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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if you cook for 4 hours in crock pot, how long to you cook on stove top
Hi Jennie, are you possibly referencing a different recipe? This spinach and artichoke dip is cooked on the stove top.
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.
Hi Ronda! The consistency is much smoother with the butter and I think it reheats better with the addition of butter
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?
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!!
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.
Yes of course! I don’t see why not!
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!
Wow! Thank you for that amazing feedback Rose!
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!!
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!
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!!
Thank you for sharing that! And yes some are more powerful than others.
Wonderful and easy to follow recipe. However, I used too much parmesan. Is there anything I could do to kind of offset the parmesan.
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. 🙂
Hi Natasha! Great recipe! Can the leftovers be frozen?
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.
Odd question…..can this be made without the artichoke?
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.
Hi Natasha. Have you ever made this with asiago cheese rather than parmesan?
I have not Debbie! I would love to know how you like it if you try that!
I don’t have a garlic press, can I just mince the garlic? Also, regular artichoke hearts not marinated?
Hi Sue. Just make sure the garlic is really fine and at least crushed
Use a micro plane. It’s easier to use, does a great job and much easier to clean
Could this be eaten as a cold dip?
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.
We eat it cold often.
would this be ok made ahead of time, then warmed up?
thank you!
Hi Katie, yes this dip does reheat well.
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!
I’m glad you love the recipe Erica! Thanks for sharing your fantastic review!
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?
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.
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!
You’re welcome Terry! I’m glad to hear the recipe is such a hit. Thanks for sharing your great review with other readers!
I doubled all the ingredients as well. It is definitely as with most spinach dips better the second day! I will make it again!
How much Fresh Baby Spinach do I sub for the 10 oz of frozen spinach
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.
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!
You are the best! Thank you so much for sharing that!! 🙂
Can you add fresh spinach to this?? Also can it be baked?
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.
Hi Natasha,
can we use Mozzarella and Cheddar cheese instead of Parmesan cheese?
Hi Kormal, the consistency will be a little different but it should work. Let me know how it turns out 😬
If I don’t have frozen spinach but fresh spinach, how would I go about that? Do i just freeze then thaw?
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.”
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.
That’s awesome and so easy!! Thank you for sharing!! 🙂
This was so easy to make and very yummy I do you like more artichokes so I added artichoke bottoms!
I’m glad you enjoy the recipe Maggie! Thanks for sharing your great review!