This dreamy, creamy spinach artichoke dip recipe combines fresh spinach and artichokes blended into a cheesy, ultra smooth, parmesan sauce without the need for cream cheese. Serve this easy, stove top spinach and artichoke dip at your next party and watch it disappear in minutes!
Want to Save This Recipe?
Enter your email below & we'll send it straight to your inbox. Plus you’ll get affordable and easy gluten-free recipes delivered each week!
Make Creamy Spinach and Artichoke Dip in 30 Minutes!
There are various ways to make homemade spinach and artichoke dip, but this easy fresh spinach recipe using no mayonnaise or cream cheese has been our family’s favorite for years after trying, oh so many, different versions.
(Just like our favorite baked jalapeño poppers, the amount of recipes can be overwhelming! Just tell me which one is the best!)
What do we love about it? The texture can’t be beat. Since it’s made without mayo or cream cheese, the consistency smooth and velvety, perfect for dipping with tortilla chips or, for a gluten-free recipe we use toasty gluten-free crostini.
Also, I love a stove top spinach and artichoke dip using fresh spinach because the taste is better and it can be made quicker. No need to plan ahead to thaw. When you need a quick and easy appetizer idea, made in under 30 minutes, start to finish, this the perfect choice for a party.
Keep in warm in a mini crockpot, turn it into the bubbly baked option shared below, and, naturally it can be easily turned into a gluten-free spinach artichoke dip so all can enjoy!
Free Guide! Receive a Free Gluten Free Dinners Cookbook
TOP 5 Highest Rated Recipes!
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Cook down the spinach
First cook the fresh spinach in the microwave or on the stove top. Sprinkle with a couple tablespoons of water and heat until it’s wilted. Then just set it aside to cool before squeezing out the extra water (key for making a creamy artichoke dip!)
Make the cream sauce
Now let’s make the creamy béchamel, which is basically a thickened white sauce. Melt the butter and sauté the minced onion and garlic. Stir in the flour and then slowly whisk in the milk. Once it starts to boil, cook and stir for one minute until it’s thickened. Once we add the cheeses and sour cream it will thicken some more!
The used to thicken the sauce is such a small amount that swapping it out for gluten-free all-purpose flour to make a gluten-free spinach dip is no problem. I’ve done this many times.
Now add the goodness – cheeses, spinach, and artichokes
Remove it from the heat and stir in the sour cream, parmesan, and Worcestershire. Return it to the stove top heat through with the drained and chopped spinach, artichokes, and remaining cheese.
Try not to eat it all before the guests arrive!
Pro Tips For Draining Spinach
Using well drained spinach keeps excess liquid out of is key for making a creamy dip. Follow these helpful tips to drain spinach easily, whether using fresh or frozen.
- If using frozen spinach make sure it has completely thawed first. Otherwise, moisture will accumulate as it thaws more.
- Place the 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.
- Placing 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.
- 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!
I don’t recommend freezing the dip due to the milk and sour cream. Upon thawing and reheating, the solids separate from the liquids, resulting in a grainy texture. However, it can be made up to 3 days in advance and reheated using the tips in the recipe notes.
Tips To Remember!
- f 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!
Save this recipe to your pinterest board!
Let’s be friends on Pinterest! I’m always sharing great recipes!
Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Creamy Spinach Artichoke Dip (Fresh Spinach)
Ingredients
- 8-10 ounce (226.8 g) bag fresh spinach , (see recipe notes for substituting frozen spinach)
- 2 tablespoons (2 tablespoons) water
- 1 tablespoon (1 tablespoon) butter
- 2 tablespoons (2 tablespoons) minced onion
- 1 clove (1 clove) garlic, minced
- ½ teaspoon (½ teaspoon) salt
- ⅛ teaspoon (⅛ teaspoon) pepper
- 2 teaspoons (2 teaspoons) all purpose flour, (or gluten free flour)
- 1 ¼ cup (305 g) whole milk, (use at least 2% milk fat)
- 1 teaspoon (1 teaspoon) Worcestershire sauce, (for gluten-free use Lea & Perrin's US brand)
- 1 ¼ cup (125 g) freshly grated parmesan cheese
- ¼ cup (57.5 g) sour cream
- ½ cup (56.5 g) freshly grated white cheddar, or sub grated mozzarella
- 14 ounce (396.89 g) can artichoke hearts, drained and chopped
- tortilla chips, pita, or crackers,, for serving
Instructions
- Place the spinach in large microwave safe bowl. If you don’t have a bowl that large, microwave half at a time, or use a pot on the stove. Pour 2 tablespoons water over the spinach. Cover and cook for 2 minutes, or until wilted. Set aside to cool.8-10 ounce bag fresh spinach , 2 tablespoons water
- Meanwhile melt the butter in a saucepan over medium heat. Add onion, garlic, salt, and pepper. Cook for 2 minutes, or until onion is soft. Add the flour. Cook and stir for 1 minute more.1 tablespoon butter, 2 tablespoons minced onion, 1 clove garlic, ½ teaspoon salt, ⅛ teaspoon pepper, 2 teaspoons all purpose flour
- Slow pour milk into onion mixture, whisking constantly. Continue to whisk and bring to a low boil. Once the milk is boiling, cook and stir for 1 minute longer, or until thickened.1 ¼ cup whole milk
- Remove from the heat. Stir in Worcestershire, parmesan, and sour cream until combined. Set aside.1 teaspoon Worcestershire sauce, 1 ¼ cup freshly grated parmesan cheese, ¼ cup sour cream
- Drain the spinach by squeezing with hands until excess water is removed. The key is to remove as much water as possible so it reheats well and stays thick and creamy. Roughly chop squeezed spinach and add to the saucepan.
- Return to medium low heat and add white cheddar and artichokes. Heat and stir until the cheese melts. Serve immediately or transfer to a small crockpot on warm setting, stirring occasionally. Serve with tortilla chips, sliced baguette, or crackers. Each serving is ¼ cup.½ cup freshly grated white cheddar, 14 ounce can artichoke hearts
Notes
Substituting Frozen Spinach
Use 10 ounce frozen chopped spinach, completely thawed. Squeeze the spinach dry, removing as much water as possible.Make-Ahead Directions
Prepare the sauce, cool completely, and refrigerate in an airtight container up to 3 days. When you are ready to serve, reheat over low heat on the stove top. Alternatively it can also be baked preheat oven to 375°F. Transfer dip to a greased baking dish, top with mozzarella, and bake for 30 minutes, or until heated through. Finish with a quick broil turn cheese into a golden brown crust.Reheating Tips
To guaranteed successful reheating make sure heat is low and slow! Don’t overheat too quickly, or too high 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. Recipe adapted from Food NetworkThis post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
This was a favorite at Thanksgiving, even for my son, who will not eat spinach! I didn’t have whole milk, so I used heavy cream instead. Yum! I did the make-ahead version, and it was great!
Yay! Love hearing this, Amy. Thanks so much for letting me know!
Best,
Melissa