Baked Artichoke and Spinach Dip

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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.

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Baked Spinach and Artichoke Dip

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

Servings: 8
Total Time: 1 Hour


  • 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


  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, 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.

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Reviews & Comments

  • Tasty dip but needs more salt.

    • — Carrie on July 12, 2020
    • Reply
  • I have been to four stores and cannot find frozen artichokes. Any suggestions/subtitutes? Also, if I find the right ingredients, can I make it a day ahead?

    Thank you.

    • — Kathleen on December 20, 2019
    • Reply
    • Hi Kathleen, Do you have a Trader Joe’s near you? They usually carry them. If you can’t find them, it’s fine to use canned artichokes; just rinse and drain them very well. And you can definitely make this a day ahead. Hope that helps!

      • — Jenn on December 22, 2019
      • Reply
  • Not a hit at my Thanksgiving gathering, and there were a multitude of varied palates at our home. Something was truly lacking, and I followed the recipe to a tee, plus it took quite a bit of time. Oh well, my batting average has been pretty good with Jenn’s recipes. This just wasn’t knocked out of the park, rather it ended up with my organic recycling. Bummer.

    • — Sandra Beges on December 1, 2019
    • Reply
  • Suggestions for making it gluten and dairy free? I’m thinking vegan “butter”, rice flour, flax milk or other sub, using vegan cheeses (there are some excellent ones available), and maybe add a little nutritional yeast for added cheese flavor. I’d love to make this for our ladies wine and appetizer group. Thanks!

    • — Leigh on September 9, 2019
    • Reply
    • Hi Leigh, This has a LOT of dairy in it so not certain how it will turn out with all of those dairy-free substitutes, but it’s worth a try. Please LMK how it turns out if you try it!

      • — Jenn on September 9, 2019
      • Reply
  • Can I substitute gruyere cheese for the monterey jack? Also adding mozzarella cheese to the parmagiano, and gruyere work?

    • — Norma on July 25, 2019
    • Reply
    • That should work, Norma — enjoy!

      • — Jenn on July 25, 2019
      • Reply
  • Yummy! Creamy and delicious with nice flavors. I could not find frozen artichokes so I used a 12 oz jar, water packed which I drained and finely chopped and cheddar cheese (a fine quality but meant for another recipe, which I grabbed by mistake when packing up . I made this for a ladies’ luncheon, but was assembling and baking at the site of the luncheon.). I only mention the cheese and artichokes because sometimes people question if substitutions work. The recipe was still very good and worth repeating. I will make it next time with the recipe recommended cheese but no complaints from the ladies!

    • — Ann on June 14, 2019
    • Reply
  • Another amazing recipe! I’m making this for a crowd, would it double easily? Or, should I make two separate batches? Thanks!

    • — Lisa on January 19, 2019
    • Reply
    • Hi Lisa, I think you could get away with baking a double batch of this in one dish. Hope you enjoy!

      • — Jenn on January 20, 2019
      • Reply
  • Thank you, Jenn. What is the best way to reheat it in your opinion?

    • — Jaime on December 23, 2018
    • Reply
    • Hi Jaime, I’d just pop it in a 350-oven (covered) for 15 to 20 min, or until warm.

      • — Jenn on December 24, 2018
      • Reply
  • Hi Jenn! Ive been using your recipes for a good few years now. I always get the best compliments! You are so talented. It all started with your cookies on Passover and Ive shared that recipe to so many. Anyway, with the spinach and artichoke dip, is there any way to prepare ahead of time? The night before? Or a few hours before if that’s better? I am hosting Christmas and trying to prep as much ahead of time. Thanks so much. Cant wait to make it, I mean eat it!!

    • — Jaime C on December 18, 2018
    • Reply
    • So glad you’re having success with the recipes, Jaime! It’s fine to make this a day or two ahead – it reheats well. Happy holidays!

      • — Jenn on December 18, 2018
      • Reply
  • I absolutely LOVE every recipe I have tried of yours!

    Could this be made in a crockpot? We have a surprise party this weekend I would like to bring this to.

    • So glad you like the recipes, Khari! I don’t have any experience with a slow cooker, so I’m not sure whether or not this can be cooked in one. If you do want to prepare it in the oven and then transport and serve it from a slow cooker, I think that would work.

      • I ended up doing exactly what you suggested, and it came out perfect! I went home with an empty crockpot. Everyone wanted your recipe!

        • — Khari Rhodes on October 8, 2018
        • Reply
  • Thank you for another amazing recipe, Jenn!! This is, by far, the best artichoke and spinach dip that I have ever eaten. I only adjusted your recipe by only using 1/2 of the onion (just not an onion lover) and adding an extra pinch of cayenne (absolutely a spicy lover). I just wish that my local stores carried frozen artichokes hearts!

    • Try Trader Joe’s

      • — Stacy on January 5, 2019
      • Reply
  • Hi Jenn! Congratulations on your cookbook-can’t wait for it to come out 🙂 My bf is lactose intolerant but loves this type of dip & I’d really like to make for him. Will it ruin the recipe to use a lactose free milk? Thanks & continued success to you-it’s well deserved! Thanks for the awesome recipes 🙂

    • Hi Suzy, Thanks for the well wishes om the cookbook! 🙂 Yes, I think lactose-free milk will work here. Hope you both enjoy!

  • This is by far the tastiest spinach and artichoke dip! I have made quite a few and this has the best flavor and texture. Honestly, every recipe I make from you is amazing! I am so glad I found you 🙂

    • — Heather M Jacoby
    • Reply
  • Hi Jenn!
    If it’s not too much trouble, could you please provide the metric measurements for this recipe. Thanks in advance. ~ Christi

  • So yummy! I wouldn’t change a thing. Amazingly I had some leftover and stuffed chicken breasts tonight. Whoa, you might want to put some aside for this reason. Thanks Jennifer for another winner.

  • What size is the baking dish, please? Thank you.

    • Hi Vivian, For this recipe, I used a 9-inch oval by Le Creuset, so anything in that size range should work nicely.

  • Two Qs: Can this be made successfully with gluten-free flour? What are the nutritional values? I’m making it for someone who needs to know the carbs. Thx.

    • Hi Karen, Yes, gluten-free flour should be fine here. And I just added the nutritional values for the dip, so feel free to take a peek!

  • Can I use goat cheese in place of Monterey Jack?

    • Hi Amy, Goat cheese is not the best for melting. Instead, I might suggest something like Gruyère or Cheddar.

  • This was exactly what I was looking for. Most Artichoke dips call for cream cheese, sour cream and mayo. The Bechamel sauce was perfectly yummy. Thanks again for a great recipe.

  • I tried to make this tonight and it came out of the oven a little liquidy. It seemed to be the right texture going in. Any ideas as to why this might happen?

    • Hi Vanessa, It’s strange that it looked fine before you put it in the oven, but not after it came out; the only thing I can think of is that perhaps you didn’t squeeze enough of the water out of the spinach and that more of it got released when baking.

  • Hi Jen, I live in Paris and my fromagerie doesnt carry monterey jack. Is there a nice french cheese you could recommend instead? Thank you!!

    • Hi Janelle, Gruyère or Cheddar would work nicely here. Hope you enjoy!

  • Hi Jenn

    Planning to try this for the Superbowl day. Would fresh spinach work for this ?

    • — Madhuri Krothapalli
    • Reply
    • Sure Madhuri, that would work. Enjoy!

  • If using canned artichokes, does the amount stay the same? 18 oz of artichoke looks like a lot.

    • Yes, BJ, the amount stays the same. Just make sure to rinse the artichokes after removing them from the can.

  • This is the best artichoke dip recipe ever! I have made this many times since I found the recipe here last year. My family has come to expect it, and if I don’t include it as part of our celebration (whatever it may be, holiday or new tires, we’re not choosy) there is mass disappointment. Do yourself a favor, make this just as the recipe reads and you will have happy diners and happy tastebuds! Jenn is amazing and I have yet to try a recipe that doesn’t live up to my expectations.

  • How many days ahead can you make this recipe? Reheat at what temp? Or can you prepare it ahead of time and refrigerate a day or two before baking?

    • Hi Dina, I wouldn’t make this more than a day or two ahead. But yes, you can definitely assemble it in advance and bake it right before serving.

  • Can I make and bake the spinach artichoke dip a day ahead of time and then just reheat it in the microwave? I had this at a friends party and it was delishish. I want to make it for my office party but I do not have an oven there. Just a microwave.

    • Yes Sharon, that should work!

  • Hi! I wanted to try this recipe or a game night I’m hosting and I can’t seem to easily find frozen artichoke hearts. Will this recipe work if I get canned artichoke hearts instead? Thank you!!

    • Hi Sarah, Yes it will work just fine; just rinse them well. Enjoy!

  • Hi Jennifer this looks amazing. Do you think it could be made with half and half?

    • Yes, I think that would work. (It’ll be rich!)

  • Hi Jennifer
    Is there any thing that could be used instead of thyme?

    • Hi Tina, Some good potential substitutes for thyme are basil, oregano or marjoram. Hope you enjoy!

  • I made this yesterday for our Superbowl party and it was an amazing hit! This was a crowd pleaser and will be something to make for parties in the future.

  • I can’t wait to make this healthier version of this dip. Do you recommend adding crab, and if so, how much .

    • Hi Kathy, I would think adding 1/2 cup of crab would be fine. I would just make sure that it is well drained so it doesn’t add any unnecessary moisture to the dip.

  • I made this for a Christmas party and have shared the recioe four times since. It is amazing!

  • The spinach artichoke dip was awesome. Big hit

  • Hello Jennifer,
    Happy holidays to you and your family!
    My question is in regards to the spinach and artichoke dip. I live in Toronto, Canada and for some strange reason our supermarkets don’t carry frozen artichokes, but, they do carry canned artichokes in water. Would I be able to substitute canned for the frozen?

    • Yes Diana, if you don’t have access to the frozen variety, you can use canned. I would just make sure to rinse them before using.

  • This was fabulous – added some crab to make it heartier for a holiday party and it was a hit. I never write reviews (although I obsessively read them before trying recipes) but since I’ve stumbled upon this site I’m so impressed… I can’t wait to try more. Love the simple and clear instructions and photos – everything is so appealing!

  • I love spinart dip; it is such a guilty pleasure of mine! This recipe is amazing! I love the “old school” way of making this without the…gasp….cream of sodium soup most recipes call for… it is creamy and delicious and I don’t think it requires any adjusting. My local market was out of frozen artichokes but I found canned ones (Cora brand) in the Italian section, which I drained and dried off before dicing, they seemed to work perfectly. I also added sautéed portabella mushrooms at the end before baking it, even more delicious if you like mushrooms! Thanks Jenn for another amazing, go-to recipe!

  • I made this, but I found the frozen artichokes impossible to chop. I finally resorted to putting them in my food processor, which I thought might break from all the noise it made. Can they be thawed slightly or how do you chop them? My family liked the dip, but felt it needed lots more garlic, cayenne, and salt. I followed the recipe completely, and made no adjustments.

    • Hi Norma, feel free to defrost them enough so they are reasonably easy to chop. Thanks!

  • I thought the recipe was just okay. The taste of the thyme really overwhelmed the recipe and took away from the flavor of the other ingredients. So next time I will reduce the amount of thyme to 1/2 or maybe even 1/4 tsp. and maybe add a little more cayenne and a pinch of paprika. Also I don’t think it was cheesy enough so I suggest adding more cheese. Other than that it is a good recipe.

  • Question 101… for a newbie warm dip person… what temperature in the oven and for how long? Thank you

    • Hi Pascale, If you click on the recipe tab at the top of the page, or just scroll down beneath the step-by-step photos, you’ll find the cooking instructions. Sorry for any confusion!

  • Love this recipe! The best spinach dip I’ve ever made!

    I would like to half this recipe though. Any recommendations for cooking time/temp?


    • Hi Kerry, So glad you liked the dip! Cook temp will the same; cook time might be a little less, just keep an eye on it.

      • Any thoughts on making this ahead?

        Do you think that I could fully prepare the night before, refrigerate and then simply bake in the morning? Maybe let it sit out for a bit before baking?

        • Yes Kerry, you can definitely make this ahead. You can also bake it ahead of time and just reheat it. Either way, it should come out great.

          • Hi Jen! Have you ever tried adding crab meat to the dip? I think I might try adding some jumbo lump cooked crab meat before baking…what do you think?

            • — Kerry
          • Hi Kerry, I’ve never added crab to this but I think you could – just make sure that it is well drained so it doesn’t add too much moisture to the dip. I’d love to hear how it turns out!

            • — Jenn
  • Yummy!! Made this dip for a dinner party, we completely demolished the entire dish! so very good and we all felt zero guilt eating so much of this dip, since it really is so much healthier than a mayo/sour cream version would be. a little more time consuming than a cold dip would have been but very very good. men, women, teens all loved it! Thanks for yet another great recipe. your website is my go-to now for any dinners/events I am cooking for. you haven’t failed me yet. thanks Jen

  • LOVE this! Easy and really good.

  • I made this wonderful dip to take to a friends party. Everyone raved about it, and said it was the best they have ever tasted!

    Thank you for yet another superstar recipe.

  • Do I need to use whole milk? Can I use 1%?

    • Hi Carrie, It will be much richer with whole milk, but I do think 1% will work.

  • This is just OK to me. Unfortunately, I couldn’t find frozen artichokes. Wasn’t a big hit at my party (a lot left over). I think the thyme is too overpowering. Needs less or maybe dill instead.

  • I needed a last minute appetizer to bring somewhere, and wanted to use ingredients in the house. I substituted with different cheeses I had in the fridge (a halepenio havarti and some gouda) and did wind up using the marinated artichokes, but because of your comments I did use paper towel to squeeze out all of the oil and vinegar that I could.
    Overall this recipe was incredibly quick and easy to make and and everyone loved it!
    I served it with corn chips and added some hungarian paprika to the dip to make it coordinate with the chips more.

    Thanks so much for this recipe, which is easy and impressive, I know I will use it again and again!

    • I was searching for a lightened version of a baked artichoke dip and this looks amazing! I am going to bake this for SuperBowl Sunday this weekend and from the reviews, I can see that this one is a winner! I’ll post my family’s review after the Bowl game!

      • I did make this for our SuperBowl party, and my family LOVED it!!! I made it as the recipe is written and this is a keeper! It was so delicious and my family couldn’t tell it was made without the fattening mayo…I think this is the best recipe for hot artichoke dip I’ve ever come across.

  • Have you ever tried cheddar? I do not have monterey jack cheese.

    • Hi Michele, Cheddar would be delicious.

  • I have not tried this recipe although I will soon. Do you think pumpernickel bread would work?

    • Hi Dale, Yes I think it would — this dip is delicious on anything 🙂

  • If like to bake this into a bread bowl if possible. Do you think it would be ok to heat it in the oven for 10 minutes then transfer it to a bread bowl or would that not be ideal? Thanks!

    • Hi Victoria, I think that would work well. Please let me know how it turns out.

  • How far in advance (before baking) can this be prepared?

    • Hi Edi, It would be fine to make this a few days in advance before baking.

      • It’s officially “the best spinach dip I have ever had” according to my book club, and fiance (and me!). I prepped this the day before and took it out of the fridge 30 minutes before baking. Covered it for 15 minutes, topped it with the remaining cheese and baked, uncovered for about 10 minutes more.

  • Could I substitute almond milk for whole milk?

    • Hi Jessica, Yes, I think that unsweetened almond milk would work.

  • A perfect appetizer for a get together!

  • Made this last night for my daughter & her friends- a big hit! Love your recipes:)

  • 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!

  • 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.

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

  • 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.

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

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

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

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

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

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

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

    Thanks Jenn

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

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

  • This looks so good and fresh!

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

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

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

  • 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 🙂

  • 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

  • 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”!

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

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

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

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

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


  • 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.

  • 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.

    • Betty, Definitely chop them while they are still frozen.

  • 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.

  • this is one of my favorites

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

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

  • 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!

    • 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!

  • 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.

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

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

  • Just made this…yum!

  • 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!

  • gotta love this classic!

  • 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.

  • 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!

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

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

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

  • 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!

  • 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!

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

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

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

      • could this be frozen before baking?

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

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

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

  • I love hot spinach artichoke dip!

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