Best Spinach Artichoke Dip Recipe on Stove Top
It’s party time and our quick stove top spinach artichoke dip has always pleased nearly every eater. There’s no oven involved, unless you want to. Making this easy spinach artichoke dip recipe is on the stove-top and in one pot. When you’re in a bind and looking for a delicious and easy recipe for a cheesy dip, this is the one you’ll always turn to.
Video: Stove Top Spinach Dip
This artichoke spinach dip recipe is so quick and easy, but to make it even easier, you can make it ahead of time and then re-heat or bake it the day that you want to serve it. Our test kitchen has made this hot cheesy dip it by mixing it in large batches and placed them in baking dishes and chilled them in the fridge. When the party day arrives, take out the dip and allow it to come to room temperature, then bake it at 350 degrees for about 20 minutes or until all the cheese is completely melted and hot. That’s the oven version.
Make-Ahead Spinach Artichoke Dip Recipe
But to make it even more easy and equally delicious, we’ve tested it by making it ahead of time in a pan. Then allowed the dip to cool, then refrigerated it. On the day we wanted to serve it, we just let it come to room temperature and re-heated it on the stove top. It tastes just as good as the oven version. It’s a winner recipe because every time we’ve made and served it, people are blown away at how delicious and super easy it was to make it.
It’s the perfect holiday cheese dip appetizer and amazing game day appetizer recipe. For any gathering, there has to be an awesome spinach artichoke dip at the table and you’ll want to be the one who brings the best one ever!
Enjoy.
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Quick Stove Top Spinach Artichoke Dip
Ingredients
- 1 Tablespoon (15ml) vegetable oil
- 1 clove garlic , minced
- 1 onion , diced
- 10 oz. (284g) chopped frozen spinach (thawed & drained of excess water)
- 14 oz. (395g) artichoke hearts , drained and chopped
- 3/4 cup (180ml) milk
- 8 oz. (226g) cream cheese (1 package)
- 1 cup (240ml) parmesan cheese , grated
- 1/4 cup (60ml) mayonnaise
- lots of fresh cracked black pepper , to taste
- 1 teaspoon kosher salt , or to taste
- chips , crackers, or vegetables for dipping
Instructions
- Heat a large saucepan over medium-high heat, add oil. When oil is hot, add the onions and garlic. Cook until they are light brown but not burnt, about 2 minutes.
- Add spinach and chopped artichoke hearts. Cook until ingredients are combined well, about 3 minutes
- In this order: Add milk first, then stir. Add cream cheese, parmesan cheese and mayonnaise. When mixture begins to melt, turn heat to low.Season with salt and pepper. Slowly stir and simmer ingredients until all cheese is completely melted and dip becomes creamy and well combined. Cook for about another 2-3 minutes to blend flavors together.
- Serve immediately when it's warm with bread, crackers or tortilla chips.
Video
Nutrition
Here’s more awesome dip recipes to enjoy!
Jessie Bivens says
I love this and I will make it.
Best Recipe Box says
Glad you love it! It’s definitely a popular dip.
Bridget says
I made this for a party and there was so much other food it didn’t get put out …does it freeze well
Best Recipe Box says
Hi Bridget, we’ve never frozen it before after it’s been cooked. If we make it again we’ll test it frozen and see how it thaws. Will let you know when it happens!
Susan says
Very interested in finding out if it can be frozen. Have you tested it yet?
Best Recipe Box says
Hi Susan, we haven’t tested it yet but if we do we will let you know! And if anyone else commenting here has, please chime in! thank you.
Ashley says
Thank you I make this all the time now
Best Recipe Box says
Thanks Ashley for letting us know! So glad you are enjoying one of our favorite dips.
Teresa says
I love this I make it for my lunch at work
Best Recipe Box says
That’s awesome and a great idea to make this for work. Your lunch must have been amazing!
Kristi Fisher says
Instead of mayo could you use Greek yogurt? And the milk be soy milk? Just trying to make this healthier.
Best Recipe Box says
Hi Kristi, we’re not sure if the greek yogurt has enough fat in it and how well it would bake. We’ve never baked with greek yogurt or soy milk before. Hopefully one of our readers will have some input and share their experience. If turns out well for you please let us know!
Cathy says
Fabulous. …I also add chopped water chestnuts to it.
Best Recipe Box says
Hi Cathy, that’s totally awesome that you added the water chestnuts! What a great idea.
Cindy says
This Stovetop Spinach Artichoke Dip is quick & absolutely delicious. I have made this twice already and it has been a hit each time. Gone! Love it….
Leona Robindon says
This is so good! I’m sure it will be a new favorite.
Best Recipe Box says
thank you Leona! It’s one of our favorites too. 🙂
Stacie Joiner says
This was really easy and really good! It made quite a bit!
Best Recipe Box says
thanks for making it Stacie and glad it was plenty delicious!
Daisy says
We made this tonight, and it was sooo goooood!! We added 1/2 block of mozzarella cheese, and substituted Sour Cream instead of Mayo, because that’s what we had on hand… Will definitely be making this for family get togethers!
Meredith says
I’m thinking of subbing out the milk for heavy whipping cream to make this keto friendly, has anyone tried that?
Jan says
I never post comments on books or recipes, but this spinach artichoke dip was wonderful and I have to let you know I will make it again!
I am also wondering if it can be frozen after it’s made?
Thank you,
Jan
Best Recipe Box says
Hi Jan, glad you enjoyed the recipe and thanks for the comment! We’ve never frozen it before but we’re assuming the thawed version might not taste the same. If you tried it, please let us know how it turns out!
Breanna says
Can you use canned spinach instead of frozen?
Best Recipe Box says
Hi Brenna, we’ve never used canned spinach before. If anyone in our community has, hope they can share their experience with you. Thank you all!
Ronan says
This dip is super addicting! Love it!
Marissa says
I’m never buying this at the store again. Will be making from now on thanks to your recipe!