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!

Spinach Artichoke Dip Recipe in Serving bowl with chip dipped inside

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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!

Hot Spinach Artichoke Dip on tortilla chip

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!

Ingredients for Spinach Artichoke Dip Recipe

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.

Creamy Spinach artichoke dip in serving bowl surrounded by tortilla chips

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:

  1. 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.
  2. Stir in coarsely chopped artichoke hearts, drained diced jalapeños, and well-drained spinach. Lastly, stir in 2-3 pressed garlic cloves.
Step by step instructions how to make spinach artichoke dip on stovetop

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.

Natasha's Kitchen Cookbook

Spinach Artichoke Dip Recipe

5 from 185 votes
spinach artichoke dip
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.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients 

Servings: 10 people as an appetizer
  • 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

208kcal Calories9g Carbs8g Protein16g Fat9g Saturated Fat54mg Cholesterol661mg Sodium266mg Potassium2g Fiber2g Sugar4121IU Vitamin A5mg Vitamin C294mg Calcium3mg Iron
Nutrition Facts
Spinach Artichoke Dip Recipe
Amount per Serving
Calories
208
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
9
g
56
%
Cholesterol
 
54
mg
18
%
Sodium
 
661
mg
29
%
Potassium
 
266
mg
8
%
Carbohydrates
 
9
g
3
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
8
g
16
%
Vitamin A
 
4121
IU
82
%
Vitamin C
 
5
mg
6
%
Calcium
 
294
mg
29
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Appetizer
Cuisine: American
Keyword: spinach artichoke dip
Skill Level: Easy
Cost to Make: $$
Calories: 208

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!
Creamy Spinach Artichoke dip served with tortilla chipsThe best spinach and artichoke dip recipe served with tortilla chips in a bowl

This post may contain affiliate links. Read my disclosure policy.

Natasha Kravchuk

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 and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Recipe Rating




Comments

  • Brenda
    March 17, 2024

    This recipe is amazing. A crowd pleaser for sure. I am wondering if you think it can be frozen?

    Reply

    • Natasha's Kitchen
      March 17, 2024

      Thank you! I haven’t tried freezing it but I have made it ahead and refrigerated for a few days. 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.

      Reply

  • Lori Stinehart
    December 23, 2023

    Delicious! I used fresh spinach and other than that I followed instructions. Easy!

    Reply

    • NatashasKitchen.com
      December 23, 2023

      Thank you for sharing, Lori!

      Reply

  • Mary
    December 17, 2023

    This is a great base recipe! Needs a couple things though, IMO. I sautéed a shallot and some Better than Boullion garlic flavor. Then added the fresh garlic for about a minute. Then added the recipe ingredients. To the mixture I added season salt, crushed red pepper flakes, and about a cup of Monterey Jack cheese. Topped with more Monterey Jack, then baked. Amazing. Thanks!

    Reply

    • NatashasKitchen.com
      December 17, 2023

      Thank you for sharing, Mary!

      Reply

  • April
    December 7, 2023

    I’m going to try this without the jalapeños for a party next week. Can I add green onion instead? What do you think?

    I make a dip that is spinach, cream cheese, green onions, tomatoes and Monterey Jack, so they usually work well in that.

    Reply

    • NatashasKitchen.com
      December 7, 2023

      Hi April! I think that would be fine.

      Reply

  • Nico M
    October 25, 2023

    This dip has become my regular go-to appetizer! It is so good! Always a party pleaser and so easy to make. I usually have it in a crockpot made ahead of time, keeping it on low…Adjust it how you wish, you can’t go wrong!

    Reply

    • Natasha's Kitchen
      October 25, 2023

      Yes, it’s so versatile. Great to hear that this has become your go-to dip recipe!

      Reply

  • MARY JANE LIZER
    September 11, 2023

    Made this dip for a party was amazing. I made it the night before, next day I bought a loaf of french bread, cutting length wise and spread the dip (a really generous amount) on the bread, popped in the oven 350 for about 14 minutes, under the broiler for about 2 minutes, cut it up and served as an appetizer. People were raving about the dip. Always good recipes on this site, if Im looking to make something, this is my go to recipe site. Thank you Natasha

    Reply

    • Natashas Kitchen
      September 11, 2023

      Yum! Thank you so much for sharing that with me, Mary Jane!

      Reply

  • Michelle
    August 18, 2023

    Wow, what a great appetizer! Easy to make and it was a big hit with friends. I did make a few changes, I sautéed an onion, garlic and a fresh jalapeño in the butter then added the dairy with the extra addition of 1c spicy Monterrey Jack cheese. I’ll make it again for sure.

    Reply

    • NatashasKitchen.com
      August 18, 2023

      Sounds great, Michelle! I’m glad you loved the recipe.

      Reply

  • Mary Braun
    June 7, 2023

    Made this for the first time when I had friends visiting. It’s kind of a personal rule that I don’t try new recipes when I have company…. but, I didn’t follow it this time. (I know, RISKY!) But this recipe was absolutely amazing! Best artichoke dip I have ever had – homemade or storebought. I will definitely save this and serve it often! Got lots of compliments. Thanks!! 🙂

    Reply

    • NatashasKitchen.com
      June 7, 2023

      Hi Mary! That’s awesome! I’m so glad it was a hit. Thank you for trying my recipe!

      Reply

  • Carolina Martinez
    February 12, 2023

    This recipe is delicious. I wouldn’t change a thing! Thanks for the recipe!

    Reply

    • Natasha's Kitchen
      February 12, 2023

      You’re so welcome, glad you enjoyed it!

      Reply

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