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The Best Spinach Artichoke Dip

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The Best Spinach Artichoke Dip
2010-07-10 Appetizer
5 33

In this variation of the usual spinach-artichoke dip, a thickened broth-cream sauce--with Jack and Parmesan cheeses--is added to the vegetables.

  • Servings: 15


1 stick (1/2 Cup) Butter, divided
1 Yellow Onion, finely diced
5 cloves Garlic, finely chopped
1 box Frozen Spinach, thawed and well-drained
1½ cups Canned Artichoke Hearts, drained, rinsed and chopped
½ Tbsp Kosher Salt, or to taste
½ tsp Fresh Ground Black Pepper, or to taste
1 Tbsp Flour
2 cups Chicken Stock
1 cup Heavy Whipping Cream
2 cup Shredded Monterey Jack Cheese
1 cup Shredded Parmesean Cheese
Tortilla Chips or Crostini


In a large skillet, add half of the stick of butter and heat over medium heat. Add chopped onions and cook on medium heat until onions are translucent. Add garlic and cook for another minute. Sprinkle with half the salt at this point. Add spinach and artichokes to skillet and add remaining salt and all of pepper. Cook for 4 to 5 minutes. In a separate large pot, add the other half stick of butter. Melt butter over medium heat. Add flour to butter and cook for 1 minute, making a roux. To this add chicken stock and whisk together until it is completely smooth. Turn heat up to medium-high and add heavy cream; cook until it just begins to boil. Reduce heat. Allow to boil for 1 minute and add cheeses. Cook about 2 more minutes and add spinach mixture from skillet. Serve with tortilla chips or crostini.