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

  • Kris
    November 6, 2013

    Can this be made ahead and reheated in the microwave?

    Reply

    • Natasha
      natashaskitchen
      November 6, 2013

      Yes! 🙂

      Reply

  • Dani
    October 29, 2013

    I’m making this tonight for a potluck at work tomorrow! Any tips (length of time/power level) for reheating in the microwave?

    Reply

    • Natasha
      natashaskitchen
      October 29, 2013

      Stir after a couple minutes on high and see if it’s hot enough. If not, add another minute 🙂

      Reply

  • Dianne
    October 27, 2013

    Pinned this a while ago and just made this weekend- WOW! It was a hit!
    Seriously think I could eat this off a spoon- who needs bread. Thanks!!

    Reply

    • Natasha
      natashaskitchen
      October 27, 2013

      Ha ha. That’s what I’m saying! I agree. Thanks for the great review 🙂

      Reply

  • Katie
    October 18, 2013

    I have made this recipe and love it! Do you think it will be okay to make it in a crock pot? And if so would you recommend adding/mixing in all the ingredients together at once? or waiting and adding ingredients in one by one.
    Thanks,
    Katie

    Reply

    • Natasha
      natashaskitchen
      October 18, 2013

      You could make it in the crock pot and even put everything in at once. Turn it off when it gets hot and you can stir everything together easily 🙂

      Reply

  • Raelene
    October 4, 2013

    Delicious! I made this today for friends, it was so easy and quick! Thanks for the recipe!

    Reply

    • Natasha
      natashaskitchen
      October 4, 2013

      You’re welcome, I’m so happy loved it!

      Reply

  • Sharon
    September 18, 2013

    Can you use marinated artichokes?

    Reply

    • Natasha
      natashaskitchen
      September 18, 2013

      You could, but it might be a little salty if they are marinated. You might add just a little less parmesan and probably no salt at all.

      Reply

  • Kelly
    September 15, 2013

    Made this yesterday for a get together and literally had people hunting me down for the recipe. By far the best spinach dip I have ever tasted.

    If I had the ingredients, I would have made it again today just for myself! Probably a good thing that I didn’t!

    Reply

    • Natasha
      natashaskitchen
      September 15, 2013

      Yes!! I’m so glad you all love it. I have found it is a dangerous thing to make for myself. 😉

      Reply

  • Amy
    September 13, 2013

    What if you want to make it ahead?? Can you put it in a dish then bake???

    Reply

    • Natasha
      natashaskitchen
      September 13, 2013

      I don’t see why not! 🙂 It reheats beautifully.

      Reply

  • Lynn Welborn
    August 31, 2013

    Wonderful recipe. This will be made many times.

    Reply

    • Natasha
      natashaskitchen
      August 31, 2013

      I’m so glad you enjoy it 🙂

      Reply

  • Brenda
    August 27, 2013

    How long can I keep this dip in the fridge and is it freezable? I just made it and its yuuuuummyyy!!!! Of course I am home with the kids so I will probably eat to much lol!

    Reply

    • Natasha
      natashaskitchen
      August 27, 2013

      I warned you that it was dangerous to eat alone 😉 I’ve actually never tried freezing it, but I know it refrigerates and reheats well for about 3 days (it was eaten before I could test any longer)

      Reply

  • Esmeralda
    August 26, 2013

    can you use fresh spinach? if so should i put it in the begining so it can cook longer??
    Thanks

    Reply

    • Natasha
      natashaskitchen
      August 26, 2013

      Yes, just make sure to let it wilt nicely before taking it off the heat. You should coarsely chop it up before adding it.

      Reply

  • Lisa
    August 12, 2013

    My husband doesn’t like spicy dishes, how much heat do the jalapeños add if any at all?

    Reply

    • Natasha
      natashaskitchen
      August 12, 2013

      It’s not too spicy. You won’t be running for milk. It’s more subtle 🙂

      Reply

  • Victoria Webb
    August 11, 2013

    I’ve looked at a lot or recipes on pinterest and yours is the best that I have come across as far as it being very easy to access. Meaning, there are so many with ads and lots is scrolling etc etc!
    Will make this recipe! Sounds fantastic!

    Reply

    • Natasha
      natashaskitchen
      August 11, 2013

      I hope, no, I know you’ll love it! It’s so good! 🙂

      Reply

  • TC
    August 9, 2013

    The photos are quite good. Thank you for taking the time to post.

    Reply

  • Leola
    August 2, 2013

    I needed to thank you for this fantastic read!
    ! I absolutely loved every bit of it. I have you saved as a favorite to check out new stuff you post…

    Reply

    • Natasha
      natashaskitchen
      August 2, 2013

      Thank you Leola :).

      Reply

  • Katerina
    August 1, 2013

    How does this taste cold? I love my dips to be refrigerated……..

    Reply

    • Natasha
      natashaskitchen
      August 1, 2013

      This dip is really best when it’s warm. It spreads much easier, but it is edible when it’s cold. It does re-heat really well so you should give it a try 🙂

      Reply

  • Jennifer
    July 21, 2013

    Very very good dip! Just made it today!! Delicious and my teen loved it too!!!

    Reply

    • Natasha
      natashaskitchen
      July 21, 2013

      That’s awesome! I’m so glad you loved it too 🙂

      Reply

  • Olgas Flavor Factory
    July 19, 2013

    Well, that’s a gorgeous dip. Perfect for just anything – tortillas, potato chips, crackers. Would try this for a summer weekend.

    Reply

  • Michelle
    July 15, 2013

    Could i omit the butter and use a little bit of healthier oil instead? will that change the consistency too much?

    Reply

    • Natasha
      natashaskitchen
      July 15, 2013

      That should work just fine 🙂

      Reply

  • AlesyaSychev
    July 12, 2013

    I just made this now and it’s DELISH!!!!!Thank You!!!!

    Reply

    • Natasha
      natashaskitchen
      July 13, 2013

      You are welcome Alesya, I’m glad you like it.

      Reply

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