Baked Artichoke and Spinach Dip

Tested & Perfected Recipes

This warm artichoke and spinach dip bakes up creamy and wonderfully rich.

spinach dip

I love artichoke and spinach 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.

What you need to make Artichoke and spinach dip

How to make the dip

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.

You may also like

Baked Spinach and Artichoke Dip

This warm artichoke and spinach dip bakes up creamy and wonderfully rich.

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°F.
  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.

Nutrition Information

Powered by Edamam

  • Per serving (8 servings)
  • Calories: 250
  • Fat: 16 g
  • Saturated fat: 10 g
  • Carbohydrates: 16 g
  • Sugar: 5 g
  • Fiber: 5 g
  • Protein: 12 g
  • Sodium: 488 mg
  • Cholesterol: 44 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

See more recipes:

Reviews & Comments

  • I halved this recipe for my “Super Bowl Party of 1” this year and was surprised by how easy this was to make and how much dip even a half batch makes! I thought it would be labor-intensive, but it was a snap.
    I found frozen artichoke hearts at Whole Foods (a 12 oz bag). The truly frozen artichoke hearts were difficult to cut — leaving them on the counter for a few helped make them easier to chop.
    I finished it with a little extra pepper and a pinch of finishing salt, and thought it was delicious and a good recipe for a cold night. Thanks for a great recipe, Jenn!

    • — Caitlin on February 9, 2021
    • Reply
  • Jenn, Can I use fresh spinach?

    • — Kelly on February 7, 2021
    • Reply
    • Sure, this should work with fresh spinach. Hope you enjoy!

      • — Jenn on February 8, 2021
      • Reply

Add a Review or Question

This site uses Akismet to reduce spam. Learn how your comment data is processed.