Hot Spinach & Artichoke Dip

If you like a hot spinach dip, you love this recipe for Spinach Artichoke Dip. Get ready because I think this Hot Spinach & Artichoke Dip dip will wow you! This is a great game day dip recipe or party dip recipe.

I have been making this Spinach & Artichoke Dip since I was a teenager. I wish I knew where the base of the recipe originally came from (that was almost 40 years ago!!).

I would have to keep writing the recipe down for people, and the I started this website and it was one of the first recipes I published. Problem solved!

Looking for a Spinach Artichoke Dip no mayo?

This is it! No mayo necessary. And BONUS! It’s made stovetop, so it is super easy.

Once I got this Spinach and Artichoke Dip to where I wanted it (not too thick, not too thin) I stopped tinkering and left it as it was. The result, in my opinion anyway, is a really good dip! My friends and family will back that statement up.

This was actually one of the first recipes I ever posted here on Soufflé Bombay back in 2009. The two hot dip recipes I make the most often are this and my 5 Ingredient Hot Onion Dip (which is a must try!!).

Ingredients

• Butter
• Vidalia onion & fresh garlic
• Flour
• Heavy cream & sour cream
• chicken stock
• Parmesan cheese & Pepper Jack cheese (or Monterey Jack)
• Chicken bullion
• Fresh lemon juice
• Sugar
• Tabasco sauce
• Frozen chopped spinach & artichoke hearts

The ingredient list might look long, however this dip comes together quickly, do not be intimidated. Just gather your ingredients first before you begin to cook.

Spinach Artichoke Dip Variations

• Make this a hot spinach dip by omitting the artichokes and increasing the spinach.
• Make this a hot artichoke dip recipe instead by eliminating the spinach and increasing the artichokes.
• If you want a gooey cheese topping, you can always put this in a small casserole dish or two or some sort or smaller oven safe dishes and top with a combo of fresh shaved Parmesan and Pepper Jack or Monterey jack and bake till its gooey and browned in spots (but remember, don’t rush it at high heat or but under broiler because you run the risk of breaking the cheese).

Make Ahead

• You can totally make this spinach and artichoke dip ahead of time. Simply gently reheat when ready to serve in a crock pot or on the stove.

Tips

• Remember whenever you are working with cheese in a dip, don’t “boil” it or simmer it. If you do you run the risk of “breaking” the cheese used.
• When you “break” cheese, it becomes oily. The high heat caused the structure of protein to “fall apart” resulting in the oil and water that was bonded to separate.
• Always taste and adjust.
• If you want a thicker dip, either add in more cheese or a little more flour (by making a roux from a little butter and flour (equal parts) on the side and then stirring that into the dip).
• This recipe makes a large serving of dip. If this is just for 2 or 4 I would cut the recipe in half or make it and freeze half for another time (once it has completely cooled). Or better yet make pasta toss in seasoned shredded chicken and toss with the other half of this dip. YUM!

Serving Instructions

• When you make this dip, either keep it warm via a small crock pot or keep the pot on the stove.
• Serve with you favorite tortilla chips, slices of French bread, pita chips or flat pretzel crisps.

Hope you add this dip recipe to your favorites, let me know what you think. XO Colleen

Originally posted in December, 2009. Updated February, 2025 with new images and information.

Appetizer recipes you may also enjoy

Hot Spinach & Artichoke Dip

Colleen Kennedy

Delicious Hot Spinach & Artichoke Dip made stovetop. No mayo dip. This is just as tasty as ordering it at a restaurant!!

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Appetizer, Dip

Cuisine American

Servings 10 servings

Calories 400 kcal

Ingredients  

1x2x3x

• 2 tablespoon olive oil
• 2 tablespoon butter
• ¾ cup diced Vidalia onion
• 1 clove garlic minced
• ½ cup flour
• 1 ½ cups heavy cream
• 1 cup chicken stock
• 1 ½ cups sour cream
• ¾ cup Parmesan cheese shredded
• 8 ounces Monterey Jack pepper jack cheese, sliced or shredded
• 1 ½ TBS chicken bullion
• 2 teaspoon lemon juice
• 1 TBS sugar
• 5-6 shakes of Tabasco sauce
• 12 oz frozen chopped spinach thawed, and squeezed dry
• 6-10 oz ounce jar or can artichoke hearts drained and chopped (discard any tough outer leaves) more or less to taste.

Instructions 

• Warm olive oil and butter in a large pot over medium heat.

• Add in onions and saute for 3-4 minutes.

• Add in garlic and saute for 1 minute longer, stirring frequently.

• Sprinkle flour in and whisk vigorously for a couple of minutes to cook of the raw flour taste.

• Slowly pour in chicken stock, whisking vigorously.

• Once simmering add in cream while whisking,

• Then quickly add in Parmesan cheese, Monterrey Jack cheese, lemon juice, chicken bouillon, sugar and Tabasco. Stir well. Remove from heat.

• Stir in spinach and artichokes stirring until fully incorporated.

• Taste and adjust.

• Serve warm with tortilla chips, French bread slices, Pretzel Crisps, pita chips or whatever you prefer.

Notes

After draining your artichoke’s, blot them dry and then chop up a bit. Remove any tough outer leaves.
Make sure you squeeze your spinach dry as well before adding it to the pot.
Taste and adjust, adding in more cheese, tabasco, chicken bouillon, sour cream etc. until its the flavor you love.
You can also place dip in a casserole dish, top with shredded cheese and bake till melted. For extra cheesiness if you like.

Nutrition

Serving: 10servingsCalories: 400kcalCarbohydrates: 13gProtein: 13gFat: 34gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 93mgSodium: 366mgPotassium: 273mgFiber: 1gSugar: 5gVitamin A: 5033IUVitamin C: 4mgCalcium: 366mgIron: 1mg

Keyword Hot Spinach Dip, Spinach & Artichoke Dip

Follow me on Tik Tok for 1 minute videos