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.

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Colleen Kennedy is the author of 3 cookbooks and has appeared on QVC and other shows inspiring home cooks of all levels. She has a popular TikTok channel @Colleen'sCooking with hundreds of short recipe videos. Colleen lives in Pennsylvania with her husband and kids, she started Soufflé Bombay in 2009.