One of the most popular party snacks we make is Spinach Artichoke Dip. It’s a classic appetizer that pretty much everyone enjoys, and depending on the crowd, you’ll be lucky if you have a single bite left over.
Stovetop Spinach Artichoke Dip
There’s no oven time or long-simmering required with this simple stovetop recipe. From start to finish it only takes about 15 minutes to make this awesome dip.
As much as I love this baked spinach dip with bacon and the ease of making a warm spinach dip in the slow-cooker, sometimes the craving doesn’t want to wait. And this recipe gets big bonus points for multiplying so well for a crowd.
Certain members of my extended family know exactly how easily a warm spinach artichoke dip can be made. And, if there is enough time (read: almost every time we get together) they are likely to ask for it.
It makes me happy to feed people the dishes that they adore. I hope that this dip makes your family as happy as it makes mine!
Warm Spinach Artichoke Dip
You’ll need the following ingredients to make this recipe:
- butter
- frozen spinach
- canned artichoke hearts
- cream cheese
- sour cream
- Parmesan cheese
- garlic salt
While you can certainly make this using the classic block of frozen chopped spinach, my go-to here is frozen spinach in a bag, when it’s available at the store.
I’ve also made this with fresh spinach that I chop myself or with fresh spinach I’ve tossed in the freezer. There isn’t a wrong way to make and enjoy this recipe.
Start by melting the butter in a large saucepan over medium-low heat. Then, stir in the garlic, spinach, and artichoke hearts. Cook until tender, about 5 minutes.
Add the cream cheese and sour cream to the spinach mixture. Cook, stirring occasionally until the cream cheese melts. Stir in Parmesan cheese and salt. Cook, stirring occasionally, until thickened, about 10 minutes. Serve warm.
What To Serve with Spinach Artichoke Dip
The truth is that, with a good dip, you can serve almost anything. I like this best with buttery crackers, tortilla chips, or toasted bread. But, I’ve also dipped into it with raw vegetables. What do you dip with?
Stovetop Spinach Artichoke Dip
Ingredients
- 2 tablespoons butter
- 2 garlic cloves, minced
- 5 ounces frozen chopped spinach, partially thawed about half of a 10-ounce bag
- 7 ounces canned artichoke hearts, drained and chopped about half of a 14-ounce can
- 8 ounces cream cheese softened
- 8 ounces sour cream
- ½ cup grated Parmesan cheese
- ¼ teaspoon kosher salt ONLY as needed, adjust to taste
Instructions
- Melt butter in a large saucepan over medium-low heat. Stir in the garlic, spinach, and artichoke hearts. Cook until tender, about 5 minutes.
- Add the cream cheese and sour cream to the spinach mixture. Cook, stirring occasionally until the cream cheese melts. Stir in Parmesan cheese and salt.
- Cook, stirring occasionally, until melted and slightly thickened, about 2 more minutes. Serve warm.
Notes
Nutrition
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