Spinach and Artichoke Dip
A creamy, delicious, and easy-to-make spinach and artichoke dip perfect for parties and gatherings.
35m4Servings
Nutrition
974kcal
37gProtein
49gCarbs
73gFat
Ingredients
Sweet Butter
4 oz
Onion
diced small and evenly
1½ cups
All-Purpose Flour
½ cup
Hot Milk
2 cups
Heavy Whipping Cream
1 cup
Chicken or Vegetable Stock
½ cup
Garlic
finely chopped
1½ tbsp
Lemon Juice
freshly squeezed
1½ tbsp
Reggiano Parmesan
grated
1 cup
White Cheddar Cheese
grated
1 cup
Chili Sauce
½ tsp
Frozen Chopped Spinach
thawed
20 oz
Artichoke Hearts
drained, coarsely chopped
8 oz
Sour Cream
¾ cup
Instructions
1Prepare the Spinach
5m
5mThaw and Squeeze
Thaw the frozen chopped spinach and squeeze out any excess moisture using a clean kitchen towel.
2Make the Dip Base
15m
15mSauté Onions
In a large saucepan, melt the butter over medium heat. Add the diced onion and cook until translucent, about 5-7 minutes.
Add Flour and Liquids
Stir in the flour and cook for 1 minute. Gradually whisk in the hot milk and heavy cream until smooth. Add the chicken or vegetable stock and lemon juice, mixing well.
Melt Cheeses
Add the grated Parmesan and white cheddar cheeses, and the chili sauce. Stir until the cheeses are completely melted and the sauce is smooth.
Season
Season the mixture with salt and pepper to taste.
3Combine and Finish
10m
10mAdd Spinach and Artichoke
Stir in the thawed and squeezed spinach and the drained, chopped artichoke hearts. Cook until heated through, about 5 minutes.
Incorporate Sour Cream
Remove the saucepan from the heat and stir in the sour cream until well combined. If the dip is too thick, you can thin it with a little more stock or sour cream.
4Serve
2m
2mServe Warm
Serve the spinach and artichoke dip warm with tortilla chips for dipping.
Tips
Ensure the spinach is thoroughly squeezed to avoid a watery dip.
For a smoother consistency, you can blend the dip briefly with an immersion blender before adding the sour cream.
This dip can be made ahead and reheated gently on the stovetop or in the oven.