Spinach Artichoke Dip Recipe (VIDEO)
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
- 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
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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Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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.
Hi!
How do you thaw the frozen spinach? Do you just leave it out on the counter top for a few hours at room temperature?
Also, do you wash the frozen spinach after it’s thawed?
Thanks!
Hi Marybell, It doesn’t take long to thaw the spinach on the counter and it’s easy to squeeze out any excess liquid when it thaws. We usually wash it before freezing so you don’t need to afterward. I think you could make fresh spinach work but I always use frozen-thawed.
thanks for the recipes I have enjoyed the food I made though I didn’t take pics because I had no camera, I would like to have tacos with my ma’am but I don’t have the recipes think u
Hi Kevin! I’m so happy you enjoyed that! We have some awesome Taco recipes here.
I love your cast iron serving pot! Can I ask where you bought it? And the dip is amazing by the way!!
Hi Stacy, that little pot is from Cost Plus World Market but it was years ago that I purchased it so I’m not sure if they would still stock it.
My family gets this dip whenever possible at restaurants, but said this dip i made once was the best ever..so now no more restaurant dip..just this one..i will be making it ALOT😁
That’s so great! It sounds like you have a new favorite, Donna!
This was by far the best spinach artichoke dip I’ve every made. It makes a lot and I was wondering how long it keeps in the fridge and/or can I freeze it? Thanks
That’s just awesome!! I refrigerated it before and it reheated great but never tried freezing it. If you try it, let me know if the consistency changes once you will defrost it
How long can I keep it refrigerated?
I know it refrigerates and reheats well for about 3 days (it was eaten before I could test any longer).
Hi can mozzarella cheese be added ?
Hi Van, the consistency will be a little different but it should work. Let me know how it turns out .
Natasha can you use fresh spinach? I am not a fan of frozen.
Hi Cynthia, I haven’t experimented with this one using fresh but one of my readers, Katy wrote in with the following review: ” I’ve made this with fresh spinach and it’s really good! I purchase the baby spinach, chop it up, and just throw it in like the frozen. It’s easier in my opinion because I hate squeezing out the frozen spinach block.”
I have always used fresh spinach in this recipe. Hands down the best ever. Don’t leave out the jalapenos. It’s what pushes it over the top.
I’m so glad you enjoyed it!
Hi Natasha, Love love love this dip, I followed the recipe exactly as written. I made it on the stove, cooled, then placed in fridge. The next day reheated till warm and made wonton cups, then put dip in baked wonton cups. Dip is thick so I had to spread into cups and cracks it will not spread on its own. It was a hit, a double recipe made 86 wonton cups.
Sounds like you found a new favorite! Thank you for sharing that with me Liz!
My husband was so impressed (with just the video) he wanted me to double it (before ive even made it the first time). Wow did it make a lot! And man was it GOOD! He will be eating it on anything it could possibly taste good with (which won’t take long)
Awww that’s the best! Thank you so much for sharing that with me Tasha:) It sounds like you have a new favorite!
What a godsend! I’m planning my first dinner party and decided to add an appetizer. This is the first place I came! I found your blog while look for a Caesar dressing recipe. I also will be trying your meat sauce, croutons and dinner rolls. Thanks for my dinner menu! I can’t wait to report back with feedback!
You’re very welcome!! I’m so glad you enjoyed that. We look forward to your feedback also.
Hella flavor 👅Thanks Natasha
I’m so happy you enjoyed that, Shadia!! Thank you for sharing that awesome review with me!
I made this recipe on my YT channel; I only used the spinach and omitted the jalapeños. But, it is an Awesome, easy and tasty recipe. Keep them coming and thank you!♥️
I’m so happy you enjoyed that!
This is the best and easiest spinach artichoke recipe I’ve tried! I skipped the jalapeños, put the dip in a glass dish and added mozarella cheese and baked it in the oven! Sooooo good!
That’s so great! It sounds like you have a new favorite!.
I wished you lived nextdoor to me. You rock .
You’re so nice! Thank you!
First time I made this recipe was at a family potluck last year. It was devoured in less than 30 mins. It’s been requested ever since and had to double the recipe. I have used both frozen and fresh spinach and I have also added fresh jalapenos. Results are always the same…onolicious! Mahalo for sharing.
Awww that’s the best! Thank you so much for sharing that with me, Eva :). I’m all smiles!
Hi Natasha, I was wondering if this artichoke spinach dip can be made with wonton cups?
Hi Liz! I haven’t tried that but it sounds delicious! If you experiment, let me know how you liked the recipe
This is so awesome and was the hit of the pot luck. I did add a can of chopped water chestnuts to it as well. Like the little crunch they give to it.
That’s so great, Vicki! Sounds like you found a new favorite for potlucks!
My husband said this is the BEST spinach artichoke dip he has ever had!
That’s just awesome!! Thank you for sharing your wonderful review 🙂
Made this with original cream cheese and sour cream and did not put in the peppers. DELICIOUS! 🙂
That sounds amazing! Thank you for sharing that with us, Anna!
The best spinach-artichoke dip I have tasted. And so easy to make. 5/5 without hesitation!!
Wow! Thank you so much for that amazing feedback, Nicky!!
this was a huge hit today! i went to the store yesterday to buy everything, but it was a zoo due to NYE and had a hard time finding the right artichokes. i was nervous the marinated would skew the flavor, but everyone LOVED it! i hate making spinach artichoke dip that uses mayo as an ingredient, which is why i was drawn to this one. didn’t use the jalapenos, and only 12oz of artichokes, but it definitely turned out fantastic. thank you!! also, used full fat cream cheese and sour cream, because it’s my belief that new years resolutions don’t start until jan 2nd 😉
That’s so great! I have to agree with that statement 🙂 Happy New Year!
Made this for a New Year’s Eve Party was a big hit. Thanks for the recipe.
You’re so welcome, Laura! Thank you for sharing your great review!
Can dip be microwaved after cooking?
HI Rosanne, you can reheat this dip in the microwave, we do it all the time 🙂
Hi Natasha. I made your recipe for the spinach artichoke dip for the first time this Christmas Eve. I used one shortcut by using garlic paste from a tube. The dip was requested as a traditional holiday recipe from now on! Thanks Melissa D.
Sounds like you found a new family favorite! I’m so happy to hear that! Thank you for that great review!
Merry Christmas! I am making the artichoke dip, but I want to put it in the oven instead on the stove top. Can I do this? What temp and how long?
Hi Barb, I haven’t tried that but here is what one of our readers mentioned ” This was super amazing! Made it for my boyfriend and me this past weekend and just cut the recipe in half! But one thing I tried is putting the dip in a small casserole dish and putting Parmesan cheese on top and sitting it in the oven for about 10 min at 350 to give it a nice cheesy toasted bubbly topping 🙂 again thank you so so much! We couldn’t stop eating it and got too full for dinner! Haha”
Looking for a warm crab dip and thought about adding cooked crab chunks to your spinach and artichoke dip of yours.
What do you think?
Big G.
I haven’t tried that but it sounds tasty!! If you try that I would love to know how you like that!
How much is 1 stick of butter?
Hi Murdie, a stick of butter is a half cup 🙂
I made this at Thanksgiving and boy oh boy it was well received. DELICIOUS. Will make again for sure!!!
I”m so happy to hear you loved the spinach artichoke dip! Thank you for the wonderful review!
Hi Natasha,
Would it be possible to make this in the slow cooker rather than on the stove top? I want to make this as a Christmas appetizer but using the crockpot would save me a ton of time while I’m using the stove for other things. Also, would minced garlic work rather than fresh cloves? Thanks!
Hi Lauryn, 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.
Hi do I use light sour cream or regular? Will try and make cant wait!!
Hi Maria, 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!!
Planning to make this for a Christmas gathering. I can’t eat jalapenos. Have you ever tried it with jarred roasted peppers?
Hi Liz, you can substitute or just leave them out. The dip will still taste wonderful 🙂
Going wine tasting this weekend. Making this, I know the guys are going to LOVE it (and me too!). Will be fire roasting the jalapenos and using fresh spinach. I can’t wait!
This sounds like the perfect dip for that!! Thank you for that great review!
We made this tonight and it was fantastic!! Will definitely be a repeat recipe! Thanks Natasha!
I’m so glad you enjoyed it!
Love this recipe, Make it a lot. The last time I made it When I went to get the artichokes from the pantry saw a can of water chestnut and thought I would try it in them. diced them up small gave it a nice lil crunch to it. Turned out great, so now I do it both ways. Thanks
I’ve never thought to add water chesnuts to spinach artichoke dip – that is a great idea to bulk it up in a healthy way. Thank you for sharing! 🙂
I deleted the jalapeno peppers and added more Artichokes. I also reduced the fresh parmesan and added 3/4 cups of Kraft grated parmesan or romano. Gives it a thicker consistency and a sharper taste that our sons like. A 5 out of 5 star winner. *****
I’m so happy you enjoyed that John! Thank you!
Hi! Would this recipe be enough to fill an 8×8 or should I double it? I want to make it in the morning and heat up in the oven once the party starts. Also, can you taste the jalapeño in case kids want to eat it?? Thank you!! 😊
Hi Jenn, this would fill an 8×8 fairly well (depending on the depth of your dish). If you are serving it to a larger crowd, I’d double it. My son likes it but you can tone down the jalapeños or add them to taste. They can be added at the very end – it won’t hurt it to add less 🙂
Can this be frozen?
Hi Kimberly! 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.
I’d like this ahead of time. What would be the best way to reheat it?
This does reheat well both on the stove top or in the microwave 🙂
This is our FAVORITE Appetizer recipe! Bring it every time!
I’m so happy to hear that! Thank you for sharing your great review!
Oh I love that you added jalapeños to your spinach dip.
I’m so glad you like that! Thanks for the great feedback, Becky!
LOVE having a bowl of this dip on hand for the holidays!
Yes! Isn’t it amazing! Thank you for the great review!
I have had Spinach Dip but never added the artichokes. Sounds yummy!
I hope you love it!!
This is my favorite spinach and artichoke dip EVER!
I’m so happy to hear that!! That’s awesome!! 🙂
This dip is my favorite!! It’s perfect with so many things!
Thank you Kristyn! That is so true – we love spinach artichoke dip on toast, with tortilla chips, on pasta – all so good!!
I’m curious…this doesn’t have to be baked afterward? I always see recipes for this dip and you have to bake it. So you just heat on the stove? and for how long? Stupid question but….
Hi Janis, it’s a great question – it does not have to be baked – it is creamy and perfect right off the stovetop. 🙂
if you cook for 4 hours in crock pot, how long to you cook on stove top
Hi Jennie, are you possibly referencing a different recipe? This spinach and artichoke dip is cooked on the stove top.
Hi Natasha! I was just wondering what the purpose of a stick of butter is? I think I’ll try it without the butter, I don’t follow Keto.
Hi Ronda! The consistency is much smoother with the butter and I think it reheats better with the addition of butter
Can I substitute regular sour cream for light sour cream? How will this change the recipe? Would you recommend less butter to offset the added fat?
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!!
I’m sorry for the confusion. What I meant to ask was can I use regular sour cream instead of light sour cream as listed in the recipe?
It’s not the calories I’m worried about but the artificial ingredients found in light sour cream.
Yes of course! I don’t see why not!
Natasha, I have made several of your recipes and they are so delicious. This one is better than any restaurant spinach/artichoke dip ever! Thank you!
Wow! Thank you for that amazing feedback Rose!
This dip is amazing!! I have been using this recipe for a couple of years now. It is always a big hit at get togethers. I always do it in the crockpot, usually on high for about 4 hours and it turns out great. I never change any of the ingredients, because honestly this is the best spinach artichoke dip that I have made. I have tried several other recipes but this is by far the best. Enjoy!!
Thank you so so much for this incredible feedback Lisa!! I’m so happy you found a favorite on our blog! I’m all smiles!
I did want to update this post…I made this in a completely different crock pot this weekend and it did not need to be on high…this particular one ran super hot…almost scorched my dip. I caught it in time and put it in a different one. So watch it carefully and maybe only do high for an hour or so and turn it down. Crock pots all heat a little differently:) Thanks again Natasha for an awesome dip!!
Thank you for sharing that! And yes some are more powerful than others.
Wonderful and easy to follow recipe. However, I used too much parmesan. Is there anything I could do to kind of offset the parmesan.
Hi Morgan, if you have already added the parmesan, you could add more sour cream and/or cream cheese. You can use less parmesan. Also, some parmesan cheeses can have a sharp/off taste. You might try a different brand of parmesan (I’ve had this experience in the past) and see if you enjoy it better. 🙂
Hi Natasha! Great recipe! Can the leftovers be frozen?
Hi Victoria! 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.
Odd question…..can this be made without the artichoke?
Hi Jaketia, I think that would work to make it just a spinach dip but it would probably be good to add a little more spinach.
Hi Natasha. Have you ever made this with asiago cheese rather than parmesan?
I have not Debbie! I would love to know how you like it if you try that!
I don’t have a garlic press, can I just mince the garlic? Also, regular artichoke hearts not marinated?
Hi Sue. Just make sure the garlic is really fine and at least crushed
Use a micro plane. It’s easier to use, does a great job and much easier to clean
Could this be eaten as a cold dip?
Hi Marie, we love it warm but I think it would still be ok served cold. It does firm up though so you would need some stiffer chips or crackers to serve with it.
We eat it cold often.
would this be ok made ahead of time, then warmed up?
thank you!
Hi Katie, yes this dip does reheat well.
Skipped the jalapenos, reduced the sour cream by half, and added some ground pepper and red pepper flakes. Melted the butter on low and then added everything else all at once and slowly melted it, avoiding any “cooking” or bubbles. Just so stinking DELICIOUS!
I’m glad you love the recipe Erica! Thanks for sharing your fantastic review!
Your recipe says a stick of butter (8 tablespoons), but your picture shows half a stick of butter. It was pretty oily to me, so is it 1/2 stick of butter?
Hi Dianna, that is a full stick (8Tbsp) of butter in the photos. There are 2 shapes of butter sticks normally – 1 is long and skinny (from Costco) and a shorter thicker stick of butter from most grocery stores.
I have been using this recipe since I found it here and it is amazing! The only thing I don’t understand is why your recipe calls for half of all the ingredients I use.. hmm…
Haha just kidding! I have to literally double the ingredients every time I make it. This dip never lasts long at our house or any of the parties we take it to. Thank you so much for sharing your recipe and giving me a dip that everyone begs me to make again and again!
You’re welcome Terry! I’m glad to hear the recipe is such a hit. Thanks for sharing your great review with other readers!
I doubled all the ingredients as well. It is definitely as with most spinach dips better the second day! I will make it again!
How much Fresh Baby Spinach do I sub for the 10 oz of frozen spinach
Hi Brenda, I haven’t tried this with fresh spinach but I assume it is the same amount by weight. Incase you missed it, 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 and fresh grated Parmesan every time. 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.” I haven’t tried baking it only because it requires stirring to get the cream cheese dissolved and to blend everything. Once everything is blended, it does not require any additional lengthy cooking.
I use anywhere from 6 to 10 ounces of fresh spinach; just depends on how much I have on hand.
I’ve also baked it. If baked I heat it on the stove just long enough to melt the cream cheese and wilt the spinach then transfer to a casserole dish and bake. I only do this when entertaining for the sake of presentation. Normally I’m anxious to start eating it long before I get it baked!
You are the best! Thank you so much for sharing that!! 🙂
Can you add fresh spinach to this?? Also can it be baked?
Hi Gina, 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 and fresh grated Parmesan every time. 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.” I haven’t tried baking it only because it requires stirring to get the cream cheese dissolved and to blend everything. Once everything is blended, it does not require any additional lengthy cooking.
Hi Natasha,
can we use Mozzarella and Cheddar cheese instead of Parmesan cheese?
Hi Kormal, the consistency will be a little different but it should work. Let me know how it turns out 😬
If I don’t have frozen spinach but fresh spinach, how would I go about that? Do i just freeze then thaw?
Hi Victoria, I haven’t experimented with this one using fresh but one of my readers, Katy wrote in with the following review: ” I’ve made this with fresh spinach and it’s really good! I purchase the baby spinach, chop it up, and just throw it in like the frozen. It’s easier in my opinion because I hate squeezing out the frozen spinach block.”
Since I first wrote my comments, I have made this dip probably a half dozen times or more. I have used fresh spinach and fresh grated Parmesan every time. 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.
That’s awesome and so easy!! Thank you for sharing!! 🙂
This was so easy to make and very yummy I do you like more artichokes so I added artichoke bottoms!
I’m glad you enjoy the recipe Maggie! Thanks for sharing your great review!
This dip is great! I use the juice from the jalapeños as well, (I’m from Texas). Thank you!
You’re welcome! I’m glad you like the recipe! Thanks for sharing 🙂
I left out the jalapeño, but it was still great! (I don’t like hot/spicy)
I’m glad you enjoy the recipe Sharon! Thanks for sharing your review with other readers.
Can this be put in a crockpot after it’s prepared to keep it warm??
Yes, absolutely! 🙂
Awesome! Thank you!
You’re welcome Mallory!
This is a great recipe however, when I put it in a crockpot to keep warm the dip thickens and is no longer creamy. What am I doing wrong. How do I keep the dip warm and still creamy.
Hi Kathy, I wonder if the warm setting on your slow cooker is to low? Maybe try putting it on low heat instead of the warm setting and see if that helps.
I made the who thing in the crockpot and it came out the same as the stovetop.
Really?! How long did you cook it for?? That might be a lifesaver for me this weekend lol
On high for 4 hours, stirring occasionally toward the end.
AHHHH!! Thank you SO much!!
How long did you cook it in the crockpot for?
WOW!! I just made this to bring as one of the appetizers for Thanksgiving dinner. My husband and I have already had to control ourselves from “taste testing” the whole thing before it even starts. So amazingly good!!! This is definitely a keeper!
Megan, thank you for the wonderful review, I’m so happy to heat that 😀
How Many Total Net Carbs In This Looks So Good
Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you Justin!
I made this last week and it was so good! Thank you for the recipe.
You’re welcome Yelena! I’m glad to hear you like it! Thanks for sharing!
Do you think this could be made the night before and then reheated the next day? Has anyone tried it that way?
Looks delish:)
Hi Pamela, we have reheated leftovers many times and it works really well to reheat.
This is sooo good and easy! Thanks
You’re welcome Claire! I’m glad you enjoy the recipe! Thanks for sharing!
I just made this last night and toasted some baguettes to go with it. Oh my goodness this is great! So great that I woke up this morning craving it for breakfast! I will say I can taste the difference between using sour cream instead of mayonnaise like some other spinach dip recipes call for but I would rather opt for using the reduced fat sour cream. Anyway, this was great and super easy to make! I’ll definitely use this as my go-to spinach and artichoke dip. Thank you!
You’re welcome Arlene! I’m happy to hear how much you enjoy the recipe! Thanks for sharing your fantastic review!
I have made this several times after a friend shared on Facebook. I LOVE the addition of the jalapenos. When I am feeling guilty I have made it with non fat cream cheese, and non fat plain Greek yogurt in place of the sour cream. Believe it or not it worked great! I have also stuffed chicken breasts with this dip and wrapped bacon around the breasts to hold in all the yummy goodness. Oh my!
Victoria that sounds so completely amazing stuffed in chicken breasts! WOW!! I will definitely have to try that 🙂
Please do. It’s amazing and I have gotten so many compliments on it. We always grill them, but I would love to figure out how to bake them and get the same results. I’m afraid the bacon won’t be crisp and the filling will run out if I try baking them.
It would be a great experiment! Thanks again for the suggestion! 🙂
Thank you!
You’re welcome Pamela!