Sometimes you just need a warm, gooey appetizer that doesn’t require turning on the oven for an hour. This stovetop Spinach Artichoke Dip delivers all that rich comfort in a fraction of the time.
It is incredibly creamy and packed with savory flavor thanks to a secret mix of fresh peppers and scallions. I love whipping this up for impromptu gatherings because it vanishes the moment I set the bowl down.
What Makes This Spinach Artichoke Dip So Special
This dip comes together in one skillet, meaning you have fewer dishes to wash at the end of the night. I find that cooking it on the stove allows the flavors to meld together faster than baking.
It uses fresh poblanos to add a gentle warmth that cuts through the rich cream cheese beautifully. The result is a complex flavor profile that tastes far fresher than anything you would get at a restaurant.
You can easily adjust the spice level by adding more red pepper flakes or keeping it mild for kids. I often tweak the heat depending on who I am sharing it with.
If this dish hit the spot, you’ll want to try my Zesty Black Bottom Cookies Recipe next, plus the Zesty Spinach Dal Recipe delivers the same bold flavors.
Everything You Need for Perfect Spinach Artichoke Dip
Here are the simple ingredients you will need to gather for this recipe:
- Cream cheese: You need full-fat block cream cheese for the best melting consistency.
- Poblano pepper: A fresh poblano adds a wonderful depth and mild heat, but a bell pepper works too.
- Frozen spinach: This is the base of the dip and should be fully thawed before starting.
- Sour cream: Adds a necessary tangy brightness to balance the heavy cheese.
- Extra virgin olive oil: Use a good quality oil for sautéing the aromatics.
- Artichoke hearts: Canned or jarred marinated hearts both work well, just chop them up.
- Fine salt: Essential for bringing out the flavors of the vegetables.
- Red pepper flakes: Provides a little extra kick of spice if you enjoy heat.
- Black pepper: Freshly ground pepper adds a nice bite at the end.
- Green onions: We use both the white and green parts for texture and onion flavor.
My Method for Creamy Spinach Artichoke Dip
Let’s get cooking!
- First, you need to prepare the spinach properly to avoid a watery dip. I place the thawed frozen spinach into a fine-mesh sieve and run cool water over it until any ice crystals are gone. Then, I squeeze the spinach firmly with my hands or twist it in a clean tea towel to remove as much excess moisture as humanly possible, leaving it relatively dry.
- Next, grab a medium skillet and warm the olive oil over medium heat until it shimmers. Toss in the chopped green onions, your diced poblano pepper, the red pepper flakes, and the salt. You want to cook these ingredients, stirring frequently, until the onions look frazzled and golden and the peppers are completely tender, which usually takes about 8 to 10 minutes.
- Once the aromatics are soft and fragrant, reduce the heat slightly and add the squeezed spinach, cream cheese pieces, sour cream, and chopped artichokes to the pan. Season this mixture with several generous twists of freshly ground black pepper to taste.
- Stir everything constantly as the cheese melts and coats the vegetables. Keep cooking for about 2 to 4 minutes until the entire mixture is thoroughly combined, hot, and steaming gently. Taste the dip carefully and add more salt or pepper if you feel it needs a flavor boost before serving warm.
Pro Tips for Spinach Artichoke Dip
Squeezing the liquid out of the thawed spinach is the most crucial step for a thick texture. I always take an extra minute to ensure it is as dry as possible so the Spinach Artichoke Dip doesn’t turn soupy.
I prefer using a block of cream cheese rather than the whipped tub variety for a smoother melt. Cutting the cold cream cheese into smaller cubes before adding it to the pan helps it dissolve quickly.
If you want extra heat, leave a few seeds in your poblano pepper when chopping it up. I find this adds a nice surprise kick that balances the rich dairy ingredients.
How to Serve This Spinach Artichoke Dip
I always serve this straight from the skillet with a side of sturdy tortilla chips for scooping. The residual heat from the pan keeps the dip warm and gooey while everyone digs in.
It also tastes wonderful paired with crisp carrot sticks or toasted baguette slices for a lighter option. I sometimes set out a variety of crackers so my guests can choose their favorite vessel.
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Creamy Stovetop Spinach Artichoke Dip
- Total Time: 22 min
- Yield: 2 cups 1x
- Diet: Vegetarian
Description
A rich and creamy stovetop Spinach Artichoke Dip packed with fresh poblano peppers and green onions. Ready in just 20 minutes.
Ingredients
- 8 oz cream cheese, cut into chunks
- 1 poblano pepper, chopped (or red bell pepper)
- 8 oz frozen spinach, thawed
- 1/2 cup sour cream
- 1 tbsp extra virgin olive oil
- 1/2 cup chopped artichoke hearts
- 1/4 tsp fine salt
- 1/2 tsp red pepper flakes
- Freshly ground black pepper
- 1 cup chopped green onions
Instructions
- Thaw the spinach completely and squeeze out all excess liquid using a sieve or tea towel until very dry.
- Heat olive oil in a skillet over medium heat. Add green onions, poblano pepper, red pepper flakes, and salt. Sauté for 8-10 minutes until onions are golden and peppers are tender.
- Add the drained spinach, cream cheese chunks, sour cream, and chopped artichokes to the skillet. Season with black pepper.
- Cook while stirring constantly for 3-4 minutes until the cheese is melted and the dip is hot and creamy. Adjust seasoning and serve warm.
Notes
Ensure you squeeze the spinach very dry to prevent a watery dip. For a milder version, omit the red pepper flakes.
- Prep Time: 10 min
- Thawing Time: 10 min
- Cook Time: 12 min
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 0.25 cup
- Calories: 185
- Sugar: 2g
- Sodium: 310mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: Spinach Artichoke Dip, stovetop dip recipe, easy appetizer, creamy spinach dip, party snack