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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This recipe is sooo good!! My daughter said I was a rock star ⭐️-this recipe is a keeper!!
Love it! Thank you so much for your excellent feedback.
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.
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.
Hi. Love your recipes. Can this spinach dip be made without artichokes? If so, do the other ingredients need to be adjusted?
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.
Natasha I see what looks like a hot plate that you cook on. What type do you recommend
Hi Julia, most of the kitchen tools and equipment that I use are listed here in our Amazon Shop.
Thanks! I love appetizer dips!
I’m so glad you enjoyed it!
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!!
I think that’s a good idea! Enjoy and please share with us how it goes.
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.
Hi Joan, the recipe pictured is a single recipe. I’m so glad you enjoyed it!
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!
That is awesome to hear, Joan! Thank you so much for giving this recipe a try and leaving great feedback.
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.
I used this Canned Jalapenos
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?
Hi Katherin, I would try the link again, It should take you to a glass jar of sliced jalapenos.
How much is one serving? I’m counting calories so I just was curious how much one serving measured out to. Thanks.
Hello Andy, you may view the nutrition facts when you click on “Jump to Recipe” and scroll down below.
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!!!
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!
Thanks for the recipe it was simple yet taste delicious. It was family approved even with picky children.
That is the best when kids love what we moms make. That’s so great!
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?
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.
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!
Isn’t the flavor amazing! This recipe is always the first to go at our parties.
Delicious
Can I freeze the leftovers?
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!
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.
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).
Can I use caned Spinach instead of frozen or fresh?
Hi Rhonda! I have not tested that with canned Spinach to advise. If you experiment, please let me know how you like that.
I wouldn’t used canned spinach
This spinach dip is great and even better if you add chopped grilled chicken before you bake it in the oven.
That’s just awesome!! Thank you for sharing that with us!
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
I use green chilis instead of jalapenos. Mild or hot, depending on who I’m making it for. SO GOOD!
Sounds delicious! Thank you so much for sharing that with me.
That’s so great, Ashley! It sounds like you have a new favorite!
My mom and I make this spinach artichoke dip all the time- so DELICIOUS!!!
I’m so happy to hear that! Thank you for sharing your great review!
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!!!
You’re welcome! I’m so glad you enjoyed that, Gina!