! Reply

  • janis giacoio
    November 29, 2018

    I’m curious…this doesn’t have to be baked afterward? I always see recipes for this dip and you have to bake it. So you just heat on the stove? and for how long? Stupid question but…. Reply

    • Natasha
      November 29, 2018

      Hi Janis, it’s a great question – it does not have to be baked – it is creamy and perfect right off the stovetop. 🙂 Reply

  • Jennie Scott
    November 29, 2018

    if you cook for 4 hours in crock pot, how long to you cook on stove top Reply

    • Natasha
      November 29, 2018

      Hi Jennie, are you possibly referencing a different recipe? This spinach and artichoke dip is cooked on the stove top. Reply

  • Ronda
    November 18, 2018

    Hi Natasha! I was just wondering what the purpose of a stick of butter is? I think I’ll try it without the butter, I don’t follow Keto. Reply

    • Natashas Kitchen
      November 18, 2018

      Hi Ronda! The consistency is much smoother with the butter and I think it reheats better with the addition of butter Reply

  • Thomas
    November 14, 2018

    Can I substitute regular sour cream for light sour cream? How will this change the recipe? Would you recommend less butter to offset the added fat? Reply

    • Natashas Kitchen
      November 14, 2018

      You can cut down on calories by using low fat cream cheese and light sour cream, but it’s still pretty rich and oh so delicious!! Reply

      • Thomas
        November 14, 2018

        I’m sorry for the confusion. What I meant to ask was can I use regular sour cream instead of light sour cream as listed in the recipe?

        It’s not the calories I’m worried about but the artificial ingredients found in light sour cream. Reply

        • Natashas Kitchen
          November 14, 2018

          Yes of course! I don’t see why not! Reply

  • Rose F.
    November 11, 2018

    Natasha, I have made several of your recipes and they are so delicious. This one is better than any restaurant spinach/artichoke dip ever! Thank you! Reply

    • Natashas Kitchen
      November 11, 2018

      Wow! Thank you for that amazing feedback Rose! Reply

  • Lisa Messelhiser
    November 10, 2018

    This dip is amazing!! I have been using this recipe for a couple of years now. It is always a big hit at get togethers. I always do it in the crockpot, usually on high for about 4 hours and it turns out great. I never change any of the ingredients, because honestly this is the best spinach artichoke dip that I have made. I have tried several other recipes but this is by far the best. Enjoy!! Reply

    • Natashas Kitchen
      November 10, 2018

      Thank you so so much for this incredible feedback Lisa!! I’m so happy you found a favorite on our blog! I’m all smiles! Reply

    • November 13, 2018

      I did want to update this post…I made this in a completely different crock pot this weekend and it did not need to be on high…this particular one ran super hot…almost scorched my dip. I caught it in time and put it in a different one. So watch it carefully and maybe only do high for an hour or so and turn it down. Crock pots all heat a little differently:) Thanks again Natasha for an awesome dip!! Reply

      • Natashas Kitchen
        November 13, 2018

        Thank you for sharing that! And yes some are more powerful than others. Reply

  • Morgan
    November 6, 2018

    Wonderful and easy to follow recipe. However, I used too much parmesan. Is there anything I could do to kind of offset the parmesan. Reply

    • Natasha
      November 6, 2018

      Hi Morgan, if you have already added the parmesan, you could add more sour cream and/or cream cheese. You can use less parmesan. Also, some parmesan cheeses can have a sharp/off taste. You might try a different brand of parmesan (I’ve had this experience in the past) and see if you enjoy it better. 🙂 Reply

  • Victoria Kittoe
    November 6, 2018

    Hi Natasha! Great recipe! Can the leftovers be frozen? Reply

    • Natashas Kitchen
      November 6, 2018

      Hi Victoria! I haven’t tested it in the freezer before but I know it refrigerates in the fridge for at least a week :). My guess is that it can be frozen. Reply

  • Jaketia Kelly
    November 1, 2018

    Odd question…..can this be made without the artichoke? Reply

    • Natasha
      November 1, 2018

      Hi Jaketia, I think that would work to make it just a spinach dip but it would probably be good to add a little more spinach. Reply

  • Debbie
    October 25, 2018

    Hi Natasha. Have you ever made this with asiago cheese rather than parmesan? Reply

    • Natashas Kitchen
      October 25, 2018

      I have not Debbie! I would love to know how you like it if you try that! Reply

  • Sue
    September 28, 2018

    I don’t have a garlic press, can I just mince the garlic? Also, regular artichoke hearts not marinated? Reply

    • Natashas Kitchen
      September 28, 2018

      Hi Sue. Just make sure the garlic is really fine and at least crushed Reply

    • Pat
      October 11, 2018

      Use a micro plane. It’s easier to use, does a great job and much easier to clean Reply

  • Marie
    July 8, 2018

    Could this be eaten as a cold dip? Reply

    • Natasha
      July 8, 2018

      Hi Marie, we love it warm but I think it would still be ok served cold. It does firm up though so you would need some stiffer chips or crackers to serve with it. Reply

    • Victoria Powell
      July 8, 2018

      We eat it cold often. Reply

  • katie
    May 17, 2018

    would this be ok made ahead of time, then warmed up?

    thank you! Reply

    • Natasha
      natashaskitchen
      May 17, 2018

      Hi Katie, yes this dip does reheat well. Reply

  • Erica Chiarkas
    April 14, 2018

    Skipped the jalapenos, reduced the sour cream by half, and added some ground pepper and red pepper flakes. Melted the butter on low and then added everything else all at once and slowly melted it, avoiding any “cooking” or bubbles. Just so stinking DELICIOUS! Reply

    • Natasha's Kitchen
      April 14, 2018

      I’m glad you love the recipe Erica! Thanks for sharing your fantastic review! Reply

  • Dianna
    February 19, 2018

    Your recipe says a stick of butter (8 tablespoons), but your picture shows half a stick of butter. It was pretty oily to me, so is it 1/2 stick of butter? Reply

    • Natasha
      natashaskitchen
      February 19, 2018

      Hi Dianna, that is a full stick (8Tbsp) of butter in the photos. There are 2 shapes of butter sticks normally – 1 is long and skinny (from Costco) and a shorter thicker stick of butter from most grocery stores. Reply

  • Terry Simon
    February 4, 2018

    I have been using this recipe since I found it here and it is amazing! The only thing I don’t understand is why your recipe calls for half of all the ingredients I use.. hmm…
    Haha just kidding! I have to literally double the ingredients every time I make it. This dip never lasts long at our house or any of the parties we take it to. Thank you so much for sharing your recipe and giving me a dip that everyone begs me to make again and again! Reply

    • Natasha's Kitchen
      February 4, 2018

      You’re welcome Terry! I’m glad to hear the recipe is such a hit. Thanks for sharing your great review with other readers! Reply

    • Carol
      October 12, 2018

      I doubled all the ingredients as well. It is definitely as with most spinach dips better the second day! I will make it again! Reply

  • Brenda from Indiana
    January 1, 2018

    How much Fresh Baby Spinach do I sub for the 10 oz of frozen spinach Reply

    • Natasha
      natashaskitchen
      January 1, 2018

      Hi Brenda, I haven’t tried this with fresh spinach but I assume it is the same amount by weight. Incase you missed it, 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 and fresh grated Parmesan every time. 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.” I haven’t tried baking it only because it requires stirring to get the cream cheese dissolved and to blend everything. Once everything is blended, it does not require any additional lengthy cooking. Reply

      • Victoria
        January 1, 2018

        I use anywhere from 6 to 10 ounces of fresh spinach; just depends on how much I have on hand.

        I’ve also baked it. If baked I heat it on the stove just long enough to melt the cream cheese and wilt the spinach then transfer to a casserole dish and bake. I only do this when entertaining for the sake of presentation. Normally I’m anxious to start eating it long before I get it baked! Reply

        • Natasha
          natashaskitchen
          January 1, 2018

          You are the best! Thank you so much for sharing that!! 🙂 Reply

  • Gina
    December 30, 2017

    Can you add fresh spinach to this?? Also can it be baked? Reply

    • Natasha
      natashaskitchen
      December 30, 2017

      Hi Gina, 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 and fresh grated Parmesan every time. 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.” I haven’t tried baking it only because it requires stirring to get the cream cheese dissolved and to blend everything. Once everything is blended, it does not require any additional lengthy cooking. Reply

  • komal
    December 29, 2017

    Hi Natasha,

    can we use Mozzarella and Cheddar cheese instead of Parmesan cheese? Reply

    • Natasha
      natashaskitchen
      December 30, 2017

      Hi Kormal, the consistency will be a little different but it should work. Let me know how it turns out 😬 Reply

  • Victoria
    December 27, 2017

    If I don’t have frozen spinach but fresh spinach, how would I go about that? Do i just freeze then thaw? Reply

    • Natasha
      natashaskitchen
      December 27, 2017

      Hi Victoria, I haven’t experimented with this one using fresh but one of my readers, Katy wrote in with the following review: ” I’ve made this with fresh spinach and it’s really good! I purchase the baby spinach, chop it up, and just throw it in like the frozen. It’s easier in my opinion because I hate squeezing out the frozen spinach block.” Reply

      • Victoria
        December 27, 2017

        Since I first wrote my comments, I have made this dip probably a half dozen times or more. I have used fresh spinach and fresh grated Parmesan every time. 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. Reply

        • Natasha
          natashaskitchen
          December 27, 2017

          That’s awesome and so easy!! Thank you for sharing!! 🙂 Reply

  • Maggie
    December 24, 2017

    This was so easy to make and very yummy I do you like more artichokes so I added artichoke bottoms! Reply

    • Natasha's Kitchen
      December 26, 2017

      I’m glad you enjoy the recipe Maggie! Thanks for sharing your great review! Reply

  • cookndad
    December 21, 2017

    This dip is great! I use the juice from the jalapeños as well, (I’m from Texas). Thank you! Reply

    • Natasha's Kitchen
      December 21, 2017

      You’re welcome! I’m glad you like the recipe! Thanks for sharing 🙂 Reply

  • Sharon
    December 21, 2017

    I left out the jalapeño, but it was still great! (I don’t like hot/spicy) Reply

    • Natasha's Kitchen
      December 21, 2017

      I’m glad you enjoy the recipe Sharon! Thanks for sharing your review with other readers. Reply

  • Mallory
    November 28, 2017

    Can this be put in a crockpot after it’s prepared to keep it warm?? Reply

    • Natasha
      natashaskitchen
      November 28, 2017

      Yes, absolutely! 🙂 Reply

      • Mallory
        November 28, 2017

        Awesome! Thank you! Reply

        • Natasha's Kitchen
          November 28, 2017

          You’re welcome Mallory! Reply

      • Kathy Romero
        December 17, 2017

        This is a great recipe however, when I put it in a crockpot to keep warm the dip thickens and is no longer creamy. What am I doing wrong. How do I keep the dip warm and still creamy. Reply

        • Natasha
          natashaskitchen
          December 17, 2017

          Hi Kathy, I wonder if the warm setting on your slow cooker is to low? Maybe try putting it on low heat instead of the warm setting and see if that helps. Reply

    • Jen
      November 28, 2017

      I made the who thing in the crockpot and it came out the same as the stovetop. Reply

      • Mallory
        November 28, 2017

        Really?! How long did you cook it for?? That might be a lifesaver for me this weekend lol Reply

        • Jen
          November 29, 2017

          On high for 4 hours, stirring occasionally toward the end. Reply

          • Mallory
            November 29, 2017

            AHHHH!! Thank you SO much!!

      • Mallory
        November 28, 2017

        How long did you cook it in the crockpot for? Reply

  • Megan
    November 23, 2017

    WOW!! I just made this to bring as one of the appetizers for Thanksgiving dinner. My husband and I have already had to control ourselves from “taste testing” the whole thing before it even starts. So amazingly good!!! This is definitely a keeper! Reply

    • Natasha
      natashaskitchen
      November 23, 2017

      Megan, thank you for the wonderful review, I’m so happy to heat that 😀 Reply

  • 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!

  • Sylvia MacDonald
    October 3, 2017

    Hi just made this without the jalapeños and it is very good. Next time I’ll add marble cheese on top and bake until melted too! Can this be reheated somehow? I made it just for me and my husband lol way too much for a bed time snack lol. Reply

    • Natasha
      natashaskitchen
      October 3, 2017

      Hi Sylvia, yes this does reheat on the stove top or in the microwave and I love the cheese on top idea! 🙂 Reply

  • Abby Clark
    September 26, 2017

    Just made this today. My honest opinion is that this recipe is not what I was hoping for. It tasted OK but the sour cream was a bit much. If I ever make it again (probably not likely), I would use no more than 1/4 to 1/2 cup of sour cream. way too tart for my taste. Reply

    • Natasha
      natashaskitchen
      September 27, 2017

      Hi Abby! I haven’t had anyone say it was too tart and this is our most popular dip recipe. Did you possibly substitute any of the ingredients or omit something, change proportions, etc? You can definitely experiment with less sour cream if you prefer. Reply

      • Abby Clark
        November 4, 2017

        Hey Natasha! I didn’t change anything at first. I even made absolutely sure that all my ingredients were fresh because I intended to save some for a later day. After I tasted it a few times, I tried to alter it with no luck. My son liked it but also prefers less sour cream. When I make it again I will let you know how it turns out. I love your blog by the way! 😄 Reply

    • Esther
      November 16, 2017

      I just made this for the second time and actually made it with the correct measurements(the ones listed) and had the same experience 🙁 the first time I made it I made it with only 8oz of sour cream(I grabbed it on accident) and it turned out much smoother and cheesier. This time it’s a liquify mess. I was so looking forward to it too 😭 Reply

  • Tasha
    September 19, 2017

    I made this for a potluck at work and we devoured it! The bowl was scraped clean! The only difference I did was that I stuck it all in a crockpot on high. My coworkers were all raving about it and I’ve shared this recipe link so they can make it as well.

    Thank you for such an amazing website too by the way, you’ve definitely inspired me so much in the kitchen with all your yummy recipes. I’m gonna try your chicken & rice recipe next! Reply

    • Natasha's Kitchen
      September 19, 2017

      That’s awesome! You know a recipe is a keeper when the bowl is literally empty! Thanks for following and sharing your fantastic review Tasha! Reply

    • Jen
      September 28, 2017

      Hi Tasha – How long did you cook it in the crockpot for? Thanks! Reply

      • Tasha
        September 29, 2017

        Hi Jen! I would say about 4.5 hours on high. I think 4 hours on high would be fine. I literally just chopped the canned artichokes, dumped everything in the crock pot, set it on high, then left for a comedy show. I was in a huge rush, so I didn’t even defrost the spinach, I just tossed it in frozen & prayed lol. It worked out just fine for me! Reply

  • BJ Ferland
    September 4, 2017

    I’ve not made this before and would like to know if the jalapeno peppers can be omitted. I do not care for spice. Thanks Reply

    • Natasha
      natashaskitchen
      September 5, 2017

      Hi BJ, it is totally ok to omit the jalapeno peppers. The recipe will still work great 🙂 Reply

  • Marina
    September 2, 2017

    Made this recently and my husband kept saying how good it is! Planning on making it again in a couple of weeks for a family get together. Easy and so tasty! Reply

    • Natasha's Kitchen
      September 4, 2017

      I’m glad you both enjoy the recipe as much as I do! Thanks for sharing your great review Marina! Reply

  • Anna
    August 20, 2017

    This is a great recipe!! Followed everything to the letter except for the frozen spinach, which is not available where I come from. I just sauteed fresh spinach in olive oil, then squeezed out all the liquid.

    This is also great with garlic butter toast.

    Thanks so much for sharing. Reply

    • Natasha
      natashaskitchen
      August 21, 2017

      I’m so glad you enjoyed the recipe! 🙂 Reply

  • Laura
    July 15, 2017

    Been making this recipe for years, its become a staple and always requested when I attend any gathering! Reply

    • Natasha's Kitchen
      July 15, 2017

      That’s great Laura, I’m happy to hear that! Thanks for sharing your fantastic review! Reply

  • Sandra
    July 12, 2017

    Tried your spinach artichoke dip and it was simple and sooooo delicious! Will use it as one of my staples! Thanks so much! 🎉🎉🎉😍😍 Reply

    • Natasha's Kitchen
      July 12, 2017

      You’re welcome Sandra! I’m so glad to hear you love the recipe! Thanks for sharing your wonderful review! Reply

  • Alena
    July 10, 2017

    Natasha,

    I made this recipe for a baby shower…holy moly I got so many compliments!!! Thanks for making me look so good 🙂

    -Alena Reply

    • Natasha's Kitchen
      July 10, 2017

      LOL, glad I could help Alena! I’m happy to hear everyone loved it! Thanks for sharing your great review! Reply

      • Lydia
        August 17, 2017

        Can eat this cold? Or is it better hot? Reply

        • Natasha
          natashaskitchen
          August 17, 2017

          Hi Lydia, it can be eaten cold but I love it better hot, warm or even room temperature because it is creamier and easier to dunk a chip into 🙂 Reply

  • Stephanie
    July 2, 2017

    Easy & delicious. Reply

    • Natasha's Kitchen
      July 3, 2017

      Awesome< I'm glad we agree! Thanks for sharing Stephanie! Reply

  • June 27, 2017

    Looks yummy I wonder If You could use diced chilli’s instead of the Jalapeno, they have a better flavor and NOT spicy. Thanks Mom! Reply

    • Natasha
      natashaskitchen
      June 27, 2017

      Ha ha, you called me Mom 🙂 I think you could try diced chilis instead. Sounds like a good substitute. Reply

  • My husband and I love spinach-artichoke dip, so I was really excited when I ran across your recipe on Pinterest! It is delicous!

    I created a spreadsheet a few years ago to help me with meal planning, and have been updating it with every new recipe we try and like. It now contains around 90 meals, each categorized by main ingredient (Beef, Chicken, pasta, etc) and meal type (Mexican, Italian, American, etc), with a link to the recipe – yours included! It has saved me so much time with meal planning and making out my grocery list!

    After talking with some friends, I thought this spreadsheet might be something worth sharing, so I have made it available from my blog to download for free! Now that my readers have your recipe, I’m sure they will be enjoying it as much as we do! Reply

    • Natasha
      natashaskitchen
      June 9, 2017

      Hi Crystal, I’m so glad you enjoyed the recipe! 🙂 Reply

    • Marisha
      June 28, 2017

      Where can I find your blog to see your spreadsheet.
      Thank you Reply

  • John Owens
    June 5, 2017

    Love this recipe! While living in Alaska for 32 years, we made something similar. Yours is better except for one minor addition . . . try adding either Dungeness or King Crab and it would be amazing. We used crab meat often and it added a wonderful sweetness to the outcome of this great party dip. Reply

    • Natasha's Kitchen
      June 5, 2017

      Oh wow, that sounds incredible John! I’m glad you love the recipe and thanks for leaving your suggestion for other readers! Reply

    • Laura G
      June 7, 2017

      Crab meat addition sounds amazing (but expensive). How much crab meat would you suggest adding? Thanks! Reply

  • Lisa
    May 29, 2017

    Used 2 lage fresh jalapeños and regular sour cream, a little salt, added 2 more cloves garlic and an extra 1/2 cup of romano cheese. It was excellent. It didn’t make it too hot. It was bland with out increasing some ingredients. Everyone loved it. We are picky! Reply

    • Natasha's Kitchen
      May 29, 2017

      Those are great additions! Thanks for sharing your review Lisa 🙂 Reply

  • susie
    May 24, 2017

    can you freeze this? Reply

    • Natasha
      natashaskitchen
      May 24, 2017

      Hi Susie, I haven’t tried freezing but I think it would work fine. Reply

  • May 22, 2017

    This looks amazing, can’t wait to make it. Thanks so much for sharing! Reply

    • Natasha's Kitchen
      May 23, 2017

      My pleasure! It is SO good! Please let me know what you think! Reply

  • Shirley
    May 21, 2017

    It sounds delicious I think I am going to mix the butter cream cheese and sour cream and Parmesan to make a alfredo sauce. Do you think it will work it looks yummy Reply

    • Natasha
      natashaskitchen
      May 22, 2017

      Hi Shirley, this is how I turned it into an alfredo-like pasta sauce. I hope that helps! Reply

  • Suzanne Newsom
    May 18, 2017

    Can’t wait to try it, but clear up one little thing for me . The printed recipe calls for 1 stick of butter, but pictures seem to show a quarter stick. Thank you. Reply

    • Natasha
      natashaskitchen
      May 18, 2017

      Hi Suzanne, it is 1 stick (8 Tbsp of unsalted butter). Enjoy! 🙂 Reply

  • April 4, 2017

    Has anyone calculated the calories, carbs, protein etc ? This recipe sounds absolutely delish…. Reply

    • Natasha's Kitchen
      April 4, 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 Sylvia! Reply

  • Mariel1951
    March 31, 2017

    Natasha, I just ate at a restaurant something called shrimp brochette which are shrimp stuffed with spartichoke dip and jalapeños wrapped in bacon. When I looked for the dip via the ingredients, I found your artichoke dip that was exactly what the restaurant also sold as SPARTICHOKE dip. You’ve got to change the name of your dip to spartichoke. It would be so cool. Same ingredients. Reply

    • Natasha's Kitchen
      March 31, 2017

      Awesome! Thanks for the tip Marie 😀 Reply

  • Tina
    March 2, 2017

    Have you tried this with fresh spinach? Or frozen is better? I want the same taste but not sure how it will turn out if I use fresh. What would you recommend Reply

    • Natasha
      natashaskitchen
      March 2, 2017

      Hi Tina, I like using frozen because it’s easy to squeeze out any excess liquid when it thaws. I think you could make fresh spinach work but I always use frozen-thawed. Reply

    • Katy
      April 15, 2017

      Tina – I’ve made this with fresh spinach and it’s really good! I purchase the baby spinach, chop it up, and just throw it in like the frozen. It’s easier in my opinion because I hate squeezing out the frozen spinach block. Reply

  • Lindsay Driscoll
    January 30, 2017

    Any chance you could make this ahead of time and freeze it? Then just thaw and warm up? Reply

    • Natasha
      natashaskitchen
      January 30, 2017

      Hi Lindsay, I haven’t tested it in the freezer before but I know it refrigerates in the fridge for at least a week :). My guess is that it can be frozen. Reply

    • Audrey
      February 10, 2017

      It can be frozen. I’ve made this a million times and have frozen for a month and it’s still great! Best spinach dip recipe ever. Everyone raved about it. Reply

      • Natasha
        natashaskitchen
        February 10, 2017

        Awesome!!! Thank you so much for sharing that!! 🙂 Reply

  • Anna D
    January 6, 2017

    I’ve made dip from 3 different sites and yours is hands down my fav! Thank you ☺☺☺☺☺👌 Reply

    • Natasha's Kitchen
      January 6, 2017

      Awesome! So glad to hear Anna! 🙂 Reply

    • RM
      October 18, 2018

      what other sites did you try? was brown eyed baker one of them? Reply

  • Rachaelle Koon
    December 30, 2016

    This is not only the best I’ve ever made but also best I’ve ever tasted!!!! HUGE hit at our family Christmas party. People were freaking out it was soooooooo good!!!!!! So glad I ran across this!! Reply

    • Natasha
      natashaskitchen
      December 30, 2016

      Rachaelle, I’m all smiles after reading your review 😬. Thank you for such an amazing review! Reply

  • Elizabeth S
    December 28, 2016

    I tried Trader Joes dip and now I want to make this! It tastes really great on toasted french baguets. 🙂 Reply

    • Natasha's Kitchen
      December 28, 2016

      You will love it! Let me know what you think Elizabeth 🙂 Reply

  • Lori
    December 26, 2016

    Have you ever tried making this in a slow cooker to keep it hot? Reply

    • Natasha
      natashaskitchen
      December 26, 2016

      Hi Lori, I’ve transferred it to a slow cooker to keep it hot. I think it could work well in a slow cooker but you will have to stir it several times while it’s heating. Reply

  • roberta
    December 14, 2016

    May I substitute the sour cream for cream cheese?

    I love this dip, but its hard to find sour cream where I live. Reply

    • Natasha
      natashaskitchen
      December 14, 2016

      Hi Roberta, I haven’t tested it that way and I’m concerned it may be too thick. You might try a combination of cream and cream cheese? Reply

    • Desirea
      December 22, 2016

      No sour cream where you live? Can I ask where you live?!!! Reply

  • Laura
    December 12, 2016

    My daughter made this and I Loved it but it was too spicy for me. So I traded out the jalapenos for green chilis!!! Tastes amazing !! Best dip recipe ever ! Reply

    • Natasha's Kitchen
      December 12, 2016

      I’m so glad you enjoyed it! Sounds like you have a new favorite dip recipe. Thanks for sharing! 🙂 Reply

  • Natalie
    November 21, 2016

    Will a can of green chilies work? I could not find canned jalapeños. What ratio should, any ideas? Thank you, Natasha Reply

    • Natasha
      natashaskitchen
      November 21, 2016

      Hi Natalie, I think drained green chilis would work. Add them to taste as they have a different spice level from jalapeños. Reply

  • Leilani
    October 28, 2016

    Can I make this the night before going to a party and just reheat it? Reply

    • Natasha
      natashaskitchen
      October 28, 2016

      Yes that would work fine 🙂 Reply

      • Leilani
        November 1, 2016

        Made this for a bridal shower and everyone loved it. Made twice the amount and it was gone so fast. Reply

        • Natasha
          natashaskitchen
          November 1, 2016

          I’m so glad you enjoyed it!! 🙂 Reply

  • Nat
    September 28, 2016

    Hi Natasha, if I don’t have shredded parm cheese, can I use the regular grated kind, or should I just omit it? Thanks! Reply

    • Natasha
      natashaskitchen
      September 28, 2016

      You can substitute, although grated parm cheese works better and results in cheesier dip. I would probably use less grated parmesan and add it to taste. Reply

  • Ali
    July 7, 2016

    Does the spinach has to be frozen or can I use fresh spinach? Reply

    • Natasha
      natashaskitchen
      July 7, 2016

      Hi Ali, If using fresh, it releases a good amount of liquid as it wilts which can change the color, consistency and flavor of the dip. If using fresh, I would recommend wilting it on a dry skillet then squeezing out the excess moisture and coarsely chopping it before adding. Reply

  • Debbie Black
    July 2, 2016

    Just as good as any restaurant appitizer-even with making it on the stove (instead of the oven)Will deff make it again Reply

    • Natasha
      natashaskitchen
      July 3, 2016

      Debbie, thank you for such a nice review, I’m glad you enjoyed it 😀. Reply

  • Ali
    June 30, 2016

    I wasn’t sure if I liked spinach and artichoke dip, or if I liked artichokes at all, I ended up trying this recipe for a gathering, and OH MY ITS DELICIOUS!! 😋😋😋 to die for. Now I gotta go work off the calories. … Oh yeah and I never write reviews so this is that good! Reply

    • Natasha
      natashaskitchen
      July 1, 2016

      I really appreciate your awesome review! I’m so happy you loved the dip 🙂 Reply

  • Mariya
    June 15, 2016

    This is the best spinach and artichoke dip! I ‘ve been making it for a while now. Everytime I make it, people rave about it! Yey! I don’t look at any spinach and artichoke recipes anymore, because now I have the best recipe ever! Thanks Natasha! Reply

    • Natasha
      natashaskitchen
      June 15, 2016

      Hi Mariya! Thank you so much for the wonderful review :). I’m so happy you like the dip! Reply

  • Allie
    June 4, 2016

    This dip is great!! It makes A LOT of dip though, so cut the recipe in half unless you’re bringing it to a gathering. Reply

    • Natasha
      natashaskitchen
      June 5, 2016

      We generally only make this for parties, but yes I agree if you’re just making it to enjoy by yourself, you would want to cut the recipe down. I’m so glad you liked it! Reply

  • Kitti
    May 5, 2016

    I have made this dip several times, it’s always enjoyed till the very last bite. I’m going to use the cream cheese, butter and sour cream base to make a sauteed onion and bleu cheese dip tonight. Mmm. Reply

    • Natasha
      natashaskitchen
      May 5, 2016

      Oh wow that combination sounds amazing!!! Let me know how it goes! 🙂 Reply

  • Molly
    April 1, 2016

    Can this be made without the jalapenos? I’m not really a fan of them. Reply

    • Natasha
      natashaskitchen
      April 1, 2016

      Yes, you can definitely leave them out 🙂 Reply

  • Carol
    March 26, 2016

    can you make this ahead of time and reheat?? Reply

    • Natasha
      natashaskitchen
      March 26, 2016

      Yes, that would work 🙂 Reply

      • Katherine Ten Eyck
        September 2, 2016

        what is the best way to reheat this? Reply

        • Natasha
          natashaskitchen
          September 2, 2016

          I would reheat it on the stove and mix it while its heating. Microwave would work too. Reply

  • Maureen Hudson
    March 22, 2016

    OMGoodness this was AMAZING! I was a little heavy handed with the garlic (but I always am). Otherwise followed exactly and am in heaven. Thank you, thank you, thank you for sharing this one! Reply

    • Natasha
      natashaskitchen
      March 22, 2016

      From one garlic lover to another – I understand! 🙂 Thank you for the awesome review 🙂 Reply

  • Lee Ann paszkiewicz
    March 17, 2016

    recipe calls for a stick of butter but photo shows a half stick – which is it? A whole stick seems like a lot Reply

    • Natasha
      natashaskitchen
      March 17, 2016

      Hi Lee Ann, that is 1 stick (or 8 Tbsp) of butter in the video and photos. I use the full stick. 🙂 Reply

  • Lee Ann paszkiewicz
    March 17, 2016

    why does it have to be served warm? Reply

    • Natasha
      natashaskitchen
      March 17, 2016

      It has the creamiest consistency when it’s warm and I think it is most enjoyable that way. Reply

  • Warren White
    February 24, 2016

    This also makes a great stuffing for an Acorn Squash, to make a full meal… Reply

    • Natasha
      natashaskitchen
      February 24, 2016

      Woah, I’ve never thought of doing that. Thanks for sharing!! 🙂 Reply

  • February 22, 2016

    This is SO GOOD! When my best friend was in town for Thanksgiving, we made grilled cheese sandwiches with this dip. We used some fresh sourdough bread, provolone cheese, and a generous heap of the dip. It was insanely good. (And now my mouth is watering…I think I’ll make some this week!) Reply

    • Natasha
      natashaskitchen
      February 22, 2016

      Mary, thank you for such a nice review 😁. Reading your comment is making me hungry! Reply

  • Jennifer
    January 30, 2016

    I really want to make this dip but I don’t have unsalted butter but what would happen if I used salted butter instead. Or is there a substitute? Reply

    • Natasha
      natashaskitchen
      January 30, 2016

      Jennifer, it should still work, just add less parmesan or to taste to make sure the dip is not too salty. Reply

  • Janice
    January 29, 2016

    I saw garlic powder in the picture along with pepper. Is that something you add to your recipe also? Reply

    • Natasha
      natashaskitchen
      January 29, 2016

      Janice, the photo has pepper and garlic powder in it; I didn’t end up adding these, but you can if you wish 😀. Reply

  • Erritt
    January 20, 2016

    I made the Spinach dip for Christmas and I DIDN’T PUT THE CHEESE OR ANYTHING LIKE THAT THE ONLY THINGS I USED WAS THE SPINACH SOUR CREAM RANCH DIP PACKAGES AND TWO CANS OF WATER CHESTNUT AND EVERYONE LOVED IT Reply

    • Natasha
      natashaskitchen
      January 20, 2016

      I’m happy to hear that it worked with out cheese. Thank you for sharing 😀. Reply

  • Anon
    January 6, 2016

    Most recipes have half the amount of cream cheese and no sour cream, instead they have 10 oz. of Alfredo sauce like how Applebee’s makes it. If I replaces half the sour cream with Alfredo sauce, would it affect the consistency (because I really want both the sour cream and Alfredo sauce to be in there together). Reply

    • Natasha
      natashaskitchen
      January 6, 2016

      I can’t say for sure. Usually adding alfredo sauce keeps things creamy but I haven’t tested it to tell you exactly how it would affect the recipe. If you test it out, let me know how it goes. It sounds like a delicious idea! 🙂 Reply

      • Anon
        January 6, 2016

        Sure, no problem. I actually made a vegan version of your recipe (which I combined with the other one I was talking about) and when I try it out, I’ll let you know. Reply

  • Lorena
    December 30, 2015

    Has anyone tried putting it in the oven for a bit just to brown the top a bit? Reply

    • Natasha
      natashaskitchen
      December 30, 2015

      I haven’t but it wouldn’t hurt 🙂 Reply

    • Joan
      February 3, 2017

      Did you try in over pasta? How did you like it? I’m making the dip for Super Bowl. Can’t wait!
      I do! I also put more parmesan on top for a crispy crust. Yum!! Reply

      • Natasha
        natashaskitchen
        February 3, 2017

        Hi Joan, Making this dip is an awesome choice for the Superbowl!! I did try it and here’s the recipe I shared for it 🙂 Reply

  • Gerri
    December 21, 2015

    What can you substitute the garlic cloves with? Reply

    • Natasha
      natashaskitchen
      December 21, 2015

      Hi Gerri, you can just leave them out I suppose but I don’t think the flavor would be quite as good. Reply

  • Marjorie
    November 21, 2015

    Can this be made in the crockpot? Reply

    • Natasha
      natashaskitchen
      November 21, 2015

      I haven’t tried a crockpot for this recipe but a couple of my readers have with good results. Reply

    • Leslie
      November 22, 2015

      Hi there! Did you ever try this in a crock pot and if so, how was it? Reply

      • Natasha
        natashaskitchen
        November 22, 2015

        I haven’t but readers have reported good results with it. Nothing in this recipe really needs “cooking” so as long as you get it steamy hot and stir, it will work 🙂 Reply

  • Sharon
    November 19, 2015

    I’ve been looking for a recipe using cream cheese and sour cream. Curious about the butter though. Can it be left out of the recipe or necessary for the flavor?

    Thanks, Sharon Reply

  • Christine
    October 20, 2015

    Are the jalapeno peppers pickled? Reply

    • Natasha
      natashaskitchen
      October 20, 2015

      No, they are just canned jalapeños Reply

  • Zoe
    October 8, 2015

    Hi Natasha,

    Thank you for sharing your tips and recipes!! You are a pantry rockstar! I am gonnna try this, and was wondering, can I use fresh spinach instead? Reply

    • Natasha
      natashaskitchen
      October 8, 2015

      Zoe, fresh spinach should work. Just chop it really good and give it a chance to wilt after adding it to the dip :). Reply

  • irina
    August 12, 2015

    Hi Natasha, just wanted to say i love your recipes, i use them on daily basis!!! Keep them coming LOL
    Anyway i was wondering if the recipes would work without artichokes for any of the dips you have posted???
    Thanks in advance Reply

    • Natasha
      natashaskitchen
      August 12, 2015

      Hmm… it would just be a spinach dip then. I think it would still work, but it’s nice to have the artichoke in there; it gives it a nice consistency. Are you not a fan of artichoke? Reply

      • Irina
        August 12, 2015

        I wish I liked artichokes but I don’t but I really like those type of dips to go with tortilla chips so I was hoping to make it without ! Reply

  • Debbie
    May 9, 2015

    dip was great, I took out the jalepenos and added 1 can of chopped green chiles instead. Reply

    • Natasha
      natashaskitchen
      May 9, 2015

      Mmm that sounds wonderful! I’m so happy you enjoyed the dip! Reply

  • Sherie French
    April 19, 2015

    This recipe is absolutely fabulous!! It is creamy and tasty. Reply

    • Natasha
      natashaskitchen
      April 19, 2015

      Thank you! 🙂 Reply

  • Monica
    April 16, 2015

    This is an awesome dip. The problem is you just cannot stop eating it.

    Thanks so much Reply

    • Natasha
      natashaskitchen
      April 16, 2015

      Thank you for the great review Monica :). I encountered the same problem :D. Reply

  • Joan
    April 11, 2015

    This is the best spinach artichoke dip I’ve ever had! I make it without that jalapeno but, that’s just me. I make it often and force myself to share it. If I didn’t share, I’d eat the whole thing myself! Have you ever tried this dip poured over penne pasta? If not, try it. It was to die for! I topped it with panko crumbs and fresh grated Parmesan cheese.
    Thanks for a 5 star recipe! I threw away every other recipe I had for spinach artichoke dip once I tasted this one! Fabulous! Reply

    • Natasha
      natashaskitchen
      April 11, 2015

      That is an awesome idea to put the dip over pasta! I’m putting that on my to-do list! Thank you!! Reply

      • Joan
        April 24, 2015

        You’re welcome! Oh you’ll love it on the pasta! Don’t forget to top it off with more grated parmesan cheese! Let me know how you like it. Reply

    • Natasha
      natashaskitchen
      April 11, 2015

      That is an awesome idea to put the dip over pasta! I’m putting that on my to-do list! Thank you!! Reply

  • Katee
    March 22, 2015

    I love spinach and artichoke dip this is probably the bes recipe I’ve ever made!!!!! Live the jalepnos in this, I used fresh so I feel like it had more of a bite. I will always make this recipe. Thank you for sharing! Reply

    • Natasha
      natashaskitchen
      March 22, 2015

      I’m so happy you loved the recipe! 🙂 Reply

  • Michelle
    January 31, 2015

    A guest brought this dip to a friends 74th birthday dinner last weekend.
    I NEVER eat dips, they just generally don’t do it for me. My husband insisted that I tried this dip, consequently I will be making it for our Super Bowl guest tomorrow and then proceed to walk 14 miles to and then from work Monday to ware it off.
    I LOVE this recipe, Thank You. Reply

    • Natasha
      natashaskitchen
      January 31, 2015

      Thank you for writing in Michelle and for the great review. This dip will be a great addition to tomorrow’s game. I also have a skinny version of this dip right here :). Reply

  • Debbie
    January 11, 2015

    made your spinach artichoke dip It was great, but I had more left than I expected
    Can I freeze the leftovers? Reply

    • Natasha
      natashaskitchen
      January 11, 2015

      Debbie, I refrigerated it before and it reheated great but never tried freezing it. If you try it, let me know if the consistency changes once you will defrost it. Reply

  • jana
    January 1, 2015

    Man, this recipe is ALWAYS a hit when I make it!! I just double everything to keep up with the people wanting more. I cheat on the garlic and use it from the jar and use about 2 Tbsp. Just add to your liking. Hope this helps someone! 🙂 Reply

    • Natasha
      natashaskitchen
      January 2, 2015

      I love great shortcuts and using the one from the jar is brilliant! 🙂 Reply

  • Natasha
    natashaskitchen
    December 30, 2014

    I think it would be a little too salty and tangy with the marinated one. There really isn’t any salt in this recipe so it’s hard to control the saltiness if you add the marinated one. Reply

  • Oksana
    December 22, 2014

    Made this for a small get together. Huge hit! Very easy to make and fast Reply

    • Natasha
      natashaskitchen
      December 22, 2014

      Thank you for the great review Oksana :), Merry Christmas to you! Reply

  • Katrina
    December 1, 2014

    This tasted so good! I don’t know if I left it on the heat too long but it got really gritty.. Haha.. I don’t know exactly how to word it.. but once it cooled it was just really thick and crumbly. The next day i reheated and it was perfect.. I’ll be making it again, but was wondering if next time I should lower or remove from heat once cheeses are melted? Before adding spinach etc..??? Reply

    • Natasha
      natashaskitchen
      December 1, 2014

      Generally, if you overcook cream cheese, it can become gritty. Did you use the recommended amount of butter; that definitely helps to keep the mixture smooth and not gritty. I’m so glad you liked it 😉 Reply

  • Rachel
    November 26, 2014

    I am planning to make this for an appetizer for thanksgiving, however it will not be eaten until around 4 or later. I have a lunch at 1, and an hour travel time. Can I make this the night before and reheat? Or what advice do you have? Reply

    • Natasha
      natashaskitchen
      November 26, 2014

      This does work if reheated. You can absolutely make it ahead then warm it up on the stove-top just warm it up over medium/low heat so it stays nice and creamy, remember you aren’t cooking it, just re-heating 🙂 My co-worker brought it in to work in a slow cooker to keep it warm and it was perfect 🙂 Reply

  • Karin
    November 24, 2014

    This recipe is perfection. My family loves it. Reply

    • Natasha
      natashaskitchen
      November 24, 2014

      Thank you so much Karin for an awesome review 🙂 Reply

  • Kathy
    May 17, 2014

    Actually, the cream cheese is a low carb super food and nothing else is high in carbs so it will cause you to lose weight! How cool is that!? Reply

    • Natasha
      natashaskitchen
      May 17, 2014

      I like how you think! That is cool! Reply

  • Alice
    April 22, 2014

    Love this recipe…it has become me go to for get togethers. Everyone asks for it! Reply

    • Natasha
      natashaskitchen
      April 22, 2014

      Thank you for a great review Alice, I’m glad everyone loves the recipe :). Reply

  • March 5, 2014

    This dip is so delicious and so easy! I’m going to attempt to take it on a 5 hour drive in a cooler. I’ll let you know how it goes. Also, I’m a total Midwesterner and never like spice, but I added the jalapeños anyway and it was a perfect little kick. It wasn’t spicey, to me, at all! Reply

    • Natasha
      natashaskitchen
      March 6, 2014

      Yeah, I didn’t think it was too much at all. If you want it spicier, add the liquid from the jar also, but I thought it was just right 🙂 Reply

  • Camille
    March 5, 2014

    How long do you think I could store it in the refrigerator? Reply

    • Camille
      March 5, 2014

      I’m sorry.. I must’ve missed the comment about how long you stored it! Thanks for the recipe! Reply

      • Natasha
        natashaskitchen
        March 5, 2014

        You’re welcome! I’m so glad you found it. 🙂 Reply

  • Beth McGee
    February 26, 2014

    This was so yummy when I made it tonight! Thanks for sharing 🙂 I believe I accidentally used a larger bag of spinach and a larger jar of jalapeños but it still turned out amazing. We ate it with Stacey’s bagel chips and those paired perfectly. Will definitely be making this again! Reply

    • Natasha
      natashaskitchen
      February 26, 2014

      That just probably made it healthier. I bet this was amazing with bagel chips. Yummmm!! Reply

  • Alyanka
    February 18, 2014

    just have 1 question, how long i can keep it in my fridge..? Reply

    • Natasha
      natashaskitchen
      February 18, 2014

      I’ve had it in there up to a week. 🙂 Reply

  • Mika Mojica
    January 19, 2014

    I was so excited to make this recipe since people are coming over to our house and watch the football game. I followed all your ingredients, measurements and procedures, but it came out too sour! It is edible, but there is just an ingredient or two (might be the sour cream? or amount of parmesan cheese?) that is overpowering. Didn’t know how to fix the taste since this is my first time making this recipe. Only a quarter of it got eaten : ( Reply

    • Natasha
      natashaskitchen
      January 19, 2014

      The most likely culprit: Did you possibly use marinated artichoke hearts instead of plain? The marinated ones are way more sour and that could easily take it over the top. Let me know if that was it! Reply

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