You guys this spinach artichoke dip recipe is pretty much party food/appetizer perfection. Plus it’s SO easy to make in either the crockpot or on the stove! This plus my easy chocolate covered strawberries are my party must haves!
Chips and dip may very well be my favorite food. Honestly I love all party foods I love a fresh guacamole salsa , delicious and easy chili, or even homemade pizza or lasagna soup. Seriously I love a good dip with a crunchy vehicle.
Its by far my favorite kind of food!
More Delicious Appetizer Recipes
- World’s Best Guacamole – the secret ingredient and special prep technique really push it over the top
- Delicious Bean Dip – this is actually just homemade refried beans but trust me they are magical. Creamy and rich and served with chips they are the best. You can layer them in a 7 layer dip or serve them warm like I do as a dip on their own.
- Buffalo Chicken Dip – its just as easy and throwing everything into the crock pot but the flavor that comes out is amazing
- Chili Cheese Pigs in a Blanket – These are so easy and a delicious heartier item to have in your appetizer spread
- Cowboy Caviar – a light refreshing mix of beans, corn and avocado perfect for serving with chips
But sadly not all dips (or chips for that matter) are created equally. But let me tell you this one right here is SO good and it can be made in the crock pot if you want.
Best Spinach Artichoke Dip Recipe
This dip is warm and cheesy and delicious. I have taken it to several pot luck and served it at many parties. Every single time I get asked for the recipe.
Thankfully it’s so easy I don’t mind at all that people always beg me to make this yummy treat.
Spinach Artichoke Dip Ingredients
- 8 oz light cream cheese (full fat is fine but I used light)
- 16 oz light sour cream (same you can use full fat if you want)
- 1 stick (1/2 C) butter
- 10 oz frozen chopped spinach, thawed and squeezed to remove excess liquid
- 14 oz Artichoke Hearts
- 4oz diced chilies , mild drained (don’t worry this doesn’t make it spicy AT ALL pinky promise)
- 1 1/2 C shredded Parmesan cheese
- 1/4 C grated Romano cheese
- 1 TBS chopped garlic
A quick word about the ingredients. This does not have a spicy flavor or kick to it. But the chilies do add a little something to the overall flavor. I would serve this to the most spice sensitive people without worrying.
20 month old Teddy gobbled this down without a blink. Also you could just use all Parmesan cheese but I do like the depth of flavor you get by using the Romano.
How to Make Spinach Artichoke Dip
Depending on how much time you have there are a couple ways you can make this tasty treat. Both methods turn out great!
This makes enough to fill a 2 quart crock pot.
Easiest Method for the Crock Pot
- Chop artichokes.
- Drain off any excess liquid from spinach and chilies.
- Combine everything in crock pot and allow to heat through (about 40 minutes).
If you are not in a hurry you could easily make this in a crock pot and save one dish to clean. Just put it on high until the cheese is all melted through and then stir and turn to low or warm.
Fast Method on the Stove or Instant Pot
- Combine the cheeses, butter, and sour cream in a pot over medium heat (use the sautéed function on the Instant pot). Heat until melted and combined.
- While the cheese is melting drain and chop the artichokes and drain any excess liquid off of the spinach.
- Stir the spinach, artichokes, chilies, and garlic into the cheese.
- Serve warm.
I’m usually running late when we are taking this to a party. So typically I’ll whip this up on the stove or using the sauté mode in my instant pot since it’s so fast and then scoop it into my small crock pot so that I can plug it in when we get to our destination to warm it back up and keep it melty and hot during the get-together
I took this to my husband’s work Christmas party this year and it was devoured fast.
We had to leave early to get Teddy down and there was about one big scoop left and I couldn’t help but just take it with instead of leave it haha. I just finished it off as a blog writing snack and seriously reheated in the microwave it was just as good.
I think I’m in trouble with this spinach artichoke dip recipe it’s just too easy to make and so so good. We might have to pull it back out for New Years Eve if I can resist not making it again for Christmas ha!
World’s Best Spinach Artichoke Dip Recipe
Ingredients
- 8 oz light cream cheese full fat is fine but I used light
- 16 oz light sour cream same you can use full fat if you want
- 1 stick 1/2 C butter
- 10 oz frozen chopped spinach thawed and squeezed to remove excess liquid
- 14 oz Artichoke Hearts
- 4 oz diced chilies mild drained (don’t worry this doesn’t make it spicy AT ALL pinky promise)
- 1 1/2 C shredded Parmesan cheese
- 1/4 C grated Romano cheese
- 1 TBS chopped garlic
Instructions
Easiest Method
- Chop artichokes.
- Drain off any excess liquid from spinach and chilies.
- Combine everything in crock pot and allow to heat through (about 40 minutes).
Fast Method
- Combine the cheeses, butter, and sour cream in a pot over medium heat or on sautee in an Instant Pot pressure cooker until melted and combined.
- While the cheese is melting drain and chop the artichokes and drain any excess liquid off of the spinach.
- Stir the spinach, artichokes, chilies, and garlic into the cheese.
- Serve warm. This makes enough to fill a 2 quart crock pot.
Video
Notes
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Merrie says
is there an easy way to print recipes?
marissa says
I think if you just highlight the recipe part most printers will let you print the selection
sunnshinee5 says
if you left click, it gives you the option to print.
Letty says
When do you add the jalapenos? Do you drain the jalapenos?
marissa says
just clarified that thanks! They go in with the spinach.
Debbie says
I noticed you took a picture of your ingredients and I see a stick of butter but you don’t mention it in the recipe. Do you use any butter? Also the can of chilis says “diced green chilis” I don’t think that is the same thing as jalapenos. I have used those chilis before and they have a good flavor but I don’t think they are jalapenos (but I could be mistaken). I think they are mild green chilis.
marissa says
Nice catch thank you! I did use the butter 1 stick I just updated the post. But I have also made it without the butter and it turns out yummy but not quite as creamy. I might experiment with half the butter next time.
Kate Elliott says
Can you use fresh garlic? Would you use the same amount? Looks delicious. Trying it this week for a last minute party.
marissa says
yes definitely you an use fresh garlic and it would be the same amount.
sarah says
Are the artichoke hearts pickled or just packed in water or oil? I thought they always had a vinegar taste to them but I’ve never noticed a tartness to any spinach artichoke dip that I’ve tried but maybe all the other ingredients hide the tart flavor?
marissa says
just packed in water (oil should probably work took) :)
Cornel Ormsby says
My cousin Mary sent me a link to this recipe when I asked about her Facebook post “OhMyGosh good!!!! I would recommend this dip to everyone.”
I’mma making it next weekend, thank you so much.
marissa says
aww I love hearing that. I hope you love it too!
Rebecca says
Do you drain the canned artichokes?
marissa says
yes :)
Rebecca says
Thanks… I went ahead and made this in the crock pot and added about 1/2 the liquid. It was AWESOME! I put the leftovers in the frig. & It was thick after it cooled, which was not a problem. I had some Chicken thighs, so I took the bone out and put some of the dip in the middle and rolled them up. Cooked them and I now have a new Favorite dip and chicken recipe. Thanks for sharing your recipe. It’s a keeper!!
Anastasia C Taboada says
Rebecca that sounds AMAZING great idea with the left overs
Emily says
Made this for a party yesterday and had a couple people say it was way too spicy, I’d definitely leave out the jalapenos next time. Otherwise it was delicious, great texture.
marissa says
it definitely depends on the type of peppers. I’ve mostly mild many times and no one has ever noticed any spice at all (including super picky kids that whine about any spice). I wonder if the brand you used runs hotter.
n2bnacook says
I’ve also accidentally bought medium green chiles instead of mild green chiles. That might’ve contributed to the spiciness!
Janet Davis Dandy says
I don’t think the can of diced peppers you have in the pic are jalapenos, I looked them up and I believe they are a milder, diced, but very tasty pepper. Generally, most Ortega brand peppers are labeled jalapeno if they are. The others are anaheim or something along those lines.
marissa says
Thanks for looking that up. I’m going to edit it to say chilis but I’m 99% sure I usually use the cans that explicitly say jalapeno even if the time I snapped this photo it might not have been and I’ve made this recipe a lot.
Pam Wurtz says
I believe some of the readers don’t know the dfference between “jalapenos” and “mild green chiles”.This recipe does NOT call for JALAPENO peppers. If it did, the recipe would say “jalapeno peppers” which it does not. This is for “mild green chiles” in a can. Ortega usually makes canned chiles. Look on your grocery shelf please.
Paula says
Thanks for clarifying that. Not all peppers are created equal, for sure. And Ortega DOES label them so it shouldn’t be a problem to find a pepper that doesn’t make this dip too spicy. Mild green chilis are something most people can handle.
I haven’t made this dip yet, but it’s the recipe I’ve been looking for because it has all the ingredients I want to include and can be made in my small slow cooker. Yippee!
Michele Shapley says
Hi! Looks delicious….how long would you leave it in the crockpot on warm? Making it tomorrow for my daughter’s birthday. Thanks!!
Leslie says
I plan on making this tomorrow and just want to clarify… you use the canned green chilies that are in the picture correct? I just want to make sure it taste as awesome as everyone has said!
marissa says
so sorry this went into a spam place so I just saw this but yes I used canned green chilies
Ashley says
What size crock pot did you use and how much does the recipe yield?
marissa says
I used a 2 quart crock pot and it fills it all the way
Janet D says
Do you heat it on high or low for 40 minutes?
marissa says
I did high but I’d watch it because it was pipping hot at 40 minutes
Wendy Peyrat says
What kind of crackers are used for the dip? The crackers in the picture look very tasty.
marissa says
They are these tortilla chips :) http://amzn.to/2fHiEZR (aff link)
slough512 says
Have you tried this with frozen artichoke hearts? I have some in my freezer that I want to use up.
Kayla says
Can you make this a day or two before and then just heat when needed?
marissa says
Yes!
Mel says
I don’t have a crock pot, have you tried baking it in the oven? If so what temperature and how long?
marissa says
Mel if you read through the directions under “Fastest Method” I explain how to make it on the stove top :)
Sheila says
My family will be treated to this great sounding recipe tomorrow for the Super Bowl! Thank you!
Stacy M rosenthal says
What if i do not have Romano cheese can I use Boursin cheese instead?
marissa says
I think you’d want a cheese more similar to romano or parmesan. boursin seems to be soft and such a different flavor I don’t think it would be a good substitute but it might be a yummy twist on the original recipe.
Allie says
I made this recipe for the super bowl last night and it was great! Everyone loved it!
I did tweak it a little to make it a bit healthier. I did not use any butter. I also substituted the sour cream for plain greek yogurt. I also used only one 8 oz. package of cheese, I used a shredded “Italian Blend” that I found at the grocery store. Just a couple ideas for someone looking to make it a little healthier. Thanks for the recipe!
marissa says
yay love hearing that!
Sarah says
I’m glad Greek yogurt is a good substitute! Thank you for sharing I was scared it would of changed the recipe to be too tart
McKenzie says
Howmany peopleh does his feed?
marissa says
it fills a full dip size crock pot. I’ve never really understood dip serving sizes since they usually are served with a lot of other things but hope that helps you gauge. It’s a decent amount
Christine says
What about adding crab or shrimp to this? Any one done that yet? Serve it with toasts or crackers instead of chips. Thoughts/
marissa says
I haven’t but sounds delicious. I’d love a report if you try it
Leah C says
Made this for a Christmas party- used the fast method and it was AMAZING! I didn’t find Romano cheese and I forgot the chilis but it was a hit- definitely a go to for all of the parties coming up! I used only a half stick of butter but will try with no butter next time to be just a bit healthier. May try the greek yogurt suggestion above too- great recipe!
Trudi says
can freeze whats left
Mary Lee says
How do you reheat so it’s still creamy
marissa says
I just microwave and stir. If it seems a little dry I add a tsp of water or so
Zoe Miller says
This has become my signature dish for parties. I love this recipe – thank you so much for it!! I now add diced hearts of palm to it which adds another level of flavor and texture.
Melanie says
Can you use fresh spinach?
marissa says
I have not tried to but report back if you do! I would imagine it should work.
Melanie says
I used fresh spinach and it worked great.
marissa says
awesome!
marissa says
yay thanks for the report!
Sarah says
Thank you!! Great to know fresh spinach can be substituted
L. Gold says
Just tried this recipe and I will definitely be making this again! Easy and delicious!
CHELSA PARKER says
I’ve made this probably like 5 times! LOVE IT! Especially NOW that I am doing KETO! Awesome recipe!
marissa says
your comment made my day! Seriously thanks for taking the time to leave such a nice comment (it’s been one of those days ha)
Mary Lee says
I’ve frozen this dish…..devoured the first one. Any tips on reheating?
marissa says
Did you try this? We’ve never had leftovers to freeze lol
Chelsa says
So I’m making this again….shocker right! Haha but I’m using a crockpot this time for a work party. So its 40 min high. What about on low? How long? Again BEST recipe I’ve had!!!
marissa says
I haven’t tried it low but I tend to be a last minute person. You just want it time to melt all together.
Erin says
Is it bad that I just ate nearly an entire pot by myself? Should I mention I’m 3 months pregnant and starving constantly? So good!
marissa says
yeah I’m guilty of the same but without the excuse :)
Chelsa says
What size crockpot did you use?
marissa says
2 quart but you could use a bigger one
Mary says
Amazing! I made this for 2 different groups over the last week and both batches were devoured quickly! I was asked for your recipe at both events so I forwarded your info to them. Good stuff !!! Next time I am going to try the ‘fire roasted green chilies’ – thinking it may add a deeper smoke taste – we’ll see!
Suzzi says
I found this recipe on Pinterest. It sounded yummy so I made it. It has now become a family favorite. I am required to bring it to all group functions. Thank goodness for Costco because I always make a triple batch. Thank You So Much for sharing your deliciousness!!
Eva says
How many servings does this make?
marissa says
it really depends on how you are serving it but it fills a small 2 quart crock pot
Cindy Painter says
sounds delicious. I use a fan of roughly chopped waterchestnuts for a little crunch just because that’s what we like!
Chrystal says
I had to finally comment because I’ve made it a handful of times and we absolutely love it! I’ve served it as a dip during football games and as a pasta sauce for family dinners. My kids gobble it up with whole wheat pasta and hubby and I put it on spaghetti squash. It’s in the crock right now for a late dinner when my boys get home from wrestling. Super versatile as a dip or a creamy sauce…thanks for the recipe :)
Kay says
Great recipe! I tweaked it a bit. I added lemon zest, a little bit of lemon juice, sautéed garlic, onion, spinach, and artichokes. I added more cheese (Romano, parm, Monterey, and feta), more spinach, more artichokes, and less butter. Everyone loved it!
marissa says
I will have to try your tweaks that sounds super yummy
Tameka Amos says
I’m about to make this recipe for a baby shower. How many people does this recipe typically serve?
marissa says
sorry I missed this before but it makes 2 quarts. it depends how many other things you serve it with but it’s a good amount!
Cathleen reichley says
Could not believe all the drama over The Green Mile Chili’s
marissa says
right!? hahahah
Anita says
I have around 35 people coming to my house. Should I double this?
marissa says
I would but we like a lot of dip! I recipe fills one of those small crock pots so it kind of depends on what else you will have.
Shari says
Can you mix this together the day before and then take it out of the fridge the next day and pop in the oven when ready to serve??
marissa says
It reheats really well. I would just warm it up in the microwave or stove and then transfer it to a crock pot for serving if you want to keep it warm.
Jeanne says
Hi, why does my cheese not get smooth? Cooked it really long time on the stove, but it never became smooth? What did I do wrong? Do you have to use these cheeses or it’s all fair game?
Thanks for sharing!
marissa says
hmmm what kind of cheese did you use? I’ve only done it with these that I mentioned. Did it still taste good to you? with the artichokes and spinach it’s not a totally smooth dip anyways. I wonder if you used a certain type of preshredded cheese with a preservative coating if that prevented it from melting.
Maria says
Tried it for the first time. Very easy to make and absolutely delicious! I made it for Christmas Day and was lucky to have the last bit to taste. It disappeared quickly and all my guests wanted the recipe.
Thanks.
marissa says
thanks for the report so glad you all enjoyed it!
Barbara says
Excellent recipe. Instead of buying Parmesan and Romano cheese, I bought Italian Blend. It has both cheeses as well as Asiago and others. I used the mild green chili’s but I think next time I might try with the medium green chili’s for a little kick. Stove top method was so easy. I loved this.
marissa says
yes that’s awesome when you can find a mix like that! I’ve been wanting to do spicy lately too!
Lucy says
This looks amazing and I will try it soon. Loved all the ‘edits’ that were mentioned. Looking forward to it 😋
On another note Marissa, I admire your patience with all the redundant questions. Made my eyes roll 🙄. READ Marissa’s well laid out recipe AND instructions first BEFORE asking questions. What a waste of time for everyone.
marissa says
ahahaha thanks you are so sweet. I hope you like it as much as we do!
Andrea says
I’ve made spinach artichoke dip many times. I tried your recipe and the only change was that I doubled the artichokes, used fresh spinach, doubled the peppers and added 3 cups of shredded pepper jack cheese. My sons all said it was the best I’ve ever made and I’ve been requested to make it again this weekend. I love making it in my crockpot instead of the oven. Thanks for the recipe!
Cathy says
Loved this recipe!! So easy and quick on the stove top. Tasted great!! Liked some of the comments for different options. Thanks for sharing your recipe and offering ways to cook it.
Stoli says
Can you sub the butter for mayonnaise?
marissa says
I have not tried that but would love a report if you give it a go. My guess is that it would work.
Lauren says
Can you use fresh spinach?
marissa says
Yes you can!
Sonja says
I forgot the butter and used half the sour cream and it was still amazing!
marissa says
good to know! Always love finding ways to save on a few calories
Sydney says
Hi! I haven’t made this yet but in the video I didn’t see the cream cheese or artichokes added, were they omitted for that? Does it still have the same consistency without them?
marissa says
Oh they are definitely added you need them they are the main ingredient
Kate W says
This really is the best spinach artichoke dip! Triscuits thin crisps Parmesan garlic are really great for dipping with it.
Kara says
Thanks for your delicious recipe! Love the green chilies in it. They add a hint/layer of flavor that makes this recipe a definite repeat and a little different. I made the night before using stove top method. The next day I topped with some shredded parm and baked till warm and broiled a couple minutes at the end for the cheese to get a light toasty brown. Served with corn chips, celery and carrots. Everyone loved it.
marissa says
sounds sooo good!!! I have been stuffing my leftovers in mushrooms and air frying them!
Sherry Clark says
I watched the video on how to make the dip and did not see cream cheese. Is cream cheese also used to make the dip? This looks fabulous and I can’t wait to make it!
marissa says
Yes the sour cream and cream cheese all go in together. It’s all so good if you read through the article you can see the list of ingredients and there is even a printable recipe card for easy access while cooking!