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Home > Appetizers > Spinach Artichoke Dip Recipe (VIDEO)

Spinach Artichoke Dip Recipe (VIDEO)

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

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

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.

Spinach Artichoke Dip Recipe

4.94 from 139 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.

Skill Level: Easy
Cost to Make: $9-$12
Keyword: spinach artichoke dip
Cuisine: American
Course: Appetizer
Calories: 208
Servings: 10 people as an appetizer

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. Serve hot with chips or crackers or toasted baguettes.

Nutrition Facts
Spinach Artichoke Dip Recipe
Amount Per Serving
Calories 208 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g56%
Cholesterol 54mg18%
Sodium 661mg29%
Potassium 266mg8%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 2g2%
Protein 8g16%
Vitamin A 4121IU82%
Vitamin C 5mg6%
Calcium 294mg29%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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.

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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.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • John
    September 21, 2021

    I love the convenience of how quickly the dip comes together using the stove top. However, like others I have trouble with A lake of melted butter on top, especially when it’s reheated. It’s almost like the dip breaks in the butter separates entirely. Next time I make it I’ll likely omit the butter entirely or only put in 1 tablespoon at most.

    Reply

    • Natashas Kitchen
      September 21, 2021

      Thank you so much for sharing that feedback with me, John!

      Reply

  • Heidi Britnell
    September 10, 2021

    If I could give this 10 stars, I would!!! This is literally the best Spin/Artichoke dip I have had in my entire life!!! Better than several restaurants that I have tried it while dining. I made a single batch last weekend, and it was such a hit, I made a double batch this weekend!!! I did add it to a pan, sprinkle a 6 Italian cheese mix, and bake until the top cheese melted last weekend, but it is equally as good without adding that step!

    Reply

    • Natashas Kitchen
      September 10, 2021

      That’s so great! It sounds like you have a new favorite, Heidi!

      Reply

  • Rebecca
    September 8, 2021

    This recipe is so easy and tastes so delicious! This is my new go- to recipe for game nights and other gatherings! Thanks, Natasha!

    Reply

    • Natashas Kitchen
      September 8, 2021

      That’s so great! It sounds like you have a new favorite, Rebecca!

      Reply

  • Melody Nakamura
    August 29, 2021

    I have made this before using this recipe and it is fantastic. I have to cut back on the jalepeno’s because my husband cannot eat spicy. I add just about a teaspoon and he cannot taste the flavor. I love this recipe and it is full of flavor. I use fresh parmesan that I shred because it has less salt than and does not have a coating the prevents an even melting like the pre-shredded.

    Reply

    • Natasha's Kitchen
      August 30, 2021

      Hi Melody, nice to know that you were able to adjust the recipe so your husband can enjoy it! Thanks for sharing that with us.

      Reply

      • Patricia
        September 3, 2021

        As always, fresh is best but what are your thoughts about using the minced garlic in a jar? Maybe, in some recipes and not others? Recently had some extensive dental surgery and have been looking at some of your outstanding recipes for soft foods – soups, etc. Love the idea of this dip. Thank you for your help.

        Reply

        • Natashas Kitchen
          September 3, 2021

          Hi Patricia, you said that exactly right! Fresh really is best, but the garlic in a jar is a good substitution.

          Reply

  • maureen
    August 25, 2021

    Fantastic! Everyone loved this dip n asked for recipe! Definite keeper

    Reply

    • Natasha's Kitchen
      August 25, 2021

      Hi Maureen, thanks for your wonderful review and feedback! We appreciate it.

      Reply

  • Lynette Rose Snurr
    July 26, 2021

    1st & foremost, YOU are cute as a button ♥
    I L♥VE to cook & get creative in my kitchen!
    Your recipes are outstanding and I love to tweak them here & there (Lynette style) ALWAYS adding a little xtra KICK to some dishes! We love SPICY!!!
    I am looking forward to makin’ this as we are huge spin dip fans!
    THANK YOU for your recipes and your videos ♥♥

    Reply

    • Natasha's Kitchen
      July 26, 2021

      Thank you for your kind words and appreciation. Hope you’ll love all the recipes that you will try!

      Reply

  • Jennifer
    June 11, 2021

    Could this be made in the crockpot to start? Or for best results should it be made on the stove?

    Reply

    • Natashas Kitchen
      June 11, 2021

      Hi Jennifer, yes, you can make it as a crockpot spinach artichoke dip, but it doesn’t require much of a cooking time so you can turn it off when it is hot and bubbling. You can use minced garlic and just add to taste since fresh garlic is more potent – you might like to add a little more.

      Reply

  • Meagan
    June 11, 2021

    I am excited to try this but have a question…..what kind of spinach did you use? Fresh or canned and if fresh how did you prepare it?

    Thank you!

    Reply

    • Natashas Kitchen
      June 11, 2021

      Hi Meagan, I hope you love this recipe but I recommend reading through the entire recipe post. We have a section specific to the ingredients here and we note: “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”

      Reply

    • Julie Ross
      July 18, 2021

      She used FROZEN spinach thawed it then squeezd the water out with her hands. She does have a comment about fresh spinach.

      Reply

  • Josie
    May 30, 2021

    I love all your recipes Natasha!!

    I made this, and I don’t believe I did this wrong at all, but we all found it too cheesy. We can taste the cream cheese and parm. Anything I can do for next time?

    Reply

    • Natasha
      May 31, 2021

      Hi Josie, did you use shredded parmesan or grated? If using the powdery grated cheese, I would cut it down since it’s more compacted being grated.

      Reply

  • Sukhbir
    May 19, 2021

    you are great Natasha Ji !!

    I love your recipes.

    Reply

    • Natasha's Kitchen
      May 19, 2021

      Thank you! I hope you love all the recipes that you will try

      Reply

  • Phyllis
    May 13, 2021

    Can it be served cold or just hot

    Reply

    • Natasha
      May 13, 2021

      Hi Phyllis, it is creamier and better warmed up, but it can be served cold.

      Reply

  • Audra Arnold
    May 12, 2021

    This looks divine. I make one similar but will have to try this one. A secret ingredient that I put in mine is chopped water chestnuts and ppl just love that extra crunch! I love ALL your recipes and your videos, too!

    Reply

    • Natasha's Kitchen
      May 13, 2021

      Thank you so much for your compliments. I hope you’ll love every recipe that you will try!

      Reply

  • Rebecca
    May 4, 2021

    OMG I made this and I can’t stop eating it. So yummy. I’m going to have to have it in my fridge all the time. I like a little more garlic so I did 4 cloves and it turned out great.

    Reply

    • Natashas Kitchen
      May 4, 2021

      That’s just awesome! Thank you for sharing your wonderful review, Rebecca!

      Reply

  • Patti
    April 11, 2021

    I made the spinach and artichoke dip for friends last night and everyone loved it. Thanks for sharing your recipes!

    Reply

    • Natasha's Kitchen
      April 11, 2021

      You are very welcome, Patti. Glad the recipe was a hit!

      Reply

  • Mary
    April 6, 2021

    I made your pork egg rolls yesterday. Yum!!!! Easy to do. I froze some of them.

    Reply

    • Natashas Kitchen
      April 6, 2021

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Marie
    April 4, 2021

    How long can i store the spinach artichoke dip?

    Reply

    • Natasha's Kitchen
      April 4, 2021

      Hi Marie, if you have any leftovers, just wrap them up tightly and place them in the refrigerator. They should keep there for a few days or so.

      Reply

  • Lori
    April 3, 2021

    This sounds yummy. Have not made it for years. I remember putting water chestnuts in it. What are your thoughts on that.
    Love watching your blog! Well done and the recipes are fantastic!

    Reply

    • Natashas Kitchen
      April 3, 2021

      Hi Lori, I’ve never thought to add water chestnuts to spinach artichoke dip – that is a great idea to bulk it up in a healthy way. If you happen to experiment, I would love to know how you like this!

      Reply

  • Jan Drinkwater
    March 6, 2021

    I made this dip yesterday for girls night and it was a huge hit! Just delicious and soo easy – thank you!

    Reply

    • Natashas Kitchen
      March 6, 2021

      You’re welcome, Jan! I’m so happy you enjoyed this recipe.

      Reply

  • Judy
    February 9, 2021

    I recently made this recipe and I’ve made a few different spinach artichoke dips over the years and this has to be the best one ever!!!

    Reply

    • Natasha's Kitchen
      February 9, 2021

      Wow, love it! That is so great to hear, Judy. Thank you so much for your fantastic comments and review of this recipe.

      Reply

  • Tina
    February 7, 2021

    I made this tonight and it was amazing. Just realized I forgot the butter but it didn’t need it. I wonder how it would have changed the flavor or texture.

    Reply

    • Natasha's Kitchen
      February 7, 2021

      It is so much better with butter, you can try next time.

      Reply

  • Gabriele Harvey
    February 7, 2021

    Delicious!!

    Reply

    • Natasha's Kitchen
      February 7, 2021

      Thank you!

      Reply

  • Heidi Bush
    February 6, 2021

    This is the best recipe. I don’t put in the jalapeños. Every time I bring this to a party I get asked for the recipe. It’s delicious.

    Reply

    • Natashas Kitchen
      February 6, 2021

      That’s so great! I’m glad you found a party favorite on our blog, Heidi!

      Reply

  • Aldina Dzehverovic
    January 26, 2021

    Tried this recipe and it was delicious! Will recommend to family and friends, that’s how good it is! Yum! Thanks Natasha for the recipe!

    Reply

    • Natasha's Kitchen
      January 26, 2021

      You are very welcome! Thank you too for sharing your great review with us, Aldina.

      Reply

  • Cyndi
    January 21, 2021

    I love this recipe! Thank you for all of your recipes, videos and hard work you and your family put into your blog and channel. May I ask what is the serving size correlating to the nutritional value? Is it one cup? Thank you!

    Reply

    • Natasha
      January 22, 2021

      Hi Cyndi, I didn’t measure it that way so you would have to divide it into the servings listed in the recipe card. I’m so glad you enjoy my recipes.

      Reply

  • Kristen Wegrzyn
    January 15, 2021

    Love this recipe! I just had chilis on hand so I broiled/grilled them until the skins were charred, slipped the skins off and scraped out most of the seeds and. Added such a nice heat!

    Reply

  • Cheryl
    January 11, 2021

    How long will it last in refrigerator and is it free able as I am only myself and this looks delicious.

    Reply

    • Natashas Kitchen
      January 11, 2021

      Hi Cheryl, I know it refrigerates and reheats well for about 3 days (it was eaten before I could test any longer). I’m assuming you were also asking if you can freeze it; I haven’t tested it in the freezer before; I guess that it can be frozen, but without experimenting, it is hard to say the impact on flavor and texture.

      Reply

  • Cathy
    January 10, 2021

    I like to add a few chopped water chestnuts for crunch, too.

    Reply

    • Natasha's Kitchen
      January 10, 2021

      Sounds nice, thanks for sharing that with us, Cathy!

      Reply

  • Richard Martinez
    January 9, 2021

    Delicious 🤗😋

    Reply

    • Natashas Kitchen
      January 9, 2021

      I’m so glad you enjoyed it!

      Reply

  • Jess
    January 5, 2021

    We love to buy a dip like this in Costco so I thought to give this one a shot. It seemed to thick of a consistency and got cold way too fast when not on the stove. I did buy Costco one again and saw that they use Greek yogurt instead of sour cream, maybe will try that next time.

    Reply

  • Susan Andrews
    January 2, 2021

    Hi Natasha, sorry one more question, could I use fresh jalapenos ? Thanks
    Loving your recipes !

    Reply

    • Natasha
      January 2, 2021

      Hi Susan, yes, fresh jalapenos would still work fine. It would have more of a kick to it.

      Reply

  • Susan Andrews
    December 31, 2020

    Hi, I accidentally picked up canned pickled jalapenos, can they be used or is it best I get the non pickled ones? Also would fresh work?
    Also, I found canned artichokes but not in brine, will that still work ?

    Reply

    • Natasha
      January 1, 2021

      Hi Susan, the pickled jalapenos should work fine and I have used plain and brined artichokes. Both work for this dip.

      Reply

  • Elizabeth Dastrup
    December 27, 2020

    Would fresh spinach work just as well? I would chop it up in my food processor.

    Reply

    • Natasha's Kitchen
      December 27, 2020

      Hi Elizabeth, yes that will work. Please read this portion in the recipe: Can I Use Fresh Spinach?

      Reply

  • Lord Wayne Mercier
    December 27, 2020

    This dip recipe is a winner. I can’t wait until my New Years Eve Party.

    Reply

  • Patti
    December 25, 2020

    My cream cheese never seems to melt right. It’s always a little lumpy. Any tips?

    Reply

    • Natasha
      December 26, 2020

      Hi Patti, it should melt by the end, but you might try cutting it into smaller pieces or even softening it at room temperature although that is normally not necessary.

      Reply

  • Bri
    December 24, 2020

    I skipped out on the jalapeños and my parm wouldn’t melt all the way down however this is hands down the best spinach dip I’ve ever made, the garlic MADE this dip ….. 5/5

    Reply

    • Natashas Kitchen
      December 24, 2020

      Thank you so much for sharing that with me. I’m so glad you enjoyed that!

      Reply

  • Lele
    December 20, 2020

    Absolutely the best I have ever made!

    Reply

    • Natasha's Kitchen
      December 20, 2020

      That is awesome, thank you!

      Reply

  • Emily
    December 14, 2020

    Do you think you can freeze left over dip? If so, what would be the best way to reheat?

    Reply

    • Natashas Kitchen
      December 14, 2020

      Hi Emily, 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

  • Fatema
    December 6, 2020

    Looks great. However, I have no idea what artichoke is…nor have I ever seen it sold anywhere in the country I live in. Would the dip still taste good with only spinach and minus the artichoke?

    Reply

    • Natasha's Kitchen
      December 6, 2020

      Hi Fatema, I think that would work without artichoke and if you make it just a spinach dip but it would probably be good to add a little more spinach.

      Reply

    • Stella rhodes
      December 20, 2020

      Omg where do u live ?….

      Reply

  • Jen
    December 5, 2020

    This is the kind of dip that everyone seems to congregate around in fear that if they walk away, it’ll be gone when they return. It’s just so delicious!

    Reply

    • Natashas Kitchen
      December 5, 2020

      Thank you for sharing that with us!

      Reply

    • Rene
      December 12, 2020

      I wish I could print this recipe, it looks so delicious. The suggestion are amazing.

      Reply

      • Natasha
        December 12, 2020

        Hi Rene, if you scroll to the bottom of the post, there is a print-friendly recipe card highlighted in gold.

        Reply

  • Alex
    December 4, 2020

    Love that little iron bowl…. could you please link it?

    Reply

    • Natashas Kitchen
      December 4, 2020

      Hi Alex, that was from Cost Plus World Market.

      Reply

  • LAUREN KELLY
    December 4, 2020

    This is my go-to spinach dip! It’s always a hit!

    Reply

    • Natashas Kitchen
      December 4, 2020

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Matt Taylor
    December 4, 2020

    I love spinach artichoke dip. This recipe is so easy and super yummy!! 🙂 Your recipes are always awesome Natasha! 🙂

    Reply

    • Natasha
      December 4, 2020

      I’m so happy you love the dip. Thanks for the awesome review.

      Reply

  • CC
    December 4, 2020

    I’d love to know what type of dish you would recommend to serve this in so it stays warm.

    Reply

    • Natasha
      December 4, 2020

      Hi CC, you can serve it out of a crockpot, or put it in a pre-warmed ceramic bowl or small casserole dish. If you put it into an oven-safe dish, you can cover with foil and keep it warm in the oven until ready to serve.

      Reply

    • Tolea
      February 17, 2021

      This looks great- and I’m so happy you didn’t add water chestnuts.
      Would it be ok if I added more artichokes and less spinach? I’m not a huge fan of spinach but I adore artichokes.

      Reply

  • Alisha
    December 3, 2020

    Would this recipe translate if it was all tossed in a crockpot on low for a few hours?

    Reply

    • Natasha's Kitchen
      December 3, 2020

      Hi Alisha, you can make it as a crockpot spinach artichoke dip, but it doesn’t require much of a cooking time so you can turn it off when it is hot and bubbling

      Reply

  • William Freshour
    November 23, 2020

    I put my spinach and chopped artichoke on a plate in the oven at 200 deg for 30 to 40 minutes before adding. This helps dry the moisture out.

    Reply

    • Natasha's Kitchen
      November 23, 2020

      Thanks for sharing that with us, William.

      Reply

  • Pam Braxton
    October 15, 2020

    I watch your videos and make your recipes! Love the videos you’re so cute in them as you tap your counter! 🤣. Love cooking with Natasha!!! Pam from NC

    Reply

    • Natasha's Kitchen
      October 15, 2020

      Thank you for watching my videos, Pam. I appreciate it!

      Reply

  • Annie
    October 3, 2020

    Hi Natasha, made a pizza with the leftovers. Best pizza ever!! Thank you!!

    Reply

    • Natashas Kitchen
      October 3, 2020

      That’s just awesome Annie! Thank you for sharing that wonderful review with me!

      Reply

  • Natasha
    September 24, 2020

    Hi Melissa, I haven’t tried that but the artichoke would have to be prepared before using it in the recipe.

    Reply

    • Melissa
      September 25, 2020

      Can I use fresh spinach instead of frozen?

      Reply

      • Natashas Kitchen
        September 26, 2020

        Hi Melissa, I think you could make fresh spinach work but I always use frozen-thawed.

        Reply

  • SHELLY NATIUK
    September 19, 2020

    for this Spinach Artichoke Dip,
    the recipe calls for 1 stick (8tbsp) butter, but in the picture, it looks like a half a stick. Is 8 tbsp correct ??

    Reply

    • Natashas Kitchen
      September 19, 2020

      Hi Shelly, we used 1 stick of butter for this recipe. Some are made longer than others but we definitely used one.

      Reply

  • Nat
    September 11, 2020

    One of a few things that come out well no matter what I do

    Reply

    • Natashas Kitchen
      September 11, 2020

      Isn’t that the best!! We love when we find that perfect recipe!

      Reply

      • Lori
        December 14, 2020

        Can you add water chestnuts to it?

        Reply

        • Natashas Kitchen
          December 14, 2020

          Hi Lori, I’ve never thought to add water chestnuts to spinach artichoke dip – that is a great idea to bulk it up in a healthy way. If you happen to experiment I would love to know how you like this!

          Reply

  • Debbie
    September 1, 2020

    Easy and delicious.

    Reply

    • Natashas Kitchen
      September 1, 2020

      I’m happy you enjoyed that Debbie!

      Reply

  • Robert
    August 8, 2020

    Very good.

    Reply

    • Natashas Kitchen
      August 8, 2020

      I’m happy you enjoyed that Robert!

      Reply

  • Veronica
    August 4, 2020

    Do you have to add the jalapeños on the dip?

    Reply

    • Natasha's Kitchen
      August 5, 2020

      Hi Veronica, the recipe will work too without jalapenos

      Reply

  • Lynn
    July 28, 2020

    In your opinion would this recipe be suitable cold rather than heated?

    Reply

    • Natasha's Kitchen
      July 29, 2020

      It works either hot or cold it just really depends on the person’s preference.

      Reply

  • Ko Anthony
    July 18, 2020

    I have tried many of your recipes and they always turn out great. I made this tonight for a party and it was a hit! Made it as written- no alterations needed. Thanks Natasha!

    Reply

    • Natasha's Kitchen
      July 19, 2020

      Yay perfect! Thanks for sharing your great feedback with us.

      Reply

  • Deb
    July 14, 2020

    This is divine! Lovely Alfredo flavors with vegetables. I used fresh spinach and jalapeño and it worked very well. Family hit!

    Reply

    • Natashas Kitchen
      July 14, 2020

      Awww that’s the best! Thank you so much for sharing that with me, Deb! I’m all smiles

      Reply

  • Anne Watson
    July 13, 2020

    This recipe is sooo good!! My daughter said I was a rock star ⭐️-this recipe is a keeper!!

    Reply

    • Natasha's Kitchen
      July 14, 2020

      Love it! Thank you so much for your excellent feedback.

      Reply

  • Sylvia
    July 1, 2020

    Looks GREAT but I don’t care at all for parmesan. Can I leave it out or is there a milder substitute?
    Otherwise I would love to try this.

    Reply

    • Natashas Kitchen
      July 1, 2020

      Hi Sylvia, the consistency will be a little different with another cheese but it should work. Let me know how it turns out if you test it out! One of our readers mentioned asiago.

      Reply

  • Robin
    June 19, 2020

    Hi. Love your recipes. Can this spinach dip be made without artichokes? If so, do the other ingredients need to be adjusted?

    Reply

    • Natasha
      June 19, 2020

      Hi Robin, I always make it as a spinach artichoke dip but you could take out the artichokes and just make it a spinach dip, adding more spinach if desired.

      Reply

  • Julia Armstrong
    June 14, 2020

    Natasha I see what looks like a hot plate that you cook on. What type do you recommend

    Reply

    • Natasha's Kitchen
      June 14, 2020

      Hi Julia, most of the kitchen tools and equipment that I use are listed here in our Amazon Shop.

      Reply

  • Lisa
    May 20, 2020

    Thanks! I love appetizer dips!

    Reply

    • Natashas Kitchen
      May 20, 2020

      I’m so glad you enjoyed it!

      Reply

  • michelle
    May 17, 2020

    We made this awesome dip and it was over the top good!! I subbed in marinated hearts though. Thinking about using it as a topper for our white chicken chile enchiladas instead of the plainer white sauce. So excited!!

    Reply

    • Natasha's Kitchen
      May 17, 2020

      I think that’s a good idea! Enjoy and please share with us how it goes.

      Reply

  • Joan
    May 1, 2020

    Amazing dip! Our family goes bonkers over it. I like to put parmesan on top and brown it under the broiler. Did you double the recipe to fill that pot? I have the 80 ounce pot from World Market.

    Reply

    • Natashas Kitchen
      May 1, 2020

      Hi Joan, the recipe pictured is a single recipe. I’m so glad you enjoyed it!

      Reply

      • Joan
        May 2, 2020

        I made this again today. This time I chopped fresh savoy spinach as another reviewer, Victoria, suggested. It came out amazing. I melted the butter, added the cream cheese, sour cream, and parmesan. As soon as it began to bubble, I added the artichokes and spinach and gave it about 3 or 4 minutes over low heat and stirred a few times until the spinach wilted. It came out fantastic!

        Reply

        • Natasha's Kitchen
          May 2, 2020

          That is awesome to hear, Joan! Thank you so much for giving this recipe a try and leaving great feedback.

          Reply

  • D'Ann Srader
    April 29, 2020

    I can’t wait to try this! Could you please tell me what type of jalapeno peppers you use…pickled or just plain canned ones. The picture looks like sliced pickled ones.

    Reply

    • Natasha's Kitchen
      April 29, 2020

      I used this Canned Jalapenos

      Reply

      • Katherine
        November 6, 2020

        that’s not canned jalapenos that’s jalapeno sauce??? I went to the store yesterday but all I could find was pickled ones, is that going to be ok?

        Reply

        • Natashas Kitchen
          November 6, 2020

          Hi Katherin, I would try the link again, It should take you to a glass jar of sliced jalapenos.

          Reply

  • Andy
    April 20, 2020

    How much is one serving? I’m counting calories so I just was curious how much one serving measured out to. Thanks.

    Reply

    • Natasha's Kitchen
      April 20, 2020

      Hello Andy, you may view the nutrition facts when you click on “Jump to Recipe” and scroll down below.

      Reply

  • Fred Rothhauser
    April 12, 2020

    Natasha,I use 1/2 tsp of red pepper flakes instead of the Jalapenos.And equal parts of sour cream and mayonaise.I also use frozen artichoke hearts, more expensive but tastes so much better.I love your videos, and with this keeping us issue keeping us at home, you give me great ideas on what to cook!!!

    Reply

    • Natasha's Kitchen
      April 12, 2020

      Hello Fred, thanks for sharing that with us. I’m happy to hear that you’ve been getting some great ideas on what to cook at home. I hope that you love every recipe that you try!

      Reply

  • kris hopkins
    March 19, 2020

    Thanks for the recipe it was simple yet taste delicious. It was family approved even with picky children.

    Reply

    • Natashas Kitchen
      March 19, 2020

      That is the best when kids love what we moms make. That’s so great!

      Reply

  • Diana
    January 27, 2020

    Hi Natasha,

    I’ve looking at your dips and they look good but I’ve held back making them because I get an upset stomach from cream cheese. Would you recommend replacing cream cheese with anything else? I tried using cottage cheese for one of your crepes filling recipes and it turned out yummy. Would it work for savory?

    Reply

    • Natasha
      January 29, 2020

      Hi Diana, I honestly haven’t tried in this recipe. If you experiment, please let me know how it goes. The flavor profile would probably be ok, but I’m not sure how it would blend.

      Reply

  • Irina
    January 25, 2020

    I’ve used so many of your recipes, but have never commented. Every single recipe I try is a keeper, tonight I tried your spinach artichoke dip for the first time for a party I was invited to. I literally had to take my bowl home empty. My husband asked why I haven’t made this before. Thank you for your time and effort, your site is the first I check when I’m looking for something new!

    Reply

    • Natashas Kitchen
      January 25, 2020

      Isn’t the flavor amazing! This recipe is always the first to go at our parties.

      Reply

  • Angie
    January 19, 2020

    Delicious
    Can I freeze the leftovers?

    Reply

    • Natasha
      January 19, 2020

      Hi Angie, I honestly haven’t tried freezing spinach and artichoke dip so I’m not sure if it would still have that same nice creamy consistency. If anyone else has tried, please let us know!

      Reply

  • Claudette Collins
    January 5, 2020

    I made this recipe for my entertaining over the Holidays and it was a big hit with everyone including me. As a result I held back on serving it thinking it would last long enough to carry me through. Unfortunately, it’s now 2 weeks and I have about 1 cup left and would like to know if it’s still safe to use it.

    Reply

    • Natashas Kitchen
      January 6, 2020

      I’m so glad you enjoyed this recipe, Claudette! I’ve actually never tried freezing it, but I know it refrigerates and reheats well for about 3 days (it was eaten before I could test any longer).

      Reply

  • Rhonda Higgins
    December 31, 2019

    Can I use caned Spinach instead of frozen or fresh?

    Reply

    • Natashas Kitchen
      December 31, 2019

      Hi Rhonda! I have not tested that with canned Spinach to advise. If you experiment, please let me know how you like that.

      Reply

    • Constance Laws
      June 4, 2020

      I wouldn’t used canned spinach

      Reply

  • Keith Brown
    December 31, 2019

    This spinach dip is great and even better if you add chopped grilled chicken before you bake it in the oven.

    Reply

    • Natashas Kitchen
      December 31, 2019

      That’s just awesome!! Thank you for sharing that with us!

      Reply

  • Ashley
    December 31, 2019

    This dip is a game changer! I’m not allowed to bring anything else to work functions! haha I love it and so does everyone else

    Reply

    • Ashley
      December 31, 2019

      I use green chilis instead of jalapenos. Mild or hot, depending on who I’m making it for. SO GOOD!

      Reply

      • Natashas Kitchen
        December 31, 2019

        Sounds delicious! Thank you so much for sharing that with me.

        Reply

    • Natashas Kitchen
      December 31, 2019

      That’s so great, Ashley! It sounds like you have a new favorite!

      Reply

  • Lindsey
    December 30, 2019

    My mom and I make this spinach artichoke dip all the time- so DELICIOUS!!!

    Reply

    • Natashas Kitchen
      December 30, 2019

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

      Reply

  • Gina W.
    December 28, 2019

    THIS. DIP. IS. EPIC!! I adjusted a few things like half the spinach (not a fan) a extra half cup of fresh grated parmesan and left out the jalepenos. It is now my go to dish for potlucks, family/friends gatherings, etc. Thank you!!!

    Reply

    • Natashas Kitchen
      December 30, 2019

      You’re welcome! I’m so glad you enjoyed that, Gina!

      Reply

  • Diana Becerra
    December 15, 2019

    I made this for my friend’s birthday party. Everyone loved it! It was gone so fast.

    Reply

    • Natashas Kitchen
      December 16, 2019

      I’m so glad to hear it! Will you be making this for Christmas?

      Reply

  • Jen
    November 29, 2019

    This was a huge hit last Christmas! Can you tell me where you bought your cast iron pot with handles? I love the presentation!

    Reply

    • Natasha
      November 29, 2019

      Hi Jen, that was from Cost Plus World Market.

      Reply

      • Joan
        May 1, 2020

        Natasha, what size is the pot?

        Reply

        • Natasha
          May 1, 2020

          A medium saucepan would be enough but it’s easier to mix in a 5 1/2 quart pot (or dutch oven)

          Reply

  • EW
    November 25, 2019

    How big is a serving? I’m looking to increase the size of the recipe for a very large party. I would like to figure out food costs and portioning accordingly.

    Reply

    • Natashas Kitchen
      November 25, 2019

      Hi! We have the serving size on the recipe. If you click “Jump to recipe” button at the top of the post, it will take you to our printable recipe page and you can adjust how many servings you need there. I hope that helps.

      Reply

  • mary ledyard
    November 20, 2019

    I made this tonight for a dinner party. It was wonderful. I’m a jalapeno lover but was unsure about adding them to this recipe. I’m so glad I decided to think out of the box. A big hit!

    Reply

    • Natashas Kitchen
      November 20, 2019

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

      Reply

  • Carrie
    November 17, 2019

    I don’t like jalapenos, can you sub in green. Chilies???

    Reply

    • Natashas Kitchen
      November 18, 2019

      I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe

      Reply

  • brittni
    November 10, 2019

    Had my mom make this today for my daughters bday party, it was a hit!!!

    Reply

    • Natashas Kitchen
      November 11, 2019

      That’s just awesome!! Thank you for sharing your wonderful review

      Reply

  • m v v
    November 4, 2019

    wuauuuu, this is a very tasty dip with a lot of calories, very vey cochon

    Reply

    • Natashas Kitchen
      November 4, 2019

      I’m glad you enjoyed it!

      Reply

  • Debbie Black
    October 19, 2019

    Super easy & delishious.Even good when cold.Will deffinetly make it again.Only thing I added was extra parmesean cheese & baked it for about 5-8 min long enough to melt the cheese.

    Reply

    • Natashas Kitchen
      October 19, 2019

      Thank you so much for sharing that with me.

      Reply

  • Janulla80
    October 11, 2019

    The best tasting dip ever, plus easy to make. Thank you!
    Now, can I use this in my crock pot to cover chicken thighs with and cook all together? Would you adjust any ingredients to make it this way? Thank you for your recipes. Love them!

    Reply

    • Natashas Kitchen
      October 11, 2019

      Great quesiton! You could make it in the crock pot and even put everything in at once. Turn it off when it gets hot and you can stir everything together easily. I have not tried it with adding chicken to advise, If you experiment, let me know how you liked the recipe

      Reply

  • Lucy Borkowski
    September 25, 2019

    I just made the dip and loved it. the jalapanos added a zing to the dip. Thank you. Ludmilla

    Reply

    • Natashas Kitchen
      September 25, 2019

      You’re welcome! I’m so happy you enjoyed it, Ludmila!

      Reply

  • Jergen stoil
    September 23, 2019

    This recipe is lit I live it

    Reply

    • Natashas Kitchen
      September 23, 2019

      I’m so happy you’ve enjoyed that!

      Reply

  • Carina Z
    September 14, 2019

    Amazing is all i gotta say!

    Reply

  • Barb
    August 26, 2019

    Just made this yesterday for a gathering and it was a huge hit! My youngest daughter commented twice in the same day that I need to make this more often lol! I accidentally bought and used the 14% sour cream and at first was super thick but after adding the spinach and artichokes it thinned out and was so good! This will be my go to recipe for now on!

    Reply

    • Natashas Kitchen
      August 26, 2019

      That’s so great Barb! Sounds like you found a new family favorite! Thank you for that great reviews.

      Reply

  • Sharon Markey
    July 26, 2019

    I left out jalapeños because I do not like anything hot/spicy! Hope it works!

    Reply

    • Natashas Kitchen
      July 26, 2019

      I hope you love it, Sharon!

      Reply

    • Shannon Liles
      July 26, 2019

      I’m going to make this very soon. Would salted butter be okay? Thinking would make it a little more salty as I like salt. Lol

      Reply

      • Natashas Kitchen
        July 26, 2019

        Hi Shannon, it should still work, just add less parmesan or to taste to make sure the dip is not too salty unless you prefer that.

        Reply

    • Sara Jane
      August 11, 2019

      Hi I was wondering if this dip could be made in the slow cooker so it could be kept warm until we’re ready to refrigerate. Looks great can’t wait to try!

      Reply

      • Natashas Kitchen
        August 12, 2019

        Hi Sara, 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

  • Amanda
    July 24, 2019

    Hi! I made this recipe because it looks SO good and I made it exactly as the recipe said and it was incredibly oily- I couldn’t even serve it- there were globs of oil floating on top no matter how much I mixed it any recommendations?

    Reply

    • Natasha
      July 25, 2019

      Hi Amanda, I’ve made this probably 100 times and haven’t had that experience, but I am always happy to help troubleshoot. If no substitutions or replacements were made in the recipe, my first thought is maybe the order in which the ingredients were listed (i.e. do not put the butter in last or it will have difficulty incorporating into a smooth dip). I hope that helps.

      Reply

      • Jana
        December 12, 2019

        This was pretty easy. Makes a lot more than I thought it would. I did feel like it was a little too cream cheesy when I was done adding stuff, so I threw in another big spoonful of jalapenos from the jar I bought. In retrospect, I shouldn’t have added since the flavors will continue to release and it might end up spicier than intended (We shall see how my co-workers react).

        Reply

        • Natashas Kitchen
          December 13, 2019

          I hope they all love this recipe, Jana.

          Reply

          • Kelly
            May 22, 2021

            I just made this and its more in the runny side…does it thicken up or did I do something wrong?

          • Natashas Kitchen
            May 22, 2021

            Hi Kelly, it’s hard to say without being there. I recommend checking to make sure no ingredients or processes were substituted/ altered.

        • Eden
          June 5, 2021

          I am about to try making this but with a jalapeno cream cheese instead of actual jalapenos. Will report back!

          Reply

    • STEPHANIE E EL HAJJI
      November 8, 2019

      This happened to me too… it started to come together after cooking on the stove for 15-20 minutes then it was great…. too bad that this is not mentioned in the directions!

      Reply

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