Confession time? I was one of those lame kids that wouldn’t eat Spinach. I didn’t care how strong it made Popeye, I wasn’t touching it with a twenty foot pole. Once I reached high school, spinach leaves were in salads every where — it was the cool thing to do. I always turned my nose up and went for the classic Caesar salad instead. Eventually I found that I actually enjoyed uncooked raw spinach leaves in a salad…but once it was cooked, there was no way I was eating it. Ever.
Fast forward to about 3 years after high school and I finally tried spinach again. I didn’t know it was spinach, because it was hidden behind some delicious buttery puff pastry in a Spanakopita. After that, I realized my true love of spinach. I now love it every way except steamed, but my favorite way is in Spinach & Artichoke Dip! It’s creamy and cheesy and you eat it with chips. Score!
While some people like to buy their Spinach & Artichoke dip already made, I find the flavors to be a whole lot better when made from scratch. And considering this version takes less than 15 minutes — I see no reason not to make your own! I also love that I get triple the amount of dip for the same price, compared to if I were to buy the preprepared version.
If you are into water chestnuts – you can always drain a can and stir them in at the end. However, I am a purist and you will never find them in my Spinach & Artichoke dip. 😉
Stovetop Spinach and Artichoke Dip
Stovetop Spinach and Artichoke Dip is a classic appetizer/party dip for a reason - it's seriously delicious! If you've got 15 minutes to spare, grab your chips and let's get cooking!
Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 large yellow onion, diced
- 1 (16 oz) bag frozen chopped spinach
- 1 (13.75 oz) can artichoke hearts
- 8 oz cream cheese
- 1/3 cup whole milk
- 5 oz parmesan cheese, grated
- kosher salt and fresh black pepper, to taste
Instructions
- In a large skillet over medium heat, warm olive oil. Add garlic and cook for 30 seconds. Add onion, sautéing until translucent – about 7 minutes.
- Add spinach and artichoke hearts, cook until spinach is thawed. Add cream cheese and stir until cream cheese is melted and mixture is well combined.
- Quickly stir in milk and parmesan cheese and cook for 2 minutes. Season with salt and pepper – to taste. Serve immediately with tortilla chips (or pita chips!).
Notes
Recipe Note: You can cook this ahead of time and then reheat in the oven. However, I find it tastes the best fresh!
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 211Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 45mgSodium: 504mgCarbohydrates: 8gFiber: 1gSugar: 2gProtein: 8g
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Hello,
Can you freeze this dish?
Yes, when you thaw it, it may separate. Just stir it back together and it should be fine!
This has become my go to for no-fail dips. My co-workers especially look forward to it. Thanks for the simplicity of an easy, delicious recipe. Simple ingredient and rich flavor.
I just want to make sure…you add the spinach frozen, right? I was worried that would make it too watery and that I should thaw the spinach ahead of time.
Yup! I add it frozen – straight out of the bag!
I am an absolute fan of your blog, but I’m belgian and sometimes it’s difficult to find the same ingredients. Could you also make this with fresh spinach and if this is the case: how much would you use?
Hi Eva!
You can definitely use fresh spinach. I would just use the same amount – 16 oz!
Hope you enjoy it! 🙂
I hold a little extra out and then put on a pizza crust, add a little asiago and parmesan cheese and make a pizza too! It is wonderful! Or use bagels if you don’t have a pizza crust around, I’ve done that as well. : )
Yes, yes and yes! This would never make it to the party I’d intend to bring it to, that’s for sure…
too fabulous! Miss you girl. just realized your posts were in my spam 🙁
I’m not much of a spinach person but I would gladly devour this any day of the week!
I’m pretty sure I was apathetic to spinach until I got much much much older. But now knowing that spinach and artichoke dip is kind of a health food from all the veggies…makes me love it even more!
Your homemade version also looks to be a lot healthier than store-bought. Yay for no mayonnaise! Gotta love that! It totally means that you can eat twice the amount!
Mmmmmmmm!
I love spinach and artichoke dip! And you don’t really taste spinach when it’s slathered in warm creamy cheese sauce!
This dip sounds amazing! I’ve made spinach artichoke dip in the oven before, but never on the stovetop. A definite must-try!
Water chestnuts = no, no way, and never. In that order. Fantastic idea! You could just plop the skillet down on the counter and let everyone start mowing through it immediately. I love one pan recipes! You could set out spoons and let people spread some on mini toasts, or hot biscuits, or even cut up veg for heaven’s sake. There’s no way to lose with this dip.
I have my family over for a little Christmas brunch party every December and all of a sudden this recipe is a top contender for a spot on the menu. Thanks!
Give me a funnel.
I was the exact same way! Would throw a HUGE fit saying I wasn’t going to eat or touch spinach as a kid. Now I LOVE IT!!
Can’t wait to try this (Don’t tell, but it’s the only way I’ll eat Spinach!!)
Mmm! Who does not love a good spinach and artichoke dip?!? I just love it and this stove top version is quick, easy and amazing! Perfect for when I decided I need a pile for dinner! LOL!
I’m all over this! I love the idea of making this on the stovetop. Yum!
I love from-scratch spinach artichoke dip! And since it’s made with veggies, it’s totally healthy, right?? I could probably eat this whole dish full 🙂
I can eat a ridic amt of spinach-artichoke dip. Keep me away from the bowl at parties or else no one else will get any 🙂 This is the first Ive seen of a stovetop version. Cool!