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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I made this for my friend’s birthday party. Everyone loved it! It was gone so fast.
I’m so glad to hear it! Will you be making this for Christmas?
This was a huge hit last Christmas! Can you tell me where you bought your cast iron pot with handles? I love the presentation!
Hi Jen, that was from Cost Plus World Market.
Natasha, what size is the pot?
A medium saucepan would be enough but it’s easier to mix in a 5 1/2 quart pot (or dutch oven)
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.
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.
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!
I’m so happy to hear that! Thank you for sharing your great review, Mary!
I don’t like jalapenos, can you sub in green. Chilies???
I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
Had my mom make this today for my daughters bday party, it was a hit!!!
That’s just awesome!! Thank you for sharing your wonderful review
wuauuuu, this is a very tasty dip with a lot of calories, very vey cochon
I’m glad you enjoyed it!
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.
Thank you so much for sharing that with me.
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!
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
I just made the dip and loved it. the jalapanos added a zing to the dip. Thank you. Ludmilla
You’re welcome! I’m so happy you enjoyed it, Ludmila!
This recipe is lit I live it
I’m so happy you’ve enjoyed that!
Amazing is all i gotta say!
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!
That’s so great Barb! Sounds like you found a new family favorite! Thank you for that great reviews.
I left out jalapeños because I do not like anything hot/spicy! Hope it works!
I hope you love it, Sharon!
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
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.
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!
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.
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?
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.
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).
I hope they all love this recipe, Jana.
I just made this and its more in the runny side…does it thicken up or did I do something wrong?
Hi Kelly, it’s hard to say without being there. I recommend checking to make sure no ingredients or processes were substituted/ altered.
I am about to try making this but with a jalapeno cream cheese instead of actual jalapenos. Will report back!
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!
Followed exactly, kind of bland. Did I do something wrong?
Hi Linda, it could be due to substituting or omitting some of the ingredients. Since there are so few ingredients here, each one is important to the flavor of the dip (fresh garlic, parmesan, jalapeno).
The recipie is missing something like salt or pepper?? The cream cheese takes over everything.. any suggestions??
Hi Karen, with the parmesan, jalapeno and garlic, this normally has ample flavor and saltiness. I think it would be too salty if you add salt, unless you changed any of the proportions/ingredients. If you decrease any of those three ingredients, it would be a good idea to add more salt.
This dip is extremely delicious. I went to WI and tried Spin dip for the first time. I came back to Jamaica and tried to convince people that it was good. Found this recipe and i wasn’t sure if it would be the one I had the first time BUT it was a hit! People even took some home and left me with empty dishes. Thank you so much for this. I didn’t have any jalapeños on hand but next time I’ll def add them 💕
That’s just awesome!! Thank you for sharing your wonderful review, Camille!
Utterly awesome made I think today for my friends coming over for supper with cowboy caviar as well it’s amazing thx Tricia In the UK x
You’re welcome! I’m so happy you enjoyed it Tricia!
Hi Natasha,
I am planning on making this delicious recipe soon!
Which garlic press do you use or recommend?
Thank you
Hi Adri, here is the garlic press we use and love.
Great garlic press 🙂 thank you.
Made the dip today & we loved it! Creamy and tasty.
I’ve prepared some of your recipes & added them to my meal rotation list since we liked them a lot.