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Homemade Best Spinach Artichoke Dip (Restaurant-Style) recipe photo
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Best Spinach Artichoke Dip (Restaurant-Style)

This Best Spinach Artichoke Dip is SO CREAMY! A rich, cheesy blend of spinach and artichokes baked to bubbly perfection.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Appetizer
Cuisine: American
Keyword: Cheesy, Easy, Party, Vegetarian
Servings: 6 servings

Ingredients

  • 4 tablespoons unsalted butter
  • 1 small yellow onion finely chopped
  • 1 clove garlic minced
  • 2 tablespoons all-purpose flour
  • 1 cup half & half
  • 10 ounces frozen chopped spinach thawed, drained, and squeezed dry
  • 14 ounces quartered artichoke hearts drained, rinsed well, chopped, and blotted dry with paper towels
  • 1 cup shredded sharp Cheddar
  • 0.5 cup grated Pecorino Romano or Parmigiano Reggiano
  • 1 teaspoon salt
  • 0.5 teaspoon freshly ground black pepper
  • pinch nutmeg
  • tortilla chips for serving

Instructions

  • In a large skillet over medium heat, melt the 4 tablespoons of unsalted butter. Once melted, add the finely chopped onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant.
  • Sprinkle the 2 tablespoons of all-purpose flour over the onion and garlic mixture. Stir continuously for about 1-2 minutes to cook the flour slightly and remove any raw flavor.
  • Slowly pour in the 1 cup of half & half while stirring constantly to avoid lumps. Continue to mix until the mixture is smooth and begins to thicken. Then, fold in the drained and squeezed dry spinach, mixing well to combine.
  • Add the 14-ounce can of quartered artichoke hearts (chopped and blotted dry), along with 1 cup shredded sharp Cheddar and ½ cup grated Pecorino Romano or Parmigiano Reggiano. Stir until all the cheese is melted and the mixture is creamy.
  • Season the dip with 1 teaspoon salt, ½ teaspoon freshly ground black pepper, and a pinch of nutmeg. Adjust seasoning to taste.
  • Transfer the dip to a baking dish and place it in a preheated oven at 350°F (175°C) for about 15-20 minutes or until bubbly and golden on top. Remove from oven and let cool slightly before serving with tortilla chips.

Equipment

  • Large skillet or saucepan
  • Wooden spoon or spatula
  • Mixing Bowl
  • Baking Dish
  • Measuring Cups and Spoons

Notes

  • Make sure to thoroughly drain and squeeze the spinach to avoid a watery dip.
  • Do not overbake the dip to prevent it from drying out.
  • Adding a pinch of nutmeg enhances the flavor subtly but effectively.
  • Prepare ahead and refrigerate before baking for convenience.