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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Looks yummy I wonder If You could use diced chilli’s instead of the Jalapeno, they have a better flavor and NOT spicy. Thanks Mom!
Ha ha, you called me Mom 🙂 I think you could try diced chilis instead. Sounds like a good substitute.
My husband and I love spinach-artichoke dip, so I was really excited when I ran across your recipe on Pinterest! It is delicous!
I created a spreadsheet a few years ago to help me with meal planning, and have been updating it with every new recipe we try and like. It now contains around 90 meals, each categorized by main ingredient (Beef, Chicken, pasta, etc) and meal type (Mexican, Italian, American, etc), with a link to the recipe – yours included! It has saved me so much time with meal planning and making out my grocery list!
After talking with some friends, I thought this spreadsheet might be something worth sharing, so I have made it available from my blog to download for free! Now that my readers have your recipe, I’m sure they will be enjoying it as much as we do!
Hi Crystal, I’m so glad you enjoyed the recipe! 🙂
Where can I find your blog to see your spreadsheet.
Thank you
Love this recipe! While living in Alaska for 32 years, we made something similar. Yours is better except for one minor addition . . . try adding either Dungeness or King Crab and it would be amazing. We used crab meat often and it added a wonderful sweetness to the outcome of this great party dip.
Oh wow, that sounds incredible John! I’m glad you love the recipe and thanks for leaving your suggestion for other readers!
Crab meat addition sounds amazing (but expensive). How much crab meat would you suggest adding? Thanks!
Used 2 lage fresh jalapeños and regular sour cream, a little salt, added 2 more cloves garlic and an extra 1/2 cup of romano cheese. It was excellent. It didn’t make it too hot. It was bland with out increasing some ingredients. Everyone loved it. We are picky!
Those are great additions! Thanks for sharing your review Lisa 🙂
can you freeze this?
Hi Susie, I haven’t tried freezing but I think it would work fine.
This looks amazing, can’t wait to make it. Thanks so much for sharing!
My pleasure! It is SO good! Please let me know what you think!
It sounds delicious I think I am going to mix the butter cream cheese and sour cream and Parmesan to make a alfredo sauce. Do you think it will work it looks yummy
Hi Shirley, this is how I turned it into an alfredo-like pasta sauce. I hope that helps!
Can’t wait to try it, but clear up one little thing for me . The printed recipe calls for 1 stick of butter, but pictures seem to show a quarter stick. Thank you.
Hi Suzanne, it is 1 stick (8 Tbsp of unsalted butter). Enjoy! 🙂
Has anyone calculated the calories, carbs, protein etc ? This recipe sounds absolutely delish….
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 Sylvia!
Natasha, I just ate at a restaurant something called shrimp brochette which are shrimp stuffed with spartichoke dip and jalapeños wrapped in bacon. When I looked for the dip via the ingredients, I found your artichoke dip that was exactly what the restaurant also sold as SPARTICHOKE dip. You’ve got to change the name of your dip to spartichoke. It would be so cool. Same ingredients.
Awesome! Thanks for the tip Marie 😀
Have you tried this with fresh spinach? Or frozen is better? I want the same taste but not sure how it will turn out if I use fresh. What would you recommend
Hi Tina, I like using frozen because it’s easy to squeeze out any excess liquid when it thaws. I think you could make fresh spinach work but I always use frozen-thawed.
Tina – 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.
Any chance you could make this ahead of time and freeze it? Then just thaw and warm up?
Hi Lindsay, 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.
It can be frozen. I’ve made this a million times and have frozen for a month and it’s still great! Best spinach dip recipe ever. Everyone raved about it.
Awesome!!! Thank you so much for sharing that!! 🙂
I’ve made dip from 3 different sites and yours is hands down my fav! Thank you ☺☺☺☺☺👌
Awesome! So glad to hear Anna! 🙂
what other sites did you try? was brown eyed baker one of them?
This is not only the best I’ve ever made but also best I’ve ever tasted!!!! HUGE hit at our family Christmas party. People were freaking out it was soooooooo good!!!!!! So glad I ran across this!!
Rachaelle, I’m all smiles after reading your review 😬. Thank you for such an amazing review!
I tried Trader Joes dip and now I want to make this! It tastes really great on toasted french baguets. 🙂
You will love it! Let me know what you think Elizabeth 🙂
Have you ever tried making this in a slow cooker to keep it hot?
Hi Lori, I’ve transferred it to a slow cooker to keep it hot. I think it could work well in a slow cooker but you will have to stir it several times while it’s heating.
May I substitute the sour cream for cream cheese?
I love this dip, but its hard to find sour cream where I live.
Hi Roberta, I haven’t tested it that way and I’m concerned it may be too thick. You might try a combination of cream and cream cheese?
No sour cream where you live? Can I ask where you live?!!!
My daughter made this and I Loved it but it was too spicy for me. So I traded out the jalapenos for green chilis!!! Tastes amazing !! Best dip recipe ever !
I’m so glad you enjoyed it! Sounds like you have a new favorite dip recipe. Thanks for sharing! 🙂
Will a can of green chilies work? I could not find canned jalapeños. What ratio should, any ideas? Thank you, Natasha
Hi Natalie, I think drained green chilis would work. Add them to taste as they have a different spice level from jalapeños.
Can I make this the night before going to a party and just reheat it?
Yes that would work fine 🙂
Made this for a bridal shower and everyone loved it. Made twice the amount and it was gone so fast.
I’m so glad you enjoyed it!! 🙂