Baked Artichoke and Spinach Dip Recipe

Name: Baked Artichoke and Spinach Dip Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (10-ounce) bags fresh baby spinach, rinsed, stems removed; 4 tablespoons unsalted butter (1/2 stick), plus more for the dish; 1 cup chopped yellow onion; 1 tablespoon minced garlic; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon cayenne; 1/4 cup all-purpose flour; 1 cup milk; 1 cup heavy cream; 2 teaspoons fresh lemon juice; 1 cup cubed rindless brie cheese; 1 cup shredded Monterey Jack cheese; 1 (6.5-ounce) jar marinated artichoke hearts, drained and coarsely chopped; 4 strips bacon, fried crisp, drained, and chopped; 1/4 cup grated Parmesan

Servings: persons

2 (10-ounce) bags fresh baby spinach, rinsed, stems removed
4 tablespoons unsalted butter (1/2 stick), plus more for the dish
1 cup chopped yellow onion
1 tablespoon minced garlic
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
1/4 cup all-purpose flour
1 cup milk
1 cup heavy cream
2 teaspoons fresh lemon juice
1 cup cubed rindless brie cheese
1 cup shredded Monterey Jack cheese
1 (6.5-ounce) jar marinated artichoke hearts, drained and coarsely chopped
4 strips bacon, fried crisp, drained, and chopped
1/4 cup grated Parmesan

1
Heat the oven to 350 degrees F and arrange a rack in the middle.
2
Lightly butter a 9-inch round, oven-safe serving dish and set aside.
3
Bring a medium pot of water to the boil.
4
Add the spinach in batches and cook until wilted, 2 to 3 minutes.
5
Remove and refresh under cold running water.
6
Squeeze to remove all excess water and chop.
7
Set aside.
8
In a medium pan, melt the butter over medium-high heat.
9
Add the onions and cook, stirring, for 3 minutes.
10
Add the garlic, salt, pepper, and cayenne, and cook, stirring, 1 minute.
11
Add the flour and cook, stirring constantly, to make a light roux, about 2 minutes.
12
Add the milk and cream in a steady stream, and cook, stirring constantly, until thick and creamy, 2 to 3 minutes.
13
Add the cooked spinach and lemon juice and stir to incorporate.
14
Add the brie and Jack cheeses, artichoke hearts, and bacon, and stir well.
15
Remove from the heat and pour into the prepared dish.
16
Top with the Parmesan and bake until bubbly, about 10 minutes.
17
Serve immediately.

829

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 (10-ounce) bags fresh baby spinach, rinsed, stems removed, 4 tablespoons unsalted butter (1/2 stick), plus more for the dish, 1 cup chopped yellow onion, 1 tablespoon minced garlic, and more.

Yes, Baked Artichoke and Spinach Dip Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!