My family and friends love this homemade spinach and artichoke dip so much! We serve it hot and make it with three cheeses! Very creamy and delicious!
We love this hot, gooey spinach and artichoke dip with not one but three cheeses, lots of artichoke, fresh spinach, and garlic. Serve this with pita bread, tortilla chips, crusty bread, or vegetables. It is incredibly sweet and very creamy!
This dip is also wonderful to spread on bread in place of mayo for sandwiches or to add on top of these skillet chicken breasts for dinner. For more spinach and artichoke inspiration, see our baked ziti and spinach dip inspired by this dip!
Key Ingredients
- Garlic, spinach, and artichokes: I like my spinach artichoke dip to be a little garlicky, so I use three cloves (roasted garlic would be good, too). I use baby spinach leaves, they wilt quickly. Then, with the artichokes, I buy canned or canned hearts, take them out, and cut them into small pieces. Salted artichokes in oil have more flavor, but those sold in water are fine for this recipe. Use what you like.
- Butter and flour: These form the base of our thick and creamy sauce. They cook together to make our roux, which thickens the milk.
- Milk: I use whole milk or reduced fat, so the dip is always very creamy and rich.
- Cheese: We have three cheeses in this dip recipe. The cream cheese adds an extra creamy, velvety texture, the feta works well with the spinach and artichokes, and the mozzarella melts into thin strands, which I love for dipping.
- Spices: To balance all that creaminess, I like a little heat from cayenne pepper, salt, pepper, and a little dried oregano.
How to Make Spinach Artichoke Dip
This homemade spinach artichoke dip comes together in about 30 minutes. It’s easy, too. You can even make it ahead of time (up to 4 days in advance). Just keep it covered and refrigerated. Then, when you’re ready to serve, add cheese on top and bake. It’s easy.
To do this, cook the artichokes with garlic and olive oil until they are slightly brown on the edges. Add more fresh spinach until wilted. Transfer all this to a bowl, then proceed to the creamy, cheesy sauce.
You will notice that the process is the same if you make mac and cheese. Cook the butter and flour until light brown, then whisk in the milk until you have a thick, creamy sauce. Then, we mix the cheese (cream cheese, feta cheese, and mozzarella) and, finally, the mixture of artichoke and spinach from before. You can stop there, but I like to sprinkle them in a baking dish, top with more cheese, and bake until hot and bubbly. Very nice! I love it with homemade pita bread or these simple flat breads (made without yeast).
Easy Spinach Artichoke Dip
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PREP
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COOK
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TOTAL
This spinach artichoke dip is incredibly creamy. It’s incredibly delicious. We like to serve with vegetables, pita wedges, bread, or chips. For best results, serve this hot.
6 Services
You will need it
1 tablespoon of extra-virgin olive oil
3 cloves garlic, chopped
1 ½ cups artichoke hearts removed, roughly chopped, from two 14oz containers
4 ounces (113g) baby spinach leaves, 4 to 5 cups
3 tablespoons (42g) butter
3 tablespoons (24g) all-purpose flour
1 ½ cups (355ml) whole milk, plus more as needed
4 ounces (113g) cream cheese
1/4 teaspoon cayenne pepper
1/2 teaspoon dried oregano
4 ounces (113g) feta cheese, crumbled, about 1/2 cup
4 ounces (113g) mozzarella cheese, grated, about 1 cup
1 scallion, finely chopped
Salt and fresh black pepper, to taste
Directions
1Preheat the oven to 350°F (177°C). Butter or spray a small baking dish with nonstick cooking spray. The bowl should hold 4 to 5 cups. An 8-inch round pan, an 8-inch square pan, or a small oval baking dish will work.
2Heat the olive oil in a wide-sided pan over a medium heat, add the minced garlic, and cook for 1 minute until fragrant. Add the artichokes and cook for 2 to 3 minutes until warmed through and beginning to crisp around the edges. Add the spinach and season with salt and pepper. Cook, tossing occasionally, until spinach is wilted, about 2 minutes. Transfer the garlic, artichokes, and spinach to a bowl and set aside.
3Return the skillet to medium heat, and add the butter. When the butter starts to melt, add the flour. Cook, stirring frequently, for 2 to 3 minutes until the butter is fragrant and nutty (the color of the butter-flour mixture will be light brown).
4While whisking, slowly pour the milk into the butter and flour mixture. Continue to cook, stirring frequently, until the sauce is bubbling and thickened.
5Remove the pan from the heat. Add the cream cheese, cayenne pepper, and oregano. Once the cream cheese has melted into the sauce, add the feta cheese and half of the mozzarella cheese. Stir until completely dissolved. Add the garlic, artichokes, and spinach from the beginning.
6Transfer the dip to the prepared baking dish and top with the remaining mozzarella cheese.
7Bake until browned and cheese begins to brown on top, 15 to 20 minutes. To brown the cheese even more, turn the oven to broil and broil for 1 to 2 minutes. Serve warm.
Tips from Adam and Joanne
- To save: Transfer the dip to an airtight container and refrigerate for up to 4 days. Reheat gently in the oven. We do not recommend freezing.
- The nutrition facts given below are estimates.
Food Per Serving
Serving Size
1/6 of the recipe
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Calories
297
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Perfect Oils
20.9g
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Saturated Fats
11.8g
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Cholesterol
60.7 mg
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Sodium
445.2 mg
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Carbohydrate
15.2g
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Dietary fiber
3.6g
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Total Sugar
5.4g
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Proteins
14.3g
