Spinach Artichoke Dip Recipe (VIDEO)
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
- 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
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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Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I’m going to try this without the jalapeños for a party next week. Can I add green onion instead? What do you think?
I make a dip that is spinach, cream cheese, green onions, tomatoes and Monterey Jack, so they usually work well in that.
Hi April! I think that would be fine.
This dip has become my regular go-to appetizer! It is so good! Always a party pleaser and so easy to make. I usually have it in a crockpot made ahead of time, keeping it on low…Adjust it how you wish, you can’t go wrong!
Yes, it’s so versatile. Great to hear that this has become your go-to dip recipe!
Made this dip for a party was amazing. I made it the night before, next day I bought a loaf of french bread, cutting length wise and spread the dip (a really generous amount) on the bread, popped in the oven 350 for about 14 minutes, under the broiler for about 2 minutes, cut it up and served as an appetizer. People were raving about the dip. Always good recipes on this site, if Im looking to make something, this is my go to recipe site. Thank you Natasha
Yum! Thank you so much for sharing that with me, Mary Jane!
Wow, what a great appetizer! Easy to make and it was a big hit with friends. I did make a few changes, I sautéed an onion, garlic and a fresh jalapeño in the butter then added the dairy with the extra addition of 1c spicy Monterrey Jack cheese. I’ll make it again for sure.
Sounds great, Michelle! I’m glad you loved the recipe.
Made this for the first time when I had friends visiting. It’s kind of a personal rule that I don’t try new recipes when I have company…. but, I didn’t follow it this time. (I know, RISKY!) But this recipe was absolutely amazing! Best artichoke dip I have ever had – homemade or storebought. I will definitely save this and serve it often! Got lots of compliments. Thanks!! 🙂
Hi Mary! That’s awesome! I’m so glad it was a hit. Thank you for trying my recipe!
This recipe is delicious. I wouldn’t change a thing! Thanks for the recipe!
You’re so welcome, glad you enjoyed it!
I don’t understand what I did wrong. It was perfect until I added the spinach, artichoke and jalapeños. I followed all the steps and squeezed out the spinach and it all curdled and separated. I’m so mad I can’t even look at it lol
Hi Monica! I’m sorry to hear that. Could you have possibly overheated the cheese sauce? The sauce can separate and curdle if your heat is too high and the sauce overheats.
I have made this dip soooo many times and my family and friends love it. This dip is requested at all the occasions I am invited and is the conversation at these events. Can’t go wrong with bringing this dip to any event. Love it!!!!!
Thank you for your awesome comments and review, Nikki!
I made this artichoke spinach dip for Christmas evening to have before dinner and it was definitely a hit!! Creamy and delicious with just the right amount of “kick”! Thank you Natasha! My family of 15 really enjoyed it!
I’m glad it was a hit, Cindy! Thank you for the feedback.
Thank you for sharing this amazing recipe! I made it without the jalapeños and loved it
I’m so glad you loved it, Janeane!
Thanks for sharing this. Some of my family members wouldn’t enjoy the jalapeños so i wondered how it would taste without it. I will have to give this recipe a try!!
Absolutely the best spinach dip! I have been making this recipe since you first had it in Pinterest and it is a favorite EVERY TIME I make it and is a regular request! Thank you and please never remove it.
I’ll never remove this, thanks for sharing your experience trying this recipe! We’re glad to know that you love this!
I made it like the recipe, but I put it in a baking dish spread park cheese and Italian bread crumbs baked on 350 for 30 minutes it turned out amazing . Thank you for the recipe
You’re welcome, Jaimie! Thank you for sharing your comments and review with us.
Does fresh spinach work in this recipe? What would the procedure be?
Yes, see my recipe notes for using fresh spinach.
Hi Natasha, do you know roughly how many cups this recipe would make?
Hi Jessica! I’m sorry, I do not have that measurement. It makes quite a decent amount.
Update: For me, this recipe made a little over 10 cups for anyone that’s wondering!
Thank you for that information, Jessica! 🙂
I loved a spinach and artichoke omelette a local restaurant use to serve. Sadly, they took it off the menu. I recently had some left over Spinach Artichoke Dip…I thought why use some in an omelette. It was delicious!!!
Glad you loved it!
If I happen to have a fresh artichoke, what do I need to do to be able to use it in this recipe?
Hi Karin, I’ve only tested it with fresh spinach, I haven’t tried using fresh artichokes yet to advise.
Hi Natasha,
Loved your spicy chicken dip and spinach artichoke dip. I went overboard and made A LOT of each, lol!
Can extras be frozen?
Haha, I’m sure you just got excited! It refrigerates and reheats well for about 3 days (it was eaten before I could test any longer). I haven’t tested it in the freezer before; I guess that it can be frozen, but without experimenting, it is hard to say the impact on flavor and texture.
I made this for a happy hour at a small hotel. The guest raved about it.
That’s fantastic! Good to know that it was a huge hit. love it!
Oh I really like this, and so did people at the party!!! And it’s SOOO EASY!! All I added was salt, otherwise I made it just as the recipe says!!
That’s just awesome! Thank you for sharing your wonderful review, Beth!
This recipe is delicious and the best that I have tried. I make this for any potlucks at my school. My assistant and I even make this in a crockpot on Friday’s before long weekends to snack on all day. It’s the best! Our mouths start to water just thinking about Spinach artichoke dip.
Hi Georgette! I am happy you enjoy this recipe! It does make a perfect snack option. We love it for parties and potlucks!
Can I add crab meat to this dish? To make it a crab and artichoke dip 😉 ? Wondering if you would recommend
Hi Amy, I haven’t tested that to advise. If you do an experiment, please share with us how it goes.
I tried your recipe it was good but it says to add 4 oz can of jalapeno that was a lot to me and my granddaughter so we put 2 oz and it was still a little spicy to us so the next time i make i will put only 1 oz but thanks for the recipe.
Hi Natasha….so happy to be on with you now! I love all you do.
Spinach Dip for Super Bowl!!!
Thanks so much…love your shows!
This is perfect for the Super Bowl! Thank you for that wonderful compliment, Bernie!
If I could give this more stars I would! This was by far the best spin dip I have ever had!
Aaaw, thank you! That is such a sweet and awesome comment from you.
Instead of the butter I added 1/2c mayo
DELICIOUS
thank you!
I tried a few recipes before finding your recipe. JUST LIKE I LOVE IT. Oh my goodness. The other’s were dry, tasteless, yours is the perfect consistency and balance of taste. After trying I added a little salt, but that could have been the kind of Parmesan I used. DELICIOUS.
Hello Wendy, that’s excellent feedback. Thank you for sharing that with us, I’m glad you loved this recipe!
Question: Can you freeze the Spinach Artichoke Dip? I know sometimes sour cream gets weird in the freezer but you can usually stir it back together. Thoughts?
Hi Wendy, It refrigerates and reheats well for about 3 days (it was eaten before I could test any longer). I’m assuming you were also asking if you can freeze it; I haven’t tested it in the freezer before; I guess that it can be frozen, but without experimenting, it is hard to say the impact on flavor and texture.
I have frozen the dip after it is cooked and it has done just fine. However I USUALLY substitute sour cream for NF Greek Yogurt so I can’t swear that I have frozen it with sour cream though I can’t imagine that making any difference.
This is by far my favorite S&A dip recipe! I found it back in 2013 and have been using it ever since. I’m about to make it for NYE 2021/22 – The original pictures are how I find it so thanks for not changing them!
I’m so glad this is an annual favorite, Liz! Thank you so much for sharing that with me! Happy New Year!
Another outstanding recipe. This is the best spinach/artichoke dip I’ve ever had… including restaurant favs. Delicious! Thank you and Merry Christmas to you and your family 🙂
I’m so glad you enjoyed it, Lauri! Merry Christmas!
I just seen your recipe for the spinach artichoke dip is it possible to use fresh artichokes. I see someone mentioned about using fresh spinach just wondering if the same could be done with the artichokes
Hi Lora, I’ve only tested it with fresh spinach, I haven’t tried using fresh artichokes yet to advise.
This is great but I added a touch that elevates it even more: top with shredded Monterey jack cheese with peppers and pop it in a 360° oven for 15 or 20 minutes. I just left it in my enameled Dutch oven. It was so addictive!
Thank you so much for sharing that with me, Edward!
I am trying this recipe. Looks great and good for the Holidays. I always look forward to reading your new recipes. Where (how) do you come up with your recipes? They are all 5 Stars.
Thank you for your good comments and feedback. I hope you love all the recipes that you will try!
I just made this dip for the 3rd time. It is DELICIOUS every single time. Don’t forget the chopped jalapenos as I think those really make this dip stand out.
I love the convenience of how quickly the dip comes together using the stove top. However, like others I have trouble with A lake of melted butter on top, especially when it’s reheated. It’s almost like the dip breaks in the butter separates entirely. Next time I make it I’ll likely omit the butter entirely or only put in 1 tablespoon at most.
Thank you so much for sharing that feedback with me, John!
If I could give this 10 stars, I would!!! This is literally the best Spin/Artichoke dip I have had in my entire life!!! Better than several restaurants that I have tried it while dining. I made a single batch last weekend, and it was such a hit, I made a double batch this weekend!!! I did add it to a pan, sprinkle a 6 Italian cheese mix, and bake until the top cheese melted last weekend, but it is equally as good without adding that step!
That’s so great! It sounds like you have a new favorite, Heidi!
This recipe is so easy and tastes so delicious! This is my new go- to recipe for game nights and other gatherings! Thanks, Natasha!
That’s so great! It sounds like you have a new favorite, Rebecca!
I have made this before using this recipe and it is fantastic. I have to cut back on the jalepeno’s because my husband cannot eat spicy. I add just about a teaspoon and he cannot taste the flavor. I love this recipe and it is full of flavor. I use fresh parmesan that I shred because it has less salt than and does not have a coating the prevents an even melting like the pre-shredded.
Hi Melody, nice to know that you were able to adjust the recipe so your husband can enjoy it! Thanks for sharing that with us.
As always, fresh is best but what are your thoughts about using the minced garlic in a jar? Maybe, in some recipes and not others? Recently had some extensive dental surgery and have been looking at some of your outstanding recipes for soft foods – soups, etc. Love the idea of this dip. Thank you for your help.
Hi Patricia, you said that exactly right! Fresh really is best, but the garlic in a jar is a good substitution.
Fantastic! Everyone loved this dip n asked for recipe! Definite keeper
Hi Maureen, thanks for your wonderful review and feedback! We appreciate it.
1st & foremost, YOU are cute as a button ♥
I L♥VE to cook & get creative in my kitchen!
Your recipes are outstanding and I love to tweak them here & there (Lynette style) ALWAYS adding a little xtra KICK to some dishes! We love SPICY!!!
I am looking forward to makin’ this as we are huge spin dip fans!
THANK YOU for your recipes and your videos ♥♥
Thank you for your kind words and appreciation. Hope you’ll love all the recipes that you will try!
Could this be made in the crockpot to start? Or for best results should it be made on the stove?
Hi Jennifer, yes, you can make it as a crockpot spinach artichoke dip, but it doesn’t require much of a cooking time so you can turn it off when it is hot and bubbling. You can use minced garlic and just add to taste since fresh garlic is more potent – you might like to add a little more.
I am excited to try this but have a question…..what kind of spinach did you use? Fresh or canned and if fresh how did you prepare it?
Thank you!
Hi Meagan, I hope you love this recipe but I recommend reading through the entire recipe post. We have a section specific to the ingredients here and we note: “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”
She used FROZEN spinach thawed it then squeezd the water out with her hands. She does have a comment about fresh spinach.
I love all your recipes Natasha!!
I made this, and I don’t believe I did this wrong at all, but we all found it too cheesy. We can taste the cream cheese and parm. Anything I can do for next time?
Hi Josie, did you use shredded parmesan or grated? If using the powdery grated cheese, I would cut it down since it’s more compacted being grated.
you are great Natasha Ji !!
I love your recipes.
Thank you! I hope you love all the recipes that you will try
Can it be served cold or just hot
Hi Phyllis, it is creamier and better warmed up, but it can be served cold.
This looks divine. I make one similar but will have to try this one. A secret ingredient that I put in mine is chopped water chestnuts and ppl just love that extra crunch! I love ALL your recipes and your videos, too!
Thank you so much for your compliments. I hope you’ll love every recipe that you will try!
OMG I made this and I can’t stop eating it. So yummy. I’m going to have to have it in my fridge all the time. I like a little more garlic so I did 4 cloves and it turned out great.
That’s just awesome! Thank you for sharing your wonderful review, Rebecca!
I made the spinach and artichoke dip for friends last night and everyone loved it. Thanks for sharing your recipes!
You are very welcome, Patti. Glad the recipe was a hit!
I made your pork egg rolls yesterday. Yum!!!! Easy to do. I froze some of them.
That’s just awesome! Thank you for sharing your wonderful review!
How long can i store the spinach artichoke dip?
Hi Marie, if you have any leftovers, just wrap them up tightly and place them in the refrigerator. They should keep there for a few days or so.
This sounds yummy. Have not made it for years. I remember putting water chestnuts in it. What are your thoughts on that.
Love watching your blog! Well done and the recipes are fantastic!
Hi Lori, I’ve never thought to add water chestnuts to spinach artichoke dip – that is a great idea to bulk it up in a healthy way. If you happen to experiment, I would love to know how you like this!
Adding water chestnuts comes from making spinach dip recipe found on Knorrs spinach dip mix, and would go well with this also. Yum!
I made this dip yesterday for girls night and it was a huge hit! Just delicious and soo easy – thank you!
You’re welcome, Jan! I’m so happy you enjoyed this recipe.
I recently made this recipe and I’ve made a few different spinach artichoke dips over the years and this has to be the best one ever!!!
Wow, love it! That is so great to hear, Judy. Thank you so much for your fantastic comments and review of this recipe.
I made this tonight and it was amazing. Just realized I forgot the butter but it didn’t need it. I wonder how it would have changed the flavor or texture.
It is so much better with butter, you can try next time.
Delicious!!
Thank you!
This is the best recipe. I don’t put in the jalapeños. Every time I bring this to a party I get asked for the recipe. It’s delicious.
That’s so great! I’m glad you found a party favorite on our blog, Heidi!
Tried this recipe and it was delicious! Will recommend to family and friends, that’s how good it is! Yum! Thanks Natasha for the recipe!
You are very welcome! Thank you too for sharing your great review with us, Aldina.
I love this recipe! Thank you for all of your recipes, videos and hard work you and your family put into your blog and channel. May I ask what is the serving size correlating to the nutritional value? Is it one cup? Thank you!
Hi Cyndi, I didn’t measure it that way so you would have to divide it into the servings listed in the recipe card. I’m so glad you enjoy my recipes.
Love this recipe! I just had chilis on hand so I broiled/grilled them until the skins were charred, slipped the skins off and scraped out most of the seeds and. Added such a nice heat!
Thank you for sharing that! That sounds delicious!
How long will it last in refrigerator and is it free able as I am only myself and this looks delicious.
Hi Cheryl, I know it refrigerates and reheats well for about 3 days (it was eaten before I could test any longer). I’m assuming you were also asking if you can freeze it; I haven’t tested it in the freezer before; I guess that it can be frozen, but without experimenting, it is hard to say the impact on flavor and texture.
I like to add a few chopped water chestnuts for crunch, too.
Sounds nice, thanks for sharing that with us, Cathy!
Delicious 🤗😋
I’m so glad you enjoyed it!
We love to buy a dip like this in Costco so I thought to give this one a shot. It seemed to thick of a consistency and got cold way too fast when not on the stove. I did buy Costco one again and saw that they use Greek yogurt instead of sour cream, maybe will try that next time.
Hi Jess, the Greek yogurt will give you a tangier flavor. Check out our light spinach artichoke dip.
Hi Natasha, sorry one more question, could I use fresh jalapenos ? Thanks
Loving your recipes !
Hi Susan, yes, fresh jalapenos would still work fine. It would have more of a kick to it.
Hi, I accidentally picked up canned pickled jalapenos, can they be used or is it best I get the non pickled ones? Also would fresh work?
Also, I found canned artichokes but not in brine, will that still work ?
Hi Susan, the pickled jalapenos should work fine and I have used plain and brined artichokes. Both work for this dip.
Would fresh spinach work just as well? I would chop it up in my food processor.
Hi Elizabeth, yes that will work. Please read this portion in the recipe: Can I Use Fresh Spinach?
This dip recipe is a winner. I can’t wait until my New Years Eve Party.
My cream cheese never seems to melt right. It’s always a little lumpy. Any tips?
Hi Patti, it should melt by the end, but you might try cutting it into smaller pieces or even softening it at room temperature although that is normally not necessary.
I skipped out on the jalapeños and my parm wouldn’t melt all the way down however this is hands down the best spinach dip I’ve ever made, the garlic MADE this dip ….. 5/5
Thank you so much for sharing that with me. I’m so glad you enjoyed that!
Absolutely the best I have ever made!
That is awesome, thank you!
Do you think you can freeze left over dip? If so, what would be the best way to reheat?
Hi Emily, 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.
Looks great. However, I have no idea what artichoke is…nor have I ever seen it sold anywhere in the country I live in. Would the dip still taste good with only spinach and minus the artichoke?
Hi Fatema, I think that would work without artichoke and if you make it just a spinach dip but it would probably be good to add a little more spinach.
Omg where do u live ?….
This is the kind of dip that everyone seems to congregate around in fear that if they walk away, it’ll be gone when they return. It’s just so delicious!
Thank you for sharing that with us!
I wish I could print this recipe, it looks so delicious. The suggestion are amazing.
Hi Rene, if you scroll to the bottom of the post, there is a print-friendly recipe card highlighted in gold.
Love that little iron bowl…. could you please link it?
Hi Alex, that was from Cost Plus World Market.
This is my go-to spinach dip! It’s always a hit!
That’s just awesome! Thank you for sharing your wonderful review!
I love spinach artichoke dip. This recipe is so easy and super yummy!! 🙂 Your recipes are always awesome Natasha! 🙂
I’m so happy you love the dip. Thanks for the awesome review.
I’d love to know what type of dish you would recommend to serve this in so it stays warm.
Hi CC, you can serve it out of a crockpot, or put it in a pre-warmed ceramic bowl or small casserole dish. If you put it into an oven-safe dish, you can cover with foil and keep it warm in the oven until ready to serve.
This looks great- and I’m so happy you didn’t add water chestnuts.
Would it be ok if I added more artichokes and less spinach? I’m not a huge fan of spinach but I adore artichokes.
Hi Tolea, that should still work great.
Would this recipe translate if it was all tossed in a crockpot on low for a few hours?
Hi Alisha, you can make it as a crockpot spinach artichoke dip, but it doesn’t require much of a cooking time so you can turn it off when it is hot and bubbling
I put my spinach and chopped artichoke on a plate in the oven at 200 deg for 30 to 40 minutes before adding. This helps dry the moisture out.
Thanks for sharing that with us, William.
I watch your videos and make your recipes! Love the videos you’re so cute in them as you tap your counter! 🤣. Love cooking with Natasha!!! Pam from NC
Thank you for watching my videos, Pam. I appreciate it!
Hi Natasha, made a pizza with the leftovers. Best pizza ever!! Thank you!!
That’s just awesome Annie! Thank you for sharing that wonderful review with me!
Hi Melissa, I haven’t tried that but the artichoke would have to be prepared before using it in the recipe.
Can I use fresh spinach instead of frozen?
Hi Melissa, I think you could make fresh spinach work but I always use frozen-thawed.
for this Spinach Artichoke Dip,
the recipe calls for 1 stick (8tbsp) butter, but in the picture, it looks like a half a stick. Is 8 tbsp correct ??
Hi Shelly, we used 1 stick of butter for this recipe. Some are made longer than others but we definitely used one.
One of a few things that come out well no matter what I do
Isn’t that the best!! We love when we find that perfect recipe!
Can you add water chestnuts to it?
Hi Lori, I’ve never thought to add water chestnuts to spinach artichoke dip – that is a great idea to bulk it up in a healthy way. If you happen to experiment I would love to know how you like this!
Easy and delicious.
I’m happy you enjoyed that Debbie!
Very good.
I’m happy you enjoyed that Robert!
Do you have to add the jalapeños on the dip?
Hi Veronica, the recipe will work too without jalapenos
In your opinion would this recipe be suitable cold rather than heated?
It works either hot or cold it just really depends on the person’s preference.
I have tried many of your recipes and they always turn out great. I made this tonight for a party and it was a hit! Made it as written- no alterations needed. Thanks Natasha!
Yay perfect! Thanks for sharing your great feedback with us.
This is divine! Lovely Alfredo flavors with vegetables. I used fresh spinach and jalapeño and it worked very well. Family hit!
Awww that’s the best! Thank you so much for sharing that with me, Deb! I’m all smiles
This recipe is sooo good!! My daughter said I was a rock star ⭐️-this recipe is a keeper!!
Love it! Thank you so much for your excellent feedback.
Looks GREAT but I don’t care at all for parmesan. Can I leave it out or is there a milder substitute?
Otherwise I would love to try this.
Hi Sylvia, the consistency will be a little different with another cheese but it should work. Let me know how it turns out if you test it out! One of our readers mentioned asiago.
Hi. Love your recipes. Can this spinach dip be made without artichokes? If so, do the other ingredients need to be adjusted?
Hi Robin, I always make it as a spinach artichoke dip but you could take out the artichokes and just make it a spinach dip, adding more spinach if desired.
Natasha I see what looks like a hot plate that you cook on. What type do you recommend
Hi Julia, most of the kitchen tools and equipment that I use are listed here in our Amazon Shop.
Thanks! I love appetizer dips!
I’m so glad you enjoyed it!
We made this awesome dip and it was over the top good!! I subbed in marinated hearts though. Thinking about using it as a topper for our white chicken chile enchiladas instead of the plainer white sauce. So excited!!
I think that’s a good idea! Enjoy and please share with us how it goes.
Amazing dip! Our family goes bonkers over it. I like to put parmesan on top and brown it under the broiler. Did you double the recipe to fill that pot? I have the 80 ounce pot from World Market.
Hi Joan, the recipe pictured is a single recipe. I’m so glad you enjoyed it!
I made this again today. This time I chopped fresh savoy spinach as another reviewer, Victoria, suggested. It came out amazing. I melted the butter, added the cream cheese, sour cream, and parmesan. As soon as it began to bubble, I added the artichokes and spinach and gave it about 3 or 4 minutes over low heat and stirred a few times until the spinach wilted. It came out fantastic!
That is awesome to hear, Joan! Thank you so much for giving this recipe a try and leaving great feedback.
I can’t wait to try this! Could you please tell me what type of jalapeno peppers you use…pickled or just plain canned ones. The picture looks like sliced pickled ones.
I used this Canned Jalapenos
that’s not canned jalapenos that’s jalapeno sauce??? I went to the store yesterday but all I could find was pickled ones, is that going to be ok?
Hi Katherin, I would try the link again, It should take you to a glass jar of sliced jalapenos.
How much is one serving? I’m counting calories so I just was curious how much one serving measured out to. Thanks.
Hello Andy, you may view the nutrition facts when you click on “Jump to Recipe” and scroll down below.
Natasha,I use 1/2 tsp of red pepper flakes instead of the Jalapenos.And equal parts of sour cream and mayonaise.I also use frozen artichoke hearts, more expensive but tastes so much better.I love your videos, and with this keeping us issue keeping us at home, you give me great ideas on what to cook!!!
Hello Fred, thanks for sharing that with us. I’m happy to hear that you’ve been getting some great ideas on what to cook at home. I hope that you love every recipe that you try!
Thanks for the recipe it was simple yet taste delicious. It was family approved even with picky children.
That is the best when kids love what we moms make. That’s so great!
Hi Natasha,
I’ve looking at your dips and they look good but I’ve held back making them because I get an upset stomach from cream cheese. Would you recommend replacing cream cheese with anything else? I tried using cottage cheese for one of your crepes filling recipes and it turned out yummy. Would it work for savory?
Hi Diana, I honestly haven’t tried in this recipe. If you experiment, please let me know how it goes. The flavor profile would probably be ok, but I’m not sure how it would blend.
I’ve used so many of your recipes, but have never commented. Every single recipe I try is a keeper, tonight I tried your spinach artichoke dip for the first time for a party I was invited to. I literally had to take my bowl home empty. My husband asked why I haven’t made this before. Thank you for your time and effort, your site is the first I check when I’m looking for something new!
Isn’t the flavor amazing! This recipe is always the first to go at our parties.
Delicious
Can I freeze the leftovers?
Hi Angie, I honestly haven’t tried freezing spinach and artichoke dip so I’m not sure if it would still have that same nice creamy consistency. If anyone else has tried, please let us know!
I made this recipe for my entertaining over the Holidays and it was a big hit with everyone including me. As a result I held back on serving it thinking it would last long enough to carry me through. Unfortunately, it’s now 2 weeks and I have about 1 cup left and would like to know if it’s still safe to use it.
I’m so glad you enjoyed this recipe, Claudette! 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).
Can I use caned Spinach instead of frozen or fresh?
Hi Rhonda! I have not tested that with canned Spinach to advise. If you experiment, please let me know how you like that.
I wouldn’t used canned spinach
This spinach dip is great and even better if you add chopped grilled chicken before you bake it in the oven.
That’s just awesome!! Thank you for sharing that with us!
This dip is a game changer! I’m not allowed to bring anything else to work functions! haha I love it and so does everyone else
I use green chilis instead of jalapenos. Mild or hot, depending on who I’m making it for. SO GOOD!
Sounds delicious! Thank you so much for sharing that with me.
That’s so great, Ashley! It sounds like you have a new favorite!
My mom and I make this spinach artichoke dip all the time- so DELICIOUS!!!
I’m so happy to hear that! Thank you for sharing your great review!
THIS. DIP. IS. EPIC!! I adjusted a few things like half the spinach (not a fan) a extra half cup of fresh grated parmesan and left out the jalepenos. It is now my go to dish for potlucks, family/friends gatherings, etc. Thank you!!!
You’re welcome! I’m so glad you enjoyed that, Gina!
I made this for my friend’s birthday party. Everyone loved it! It was gone so fast.
I’m so glad to hear it! Will you be making this for Christmas?
This was a huge hit last Christmas! Can you tell me where you bought your cast iron pot with handles? I love the presentation!
Hi Jen, that was from Cost Plus World Market.
Natasha, what size is the pot?
A medium saucepan would be enough but it’s easier to mix in a 5 1/2 quart pot (or dutch oven)
How big is a serving? I’m looking to increase the size of the recipe for a very large party. I would like to figure out food costs and portioning accordingly.
Hi! We have the serving size on the recipe. If you click “Jump to recipe” button at the top of the post, it will take you to our printable recipe page and you can adjust how many servings you need there. I hope that helps.
I made this tonight for a dinner party. It was wonderful. I’m a jalapeno lover but was unsure about adding them to this recipe. I’m so glad I decided to think out of the box. A big hit!
I’m so happy to hear that! Thank you for sharing your great review, Mary!
I don’t like jalapenos, can you sub in green. Chilies???
I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
Had my mom make this today for my daughters bday party, it was a hit!!!
That’s just awesome!! Thank you for sharing your wonderful review
wuauuuu, this is a very tasty dip with a lot of calories, very vey cochon
I’m glad you enjoyed it!
Super easy & delishious.Even good when cold.Will deffinetly make it again.Only thing I added was extra parmesean cheese & baked it for about 5-8 min long enough to melt the cheese.
Thank you so much for sharing that with me.
The best tasting dip ever, plus easy to make. Thank you!
Now, can I use this in my crock pot to cover chicken thighs with and cook all together? Would you adjust any ingredients to make it this way? Thank you for your recipes. Love them!
Great quesiton! 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. I have not tried it with adding chicken to advise, If you experiment, let me know how you liked the recipe
I just made the dip and loved it. the jalapanos added a zing to the dip. Thank you. Ludmilla
You’re welcome! I’m so happy you enjoyed it, Ludmila!
This recipe is lit I live it
I’m so happy you’ve enjoyed that!
Amazing is all i gotta say!
Just made this yesterday for a gathering and it was a huge hit! My youngest daughter commented twice in the same day that I need to make this more often lol! I accidentally bought and used the 14% sour cream and at first was super thick but after adding the spinach and artichokes it thinned out and was so good! This will be my go to recipe for now on!
That’s so great Barb! Sounds like you found a new family favorite! Thank you for that great reviews.
I left out jalapeños because I do not like anything hot/spicy! Hope it works!
I hope you love it, Sharon!
I’m going to make this very soon. Would salted butter be okay? Thinking would make it a little more salty as I like salt. Lol
Hi Shannon, it should still work, just add less parmesan or to taste to make sure the dip is not too salty unless you prefer that.
Hi I was wondering if this dip could be made in the slow cooker so it could be kept warm until we’re ready to refrigerate. Looks great can’t wait to try!
Hi Sara, 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.
Hi! I made this recipe because it looks SO good and I made it exactly as the recipe said and it was incredibly oily- I couldn’t even serve it- there were globs of oil floating on top no matter how much I mixed it any recommendations?
Hi Amanda, I’ve made this probably 100 times and haven’t had that experience, but I am always happy to help troubleshoot. If no substitutions or replacements were made in the recipe, my first thought is maybe the order in which the ingredients were listed (i.e. do not put the butter in last or it will have difficulty incorporating into a smooth dip). I hope that helps.
This was pretty easy. Makes a lot more than I thought it would. I did feel like it was a little too cream cheesy when I was done adding stuff, so I threw in another big spoonful of jalapenos from the jar I bought. In retrospect, I shouldn’t have added since the flavors will continue to release and it might end up spicier than intended (We shall see how my co-workers react).
I hope they all love this recipe, Jana.
I just made this and its more in the runny side…does it thicken up or did I do something wrong?
Hi Kelly, it’s hard to say without being there. I recommend checking to make sure no ingredients or processes were substituted/ altered.
I am about to try making this but with a jalapeno cream cheese instead of actual jalapenos. Will report back!
This happened to me too… it started to come together after cooking on the stove for 15-20 minutes then it was great…. too bad that this is not mentioned in the directions!