“Spin dip” is a classic party dip for a reason: it’s seriously irresistible! And this easy stovetop recipe is truly The Best Spinach Artichoke Dip – simple to make, creamy and lush, and boldly flavorful. Grab your chips and let’s get cooking!
Table of Contents
- Everyone Loves This Classic Dip!
- What Is Spinach Artichoke Dip Made Of?
- How to Make Spinach Artichoke Dip
- Helpful Tips
- What Is the Best Thing to Serve with Spinach Artichoke Dip?
- Can I Make This Ahead?
- How Long Will Homemade Artichoke Dip Last in the Fridge?
- Can I Freeze This?
- More Scrumptious Party Dip Recipes
- Get the Recipe
Everyone Loves This Classic Dip!
Confession time? As a child, I was totally one of those picky eaters who wouldn’t eat spinach. I didn’t care how strong it made Popeye, I wasn’t touching it with a twenty-foot pole. Anyone out there in the same boat? Let’s get a show of hands – yep, that’s a lot of hands.
These days, I think the ultimate way to serve Popeye’s favorite leafy green is in this easy stovetop spinach artichoke dip. Honestly, even my kids gobble up this dip. Last time I made it, my son couldn’t wait for the chips and started digging in with a spoon. It’s creamy, cheesy, and perfect with any chips or crackers that you like. Plus, it’s done in about 15 minutes. Score!
(Want a baked spinach dip? No problem! Try this Easy Hot Spinach Dip Recipe – it’s even got bacon bits.)
What Is Spinach Artichoke Dip Made Of?
You’ve probably seen some spinach artichoke dip recipes that are made with mayonnaise or instant soup mix, and those can be super tasty, but this one is more on the from-scratch side. I promise it’s still totally simple to make! Here’s what you’ll need:
- Olive Oil
- Garlic: Fresh garlic cloves, minced. You could also use garlic from a jar, or even garlic powder, but the taste won’t be quite as fresh and bright.
- Onion: A large yellow onion, diced. If you have a sweet Vidalia onion, that would be great too!
- Spinach: The spinach should be chopped for easy dipping. I use frozen chopped spinach – so convenient!
- Artichoke Hearts: Canned artichoke hearts are my go-to. Again, convenient!
- Cream Cheese: Full-fat cream cheese will give this dip the best flavor. I highly recommend it.
- Whole Milk: Again, to get a really creamy dip, I recommend full-fat dairy. You could even use half-and-half or evaporated milk, for extra richness.
- Parmesan: Grating it fresh is the best way to get a bold, mouthwatering parmesan taste. However, you can use pre-grated parm if you like. It will still be amazing!
- Salt and Pepper: To taste.
Can I Substitute Fresh Spinach for Frozen in Spinach Artichoke Dip?
Sure! If you use fresh spinach, be sure to remove any tough stems. Baby spinach has more tender stems, but some of them are still pretty long and need to be removed. Regular spinach will probably need most of the stems removed. Then give the spinach a rough chop, and saute it to wilt it a bit before adding it to the recipe.
How to Make Spinach Artichoke Dip
Making this recipe is as easy as can be, and it all happens in one skillet. You can even serve it from the skillet, making cleanup a breeze.
- Cook the Garlic and Onion. Place a large skillet over medium heat, and add the olive oil. Once it’s heated, add the garlic and let it cook for about 30 seconds to release the fragrance. Then add the diced onion, and saute it until it turns translucent. This should take about 5 – 7 minutes.
- Add the Spinach and Artichoke Hearts. Add your spinach and artichoke hearts to the skillet. Let them cook until the spinach has thawed out.
- Add Cream Cheese, Milk, and Parmesan. Once the spinach has thawed, stir in the cream cheese. Keep stirring while it melts into the other ingredients. Then quickly stir in the milk and parmesan, and cook for another couple of minutes.
- Season and Serve. Taste the dip, and season as needed with salt and pepper. Serve immediately with your favorite chips!
I hope you’re feeling inspired to make your own spinach artichoke dip. As tasty as the store-bought version can be, making it from scratch is even better. These helpful tips will help make sure it turns out just right.
- Should You Rinse Canned Artichokes? Rinsing artichokes is a good idea. It helps remove excess salt that the artichokes were canned with. I often rinse canned ingredients like beans, corn, and artichokes.
- Thickening the Dip: The dip should have a good creamy consistency, but if you find that it’s runny, try letting it cook for a while longer, to thicken up. The idea is to evaporate excess water, but don’t let it boil or simmer – the milk may become grainy.
- Water Chestnuts: If you are into water chestnuts, you can always drain and rinse a can and stir them in at the end.
What Is the Best Thing to Serve with Spinach Artichoke Dip?
We usually have homemade tortilla chips with this creamy dip, but pita chips are also great. If you would like to add extra appetizers to the table, try the recipes below. They go perfectly with this savory classic.
- Buffalo Chicken Meatballs: Crockpot Buffalo Chicken Meatballs are just as tasty as wings, but easier to eat and easier to serve, too. ‘Nuff said.
- Honey Mustard Pretzels: Store-bought pretzels and homemade honey mustard collide in this totally addictive recipe. You’ll want to keep a stash of Homemade Honey Mustard Pretzels on hand, all the time!
- Pigs in a Blanket: Super fun and super tempting, these Cheesy Ranch Pigs in a Blanket always bring smiles to your party!
- More Dips: What goes with dips? More dips of course! Create a dip trio with Authentic Guacamole and my favorite Restaurant Style Salsa!
Can I Make This Ahead?
Yes! You can prep it up to 3 days in advance. Let the spinach dip cool completely and then store in an airtight container in the fridge.
When ready to serve, you can reheat it in the microwave or back on the stove, until warmed through. Or you can bake it in the oven, in a casserole dish, at 350°F for 15 to 20 minutes, until warmed through. If you want, you can top it with shredded cheese as well before baking!
How Long Will Homemade Artichoke Dip Last in the Fridge?
Homemade spinach artichoke dip shouldn’t sit out at room temperature for more than two hours. After that, cover it tightly and place it in the refrigerator. It will keep for 2 – 4 days.
Can I Freeze This?
Yes, you can freeze the leftovers! Just place the cooled, leftover spinach dip in an airtight container, and freeze it for up to three months. Thaw it out in the fridge before reheating it over low to medium heat until piping hot, but not simmering.
More Scrumptious Party Dip Recipes
- Cheesy Taco Beer Dip
- Smoked Fish Dip
- Crockpot Jalapeno Corn Dip
- Frijoles Puercos (Mexican Bean Dip)
- Strawberry Watermelon Salsa
- Easy Homemade Hummus
- Creamy Avocado Salsa
Stovetop Spinach and Artichoke Dip
“Spin dip” is a classic party dip for a reason: it’s seriously irresistible! And this easy stovetop recipe is truly The Best Spinach Artichoke Dip - simple to make, creamy and lush, and boldly flavorful. Grab your chips and let’s get cooking!
- 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
- Tortilla chips, for serving
- 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!).
Bake In Oven: You can cook this ahead of time and then reheat in the oven in a casserole dish or oven safe skillet. When baking it, I will add extra shredded cheese on top that gets good and melty!
Amount Per Serving: Calories: 211Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 45mgSodium: 504mgCarbohydrates: 8gFiber: 1gSugar: 2gProtein: 8g
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