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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Do you think you can freeze left over dip? If so, what would be the best way to reheat?
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.
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?
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.
Omg where do u live ?….
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!
Thank you for sharing that with us!
I wish I could print this recipe, it looks so delicious. The suggestion are amazing.
Hi Rene, if you scroll to the bottom of the post, there is a print-friendly recipe card highlighted in gold.
Love that little iron bowl…. could you please link it?
Hi Alex, that was from Cost Plus World Market.
This is my go-to spinach dip! It’s always a hit!
That’s just awesome! Thank you for sharing your wonderful review!
I love spinach artichoke dip. This recipe is so easy and super yummy!! 🙂 Your recipes are always awesome Natasha! 🙂
I’m so happy you love the dip. Thanks for the awesome review.
I’d love to know what type of dish you would recommend to serve this in so it stays warm.
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.
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.
Hi Tolea, that should still work great.
Would this recipe translate if it was all tossed in a crockpot on low for a few hours?
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
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.
Thanks for sharing that with us, William.
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
Thank you for watching my videos, Pam. I appreciate it!
Hi Natasha, made a pizza with the leftovers. Best pizza ever!! Thank you!!
That’s just awesome Annie! Thank you for sharing that wonderful review with me!
Hi Melissa, I haven’t tried that but the artichoke would have to be prepared before using it in the recipe.
Can I use fresh spinach instead of frozen?
Hi Melissa, I think you could make fresh spinach work but I always use frozen-thawed.
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 ??
Hi Shelly, we used 1 stick of butter for this recipe. Some are made longer than others but we definitely used one.
One of a few things that come out well no matter what I do
Isn’t that the best!! We love when we find that perfect recipe!
Can you add water chestnuts to it?
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!
Easy and delicious.
I’m happy you enjoyed that Debbie!
Very good.
I’m happy you enjoyed that Robert!
Do you have to add the jalapeños on the dip?
Hi Veronica, the recipe will work too without jalapenos
In your opinion would this recipe be suitable cold rather than heated?
It works either hot or cold it just really depends on the person’s preference.
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!
Yay perfect! Thanks for sharing your great feedback with us.
This is divine! Lovely Alfredo flavors with vegetables. I used fresh spinach and jalapeño and it worked very well. Family hit!
Awww that’s the best! Thank you so much for sharing that with me, Deb! I’m all smiles