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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Another outstanding recipe. This is the best spinach/artichoke dip I’ve ever had… including restaurant favs. Delicious! Thank you and Merry Christmas to you and your family 🙂
I’m so glad you enjoyed it, Lauri! Merry Christmas!
I just seen your recipe for the spinach artichoke dip is it possible to use fresh artichokes. I see someone mentioned about using fresh spinach just wondering if the same could be done with the artichokes
Hi Lora, I’ve only tested it with fresh spinach, I haven’t tried using fresh artichokes yet to advise.
This is great but I added a touch that elevates it even more: top with shredded Monterey jack cheese with peppers and pop it in a 360° oven for 15 or 20 minutes. I just left it in my enameled Dutch oven. It was so addictive!
Thank you so much for sharing that with me, Edward!
I am trying this recipe. Looks great and good for the Holidays. I always look forward to reading your new recipes. Where (how) do you come up with your recipes? They are all 5 Stars.
Thank you for your good comments and feedback. I hope you love all the recipes that you will try!
I just made this dip for the 3rd time. It is DELICIOUS every single time. Don’t forget the chopped jalapenos as I think those really make this dip stand out.
I love the convenience of how quickly the dip comes together using the stove top. However, like others I have trouble with A lake of melted butter on top, especially when it’s reheated. It’s almost like the dip breaks in the butter separates entirely. Next time I make it I’ll likely omit the butter entirely or only put in 1 tablespoon at most.
Thank you so much for sharing that feedback with me, John!
If I could give this 10 stars, I would!!! This is literally the best Spin/Artichoke dip I have had in my entire life!!! Better than several restaurants that I have tried it while dining. I made a single batch last weekend, and it was such a hit, I made a double batch this weekend!!! I did add it to a pan, sprinkle a 6 Italian cheese mix, and bake until the top cheese melted last weekend, but it is equally as good without adding that step!
That’s so great! It sounds like you have a new favorite, Heidi!
This recipe is so easy and tastes so delicious! This is my new go- to recipe for game nights and other gatherings! Thanks, Natasha!
That’s so great! It sounds like you have a new favorite, Rebecca!
I have made this before using this recipe and it is fantastic. I have to cut back on the jalepeno’s because my husband cannot eat spicy. I add just about a teaspoon and he cannot taste the flavor. I love this recipe and it is full of flavor. I use fresh parmesan that I shred because it has less salt than and does not have a coating the prevents an even melting like the pre-shredded.
Hi Melody, nice to know that you were able to adjust the recipe so your husband can enjoy it! Thanks for sharing that with us.
As always, fresh is best but what are your thoughts about using the minced garlic in a jar? Maybe, in some recipes and not others? Recently had some extensive dental surgery and have been looking at some of your outstanding recipes for soft foods – soups, etc. Love the idea of this dip. Thank you for your help.
Hi Patricia, you said that exactly right! Fresh really is best, but the garlic in a jar is a good substitution.
Fantastic! Everyone loved this dip n asked for recipe! Definite keeper
Hi Maureen, thanks for your wonderful review and feedback! We appreciate it.
1st & foremost, YOU are cute as a button ♥
I L♥VE to cook & get creative in my kitchen!
Your recipes are outstanding and I love to tweak them here & there (Lynette style) ALWAYS adding a little xtra KICK to some dishes! We love SPICY!!!
I am looking forward to makin’ this as we are huge spin dip fans!
THANK YOU for your recipes and your videos ♥♥
Thank you for your kind words and appreciation. Hope you’ll love all the recipes that you will try!
Could this be made in the crockpot to start? Or for best results should it be made on the stove?
Hi Jennifer, yes, 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.
I am excited to try this but have a question…..what kind of spinach did you use? Fresh or canned and if fresh how did you prepare it?
Thank you!
Hi Meagan, I hope you love this recipe but I recommend reading through the entire recipe post. We have a section specific to the ingredients here and we note: “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”
She used FROZEN spinach thawed it then squeezd the water out with her hands. She does have a comment about fresh spinach.
I love all your recipes Natasha!!
I made this, and I don’t believe I did this wrong at all, but we all found it too cheesy. We can taste the cream cheese and parm. Anything I can do for next time?
Hi Josie, did you use shredded parmesan or grated? If using the powdery grated cheese, I would cut it down since it’s more compacted being grated.
you are great Natasha Ji !!
I love your recipes.
Thank you! I hope you love all the recipes that you will try
Can it be served cold or just hot
Hi Phyllis, it is creamier and better warmed up, but it can be served cold.
This looks divine. I make one similar but will have to try this one. A secret ingredient that I put in mine is chopped water chestnuts and ppl just love that extra crunch! I love ALL your recipes and your videos, too!
Thank you so much for your compliments. I hope you’ll love every recipe that you will try!
OMG I made this and I can’t stop eating it. So yummy. I’m going to have to have it in my fridge all the time. I like a little more garlic so I did 4 cloves and it turned out great.
That’s just awesome! Thank you for sharing your wonderful review, Rebecca!
I made the spinach and artichoke dip for friends last night and everyone loved it. Thanks for sharing your recipes!
You are very welcome, Patti. Glad the recipe was a hit!
I made your pork egg rolls yesterday. Yum!!!! Easy to do. I froze some of them.
That’s just awesome! Thank you for sharing your wonderful review!
How long can i store the spinach artichoke dip?
Hi Marie, if you have any leftovers, just wrap them up tightly and place them in the refrigerator. They should keep there for a few days or so.