Spinach Artichoke Dip is irresistibly creamy and every bite is loaded with spinach and artichokes. This spinach and artichoke dip recipe is too easy; just heating and mixing everything together.
If you enjoyed our Hot Shrimp Dip, or our creamy Buffalo Dip, you will love this!
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Spinach and Artichoke dip is our #1 party appetizer and it always disappears fast, plus homemade artichoke dip is so much better than any store-bought version. If you’re looking for more party appetizers, try our Pico de Gallo, authentic Ceviche and Cowboy Caviar next. Watch the video tutorial and you’ll be craving this dip.
Watch the Spinach Artichoke Dip Video Tutorial:
This spinach and artichoke dip is so good, you will want to lick the pot (hundreds of reviews agree!). It’s a keeper.
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Spinach Artichoke Dip Recipe:
I should warn you – make this dip only when there are plenty of people around to share it with because it’s dangerously good. We can’t get enough of this creamy, cheesy, warm spinach artichoke dip. It has been a favorite among readers, friends, and family for years.
My former co-worker Jason brought this to work years ago and it was so good that I immediately asked for the recipe as I was wolfing down the artichoke dip. Thank you for sharing this keeper of a recipe with us!
Ingredients for Spinach and Artichoke Dip:
- Artichokes: We use canned and drained quartered artichoke hearts in brine. Marinated artichokes are not ideal, but can be used. Keep in mind they do add more salt and tanginess so add parmesan cheese to taste or your dip may be too salty.
- Spinach: Chopped frozen spinach is the easiest to work with. Fully thaw according to package instructions then squeeze dry the spinach with your hands to remove excess liquid. See notes below on using fresh spinach.
- Jalapeños: Canned jalapenos add nice heat without being overpowering. It’s very mild, but the recipe will still work without jalapenos.
- Cream Cheese, Sour Cream and Butter: These make up the rich and creamy base of the sauce and create an irresistible cheesy sauce.
- Parmesan: We use shredded parmesan. It melts into the sauce beautifully and adds great depth of flavor. Parmesan is the primary source of “salt” in this recipe since there is no additional salt added, so add it to taste.
- Garlic: pressing in fresh garlic at the end adds amazing flavor. Do not skip the garlic!
Can I Use Fresh Spinach?
You can make a fresh spinach and artichoke dip. One of my readers, Victoria shared her very helpful review on that: “I have made this dip probably a half dozen times or more. I have used fresh spinach (anywhere from 6 to 10 ounces). Works great and so yummy! No need to squeeze anything. Just trim the stems, rough chop, and add it in. The heat causes it to wilt just enough.”
Can I Make This a Lighter Dip?
I’ll admit the original rich version of Spinach Artichoke Dip is so good it makes me weak in the knees, but if you’re watching calories, it is still enjoyable as a leaner appetizer. If you are looking for a low-fat version of spinach artichoke dip, try our Skinny Spinach Artichoke Dip which is made lighter with reduced-fat cream cheese and light sour cream (or Greek yogurt) and less butter.
Can I Make Artichoke Dip Ahead?
Yes! Spinach and Artichoke Dip reheats really well. You can completely make dip ahead, transfer to whatever dish you want to reheat it in (or leave it in the pot), let it cool to room temperature and refrigerate until ready to reheat and serve. Follow the reheating instructions below.
How to Reheat Spinach Artichoke Dip:
- Slow Cooker: to reheat cold dip, place in a slow cooker low heat and cover for 3-4 hours. You can also keep your fresh hot dip on the “warm” setting for several hours to keep it warm for a party.
- Stovetop Reheating: Reheat the dip in a saucepan over medium/low heat, stirring frequently until hot and just starting to bubble.
- To Reheat in the Oven: You can rewarm in the oven like our Baked Spinach Artichoke Dip. If you are heating from cold, sprinkle on a little extra parmesan on top to keep it from drying out then transfer to an oven-safe dish and bake uncovered at 350˚F for about 20 minutes, or until heated through.
- Microwave Reheating: You can reheat portions of leftover spinach artichoke dip in the microwave, stirring every 30 seconds and heating until the dip is hot. Avoid overheating.
How to Make the BEST Spinach and Artichoke Dip:
- In a medium pot over medium heat, melt together cream cheese, sour cream, butter, and 1 1/2 to 2 cups parmesan cheese (or to taste), stirring frequently until creamy. It will start to bubble.
- Stir in coarsely chopped artichoke hearts, drained diced jalapeños, and well-drained spinach. Lastly, stir in 2-3 pressed garlic cloves.
How to Serve Spinach Artichoke Dip:
We love to serve it with tortilla chips or pita chips. You can serve this as a dip for veggies, or use little toasts as we did for Bruschetta which are a little less salty than chips.
More Top-Rated Appetizers:
Appetizers are the best way to start a party! These crowd-pleasing appetizer recipes are sure to please your guests.
- Classic Guacamole – the authentic version
- Shrimp Cocktail – with the best homemade sauce
- Sausage Queso – made with real cheese
- Cucumber Shrimp Bites – with avocado spread
- Deviled Eggs with Bacon – plus a secret ingredient!
Spinach Artichoke Dip Recipe
Ingredients
- 8 oz cream cheese, reduced fat is ok
- 16 oz light sour cream
- 8 Tbsp unsalted butter
- 1 1/2 cups shredded Parmesan cheese
- 14 oz quartered artichoke hearts, drained and coarsely chopped
- 4 oz can diced jalapeños, drained
- 10 oz frozen spinach, thawed and drained
- 2-3 garlic cloves, pressed
Instructions
- In a medium pot over medium heat, melt together 8oz cream cheese, 16 oz sour cream, 1 stick butter and 1.5-2 cups parmesan cheese, stirring frequently until melted and an even consistency. It should start to bubble.
- Stir in coarsely chopped artichoke hearts, your drained jalapenos and drained spinach (I used my hands to squeeze spinach over the sink to remove excess water). Finally, stir in 2-3 pressed garlic cloves. Serve hot with chips or crackers or toasted baguettes.
Nutrition Per Serving
Filed Under
This recipe has been around since 2012. We updated the photos and added reheating instructions Dec 2019. The recipe is the same. Here is what it looked like in 2012. A little blueish but you all loved it anyway!
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This dip is so delicious and so easy! I’m going to attempt to take it on a 5 hour drive in a cooler. I’ll let you know how it goes. Also, I’m a total Midwesterner and never like spice, but I added the jalapeños anyway and it was a perfect little kick. It wasn’t spicey, to me, at all!
Yeah, I didn’t think it was too much at all. If you want it spicier, add the liquid from the jar also, but I thought it was just right 🙂
How long do you think I could store it in the refrigerator?
I’m sorry.. I must’ve missed the comment about how long you stored it! Thanks for the recipe!
You’re welcome! I’m so glad you found it. 🙂
This was so yummy when I made it tonight! Thanks for sharing 🙂 I believe I accidentally used a larger bag of spinach and a larger jar of jalapeños but it still turned out amazing. We ate it with Stacey’s bagel chips and those paired perfectly. Will definitely be making this again!
That just probably made it healthier. I bet this was amazing with bagel chips. Yummmm!!
just have 1 question, how long i can keep it in my fridge..?
I’ve had it in there up to a week. 🙂
I was so excited to make this recipe since people are coming over to our house and watch the football game. I followed all your ingredients, measurements and procedures, but it came out too sour! It is edible, but there is just an ingredient or two (might be the sour cream? or amount of parmesan cheese?) that is overpowering. Didn’t know how to fix the taste since this is my first time making this recipe. Only a quarter of it got eaten : (
The most likely culprit: Did you possibly use marinated artichoke hearts instead of plain? The marinated ones are way more sour and that could easily take it over the top. Let me know if that was it!
I just made this and loved it! I will be making it again for sure! Thanks for the recipe!
Awesome!! I’m so glad you liked the recipe!
Can you freeze this as well? I’ve already made it and loved it! It is only me in my house that loves this stuff, so if I don’t freeze some of it, I will seriously eat all of it…will It turn out just as well after thawing and reheating it?
I haven’t tested it in the freezer before but I know it refrigerates in the fridge for at least a week :).
I love this recipe and made it many times. I wanted to do something a little different and uses the same recipe except substituted corn and roasted peppers for artichoke and spinach…omg!!! Just as delicious!! 🙂
Oh that sounds good! What kind of roasted peppers? Canned? Dried? Did you roast them yourself? Also, was it canned corn? Thanks so much for sharing. Can you tell I really want to try your version? 😉
Yes roast 1red and 1 yellow pepper and chop it in small chunks. I used 3 cans of corn
Don’t forget the jalapeño for spice! Oh yes I put some paprika too for more flavor. It was crazy good 🙂
That just sounds so so good! Thanks for sharing Oksana 🙂
Love this spinach dip, I add a can of rotel drained to this and it is so yummy.
Oh yum! Mild, medium, or hot?
I was wondering if you could make this with grated Parmesan cheese instead of the shredded?
I think you could but add it to taste since it might make the dip too salty if you add the other one. Also, it won’t be as stringy/cheesy but I think it would work.
Natasha oh Natasha!!!! 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
Oh that oven toasting is brilliant! I’m so glad you both loved it 🙂 I warned you it was dangerous stuff. lol
One word: DELICIOUS! I made it for a football party and all the tough men approved 🙂 thanks for sharing!
It’s definitely a man food. But I sure loved it too. I should say it’s a crowd pleaser! Thanks for letting me know 🙂
Could you do this in a crockpot?
You could put it in a crockpot but it is so quick and easy on the stovetop, that it really doesn’t need a crockpot. It would probably take longer in a crockpot.
Hey I love this kind of dip but when I had it in Applebee’s they serve it nice and warm but I’m having a Christmas party and want to make it Friday to have it by Saturday evening will it still be fine ? Or does it need to be served warm ?
It’s so quick to make that you don’t really new to pre-make it but it does reheat really well.
I made this for a Thanksgiving dinner over the weekend and it was an absolute hit! I had so many people asking me if I could give them the recipe. I made the dish with the garlic and chili powder pita chips which turned out AMAZING. People thought I’d made this dish so many times before that’s how easy and quick it was to make. This is one dish I’ll be making over and over again, even if it’s only for myself 😉
Thanks fantastic! Annie, thanks so much for sharing that with me. I bet the pita chips with this were awesome! Next time! 😉
I just made this and it is amazing. I didn’t use as many artichokes because I only had half of a jar left. I wanted a little extra flavor so I added a bit of onion powder. Amazing! Thanks for the recipe
I’m so glad you enjoyed the dip! This is happening for my Christmas parteeeeeey!
Absolutely AWESOME!!!! Just made this dip, it was so easy and quick……my husband and I cannot stop eating it! I made it today to be sure it was going to be ok for Thanksgiving. I am so bringing this! My new favorite dip for sure!
That’s awesome!! I’m so glad you really liked the dip. I’m also super excited that it’s going to be part of your Thanksgiving celebrations 🙂
I just made this for the first time tonight and it’s amazing! Thank you so much for the hider recipe. After I finished making it I put it in a small crockpot to keep it warm for a party! Everyone loved it.
It’s definitely a crowd pleaser, and is best served to a crowd (I have found it’s dangerous to be in a room alone with this). 😉
I love this recipe! I have made it twice now. I always add 2 cans of jalapenos because I love the heat! Tomorrow I plan to recycle the remaining dip into a quiche!
Wow let me know how you do it, that sounds incredible!!
Hi there! This looks amazing! Going to make it tomorrow. My only question is do you think this could be baked instead? I LOVE baked dips due to the browning on top. Do you think it would work for this? Any suggestions for temperature and length of baking time? Thanks!
I think it works best on the stovetop so the ingredients can melt together. It could be reheated really well in the oven.