Spinach Artichoke Dip Recipe
If you’re in search of the ultimate crowd-pleaser for your next gathering, look no further than this Spinach Artichoke Dip Recipe. Creamy, cheesy, and utterly delicious, this dip is perfect for parties, game day, or even just a cozy night in. With a rich blend of flavors, it’s a delightful balance of savory and slightly tangy notes that will have your guests coming back for more. Serve it warm with crispy tortilla chips, and watch it disappear in no time!
The Upside of Spinach Artichoke Dip Recipe
Spinach artichoke dip is more than just a delicious appetizer; it’s a versatile dish that can serve many purposes. It’s packed with nutrients from the spinach and artichokes, making it a slightly healthier option than other dips. The combination of creamy textures and bold flavors makes it an instant hit. Plus, it’s incredibly easy to prepare, requiring minimal effort while delivering maximum flavor.
What Goes Into Spinach Artichoke Dip Recipe
To whip up this scrumptious dip, you’ll need the following ingredients:
- 1/4 cup olive oil
- 2 tablespoons butter
- 3/4 cup sweet yellow onion, diced small
- 3 cloves garlic, minced
- 1/2 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1 1/2 cups heavy cream
- 1 cup freshly grated parmesan cheese
- 3 chicken bouillon cubes, crumbled
- 1 tablespoon lemon juice
- 1 teaspoon sugar
- 3/4 cup sour cream
- 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed in a towel to remove moisture
- 6 ounces canned artichoke bottoms, drained and diced
- 1 cup shredded Monterey Jack cheese
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon Tabasco sauce
- Tortilla chips (for serving)
Tools of the Trade
Before you get started, gather these essential tools:
- Large skillet: For sautéing the onions and garlic.
- Whisk: To blend the flour and liquids smoothly.
- Baking dish: For serving the dip hot from the oven.
- Mixing bowl: To combine all the ingredients effortlessly.
- Spatula: For stirring and ensuring nothing sticks to the bottom.
Spinach Artichoke Dip Recipe Made Stepwise
Step 1: Sauté the Aromatics
In a large skillet, heat the olive oil and butter over medium heat. Add the diced onion and sauté until it becomes translucent, about 4-5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Step 2: Make the Roux
Sprinkle the flour into the skillet, stirring continuously for about 1 minute to create a roux. This will give your dip a rich, creamy texture.
Step 3: Incorporate the Liquids
Gradually whisk in the chicken broth and heavy cream, ensuring there are no lumps. Continue to cook, stirring frequently, until the mixture thickens, about 5-7 minutes.
Step 4: Mix in the Cheeses
Add the freshly grated parmesan cheese, crumbled chicken bouillon cubes, lemon juice, and sugar. Stir until the cheese has melted and the mixture is smooth.
Step 5: Fold in the Goodies
Remove the skillet from heat and fold in the sour cream, defrosted spinach, diced artichokes, shredded Monterey Jack cheese, cayenne pepper, and Tabasco sauce. Mix until all ingredients are well combined.
Step 6: Bake to Perfection
Preheat your oven to 350°F (175°C). Transfer the dip mixture to a baking dish and spread it evenly. Bake for 20-25 minutes, or until the top is golden and bubbly.
Step 7: Serve and Enjoy
Once out of the oven, allow the dip to cool for a few minutes. Serve it warm with tortilla chips and watch it become the star of the show!
No-Store Runs Needed
You might be surprised to find that many of the ingredients for this Spinach Artichoke Dip Recipe are pantry staples. Here’s a quick list of what you may already have on hand:
- Olive oil
- Butter
- All-purpose flour
- Sugar
- Cayenne pepper
- Salt and pepper (to taste)
With most of the ingredients already in your kitchen, whipping up this dip can be a quick and easy process, perfect for unexpected gatherings!
Common Errors (and Fixes)
Even the best cooks can run into a few hiccups when making spinach artichoke dip. Here are some common issues and how to fix them:
- Dip is too thick: Add a splash of chicken broth or heavy cream to loosen it up.
- Dip is too salty: Balance with a touch of sugar or add more sour cream.
- Not cheesy enough: Always use freshly grated cheese for the best melt and flavor.
- Watery consistency: Make sure to squeeze out excess moisture from the spinach before adding.
Keep-It-Fresh Plan
If you have leftovers (which, let’s be honest, is rare), follow these tips to keep your Spinach Artichoke Dip Recipe fresh:
- Store in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 350°F until warmed through, or microwave in short intervals.
- Do not freeze, as the texture may change once thawed.
Your Questions, Answered
Can I use fresh spinach instead of frozen?
Yes! You can use about 2 cups of fresh spinach. Sauté it with the onions until wilted, then proceed with the recipe.
What can I substitute for sour cream?
If you’re looking for a lighter option, Greek yogurt can be used as a substitute for sour cream in this recipe.
Can I make this dip ahead of time?
Absolutely! Prepare the dip up to the baking step, cover, and refrigerate. When you’re ready to serve, simply bake it as directed.
What kind of chips should I serve with this dip?
Tortilla chips are classic, but you can also serve it with pita chips, sliced baguette, or even fresh vegetables for dipping.
Reader Favorites
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- Super Soft Butter Cookies
- Healthy Chicken Curry
- Easy Vegan Chocolate Cake
- Ultimate Chocolate Chip Cookies
In Closing
This Spinach Artichoke Dip Recipe is a show-stopper that is sure to impress your guests and keep them coming back for more. With its creamy texture, rich flavors, and easy preparation, it’s the perfect addition to any gathering. Whether served as an appetizer, snack, or even a main dish, this dip is versatile and oh-so-delicious. So, grab your ingredients and get ready to dip into a bowl of creamy goodness that you—and your friends—will absolutely love! Enjoy every cheesy bite!
Spinach Artichoke Dip Recipe
Ingredients
Equipment
Method
- In a large skillet, heat the olive oil and butter over medium heat. Add the diced onion and sauté until it becomes translucent, about 4-5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Sprinkle the flour into the skillet, stirring continuously for about 1 minute to create a roux. This will give your dip a rich, creamy texture.
- Gradually whisk in the chicken broth and heavy cream, ensuring there are no lumps. Continue to cook, stirring frequently, until the mixture thickens, about 5-7 minutes.
- Add the freshly grated parmesan cheese, crumbled chicken bouillon cubes, lemon juice, and sugar. Stir until the cheese has melted and the mixture is smooth.
- Remove the skillet from heat and fold in the sour cream, defrosted spinach, diced artichokes, shredded Monterey Jack cheese, cayenne pepper, and Tabasco sauce. Mix until all ingredients are well combined.
- Preheat your oven to 350°F (175°C). Transfer the dip mixture to a baking dish and spread it evenly. Bake for 20-25 minutes, or until the top is golden and bubbly.
- Once out of the oven, allow the dip to cool for a few minutes. Serve it warm with tortilla chips and watch it become the star of the show!
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 350°F until warmed through, or microwave in short intervals.
- Do not freeze, as the texture may change once thawed.
