I love making dips when I’m having a party. There are so many to choose from as well. I like to make various types, including some warm and others chilled, some creamy, some spicy, and so on – you get the picture!
This warm artichoke and spinach dip has to be one of my absolute favorites however. It’s rich in flavor, thick and creamy, perfectly cheese, and goes beautifully with all kinds of dippers.
What You Need for the Best Artichoke Dip Recipe
This is a creamy dip using dairy ingredients as you’d expect. You will need Half & Half to make it. If you can’t get that where you are you can use whatever type of cooking cream you can find.
In addition some shredded cheese complements the flavors. Gruyere would work while parmesan is very similar. Another choice is Emmental or you could combine more than one type of cheese here.
Unsalted butter is another dairy ingredient in this artichoke dip recipe. Only have salted butter? That’s fine – you can use that and reduce the amount of salt in the recipe.
Garlic and lemon add tasty, aromatic accents to this easy dip recipe. Use fresh garlic and lemon juice for the best result. You can always use minced garlic from a bottle and bottled lemon juice if you’re in a rush or only have those.
Flour is used to thicken up the dip and frozen chopped spinach means you can just throw it in there. You will also need an onion, a couple jars of artichoke hearts and some hot sauce to taste. Got everything ready? Then it’s time to make this easy artichoke and spinach dip recipe.
How to Prepare this Stunning Dip
You need to sauté the onions in butter and then add the drained artichoke hearts. Once you’ve mixed in the garlic you can set this mixture to one side. Melt some more butter in the same pan then add the flour and make a roux. A roux is a butter and flour mixture which is golden and it offers a nice taste.
To the roux you will add the cream, lemon juice, hot sauce and salt, and finally the spinach. Now everything can be baked together in the oven with the rest of the cheese on top. This is best served warm but let it cool down a little before letting anyone taste it. This artichoke and spinach dip gets really hot in the oven! It will stay warm for a while.
What to Serve with Spinach and Artichoke Dip
Enjoyable dippers include potato chips, corn chips, tortilla chips, slices of baguette bread, melba toast, crackers, and vegetable crudités. You can probably think of even more tempting possibilities!
A good tip for this particular dip though is to remember it’s quite thick. That means anything too delicate like very thin crackers or fragile potato chips are likely to break in half if you dip them. For that reason choose sturdier dippers. Tostitos scoops are also good for scooping up this wonderful dip.
This rich and delicious dip is always a crowd favorite. There’s nothing not to love. From the unique flavors of the spinach and artichoke to the creamy, buttery texture and the zip of lemon and dash of hot sauce, this really is amazing.
Can I Use Fresh Spinach?
Frozen spinach is handy for the sake of convenience but fresh spinach is another idea.
If you prefer to use fresh then steam it until wilted and then plunge it in ice water to stop it cooking. Drain it really well and then proceed with the recipe.
Can I Make Artichoke Spinach Dip Ahead?
Yes you can, which is a handy timesaver if you’re making a range of different dishes for a gathering and are pressed for time. We’ve all been there!
Prepare the dip a day ahead and then pop it in the oven the following day. Leftovers can be kept covered and refrigerated for a couple of days and then briefly microwaved to make it warm and melted again.
So what is your favorite dip? Are you a salsa fan or more of a creamy onion dip lover? I love a wide range of different homemade dips but this has to be one of my all-time favorites.
How to Make Spinach and Artichoke Dish in a Crockpot
If you need it to stay warm for longer, then cook it for an hour or so in a slow cooker (instead of the oven) and serve it with the lid off and the slow cooker still plugged in. That way it will stay warm throughout the party or event!
- 1. 2 cups cooking cream or Half & Half
- 2. 1½ cups shredded gruyere or parmesan
- 3. 3 minced garlic cloves
- 4. ¼ cup unsalted butter
- 5. 1 tablespoon fresh lemon juice
- 6. ¼ cup all-purpose flour
- 7. 10-ounce package frozen chopped spinach, thawed
- 8. ½ teaspoon salt
- 9. 1 minced yellow onion
- 10. 2 10-ounce jars artichoke hearts
- 11. 1 tablespoon hot sauce (eg Frank’s or Cholula)
1. Preheat the oven to 450 degrees F.
2. Melt half the butter in a large pot over a moderate to
3. Add the onion and sauté for 5 minutes or until soft.
4. Drain the artichokes and squeeze them dry before chopping them.
5. Add the artichokes to the onions in the pot.
6. Cook for 5 minutes, stirring often.
7. Mix in the garlic and cook for 1 minute.
8. Spoon the artichoke mixture into a bowl.
9. Add the rest of the butter to the pot (you don’t have to wipe it out first).
10. When the butter melts you can add the flour and cook for 1 minute or until golden.
11. Whisk in the cream, lemon juice, salt, hot sauce, and 1¼ cups of the cheese.
12. Turn the heat down and let it simmer for about 3 minutes or until thick.
13. Take the pot off the heat.
14. Squeeze the spinach to remove excess liquid.
15. Add it to the pot along with the artichoke mixture.
16. Now transfer everything into a 1-quart casserole dish.
17. Sprinkle the rest of the cheese on top.
18. Bake for 15 minutes, then cool for 5 minutes and serve.
Amount Per Serving: Calories: 195Total Fat: 27gSaturated Fat: 17gTrans Fat: 10gCholesterol: 54mgSodium: 389mg