Creamy Spinach Artichoke Dip Recipe

Ultra Creamy Spinach Artichoke Dip recipe combines fresh spinach and artichokes blended into a cheesy, ultra smooth, parmesan garlic sauce. Serve this easy, stove top spinach and artichoke dip at your next party and watch it disappear in minutes!

How to Make creamy Spinach Artichoke Dip 

There are various ways to make homemade spinach and artichoke dip. Some recipes are baked into a thick dip using cream cheese and cheese.

Other no bake versions use a cream sauce made on the stove top. These recipes typically contain no cream cheese or no mayo. 

Creamy spinach and artichoke dip usually gets devoured any which way, though! This is why it continues to be such a popular appetizer at restaurants such as Applebee’s and when entertaining at home. 

I’m partial to a stove top spinach artichoke dip using fresh spinach because I love the ultra creamy texture that doesn’t solidify as it cools. It’s very easy to make in under 20 minutes and can be kept warm in a slow cooker. 

1. First cook the fresh spinach in the microwave or on the stove top. Substitute frozen spinach as well, if preferred. Spinach should be fully thawed and well drained.
2. Next make the cream sauce. Cook onions, garlic, salt, and pepper together in a sauce pan until softened. Add flour and cook for one minute longer.
3. Slowly add in the milk, whisking constantly. Bring to boil, then cook and stir until the sauce thickens. This will take about one minute longer.
4. Remove the sauce from the heat and add sour cream, parmesan cheese, and worcestershire.
5. Lastly, return to medium low heat and add white cheddar cheese, spinach, and artichokes. Cook and stir until cheese is melted.

Ingredients notes

• Fresh or frozen spinach – It’s essential all excess liquid is removed so the dip says thick and creamy instead of watery. (See tips below.)
• Onion – Minced onion is cut into very small pieces so it adds flavor, without chunky large pieces.
• Flour – Used as a thickener for the sauce. I used gluten-free all-purpose flour for a gluten-free spinach and artichoke dip recipe. 
• Whole Milk – Substitute half and half for a thicker dip, but less than 2% milk isn’t recommended.
• Worcestershire – Adds an umami, salty flavor 
• Parmesan Cheese – Use freshly grated for a smooth, non-grainy texture 
• Sour Cream – Adds to creaminess and thickens
• White Cheddar – Reheats without solidifying, which mozzarella tends to do. Keeps the sauce white while adding cheesy flavor. 
• Artichokes – Use canned or frozen, roughly chopped.

How to Drain Spinach (fresh or frozen)

Using well drained spinach keeps excess liquid out of recipes like this one, spinach artichoke chicken, spinach balls, and vegetable tart. Follow these helpful tips to drain spinach easily.

1. If using frozen spinach make sure it has completely thawed first. Otherwise, moisture will accumulate as it thaws more. 
2. Place thawed or cooked spinach in a potato ricer. I find this to be the quickest and most sure fire way to make sure water is removed.
3. Place spinach in a fine mesh sieve or colander to catch any dropped pieces. Squeeze with hands to remove most of the moisture. Finish by squeezing spinach with paper towels to absorb any remaining liquid.
4. Alternatively use a lint free towel, such as flour sack towels, to squeeze out liquid. It will probably stain it green, so reserve one solely for this task!

Can this recipe be baked?

If preferred, creamy spinach artichoke dip may be baked as well. Pour stove top, cooked dip into a greased baking dish. Top with shredded mozzarella and bake or broil for the cheese to melt.

Serve baked dip immediately. 

This is also a great option for a make-ahead dip. Prepare the sauce, cool completely, and refrigerate in an airtight container up to 3 days. 

When you are ready to serve, preheat oven to 350 degrees. Transfer dip to greased baking dish, top with mozzarella, and bake for 30 minutes, or until heated through.

Can Artichoke Spinach Dip Be Frozen?

I don’t recommend freezing artichoke dip due to the milk and sour cream. Upon thawing and reheating, the solids separate from the liquids, resulting in a grainy texture. 

For best results make this recipe up to 3 days in advance. Reheat gently following the instructions below. 

How to Reheat

To guaranteed successful reheating make sure heat is low and slow! Don’t overheat too quickly, or on too high of heat. The dip will become too hot, lose its creaminess, and separate.

If you accidentally overheat the rewarmed dip and it separates, stir in softened cream cheese or sour cream to make it smooth again. 

Methods of Reheating:

Microwave: Place in a microwave safe bowl and heat at 50% power, stirring occasionally, until heated through. Avoid using full power to maintain a creamy texture.

Stove top: Transfer to a small saucepan and heat on medium low heat, stirring frequently. 

Oven Baked: Place cooked dip in a greased baking dish and top with mozzarella cheese. Bake for 30 minutes at 350ºF, or until heated through. If desired, finish with a 1-2 minute broil to make cheese bubbly and golden brown.

Is Spinach Artichoke Dip Gluten-Free?

This recipe is gluten free if you use gluten-free flour as a thickener. All the other ingredients are naturally gluten free.

My preferred brand of gluten free flour to use is Cup4Cup brand. 

What Goes with Hot Spinach Artichoke Dip?

Serve this dip recipe with tortilla chips, crostini, crackers, pita bread, or in a bread bowl. Spinach artichoke dip also goes well with sliced apples.

To keep the appetizer gluten-free, serve with tortilla chips. For low carb options, serve with crudites, such as carrots, radishes, or celery.  

Make-Ahead Dip

1. Prepare the sauce, cool completely, and refrigerate in an airtight container up to 3 days. 
2. When you are ready to serve, preheat oven to 350 degrees. Transfer dip to greased baking dish, top with mozzarella, and bake for 30 minutes, or until heated through.
3. Finish with a quick broil to turn cheese into a golden brown crust.

More tips for this recipe!

• If you aren’t a fan of artichokes, leave them out and double the amount of spinach for a hot, cheesy spinach dip.
• Substitute half and half for a thicker dip, but less than 2% milk isn’t recommended.
• The success and creaminess of this recipe depends on squeezing as much liquid from the cooked or frozen spinach. See the helpful tips in post for doing this effectively.
• If you accidentally overheat the rewarmed dip and it separates, stir in softened cream cheese or sour cream to make it smooth again.
• To keep the dip warm while serving, transfer to mini slow cooker on warm setting. Stir occasionally.
• If you have leftovers, serve over baked chicken or mixed in pasta or rice for an easy side dish!

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