Spinach Artichoke Dip Recipe

Name: Spinach Artichoke Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 10-oz packages of spinach well-trimmed and stems trimmed(works just as well with frozen); 6 Tablespoons unsalted butter; 1 1/2 cups chopped yellow onions; 1 1/2 tablespoons minced garlic; 1 1/2 teaspoon salt; 3/4 teaspoon ground black pepper; 1/3 teaspoon cayenne pepper; 1/3 cup all-purpose flour; 1 1/2 cups whole milk; 1 1/2 cups heavy cream; 3 teaspoons fresh lemon juice; 1 1/2 cups 1/2-inch cubes rindless Brie; 1 1/2 cups grated Monterey Jack Cheese; 2 6.5 oz Jars of marinated artichoke hearts, drained and chopped; 6 strips bacon, fried crisp, drained and chopped; 1/3 cup grated Parmasean

Servings: persons

3 10-oz packages of spinach well-trimmed and stems trimmed(works just as well with frozen)
6 Tablespoons unsalted butter
1 1/2 cups chopped yellow onions
1 1/2 tablespoons minced garlic
1 1/2 teaspoon salt
3/4 teaspoon ground black pepper
1/3 teaspoon cayenne pepper
1/3 cup all-purpose flour
1 1/2 cups whole milk
1 1/2 cups heavy cream
3 teaspoons fresh lemon juice
1 1/2 cups 1/2-inch cubes rindless Brie
1 1/2 cups grated Monterey Jack Cheese
2 6.5 oz Jars of marinated artichoke hearts, drained and chopped
6 strips bacon, fried crisp, drained and chopped
1/3 cup grated Parmasean

1
1) Preheat the oven to 350 degrees. Lightly grease Corningware or Pyrex dish.
2
2) For frozen Spinach, skip to Step 3. For fresh spinach, bring a medium pot of water to boil. Add the spinach in batches and cook until wilted.
3
3) For fresh spinach, remove and refresh spinach under cold water. For frozen spinach, run under cold water until thawed. For fresh or frozen spinach, squeeze to remove all excess water and chop. Set aside.
4
4) In a medium pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 3 mins.
5
5) Add garlic, salt, pepper, cayenne and cook, stirring, for 1 minute.
6
6) Add the flour and cook, stirring constantly to make a light roux, about 2 minutes.
7
7) Add the milk and cream in a steady stream and cook, stirring constantly to make, until thick and creamy, 2 to 3 minutes.
8
8) Add the cooked spinach and lemon juice. Stir to incorporate.
9
9) Add the cubed and grated cheeses, artichoke hearts and bacon. Stir well.
10
10) Remove from the heat and pour in the prepared dish. Top with Parmesean and bake until bubbly, about 10 minutes.
11
11) Remove from over and serve hot.

1028

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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: 3 10-oz packages of spinach well-trimmed and stems trimmed(works just as well with frozen), 6 Tablespoons unsalted butter, 1 1/2 cups chopped yellow onions, 1 1/2 tablespoons minced garlic, and more.

Yes, Spinach Artichoke Dip 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.

Spinach Artichoke Dip

How did you like this recipe?

Frequently Asked Questions