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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Hi!
How do you thaw the frozen spinach? Do you just leave it out on the counter top for a few hours at room temperature?
Also, do you wash the frozen spinach after it’s thawed?
Thanks!
Hi Marybell, It doesn’t take long to thaw the spinach on the counter and it’s easy to squeeze out any excess liquid when it thaws. We usually wash it before freezing so you don’t need to afterward. I think you could make fresh spinach work but I always use frozen-thawed.
thanks for the recipes I have enjoyed the food I made though I didn’t take pics because I had no camera, I would like to have tacos with my ma’am but I don’t have the recipes think u
Hi Kevin! I’m so happy you enjoyed that! We have some awesome Taco recipes here.
I love your cast iron serving pot! Can I ask where you bought it? And the dip is amazing by the way!!
Hi Stacy, that little pot is from Cost Plus World Market but it was years ago that I purchased it so I’m not sure if they would still stock it.
My family gets this dip whenever possible at restaurants, but said this dip i made once was the best ever..so now no more restaurant dip..just this one..i will be making it ALOT😁
That’s so great! It sounds like you have a new favorite, Donna!
This was by far the best spinach artichoke dip I’ve every made. It makes a lot and I was wondering how long it keeps in the fridge and/or can I freeze it? Thanks
That’s just awesome!! 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
How long can I keep it refrigerated?
I know it refrigerates and reheats well for about 3 days (it was eaten before I could test any longer).
Hi can mozzarella cheese be added ?
Hi Van, the consistency will be a little different but it should work. Let me know how it turns out .
Natasha can you use fresh spinach? I am not a fan of frozen.
Hi Cynthia, 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.”
I have always used fresh spinach in this recipe. Hands down the best ever. Don’t leave out the jalapenos. It’s what pushes it over the top.
I’m so glad you enjoyed it!
Hi Natasha, Love love love this dip, I followed the recipe exactly as written. I made it on the stove, cooled, then placed in fridge. The next day reheated till warm and made wonton cups, then put dip in baked wonton cups. Dip is thick so I had to spread into cups and cracks it will not spread on its own. It was a hit, a double recipe made 86 wonton cups.
Sounds like you found a new favorite! Thank you for sharing that with me Liz!
My husband was so impressed (with just the video) he wanted me to double it (before ive even made it the first time). Wow did it make a lot! And man was it GOOD! He will be eating it on anything it could possibly taste good with (which won’t take long)
Awww that’s the best! Thank you so much for sharing that with me Tasha:) It sounds like you have a new favorite!
What a godsend! I’m planning my first dinner party and decided to add an appetizer. This is the first place I came! I found your blog while look for a Caesar dressing recipe. I also will be trying your meat sauce, croutons and dinner rolls. Thanks for my dinner menu! I can’t wait to report back with feedback!
You’re very welcome!! I’m so glad you enjoyed that. We look forward to your feedback also.
Hella flavor 👅Thanks Natasha
I’m so happy you enjoyed that, Shadia!! Thank you for sharing that awesome review with me!
I made this recipe on my YT channel; I only used the spinach and omitted the jalapeños. But, it is an Awesome, easy and tasty recipe. Keep them coming and thank you!♥️
I’m so happy you enjoyed that!
This is the best and easiest spinach artichoke recipe I’ve tried! I skipped the jalapeños, put the dip in a glass dish and added mozarella cheese and baked it in the oven! Sooooo good!
That’s so great! It sounds like you have a new favorite!.
I wished you lived nextdoor to me. You rock .
You’re so nice! Thank you!
First time I made this recipe was at a family potluck last year. It was devoured in less than 30 mins. It’s been requested ever since and had to double the recipe. I have used both frozen and fresh spinach and I have also added fresh jalapenos. Results are always the same…onolicious! Mahalo for sharing.
Awww that’s the best! Thank you so much for sharing that with me, Eva :). I’m all smiles!
Hi Natasha, I was wondering if this artichoke spinach dip can be made with wonton cups?
Hi Liz! I haven’t tried that but it sounds delicious! If you experiment, let me know how you liked the recipe
This is so awesome and was the hit of the pot luck. I did add a can of chopped water chestnuts to it as well. Like the little crunch they give to it.
That’s so great, Vicki! Sounds like you found a new favorite for potlucks!
My husband said this is the BEST spinach artichoke dip he has ever had!
That’s just awesome!! Thank you for sharing your wonderful review 🙂
Made this with original cream cheese and sour cream and did not put in the peppers. DELICIOUS! 🙂
That sounds amazing! Thank you for sharing that with us, Anna!
The best spinach-artichoke dip I have tasted. And so easy to make. 5/5 without hesitation!!
Wow! Thank you so much for that amazing feedback, Nicky!!
this was a huge hit today! i went to the store yesterday to buy everything, but it was a zoo due to NYE and had a hard time finding the right artichokes. i was nervous the marinated would skew the flavor, but everyone LOVED it! i hate making spinach artichoke dip that uses mayo as an ingredient, which is why i was drawn to this one. didn’t use the jalapenos, and only 12oz of artichokes, but it definitely turned out fantastic. thank you!! also, used full fat cream cheese and sour cream, because it’s my belief that new years resolutions don’t start until jan 2nd 😉
That’s so great! I have to agree with that statement 🙂 Happy New Year!
Made this for a New Year’s Eve Party was a big hit. Thanks for the recipe.
You’re so welcome, Laura! Thank you for sharing your great review!