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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Hi Natasha, if I don’t have shredded parm cheese, can I use the regular grated kind, or should I just omit it? Thanks!
You can substitute, although grated parm cheese works better and results in cheesier dip. I would probably use less grated parmesan and add it to taste.
Does the spinach has to be frozen or can I use fresh spinach?
Hi Ali, If using fresh, it releases a good amount of liquid as it wilts which can change the color, consistency and flavor of the dip. If using fresh, I would recommend wilting it on a dry skillet then squeezing out the excess moisture and coarsely chopping it before adding.
Just as good as any restaurant appitizer-even with making it on the stove (instead of the oven)Will deff make it again
Debbie, thank you for such a nice review, I’m glad you enjoyed it 😀.
I wasn’t sure if I liked spinach and artichoke dip, or if I liked artichokes at all, I ended up trying this recipe for a gathering, and OH MY ITS DELICIOUS!! 😋😋😋 to die for. Now I gotta go work off the calories. … Oh yeah and I never write reviews so this is that good!
I really appreciate your awesome review! I’m so happy you loved the dip 🙂
This is the best spinach and artichoke dip! I ‘ve been making it for a while now. Everytime I make it, people rave about it! Yey! I don’t look at any spinach and artichoke recipes anymore, because now I have the best recipe ever! Thanks Natasha!
Hi Mariya! Thank you so much for the wonderful review :). I’m so happy you like the dip!
This dip is great!! It makes A LOT of dip though, so cut the recipe in half unless you’re bringing it to a gathering.
We generally only make this for parties, but yes I agree if you’re just making it to enjoy by yourself, you would want to cut the recipe down. I’m so glad you liked it!
I have made this dip several times, it’s always enjoyed till the very last bite. I’m going to use the cream cheese, butter and sour cream base to make a sauteed onion and bleu cheese dip tonight. Mmm.
Oh wow that combination sounds amazing!!! Let me know how it goes! 🙂
Can this be made without the jalapenos? I’m not really a fan of them.
Yes, you can definitely leave them out 🙂
can you make this ahead of time and reheat??
Yes, that would work 🙂
what is the best way to reheat this?
I would reheat it on the stove and mix it while its heating. Microwave would work too.
OMGoodness this was AMAZING! I was a little heavy handed with the garlic (but I always am). Otherwise followed exactly and am in heaven. Thank you, thank you, thank you for sharing this one!
From one garlic lover to another – I understand! 🙂 Thank you for the awesome review 🙂
recipe calls for a stick of butter but photo shows a half stick – which is it? A whole stick seems like a lot
Hi Lee Ann, that is 1 stick (or 8 Tbsp) of butter in the video and photos. I use the full stick. 🙂
why does it have to be served warm?
It has the creamiest consistency when it’s warm and I think it is most enjoyable that way.
This also makes a great stuffing for an Acorn Squash, to make a full meal…
Woah, I’ve never thought of doing that. Thanks for sharing!! 🙂
This is SO GOOD! When my best friend was in town for Thanksgiving, we made grilled cheese sandwiches with this dip. We used some fresh sourdough bread, provolone cheese, and a generous heap of the dip. It was insanely good. (And now my mouth is watering…I think I’ll make some this week!)
Mary, thank you for such a nice review 😁. Reading your comment is making me hungry!
I really want to make this dip but I don’t have unsalted butter but what would happen if I used salted butter instead. Or is there a substitute?
Jennifer, it should still work, just add less parmesan or to taste to make sure the dip is not too salty.
I saw garlic powder in the picture along with pepper. Is that something you add to your recipe also?
Janice, the photo has pepper and garlic powder in it; I didn’t end up adding these, but you can if you wish 😀.
I made the Spinach dip for Christmas and I DIDN’T PUT THE CHEESE OR ANYTHING LIKE THAT THE ONLY THINGS I USED WAS THE SPINACH SOUR CREAM RANCH DIP PACKAGES AND TWO CANS OF WATER CHESTNUT AND EVERYONE LOVED IT
I’m happy to hear that it worked with out cheese. Thank you for sharing 😀.
Most recipes have half the amount of cream cheese and no sour cream, instead they have 10 oz. of Alfredo sauce like how Applebee’s makes it. If I replaces half the sour cream with Alfredo sauce, would it affect the consistency (because I really want both the sour cream and Alfredo sauce to be in there together).
I can’t say for sure. Usually adding alfredo sauce keeps things creamy but I haven’t tested it to tell you exactly how it would affect the recipe. If you test it out, let me know how it goes. It sounds like a delicious idea! 🙂
Sure, no problem. I actually made a vegan version of your recipe (which I combined with the other one I was talking about) and when I try it out, I’ll let you know.
Has anyone tried putting it in the oven for a bit just to brown the top a bit?
I haven’t but it wouldn’t hurt 🙂
Did you try in over pasta? How did you like it? I’m making the dip for Super Bowl. Can’t wait!
I do! I also put more parmesan on top for a crispy crust. Yum!!
Hi Joan, Making this dip is an awesome choice for the Superbowl!! I did try it and here’s the recipe I shared for it 🙂
What can you substitute the garlic cloves with?
Hi Gerri, you can just leave them out I suppose but I don’t think the flavor would be quite as good.