Spinach Artichoke Dip is irresistibly creamy and every bite is loaded with spinach and artichokes. This spinach and artichoke dip recipe is too easy; just heating and mixing everything together.
If you enjoyed our Hot Shrimp Dip, or our creamy Buffalo Dip, you will love this!
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Spinach and Artichoke dip is our #1 party appetizer and it always disappears fast, plus homemade artichoke dip is so much better than any store-bought version. If you’re looking for more party appetizers, try our Pico de Gallo, authentic Ceviche and Cowboy Caviar next. Watch the video tutorial and you’ll be craving this dip.
Watch the Spinach Artichoke Dip Video Tutorial:
This spinach and artichoke dip is so good, you will want to lick the pot (hundreds of reviews agree!). It’s a keeper.
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Spinach Artichoke Dip Recipe:
I should warn you – make this dip only when there are plenty of people around to share it with because it’s dangerously good. We can’t get enough of this creamy, cheesy, warm spinach artichoke dip. It has been a favorite among readers, friends, and family for years.
My former co-worker Jason brought this to work years ago and it was so good that I immediately asked for the recipe as I was wolfing down the artichoke dip. Thank you for sharing this keeper of a recipe with us!
Ingredients for Spinach and Artichoke Dip:
- Artichokes: We use canned and drained quartered artichoke hearts in brine. Marinated artichokes are not ideal, but can be used. Keep in mind they do add more salt and tanginess so add parmesan cheese to taste or your dip may be too salty.
- Spinach: Chopped frozen spinach is the easiest to work with. Fully thaw according to package instructions then squeeze dry the spinach with your hands to remove excess liquid. See notes below on using fresh spinach.
- Jalapeños: Canned jalapenos add nice heat without being overpowering. It’s very mild, but the recipe will still work without jalapenos.
- Cream Cheese, Sour Cream and Butter: These make up the rich and creamy base of the sauce and create an irresistible cheesy sauce.
- Parmesan: We use shredded parmesan. It melts into the sauce beautifully and adds great depth of flavor. Parmesan is the primary source of “salt” in this recipe since there is no additional salt added, so add it to taste.
- Garlic: pressing in fresh garlic at the end adds amazing flavor. Do not skip the garlic!
Can I Use Fresh Spinach?
You can make a fresh spinach and artichoke dip. One of my readers, Victoria shared her very helpful review on that: “I have made this dip probably a half dozen times or more. I have used fresh spinach (anywhere from 6 to 10 ounces). Works great and so yummy! No need to squeeze anything. Just trim the stems, rough chop, and add it in. The heat causes it to wilt just enough.”
Can I Make This a Lighter Dip?
I’ll admit the original rich version of Spinach Artichoke Dip is so good it makes me weak in the knees, but if you’re watching calories, it is still enjoyable as a leaner appetizer. If you are looking for a low-fat version of spinach artichoke dip, try our Skinny Spinach Artichoke Dip which is made lighter with reduced-fat cream cheese and light sour cream (or Greek yogurt) and less butter.
Can I Make Artichoke Dip Ahead?
Yes! Spinach and Artichoke Dip reheats really well. You can completely make dip ahead, transfer to whatever dish you want to reheat it in (or leave it in the pot), let it cool to room temperature and refrigerate until ready to reheat and serve. Follow the reheating instructions below.
How to Reheat Spinach Artichoke Dip:
- Slow Cooker: to reheat cold dip, place in a slow cooker low heat and cover for 3-4 hours. You can also keep your fresh hot dip on the “warm” setting for several hours to keep it warm for a party.
- Stovetop Reheating: Reheat the dip in a saucepan over medium/low heat, stirring frequently until hot and just starting to bubble.
- To Reheat in the Oven: You can rewarm in the oven like our Baked Spinach Artichoke Dip. If you are heating from cold, sprinkle on a little extra parmesan on top to keep it from drying out then transfer to an oven-safe dish and bake uncovered at 350˚F for about 20 minutes, or until heated through.
- Microwave Reheating: You can reheat portions of leftover spinach artichoke dip in the microwave, stirring every 30 seconds and heating until the dip is hot. Avoid overheating.
How to Make the BEST Spinach and Artichoke Dip:
- In a medium pot over medium heat, melt together cream cheese, sour cream, butter, and 1 1/2 to 2 cups parmesan cheese (or to taste), stirring frequently until creamy. It will start to bubble.
- Stir in coarsely chopped artichoke hearts, drained diced jalapeños, and well-drained spinach. Lastly, stir in 2-3 pressed garlic cloves.
How to Serve Spinach Artichoke Dip:
We love to serve it with tortilla chips or pita chips. You can serve this as a dip for veggies, or use little toasts as we did for Bruschetta which are a little less salty than chips.
More Top-Rated Appetizers:
Appetizers are the best way to start a party! These crowd-pleasing appetizer recipes are sure to please your guests.
- Classic Guacamole – the authentic version
- Shrimp Cocktail – with the best homemade sauce
- Sausage Queso – made with real cheese
- Cucumber Shrimp Bites – with avocado spread
- Deviled Eggs with Bacon – plus a secret ingredient!
Spinach Artichoke Dip Recipe
Ingredients
- 8 oz cream cheese, reduced fat is ok
- 16 oz light sour cream
- 8 Tbsp unsalted butter
- 1 1/2 cups shredded Parmesan cheese
- 14 oz quartered artichoke hearts, drained and coarsely chopped
- 4 oz can diced jalapeños, drained
- 10 oz frozen spinach, thawed and drained
- 2-3 garlic cloves, pressed
Instructions
- In a medium pot over medium heat, melt together 8oz cream cheese, 16 oz sour cream, 1 stick butter and 1.5-2 cups parmesan cheese, stirring frequently until melted and an even consistency. It should start to bubble.
- Stir in coarsely chopped artichoke hearts, your drained jalapenos and drained spinach (I used my hands to squeeze spinach over the sink to remove excess water). Finally, stir in 2-3 pressed garlic cloves. Serve hot with chips or crackers or toasted baguettes.
Nutrition Per Serving
Filed Under
This recipe has been around since 2012. We updated the photos and added reheating instructions Dec 2019. The recipe is the same. Here is what it looked like in 2012. A little blueish but you all loved it anyway!
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Can dip be microwaved after cooking?
HI Rosanne, you can reheat this dip in the microwave, we do it all the time 🙂
Hi Natasha. I made your recipe for the spinach artichoke dip for the first time this Christmas Eve. I used one shortcut by using garlic paste from a tube. The dip was requested as a traditional holiday recipe from now on! Thanks Melissa D.
Sounds like you found a new family favorite! I’m so happy to hear that! Thank you for that great review!
Merry Christmas! I am making the artichoke dip, but I want to put it in the oven instead on the stove top. Can I do this? What temp and how long?
Hi Barb, I haven’t tried that but here is what one of our readers mentioned ” This was super amazing! Made it for my boyfriend and me this past weekend and just cut the recipe in half! But one thing I tried is putting the dip in a small casserole dish and putting Parmesan cheese on top and sitting it in the oven for about 10 min at 350 to give it a nice cheesy toasted bubbly topping 🙂 again thank you so so much! We couldn’t stop eating it and got too full for dinner! Haha”
Looking for a warm crab dip and thought about adding cooked crab chunks to your spinach and artichoke dip of yours.
What do you think?
Big G.
I haven’t tried that but it sounds tasty!! If you try that I would love to know how you like that!
How much is 1 stick of butter?
Hi Murdie, a stick of butter is a half cup 🙂
I made this at Thanksgiving and boy oh boy it was well received. DELICIOUS. Will make again for sure!!!
I”m so happy to hear you loved the spinach artichoke dip! Thank you for the wonderful review!
Hi Natasha,
Would it be possible to make this in the slow cooker rather than on the stove top? I want to make this as a Christmas appetizer but using the crockpot would save me a ton of time while I’m using the stove for other things. Also, would minced garlic work rather than fresh cloves? Thanks!
Hi Lauryn, 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.
Hi do I use light sour cream or regular? Will try and make cant wait!!
Hi Maria, 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!!
Planning to make this for a Christmas gathering. I can’t eat jalapenos. Have you ever tried it with jarred roasted peppers?
Hi Liz, you can substitute or just leave them out. The dip will still taste wonderful 🙂
Going wine tasting this weekend. Making this, I know the guys are going to LOVE it (and me too!). Will be fire roasting the jalapenos and using fresh spinach. I can’t wait!
This sounds like the perfect dip for that!! Thank you for that great review!
We made this tonight and it was fantastic!! Will definitely be a repeat recipe! Thanks Natasha!
I’m so glad you enjoyed it!
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
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! 🙂
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. *****
I’m so happy you enjoyed that John! Thank you!
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!! 😊
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 🙂
Can this be frozen?
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.
I’d like this ahead of time. What would be the best way to reheat it?
This does reheat well both on the stove top or in the microwave 🙂
This is our FAVORITE Appetizer recipe! Bring it every time!
I’m so happy to hear that! Thank you for sharing your great review!
Oh I love that you added jalapeños to your spinach dip.
I’m so glad you like that! Thanks for the great feedback, Becky!
LOVE having a bowl of this dip on hand for the holidays!
Yes! Isn’t it amazing! Thank you for the great review!
I have had Spinach Dip but never added the artichokes. Sounds yummy!
I hope you love it!!
This is my favorite spinach and artichoke dip EVER!
I’m so happy to hear that!! That’s awesome!! 🙂
This dip is my favorite!! It’s perfect with so many things!
Thank you Kristyn! That is so true – we love spinach artichoke dip on toast, with tortilla chips, on pasta – all so good!!
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….
Hi Janis, it’s a great question – it does not have to be baked – it is creamy and perfect right off the stovetop. 🙂