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Spinach Artichoke Dip Recipe

This Spinach Artichoke Dip recipe is too easy; it’s pretty much heating and mixing everything together. This dip is irresistibly creamy and every bite is loaded with spinach and artichokes. Watch the video and you’ll be craving it big time!

Spinach and Artichoke dip is our #1 party appetizer and it always disappears fast. If you love easy party appetizers, try our shrimp avocado salsa and cowboy caviar next!

Creamy Spinach Artichoke dip served with tortilla chips

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Spinach Artichoke Dip Recipe:

My co-worker Jason brought this in to work one night and it was so good! I asked for the recipe and wrote it out (on a random piece of paper that later took me 2 days to find) as I was wolfing down the artichoke dip. Thank you Jason for sharing this keeper of a recipe with us. I

should warn you – make this spinach and artichoke dip only when there are plenty of people around to share it with, otherwise you will inevitably eat way, way, way too much (guilty).

Hot spinach and artichoke dip on a tortilla chip

Ingredients for Spinach Artichoke Dip:

  • This dip can be lighter with reduced fat cream cheese and light sour cream.
  • The canned jalapeños add nice heat without being overpowering.
  • We use canned quartered artichoke hearts (not marinated)

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.”

Spinach ARTICHOKE DIP ingredients

How to Make the BEST Spinach and Artichoke Dip:

1. 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.

How to make spinach artichoke dip

2. Stir in coarsely chopped artichoke hearts, your drained jalapeños 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.

Step by step photos for how to to make spinach artichoke dip on the stovetop

This spinach and artichoke dip is dangerously good – it’s no wonder it’s been pinned millions of times on Pinterest. This recipe is a keeper!

The best spinach and artichoke dip recipe served with tortilla chips in a bowl

Watch How to Make Spinach and Artichoke Dip:

This spinach artichoke dip is so good, you will want to lick the pot (hundreds of reviews agree!)

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Spinach Artichoke Dip Recipe

4.92 from 96 votes
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
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. #spinachartichokedip #spinachandartichokedip #spinachdip #artichokedip #partydip #dip #appetizer

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.

Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $9-$12
Calories: 207 kcal
Servings: 10

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

  1. 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.
  2. 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.
  3. Serve hot with chips or crackers or toasted baguettes.
Nutrition Facts
Spinach Artichoke Dip Recipe
Amount Per Serving
Calories 207 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g56%
Cholesterol 54mg18%
Sodium 660mg29%
Potassium 266mg8%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 1g1%
Protein 8g16%
Vitamin A 4120IU82%
Vitamin C 4.7mg6%
Calcium 294mg29%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

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. #spinachartichokedip #spinachandartichokedip #spinachdip #artichokedip #partydip #dip #appetizer

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natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Linda Tower
    July 13, 2019

    Followed exactly, kind of bland. Did I do something wrong? Reply

    • Natasha
      July 13, 2019

      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). Reply

  • Karen
    July 6, 2019

    The recipie is missing something like salt or pepper?? The cream cheese takes over everything.. any suggestions?? Reply

    • Natasha
      July 7, 2019

      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. Reply

  • Camille
    July 6, 2019

    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 💕 Reply

    • Natashas Kitchen
      July 6, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Camille! Reply

  • Tricia
    June 22, 2019

    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 Reply

    • Natashas Kitchen
      June 22, 2019

      You’re welcome! I’m so happy you enjoyed it Tricia! Reply

  • Adri
    June 19, 2019

    Hi Natasha,
    I am planning on making this delicious recipe soon!
    Which garlic press do you use or recommend?
    Thank you Reply

    • Natasha
      June 20, 2019

      Hi Adri, here is the garlic press we use and love. Reply

      • Adri
        June 22, 2019

        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. Reply

  • Marybell
    June 15, 2019

    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! Reply

    • Natashas Kitchen
      June 15, 2019

      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. Reply

  • kevin
    June 6, 2019

    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 Reply

  • Stacy
    June 6, 2019

    I love your cast iron serving pot! Can I ask where you bought it? And the dip is amazing by the way!! Reply

    • Natasha
      June 6, 2019

      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. Reply

  • Donna Rodgers
    May 24, 2019

    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😁 Reply

    • Natashas Kitchen
      May 24, 2019

      That’s so great! It sounds like you have a new favorite, Donna! Reply

  • Jan
    April 20, 2019

    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 Reply

    • Natashas Kitchen
      April 20, 2019

      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 Reply

      • Jan
        April 20, 2019

        How long can I keep it refrigerated? Reply

        • Natashas Kitchen
          April 20, 2019

          I know it refrigerates and reheats well for about 3 days (it was eaten before I could test any longer). Reply

          • Van
            August 24, 2019

            Hi can mozzarella cheese be added ?

          • Natashas Kitchen
            August 24, 2019

            Hi Van, the consistency will be a little different but it should work. Let me know how it turns out .

  • Cynthia Czekalski
    April 12, 2019

    Natasha can you use fresh spinach? I am not a fan of frozen. Reply

    • Natashas Kitchen
      April 12, 2019

      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.” Reply

    • Victoria
      April 12, 2019

      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. Reply

      • Natashas Kitchen
        April 12, 2019

        I’m so glad you enjoyed it! Reply

  • Liz GRAVES
    April 2, 2019

    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. Reply

    • Natashas Kitchen
      April 2, 2019

      Sounds like you found a new favorite! Thank you for sharing that with me Liz! Reply

  • Tasha
    March 23, 2019

    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) Reply

    • Natashas Kitchen
      March 23, 2019

      Awww that’s the best! Thank you so much for sharing that with me Tasha:) It sounds like you have a new favorite! Reply

      • Angela
        October 9, 2019

        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! Reply

        • Natashas Kitchen
          October 9, 2019

          You’re very welcome!! I’m so glad you enjoyed that. We look forward to your feedback also. Reply

  • Shadia
    March 4, 2019

    Hella flavor 👅Thanks Natasha Reply

    • Natashas Kitchen
      March 4, 2019

      I’m so happy you enjoyed that, Shadia!! Thank you for sharing that awesome review with me! Reply

  • India L Bloom
    February 18, 2019

    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!♥️ Reply

    • Natashas Kitchen
      February 19, 2019

      I’m so happy you enjoyed that! Reply

  • Amie
    February 3, 2019

    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! Reply

    • Natashas Kitchen
      February 3, 2019

      That’s so great! It sounds like you have a new favorite!. Reply

  • Pat
    February 2, 2019

    I wished you lived nextdoor to me. You rock . Reply

    • Natashas Kitchen
      February 2, 2019

      You’re so nice! Thank you! Reply

  • Eva Villa
    February 1, 2019

    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. Reply

    • Natashas Kitchen
      February 1, 2019

      Awww that’s the best! Thank you so much for sharing that with me, Eva :). I’m all smiles! Reply

  • Liz GRAVES
    January 24, 2019

    Hi Natasha, I was wondering if this artichoke spinach dip can be made with wonton cups? Reply

    • Natashas Kitchen
      January 24, 2019

      Hi Liz! I haven’t tried that but it sounds delicious! If you experiment, let me know how you liked the recipe Reply

  • vicki
    January 21, 2019

    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. Reply

    • Natashas Kitchen
      January 21, 2019

      That’s so great, Vicki! Sounds like you found a new favorite for potlucks! Reply

  • Jenerfer
    January 18, 2019

    My husband said this is the BEST spinach artichoke dip he has ever had! Reply

    • Natashas Kitchen
      January 19, 2019

      That’s just awesome!! Thank you for sharing your wonderful review 🙂 Reply

  • Anna
    January 2, 2019

    Made this with original cream cheese and sour cream and did not put in the peppers. DELICIOUS! 🙂 Reply

    • Natashas Kitchen
      January 2, 2019

      That sounds amazing! Thank you for sharing that with us, Anna! Reply

  • Nicky
    January 2, 2019

    The best spinach-artichoke dip I have tasted. And so easy to make. 5/5 without hesitation!! Reply

    • Natashas Kitchen
      January 2, 2019

      Wow! Thank you so much for that amazing feedback, Nicky!! Reply

  • vanessa
    January 1, 2019

    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 😉 Reply

    • Natashas Kitchen
      January 1, 2019

      That’s so great! I have to agree with that statement 🙂 Happy New Year! Reply

  • Laura L. Aubuchon
    January 1, 2019

    Made this for a New Year’s Eve Party was a big hit. Thanks for the recipe. Reply

    • Natashas Kitchen
      January 1, 2019

      You’re so welcome, Laura! Thank you for sharing your great review! Reply

  • Rosanne Broskowski
    December 29, 2018

    Can dip be microwaved after cooking? Reply

    • Natasha
      December 29, 2018

      HI Rosanne, you can reheat this dip in the microwave, we do it all the time 🙂 Reply

  • Melissa Davidson
    December 26, 2018

    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. Reply

    • Natashas Kitchen
      December 26, 2018

      Sounds like you found a new family favorite! I’m so happy to hear that! Thank you for that great review! Reply

  • Barb Dunn
    December 25, 2018

    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? Reply

    • Natashas Kitchen
      December 25, 2018

      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” Reply

  • Big G
    December 20, 2018

    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. Reply

    • Natashas Kitchen
      December 20, 2018

      I haven’t tried that but it sounds tasty!! If you try that I would love to know how you like that! Reply

      • Murdie
        June 1, 2019

        How much is 1 stick of butter? Reply

        • Natashas Kitchen
          June 1, 2019

          Hi Murdie, a stick of butter is a half cup 🙂 Reply

  • Andrea Barber
    December 19, 2018

    I made this at Thanksgiving and boy oh boy it was well received. DELICIOUS. Will make again for sure!!! Reply

    • Natasha
      December 19, 2018

      I”m so happy to hear you loved the spinach artichoke dip! Thank you for the wonderful review! Reply

  • Lauryn
    December 19, 2018

    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! Reply

    • Natasha
      December 19, 2018

      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. Reply

  • Liz
    December 19, 2018

    Planning to make this for a Christmas gathering. I can’t eat jalapenos. Have you ever tried it with jarred roasted peppers? Reply

    • Natasha
      December 19, 2018

      Hi Liz, you can substitute or just leave them out. The dip will still taste wonderful 🙂 Reply

  • Jaira
    December 18, 2018

    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! Reply

    • Natashas Kitchen
      December 18, 2018

      This sounds like the perfect dip for that!! Thank you for that great review! Reply

  • Kim Malloy
    December 15, 2018

    We made this tonight and it was fantastic!! Will definitely be a repeat recipe! Thanks Natasha! Reply

    • Natashas Kitchen
      December 15, 2018

      I’m so glad you enjoyed it! Reply

  • Sharon S
    December 10, 2018

    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 Reply

    • Natasha
      December 10, 2018

      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! 🙂 Reply

  • John Scardina
    December 8, 2018

    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. ***** Reply

    • Natashas Kitchen
      December 8, 2018

      I’m so happy you enjoyed that John! Thank you! Reply

  • Jenn
    December 5, 2018

    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!! 😊 Reply

    • Natasha
      December 5, 2018

      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 🙂 Reply

  • Kimberly
    December 2, 2018

    Can this be frozen? Reply

    • Natashas Kitchen
      December 2, 2018

      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. Reply

      • Lynn Wurth
        December 16, 2018

        I’d like this ahead of time. What would be the best way to reheat it? Reply

        • Natashas Kitchen
          December 16, 2018

          This does reheat well both on the stove top or in the microwave 🙂 Reply

  • Jennifer
    November 30, 2018

    This is our FAVORITE Appetizer recipe! Bring it every time! Reply

    • Natashas Kitchen
      November 30, 2018

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Becky Hardin
    November 30, 2018

    Oh I love that you added jalapeños to your spinach dip. Reply

    • Natashas Kitchen
      November 30, 2018

      I’m so glad you like that! Thanks for the great feedback, Becky! Reply

  • Aimee Shugarman
    November 30, 2018

    LOVE having a bowl of this dip on hand for the holidays! Reply

    • Natashas Kitchen
      November 30, 2018

      Yes! Isn’t it amazing! Thank you for the great review! Reply

  • Liz
    November 30, 2018

    I have had Spinach Dip but never added the artichokes. Sounds yummy! Reply

    • Natashas Kitchen
      November 30, 2018

      I hope you love it!! Reply

  • Jennifer Lehner
    November 30, 2018

    This is my favorite spinach and artichoke dip EVER! Reply

  • Kristyn
    November 30, 2018

    This dip is my favorite!! It’s perfect with so many things! Reply

    • Natasha
      November 30, 2018

      Thank you Kristyn! That is so true – we love spinach artichoke dip on toast, with tortilla chips, on pasta – all so good!! Reply

  • janis giacoio
    November 29, 2018

    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…. Reply

    • Natasha
      November 29, 2018

      Hi Janis, it’s a great question – it does not have to be baked – it is creamy and perfect right off the stovetop. 🙂 Reply

  • Jennie Scott
    November 29, 2018

    if you cook for 4 hours in crock pot, how long to you cook on stove top Reply

    • Natasha
      November 29, 2018

      Hi Jennie, are you possibly referencing a different recipe? This spinach and artichoke dip is cooked on the stove top. Reply

  • Ronda
    November 18, 2018

    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. Reply

    • Natashas Kitchen
      November 18, 2018

      Hi Ronda! The consistency is much smoother with the butter and I think it reheats better with the addition of butter Reply

  • Thomas
    November 14, 2018

    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? Reply

    • Natashas Kitchen
      November 14, 2018

      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

      • Thomas
        November 14, 2018

        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. Reply

        • Natashas Kitchen
          November 14, 2018

          Yes of course! I don’t see why not! Reply

  • Rose F.
    November 11, 2018

    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! Reply

    • Natashas Kitchen
      November 11, 2018

      Wow! Thank you for that amazing feedback Rose! Reply

  • Lisa Messelhiser
    November 10, 2018

    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!! Reply

    • Natashas Kitchen
      November 10, 2018

      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! Reply

    • November 13, 2018

      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!! Reply

      • Natashas Kitchen
        November 13, 2018

        Thank you for sharing that! And yes some are more powerful than others. Reply

  • Morgan
    November 6, 2018

    Wonderful and easy to follow recipe. However, I used too much parmesan. Is there anything I could do to kind of offset the parmesan. Reply

    • Natasha
      November 6, 2018

      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. 🙂 Reply

  • Victoria Kittoe
    November 6, 2018

    Hi Natasha! Great recipe! Can the leftovers be frozen? Reply

    • Natashas Kitchen
      November 6, 2018

      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. Reply

  • Jaketia Kelly
    November 1, 2018

    Odd question…..can this be made without the artichoke? Reply

    • Natasha
      November 1, 2018

      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. Reply

  • Debbie
    October 25, 2018

    Hi Natasha. Have you ever made this with asiago cheese rather than parmesan? Reply

    • Natashas Kitchen
      October 25, 2018

      I have not Debbie! I would love to know how you like it if you try that! Reply

  • Sue
    September 28, 2018

    I don’t have a garlic press, can I just mince the garlic? Also, regular artichoke hearts not marinated? Reply

    • Natashas Kitchen
      September 28, 2018

      Hi Sue. Just make sure the garlic is really fine and at least crushed Reply

    • Pat
      October 11, 2018

      Use a micro plane. It’s easier to use, does a great job and much easier to clean Reply

  • Marie
    July 8, 2018

    Could this be eaten as a cold dip? Reply

    • Natasha
      July 8, 2018

      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. Reply

    • Victoria Powell
      July 8, 2018

      We eat it cold often. Reply

  • katie
    May 17, 2018

    would this be ok made ahead of time, then warmed up?

    thank you! Reply

    • Natasha
      natashaskitchen
      May 17, 2018

      Hi Katie, yes this dip does reheat well. Reply

  • Erica Chiarkas
    April 14, 2018

    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! Reply

    • Natasha's Kitchen
      April 14, 2018

      I’m glad you love the recipe Erica! Thanks for sharing your fantastic review! Reply

  • Dianna
    February 19, 2018

    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? Reply

    • Natasha
      natashaskitchen
      February 19, 2018

      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. Reply

  • Terry Simon
    February 4, 2018

    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! Reply

    • Natasha's Kitchen
      February 4, 2018

      You’re welcome Terry! I’m glad to hear the recipe is such a hit. Thanks for sharing your great review with other readers! Reply

    • Carol
      October 12, 2018

      I doubled all the ingredients as well. It is definitely as with most spinach dips better the second day! I will make it again! Reply

  • Brenda from Indiana
    January 1, 2018

    How much Fresh Baby Spinach do I sub for the 10 oz of frozen spinach Reply

    • Natasha
      natashaskitchen
      January 1, 2018

      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. Reply

      • Victoria
        January 1, 2018

        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! Reply

        • Natasha
          natashaskitchen
          January 1, 2018

          You are the best! Thank you so much for sharing that!! 🙂 Reply

  • Gina
    December 30, 2017

    Can you add fresh spinach to this?? Also can it be baked? Reply

    • Natasha
      natashaskitchen
      December 30, 2017

      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. Reply

  • komal
    December 29, 2017

    Hi Natasha,

    can we use Mozzarella and Cheddar cheese instead of Parmesan cheese? Reply

    • Natasha
      natashaskitchen
      December 30, 2017

      Hi Kormal, the consistency will be a little different but it should work. Let me know how it turns out 😬 Reply

  • Victoria
    December 27, 2017

    If I don’t have frozen spinach but fresh spinach, how would I go about that? Do i just freeze then thaw? Reply

    • Natasha
      natashaskitchen
      December 27, 2017

      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.” Reply

      • Victoria
        December 27, 2017

        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. Reply

        • Natasha
          natashaskitchen
          December 27, 2017

          That’s awesome and so easy!! Thank you for sharing!! 🙂 Reply

  • Maggie
    December 24, 2017

    This was so easy to make and very yummy I do you like more artichokes so I added artichoke bottoms! Reply

    • Natasha's Kitchen
      December 26, 2017

      I’m glad you enjoy the recipe Maggie! Thanks for sharing your great review! Reply

  • cookndad
    December 21, 2017

    This dip is great! I use the juice from the jalapeños as well, (I’m from Texas). Thank you! Reply

    • Natasha's Kitchen
      December 21, 2017

      You’re welcome! I’m glad you like the recipe! Thanks for sharing 🙂 Reply

  • Sharon
    December 21, 2017

    I left out the jalapeño, but it was still great! (I don’t like hot/spicy) Reply

    • Natasha's Kitchen
      December 21, 2017

      I’m glad you enjoy the recipe Sharon! Thanks for sharing your review with other readers. Reply

  • Mallory
    November 28, 2017

    Can this be put in a crockpot after it’s prepared to keep it warm?? Reply

    • Natasha
      natashaskitchen
      November 28, 2017

      Yes, absolutely! 🙂 Reply

      • Mallory
        November 28, 2017

        Awesome! Thank you! Reply

        • Natasha's Kitchen
          November 28, 2017

          You’re welcome Mallory! Reply

      • Kathy Romero
        December 17, 2017

        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. Reply

        • Natasha
          natashaskitchen
          December 17, 2017

          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. Reply

    • Jen
      November 28, 2017

      I made the who thing in the crockpot and it came out the same as the stovetop. Reply

      • Mallory
        November 28, 2017

        Really?! How long did you cook it for?? That might be a lifesaver for me this weekend lol Reply

        • Jen
          November 29, 2017

          On high for 4 hours, stirring occasionally toward the end. Reply

          • Mallory
            November 29, 2017

            AHHHH!! Thank you SO much!!

      • Mallory
        November 28, 2017

        How long did you cook it in the crockpot for? Reply

  • Megan
    November 23, 2017

    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! Reply

    • Natasha
      natashaskitchen
      November 23, 2017

      Megan, thank you for the wonderful review, I’m so happy to heat that 😀 Reply

  • Justin Davis
    November 19, 2017

    How Many Total Net Carbs In This Looks So Good Reply

    • Natasha's Kitchen
      November 20, 2017

      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! Reply

  • Yelena
    November 18, 2017

    I made this last week and it was so good! Thank you for the recipe. Reply

    • Natasha's Kitchen
      November 18, 2017

      You’re welcome Yelena! I’m glad to hear you like it! Thanks for sharing! Reply

  • Pamela
    November 1, 2017

    Do you think this could be made the night before and then reheated the next day? Has anyone tried it that way?
    Looks delish:) Reply

    • Natasha
      natashaskitchen
      November 1, 2017

      Hi Pamela, we have reheated leftovers many times and it works really well to reheat. Reply

  • Claire
    October 20, 2017

    This is sooo good and easy! Thanks Reply

    • Natasha's Kitchen
      October 20, 2017

      You’re welcome Claire! I’m glad you enjoy the recipe! Thanks for sharing! Reply

  • Arlene
    October 10, 2017

    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! Reply

    • Natasha's Kitchen
      October 10, 2017

      You’re welcome Arlene! I’m happy to hear how much you enjoy the recipe! Thanks for sharing your fantastic review! Reply

  • Victoria
    October 5, 2017

    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! Reply

    • Natasha
      natashaskitchen
      October 5, 2017

      Victoria that sounds so completely amazing stuffed in chicken breasts! WOW!! I will definitely have to try that 🙂 Reply

      • Victoria
        October 6, 2017

        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. Reply

        • Natasha
          natashaskitchen
          October 6, 2017

          It would be a great experiment! Thanks again for the suggestion! 🙂 Reply

          • Pamela
            November 1, 2017

            Thank you!

          • Natasha's Kitchen
            November 1, 2017

            You’re welcome Pamela!

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