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!

Spinach Artichoke Dip Recipe in Serving bowl with chip dipped inside

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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!

Hot Spinach Artichoke Dip on tortilla chip

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!

Ingredients for Spinach Artichoke Dip Recipe

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.

Creamy Spinach artichoke dip in serving bowl surrounded by tortilla chips

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:

  1. 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.
  2. Stir in coarsely chopped artichoke hearts, drained diced jalapeños, and well-drained spinach. Lastly, stir in 2-3 pressed garlic cloves.
Step by step instructions how to make spinach artichoke dip on stovetop

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.

Natasha's Kitchen Cookbook

Spinach Artichoke Dip Recipe

5 from 187 votes
spinach artichoke dip
This Spinach Artichoke Dip recipe is too easy; pretty much heating and mixing. This dip is irresistibly creamy and every bite is loaded with spinach and artichokes.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients 

Servings: 10 people as an appetizer
  • 8 oz cream cheese, reduced fat is ok
  • 16 oz light sour cream
  • 1 stick, 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

208kcal Calories9g Carbs8g Protein16g Fat9g Saturated Fat54mg Cholesterol661mg Sodium266mg Potassium2g Fiber2g Sugar4121IU Vitamin A5mg Vitamin C294mg Calcium3mg Iron
Nutrition Facts
Spinach Artichoke Dip Recipe
Amount per Serving
Calories
208
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
9
g
56
%
Cholesterol
 
54
mg
18
%
Sodium
 
661
mg
29
%
Potassium
 
266
mg
8
%
Carbohydrates
 
9
g
3
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
8
g
16
%
Vitamin A
 
4121
IU
82
%
Vitamin C
 
5
mg
6
%
Calcium
 
294
mg
29
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Appetizer
Cuisine: American
Keyword: spinach artichoke dip
Skill Level: Easy
Cost to Make: $$
Calories: 208

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!
Creamy Spinach Artichoke dip served with tortilla chipsThe best spinach and artichoke dip recipe served with tortilla chips in a bowl

This post may contain affiliate links. Read my disclosure policy.

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Comments

  • Zina P
    July 5, 2013

    Made this for the 4th of July….family and friends raved and gobbled it up quickly. This is the most delicious version of spinach artichoke dip. Your recipes never disappoint. Thank you so much!

    Reply

    • Natasha
      natashaskitchen
      July 5, 2013

      That’s awesome!! 🙂 I’m so glad you all enjoyed it and I hope you had a happy 4th of July!

      Reply

  • Ashley
    July 4, 2013

    Made this tonight for our 4th of July cookout. It was the best I’ve ever had!!!! Thank you for this recipe!

    Reply

    • Natasha
      natashaskitchen
      July 4, 2013

      Awesome!! Thank you so much for the great review 🙂

      Reply

  • Katrina Fischer
    June 21, 2013

    Is it possible to put this in the crockpot and let it simmer?

    Reply

    • Natasha
      natashaskitchen
      June 21, 2013

      You could to heat it up to a light simmer, but it’s not necessary since it’s so quick and easy on the stove-top.

      Reply

  • Julie
    June 16, 2013

    Hubby said it was one of the best spinach dips he has ever had. Thank you!

    Reply

    • Natasha
      natashaskitchen
      June 16, 2013

      I’m glad he enjoyed it Julie, and thank you for the good report :).

      Reply

  • Jenny
    June 10, 2013

    Is it possible to not use the jalapeños? I HATE anything that is hot whatsoever. Even the thought of them being in it makes me cringe.

    Reply

  • Jenny
    June 10, 2013

    Is it possible to not use the jalapeños? I HATE anything that is hot whatsoever. Even the thought of them being in it makes me cringe.

    Reply

    • Natasha
      natashaskitchen
      June 10, 2013

      You can definitely cut out the jalapenos and you’d just have a regular spinach and artichoke dip (it will still dazzle your taste buds, but it won’t be spicy) 🙂

      Reply

  • Jessica
    June 10, 2013

    Do you think it would work if I cut the recipe in half… or have you ever tried this? As much as I would love to eat spinach dip for days, it would just be for me and my boyfriend. I can’t wait to try the recipe, by the way!

    Reply

    • Natasha
      natashaskitchen
      June 10, 2013

      You can definitely cut the recipe in half! Everything stays the same, just add half of every ingredient 🙂

      Reply

  • sara
    May 22, 2013

    Fantastic! This looks so good – I love spinach-artichoke dip! 🙂

    Reply

    • Natasha
      natashaskitchen
      May 22, 2013

      It’s hard to have self control around this dish :).

      Reply

  • sarah
    May 3, 2013

    Seriously, where did you get that cast iron bowl??!?!!

    Reply

    • Natasha
      natashaskitchen
      May 3, 2013

      Cost plus world market 🙂

      Reply

  • ashley
    April 24, 2013

    How many calories??

    Reply

    • Natasha
      natashaskitchen
      April 24, 2013

      Alot! 🙂 You can cut down on calories by using low fat cream cheese and light sour cream, but it’s still pretty rich and oh so delicious!!

      Reply

  • Whitney
    March 30, 2013

    Is it possible to do this without the jalepenos? Or will it alter the consistency?

    Reply

    • Natasha
      natashaskitchen
      March 30, 2013

      You can definitely omit the jalapenos and have great results 😉

      Reply

  • Tanya
    February 28, 2013

    Do you think using fresh spinach will work for this recipe?

    Reply

    • Natasha
      natashaskitchen
      February 28, 2013

      I don’t see why not 🙂

      Reply

  • Esther
    February 9, 2013

    Making this tonight! Too excited! 😀

    Reply

  • Vera Nika
    February 6, 2013

    Do you suppose I can make this in a crock pot? If yes, Should I add the spinach at the end or can I put everything a once, and what would be your recommended temperature/time?

    Reply

    • Natasha
      natashaskitchen
      February 7, 2013

      It cooks so fast on the stove that it does’t really need a crock pot! I think you could do it if you wanted to but it might lose some of it’s chunkiness if it’s cooked for too long. If you do make it with a crock pot, add spinach at the end and maybe leave on 30 minutes afterwards.

      Reply

  • diana
    December 28, 2012

    Hands down THE best thing I’ve had in my life… sooo good, my whole family loves everything I have made from recipes on your website, keep up the good work, you have made me a better cook! Thank you and God Bless you and your family

    Reply

    • Natasha
      natashaskitchen
      December 29, 2012

      You are so welcome Diana 🙂

      Reply

  • aveneer
    December 28, 2012

    my sister-in-law made this its really good

    Reply

  • Masha L
    December 21, 2012

    Can this be made ahead of time? And if yes and whats the best to reheat it?

    Reply

    • Natasha
      natashaskitchen
      December 21, 2012

      Its best to make it right before serving.

      Reply

  • Yesenia
    December 18, 2012

    Just found you on pinterest, can’t wait to try this! I love dips and anything cheesy is amaaazing! thanks!

    Reply

  • Nerd With Taste
    December 1, 2012

    Ahhhh I love this! I also love the pan you are storing it in! Super adorable! Love it! nerdwithtaste.wordpress.com

    Reply

    • Natasha
      natashaskitchen
      December 2, 2012

      Thank you. I’m pretty fond of that dish too 🙂 (Cost Plus)

      Reply

  • D
    November 22, 2012

    Yesterday I bought all of the ingredients needed for this dip! Making it this morining to take it for thanksgiving lunch to my in-laws house! Your recepies always turn out great but crossing my fingers as I’m making this for the first time! I bough some pita chips to go with it – should be a good combination! And, oh, Happy Thanksgiving, Natasha to your whole family and you! Today apart from all other blessings I am grateful to have found this wonderful web site and have met a wonderful sister in Christ here who glorifies our Lord by her good works! Happy Holidays!!!

    Reply

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