Spinach Artichoke Dip Recipe

Ratings:
Yields: 10 Servings Difficulty: Easy Prep Time: 5 Mins Cook Time: 10 Mins Total Time: 15 Mins

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.

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.
  • Jalapeños: Canned jalapenos add nice heat without being overpowering. It’s very mild, but the recipe will still work without jalapenos.
  • Cream CheeseSour 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. You can add approximately 6 to 10 ounces. Simply trim the stems, rough chop, and add it in. The heat causes it to wilt just enough.

Can I Make Artichoke Dip Ahead?

Yes! To save time you can make Spinach and Artichoke Dip ahead. It reheats very well. 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.

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 until hot and just starting to bubble. Make sure you continue stirring.
  • To Reheat in the Oven:  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.

Tips to make the perfect Spinach and Artichoke Dip:

  1. 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.
  2. 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 always place it in a bowl on a tray and place around the bowl either tortilla chips or veggies. For the veggies you can use broccoli, carrots or celery. Please feel free to experiment. Let us know your favorites that you have used.

Spinach Artichoke Dip Recipe

Spinach Artichoke Dip Recipe

Yield: 10
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

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.

Ingredients

  • 8 oz cream cheese (reduced fat is fine)
  • 16 oz light sour cream
  • 1 stick unsalted butter
  • 1 1/2 cups shredded parmesan cheese
  • 14 oz quartered artichoke hearts (drained and coarsely chopped)
  • 4 oz can diced jalapenos (drained)
  • 10 oz frozen spinach (thawed and drained)
  • 2-3 garlic cloves (pressed)

Instructions

1. 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.

2. 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.

Notes

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.

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. 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.

Nutrition Information
Yield 10 Serving Size 1
Amount Per Serving Calories 328Total Fat 27gSaturated Fat 16gTrans Fat 0gUnsaturated Fat 9gCholesterol 72mgSodium 360mgCarbohydrates 12gFiber 4gSugar 2gProtein 12g

The writers and publishers of Pickled Barrel are not nutritionists or registered dietitians. Occasionally, this website, pickledbarrel.co, may offer estimated nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. This information is provided as a courtesy and is not guaranteed to be accurate. This nutritional information comes from online calculators. Although pickledbarrel.co attempts to provide accurate nutritional information, these figures are only estimates. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you use in your recipe, using your preferred nutrition calculator, or your own nutritionist or medical professional. You are solely responsible for ensuring that any nutritional information obtained is accurate. Here are some online nutritional calculators that are currently free to use: http://www.myfitnesspal.com/recipe/calculator https://recipes.sparkpeople.com/recipe-calculator.asp https://www.verywell.com/recipe-nutrition-analyzer-4129594 The writer(s) and publisher(s) of Pickled Barrel are not responsible for adverse reactions, consequences or effects, resulting from the use of any recipes or suggestions herein or procedures undertaken hereafter. This website is not intended as nutritional advice and readers of this website are ultimately responsible for all decisions pertaining to their health. This website is not intended as nutritional advice and readers of this website are ultimately responsible for all decisions pertaining to their health.

Meet Jana

First thing you must know about me... I ♡ FOOD. I have been in an apron in the kitchen with my momma since I was knee-high to a grasshopper. I enjoy cooking..baking.. making smoothies.. doesn't matter!! I love every minute of it. It makes my heart do a little skip dee do, and call it a day. Now I'll go melt some chocola.

Ingredients

0/8 Ingredients
Adjust Servings

Instructions

0/2 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.

Notes

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.

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. 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.

2 comments on “Spinach Artichoke Dip Recipe


  • Sheri
    • February 25, 2021 at 3:28 pm

    Can I use fresh spinach instead of the frozen?

    • Jana
      • February 25, 2021 at 3:30 pm

      You can definitely use fresh spinach here in place of frozen. If doing so steam it and blanch in ice water, then squeeze excess liquid and chop.

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