Baked Artichoke and Spinach Dip

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I love spinach and artichoke dip, especially served warm right out of the oven, but a good one is hard to come by. The problem is that most recipes call for canned or marinated artichokes — which are tinny and sour tasting — as well as sour cream (yet more tang) and an ungodly amount of mayonnaise. My version is updated with a French twist. Instead of sour cream and mayonnaise, I use a Mornay sauce to thicken the dip.  This is simply a Béchamel, or white sauce, with the addition of grated cheese. I also use frozen artichokes, which are the closest thing to fresh. It bakes up creamy, cheesy and wonderfully rich, with chunks of artichoke hearts and bright green spinach within.  

Begin by melting the butter in a medium saucepan to make the Mornay sauce.

Next, add the flour and continue cooking over medium-low heat.

Stirring all the while.

When the mixture turns a golden-sandy color, whisk in the milk.

Bring the sauce up to a boil, then simmer until thick enough to coat a spoon.

Off the heat, stir in the cheese until melted.

As you can see, it will be quite thick. Set aside while you prepare the vegetables.

Next, cook the onions in a large pan until soft and translucent, then add the chopped artichokes, spinach (be sure it’s squeezed dry) and garlic.

Cook for 5 minutes, then transfer the vegetables to a large bowl. Add the cheese sauce and fold together.

Transfer the dip to a pretty baking dish and top with more Parmesan cheese.

Bake until hot throughout and serve with a sliced baguette.

Baked Spinach and Artichoke Dip

Print Recipe
Servings: 8
Total Time: 1 Hour

Ingredients

  • 6 tablespoons unsalted butter, divided
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • Salt
  • Pinch cayenne pepper
  • 1/2 cup plus 3 tablespoons freshly grated Parmigiano-Reggiano
  • 1/2 cup grated Monterey Jack
  • 1 medium yellow onion, chopped
  • 1 10-ounce box frozen spinach, thawed and squeezed very dry
  • 3 large garlic cloves, minced
  • 2 9-ounce boxes frozen artichoke hearts (not thawed), chopped coarse
  • 1 teaspoon dried thyme

Instructions

  1. Set an oven rack in middle position and preheat oven to 400 degrees.
  2. Melt 4 tablespoons of the butter in a medium saucepan over medium-low heat. Add the flour and stir constantly for about 5 minutes or until the mixture is a golden sandy color. Whisk in the milk and bring the liquid to a boil. Simmer, stirring constantly, for a few minutes, or until the liquid is thick enough to coat the back of a spoon. Remove from the heat and stir in the cheeses, ½ teaspoon salt and cayenne pepper. It will be quite thick. Set aside.
  3. In a large sauté pan, heat the remaining 2 tablespoons of butter over medium heat. Add the onions and cook until soft and translucent, about 5 minutes. Add the spinach, garlic, chopped artichokes, thyme, and ½ teaspoon salt and cook, stirring occasionally, for 5 minutes more. Transfer the vegetables to a large mixing bowl.
  4. Add the cheese sauce to the vegetables and fold together until well combined. Transfer the mixture to an oven-safe serving dish and bake for 20 minutes, or until hot throughout and very lightly golden on top. Serve with sliced baguette.
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  • Sherri

    I love hot spinach artichoke dip!

  • Jules

    This looks so easy and delicious. Can’t wait to try it!

  • Jessica B

    I am SOOOOO making this for my movie marathon this weekend!

  • Amy

    This looks delicious. Can you make this ahead of time and refrigerate until baking?

    • Jenn

      Amy, That would be fine. You can also bake it ahead of time and just reheat it. Either way, it should come out great.

      • Patti

        could this be frozen before baking?

        • Jenn

          Hi Patti, Probably best not to freeze this one…I worry that the Mornay sauce would separate and the texture would be off. Sorry!

  • Alexxa

    Jennifer you are such a talented chef. I look forward to your recipes every week. Finding simple and healthy ways to feed my family and friends, is my passion. Thank you so much!

    • Jenn

      You are very welcome, Alexxa! Thanks for leaving a comment. I appreciate it!

  • You are so right about a good artichoke and spinach dip recipe being hard to find. I’ve been on the hunt for one and each I come across just doesn’t quite hit the mark. Can’t wait to give your recipe a try!

  • Andee

    I am so making this over the weekend. This will be right for my hot comfort foods craving.

  • Annette

    What quantity do you use for the milk, the flour, and the cheese?

    • Jenn

      Hi Annette, If you scroll down to the bottom of the post, you’ll see the recipe with quantities.

  • marjory

    I have totally avoided all the so called spinach/artichoke dips at the deli. This I am making – I just hope I can find frozen artichokes here in Canada.

    Thanks for all the great recipes!

  • Mary

    Adding water chestnuts adds a bit of crunch too. Also recommend pumpernickel bread, which pairs nicely. Either toasted slices, or use it as a bread bowl with the dip inside.

  • gotta love this classic!

  • Cynthia

    This is my favorite appetizer! Sadly, a friend already claimed this dish for the Superbowl party tonight, but I’ll be making this ‘just because’ soon!

  • Robyn

    Just made this…yum!

  • kim

    Can I sub fresh spinach and how much? I like to use the cleaned and bagged kind. Thanks!

    • Jenn

      Hi Kim, Sure, it’s fine to sub fresh spinach…just use same amount, 10 ounces.

  • Lori

    I made this for the Superbowl and it was absolutely fantastic. Thank you! I could not find frozen artichokes so I used 2 cans of artichoke hearts and just rinsed them well, then drained and chopped and squeezed out as much liquid as possible. It was perfect.

  • Since you are not using mayo or sour cream do you think you could freeze this? I would love to make this ahead, parcel out in small portions and freeze. What do you think? I am so happy to have found your website! The kale and radicchio was a perfect Sunday dinner winter salad. Picked the kale from the garden!

    • Jenn

      Not sure about freezing it with all the dairy but you can definitely make it ahead and reheat it. So glad you’re enjoying the recipes!

  • Liz

    Very easy to make and Delicious. I’m planning to make this for a party that I’m catering.

  • I Pinned this for my next party! Love your blog!

  • Rosalinda

    this is one of my favorites

  • Ashley

    This was amazing. I too was looking for something without all the crap like mayo and sour cream. I felt really good about making this from scratch. I was dissapointed with that I could not find frozen artichokes so I had to use canned but it still turned out great. Next time I make it, I think I’ll add crab meat.

  • Betty

    Fun to make and delicious coming right out of the oven – lots of oohs and ahhs from my guests.

    I would have liked to be able to chop the artichokes into smaller pieces, but the recipe says to put them in frozen – any suggestions?

    Also, although the taste was good, we all thought it could use more spice to bring out the flavors.

    • Jenn

      Betty, Definitely chop them while they are still frozen.

  • Looks good! Love the pictures (helps dummies like me to get it right the first time)! I am going to share this recipe with my Mom….she’s always looking for different recipes for Spinach-Artichoke Dip. However, I think I will add a pinch of Nutmeg, it goes so well with spinach and the bachamel.

  • Amy

    YUMMY

  • Joanne

    I can’t wait to try this. I love your recipes!

  • Mrs Macaulay

    I made this for our Super bowl Party, It was gone before the game started !

  • EJB

    Yum, Yum, Yum, Yummy!!! I loved this Artichoke spinach dip, I can eat this everyday… Thank you for putting out the most wonderful recipes…

  • kelly almasy

    made this for “girls night” and it was a hit!

  • Miora

    Just what I was looking for! a simple and easy recipe for a great arttichoke and spinach my family will enjoy!

  • Sarah

    I’m definitely trying this one for my next party. I’ve been searching and searching for a great recipe and haven’t found it yet…hopefully this will be “the one”!

  • Cathy

    I have always made the other kind (mayo and sour cream) so wanted to give your version a try. Even though it was more work than my old version, it is worth the extra time to make it! And using frozen artichokes were cheaper and healthier than the canned/jarred version. thanks

  • Tamiera Harris

    I tried this recipe and loved it! I eyeballed everything and it still came out great. I found all of the items at the market. I used less flour, butter and milk still using the same process. I cooked my vegetables for a few minutes with garlic powder, a little bit of oldbay seasoning and the flavor just added to the dip. Then I baked whole wheat tortilla wraps but cutting them in triangles and spraying a baking sheet placing them in the oven for a few minutes. I also used reduced fat cheeses since that’s what I had available, 1% milk and the I can’t believe its not butter spread to make the cheese sauce. My boyfriend is in love with this recipe Jennifer. This was my first time and it was a success!

    Thank you :-)

  • Ada Howe

    I was searching for a recipe for a shower i’m hosting… this will be perfect!

  • Delene

    This looks wonderful and so much fresher than the typical spinach-artichoke dip recipes!

  • Gayle Snyder

    My favorite recipe to start the dinner with. I swear this is why they keep coming over for drinks.

  • susan

    This looks so good and fresh!

  • Difficult to convert to gluten free, but I managed. The seasoning was perfect.

  • Has anyone tried adding crabmeat to this dip? I would use jumbo lump crabmeat. The question is how much?

  • Liz

    Hi Jenn, your recipes are fabulous. I made this dip with lobster meat and turn out amazing.

    Thanks Jenn

  • Joanna

    What size baking dish should I use? I’ve wanted to buy a versatile sized gratin dish.

    • Jenn

      Hi Joanna, For this recipe, I used a 9-inch oval by Le Creuset.

  • Jenny Morgan

    This sounds delicious. Could you make it & put it in a crock pot so it will stay warm?

    • Jenn

      Hi Jenny, I think that’d be fine. Hope you enjoy!

  • Kelly G

    Definitely a crowd pleaser. I topped with a bit more Parmesan but I have a bit of an obsession with cheese.

  • Kathy

    This was great. The next time I may try adding some green chilis.

  • Ashley N

    I made this dish for a dinner party and I had a guest tell me that they stay away from dips because of they mayo. Once I told him there is no mayo in it he dug right in and loved it! He asked for the recipe immediately! This is now my go to dish when I’m invited to parties! I like to add extra cheese and breadcrumbs on top so it has a crunch. If breadcrumbs aren’t available, I crumble Ritz Crackers on top.

  • Bridget

    A plus! I loved this method! So much richer than others I’ve tried. Is is OK to eat it as a meal?

  • Spinach artichoke is wonderful. This is a lovely recipe and the roux is the perfect vehicle for cheese delivery. I modified it a little to use the fresh spinach that I had in the freezer. This worked out fine but the dip was a little more green than the picture. Still tasted great.

  • Brittany

    Just made a double batch for the super bowl. Coming from someone who has tried/made dozens of different versions, I had to try this non-mayo recipe and not only is it similar to my all time favorite restaurant version, but I dare say this is the best spinach artichoke dip I have ever had. Proud to bring this to the party!! Great recipe!

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