Creamy Spinach Artichoke Dip Recipe

This hot, creamy spinach artichoke dip is the ultimate comfort food! This delicious recipe uses simple ingredients and is easy to make. The recipe makes 2 cups (4–6 snack servings). 


– 8 ounces (about 1 cup) frozen spinach – 1 tablespoon extra virgin olive oil – 1 cup chopped green onions (3 to 4 green onions), both green and white part – 1 chopped poblano pepper (for some spice) or red bell pepper (for mild flavor) – ½ teaspoon red pepper flakes (scale down or omit for mild flavor) – ¼ teaspoon fine salt, to taste – 8 ounces cream cheese, sliced into 4 even piece – ½ cup (4 ounces) sour cream – ½ cup (4 ounces) chopped artichoke, canned or marinated – Freshly ground black pepper, to taste – Serving suggestions: Tortilla chips, toasted pita wedges or pita chips, crostini, strips of bell pepper, carrot or celery sticks…

Spread the frozen spinach out in a fine mesh sieve. Run cool water over it until all the ice is gone. Use a tea towel or your fists to squeeze out all the extra water over the sink. Put away.

Step 1


Warm the olive oil over medium-low heat in a small to medium-sized skillet. It's time to add the red pepper flakes, green onions, poblano pepper, and ¼ teaspoon of salt.

Step 2

For about 8 to 10 minutes, stir the peppers and green onions often until the onions are wilted and lightly golden around the edges.

Step 3

Stir in drained spinach, cream cheese, sour cream, artichoke, and several black pepper twists. Stir constantly until the ingredients are well mixed, warmed, and lightly steamed, 2–4 minutes. 

Step 4

The dip is hot, so add salt and pepper to taste. Warm and serve with any toppings. Leftover dip can be refrigerated covered for 4 days. Reheat gently in the microwave or hob before serving. 

Step 5

See Also

Cheese Board Recipe