Artichoke Spinach Dip Recipe -
Artichoke Spinach Dip Recipe
  • READY IN 35 mins

Artichoke Spinach Dip

Recipe by  

"This is a great dip! It's prepared on the stove top instead of in the oven. Even veggie haters love this, and I'm always asked for the recipe whenever I make it. Omit the Parmesan cheese, if desired."

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Ingredients Edit and Save

Original recipe makes 7 cups Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. Melt butter in a large saucepan over medium heat. Stir in the spinach and artichoke hearts. Cook until tender, about 5 minutes.
  2. Mix cream cheese and sour cream into the spinach mixture. Stir in Parmesan cheese and garlic salt. Cook, stirring occasionally, until thickened, 10 to 15 minutes. Serve warm.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jan 24, 2004

This was a wonderful recipe. It has been a hit at several parties, I modified it using some advice from other reviews... *saute fresh chopped garlic into butter (5-6 cloves) * use double the spinach and artichoke hearts * cut the creamcheese to 1.5 packages * cut the sourcream to only 1 container * use a mix of parmesean, asiago and romano I also made pita chips to go along with it...just brush olive oil mixed with pepper and garilic salt onto cut up pita pieces (triangles) and bake at 350 until crisp. Tastes better than what you get at resturaunts.

Most Helpful Critical Review
Dec 16, 2007

This SERIOUSLY lacks flavor, which appears to be the general consensus. Many rate the recipe with 4 or 5 stars but go on to tell you how they basically reinvented the entire recipe so that it's unrecognizable to the original. That, my friends, does not a four star recipe make. Don't be fooled by the high star rating! I even added six cloves of garlic, onion powder and loads of salt and pepper. This dip leaves you with that annoying "this needs something" phrase hanging on the end of every bite. I don't know what it needs. Maybe onion? I planned to make this for Christmas as I'm hosting 25 for dinner and wanted something to set out for guests while I'm cooking. I'm SO glad I tried this in advance rather than be embarrassed serving to guests for the first time. I won't be making it again. Three stars is probably generous -- early Christmas present I guess. I'll look for a better recipe with more flavor.

Feb 04, 2008

The missing ingredient: LEMON JUICE. I agree with another reviewer that when you have to change the recipe a whole lot, it's not a five star recipe. But with the changes I made, I would give this SIX stars! - I sauteed three garlic cloves and about two tablespoons of finely chopped onion with the butter - I used twice the artichokes and chopped them pretty small (like 1/4 inch to 1/2 inch pieces) - I used the full amount of cream cheese and sour cream-- half the amount looked disproportionate to all of those artichokes - I used kosher salt. mmm. - when I added the sour cream and cream cheese, I squeezed the juice of one small lemon into the mix. I figured the blandness indicated the need for a bright flavor. I really think that lemon juice was just the thing. Ours was tangy, creamy, and delicious.

Sep 09, 2003

I've made this dip 5-6 times, my suggestions...crush 4 cloves of garlic and cook in the butter as it's melting, also, I use two cans of artichoke hearts, and I cut the cream cheese and sour cream in half, and finally, for a little more flavor, I add some ground pepper, a dash of cayenne pepper to taste, and a tablespoon of worcestershire....great tasting and easy...can even put a big batch in a crock pot on low....stays warm and delicous for hours.

Oct 26, 2003

Although I could feel myself getting fatter with every bite, this was soooooooo yummy. I served it at a party and everyone loved it. A couple girls even asked for the recipe. A couple of notes: it does get cold and set up rather quickly, so try to serve it in small quantities, reserving the rest on the stove to keep warm. Also, the recipe makes a LARGE batch; if you're not entertaining, I suggest cutting it in half for munching at home.

Jun 12, 2003

This was truly wonderful! I did make a few changes, however. I used a 16 oz. bag of frozen spinach, only one container of sour cream, and 2 Tablespoons of minced garlic in place of the garlic salt. It tasted just like the dip a caterer made for a party I went to. Make sure you buy 'chopped' spinach - mine was frozen leaves and I had to put it in a blender for a few seconds to chop it up.

Jul 04, 2005

Ok, I made this dip and took it to a BBQ as an appetizer. It was gone in no time and everybody wanted the recipe! I had read a lot of the previous reviews and so decided to make some modifications to the recipe: I used almost 16 oz of frozen spinach and just a little more than half the cream cheese and sour cream. I also sauteed 2 heaping Teaspoons of crushed garlic in the butter before adding the spinach and artichokes to the saucepan. I added salt and lots of pepper. The dip turned out nice and chunky and had a lot of flavor - can anybody say 'garlic'???. I served it warm with some sliced french bread. This will be my new favorite!

Jun 12, 2003

This is a great recipe. However, when I made it the first time there was too much of it. So I cut the amount of cream cheese and sour cream in half, replaced them with fat-free sour cream and cream cheese instead. Then I added another package of spinache, replaced the garlic salt with minced garlic and it turned out BEAUTIFUL! This is a great starter recipe. Everyone who has tried this has loved it.


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  • Calories
  • 80 kcal
  • 4%
  • Carbohydrates
  • 1.6 g
  • < 1%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 7.5 g
  • 11%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 90 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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