Baked Artichoke and Spinach Dip

5 stars based on 24 votes

spinach dip

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.

My Recipe Videos

Baked Spinach and Artichoke Dip

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 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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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.

Reviews & Comments

  • 5 stars

    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!

    - Ava M Vivion on July 12, 2018 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 🙂

    - Suzy on February 21, 2018 Reply
    • Hi Suzy, Thanks for the well wishes om the cookbook! 🙂 Yes, I think lactose-free milk will work here. Hope you both enjoy!

      - Jenn on February 21, 2018 Reply
  • 5 stars

    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 on February 2, 2018 Reply
  • Hi Jenn!
    If it’s not too much trouble, could you please provide the metric measurements for this recipe. Thanks in advance. ~ Christi

    - Christi on January 20, 2018 Reply
    • Done! 🙂

      - Jenn on January 20, 2018 Reply
  • 5 stars

    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.

    - Mary Beth on September 20, 2017 Reply
  • What size is the baking dish, please? Thank you.

    - Vivian on July 21, 2017 Reply
    • Hi Vivian, For this recipe, I used a 9-inch oval by Le Creuset, so anything in that size range should work nicely.

      - Jenn on July 23, 2017 Reply
  • 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.

    - Karen Oshry on May 21, 2017 Reply
    • 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!

      - Jenn on May 22, 2017 Reply
  • Can I use goat cheese in place of Monterey Jack?

    - Amy on March 20, 2017 Reply
    • Hi Amy, Goat cheese is not the best for melting. Instead, I might suggest something like Gruyère or Cheddar.

      - Jenn on March 20, 2017 Reply
  • 5 stars

    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.

    - Candy Scanlon on March 3, 2017 Reply
  • 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?

    - Vanessa on February 5, 2017 Reply
    • 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.

      - Jenn on February 6, 2017 Reply
  • 5 stars

    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!!

    - Janelle Kovac on February 3, 2017 Reply
    • Hi Janelle, Gruyère or Cheddar would work nicely here. Hope you enjoy!

      - Jenn on February 4, 2017 Reply
  • Hi Jenn

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

    - Madhuri Krothapalli on February 2, 2017 Reply
    • Sure Madhuri, that would work. Enjoy!

      - Jenn on February 2, 2017 Reply
  • If using canned artichokes, does the amount stay the same? 18 oz of artichoke looks like a lot.

    - BJ on January 14, 2017 Reply
    • Yes, BJ, the amount stays the same. Just make sure to rinse the artichokes after removing them from the can.

      - Jenn on January 15, 2017 Reply
  • 5 stars

    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.

    - Kelly M on December 23, 2016 Reply
  • 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?

    - Dina on December 17, 2016 Reply
    • 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.

      - Jenn on December 18, 2016 Reply
  • 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.

    - Sharon on December 11, 2016 Reply
    • Yes Sharon, that should work!

      - Jenn on December 12, 2016 Reply
  • 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!!

    - Sarah Farr on October 27, 2016 Reply
    • Hi Sarah, Yes it will work just fine; just rinse them well. Enjoy!

      - Jenn on October 27, 2016 Reply
  • Hi Jennifer this looks amazing. Do you think it could be made with half and half?

    - Tina on July 13, 2016 Reply
    • Yes, I think that would work. (It’ll be rich!)

      - Jenn on July 14, 2016 Reply
  • 5 stars

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

    - Tina on July 3, 2016 Reply
    • Hi Tina, Some good potential substitutes for thyme are basil, oregano or marjoram. Hope you enjoy!

      - Jenn on July 4, 2016 Reply
  • 5 stars

    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.

    - Celeste on February 8, 2016 Reply
  • I can’t wait to make this healthier version of this dip. Do you recommend adding crab, and if so, how much .

    - Kathy albrecht on December 24, 2015 Reply
    • 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.

      - Jenn on December 24, 2015 Reply
  • 5 stars

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

    - Nancy Jarmin on December 20, 2015 Reply
  • 5 stars

    The spinach artichoke dip was awesome. Big hit

    - Mary Carraher on December 20, 2015 Reply
  • 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?

    - Diana on December 15, 2015 Reply
    • 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.

      - Jenn on December 16, 2015 Reply
  • 5 stars

    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!

    - Megan on December 12, 2015 Reply
  • 5 stars

    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!

    - Lana on December 7, 2015 Reply
  • 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.

    - Norma O. Riess on December 2, 2015 Reply
    • Hi Norma, feel free to defrost them enough so they are reasonably easy to chop. Thanks!

      - Jenn on December 3, 2015 Reply
  • 3 stars

    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.

    - Jenn on November 26, 2015 Reply
  • Question 101… for a newbie warm dip person… what temperature in the oven and for how long? Thank you

    - Pascale on November 21, 2015 Reply
    • 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!

      - Jenn on November 21, 2015 Reply
  • 5 stars

    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?


    - Kerry S on November 12, 2015 Reply
    • 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.

      - Jenn on November 12, 2015 Reply
      • 5 stars

        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?

        - Kerry S on December 1, 2015 Reply
        • 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.

          - Jenn on December 1, 2015 Reply
  • 5 stars

    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

    - Karen on November 9, 2015 Reply
  • 5 stars

    LOVE this! Easy and really good.

    - Linda Stone on March 21, 2015 Reply
  • 5 stars

    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.

    - Val on March 19, 2015 Reply
  • Do I need to use whole milk? Can I use 1%?

    - Carrie on February 6, 2015 Reply
    • Hi Carrie, It will be much richer with whole milk, but I do think 1% will work.

      - Jenn on February 7, 2015 Reply
  • 3 stars

    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.

    - Kimberly on February 2, 2015 Reply
  • 5 stars

    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!

    - kristina on January 11, 2015 Reply
    • 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!

      - Kelly on January 30, 2015 Reply
      • 5 stars

        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.

        - Kelly Morrison on February 27, 2015 Reply
  • Have you ever tried cheddar? I do not have monterey jack cheese.

    - Michele on December 14, 2014 Reply
    • Hi Michele, Cheddar would be delicious.

      - Jenn on December 14, 2014 Reply
  • I have not tried this recipe although I will soon. Do you think pumpernickel bread would work?

    - Dale on December 4, 2014 Reply
    • Hi Dale, Yes I think it would — this dip is delicious on anything 🙂

      - Jenn on December 7, 2014 Reply
  • 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!

    - Victoria on October 30, 2014 Reply
    • Hi Victoria, I think that would work well. Please let me know how it turns out.

      - Jenn on October 30, 2014 Reply
  • How far in advance (before baking) can this be prepared?

    - Edi on October 20, 2014 Reply
    • Hi Edi, It would be fine to make this a few days in advance before baking.

      - Jenn on October 21, 2014 Reply
      • 5 stars

        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.

        - Edi on October 23, 2014 Reply
  • Could I substitute almond milk for whole milk?

    - Jessica on September 1, 2014 Reply
    • Hi Jessica, Yes, I think that unsweetened almond milk would work.

      - Jenn on September 2, 2014 Reply
  • 5 stars

    A perfect appetizer for a get together!

    - Cathy on July 2, 2014 Reply
  • 5 stars

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

    - Jill on June 30, 2014 Reply
  • 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!

    - Brittany on February 2, 2014 Reply
  • 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.

    - Rachel on October 22, 2013 Reply
  • A plus! I loved this method! So much richer than others I’ve tried. Is is OK to eat it as a meal?

    - Bridget on March 10, 2013 Reply
  • 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.

    - Ashley N on March 9, 2013 Reply
  • This was great. The next time I may try adding some green chilis.

    - Kathy on March 9, 2013 Reply
  • Definitely a crowd pleaser. I topped with a bit more Parmesan but I have a bit of an obsession with cheese.

    - Kelly G on March 9, 2013 Reply
  • This sounds delicious. Could you make it & put it in a crock pot so it will stay warm?

    - Jenny Morgan on January 9, 2013 Reply
    • Hi Jenny, I think that’d be fine. Hope you enjoy!

      - Jenn on January 10, 2013 Reply
  • What size baking dish should I use? I’ve wanted to buy a versatile sized gratin dish.

    - Joanna on October 30, 2012 Reply
    • Hi Joanna, For this recipe, I used a 9-inch oval by Le Creuset.

      - Jenn on October 31, 2012 Reply
  • Hi Jenn, your recipes are fabulous. I made this dip with lobster meat and turn out amazing.

    Thanks Jenn

    - Liz on October 2, 2012 Reply
  • Has anyone tried adding crabmeat to this dip? I would use jumbo lump crabmeat. The question is how much?

    - Debi K. on August 10, 2012 Reply
  • Difficult to convert to gluten free, but I managed. The seasoning was perfect.

    - Karen Pugh on June 26, 2012 Reply
  • This looks so good and fresh!

    - susan on June 20, 2012 Reply
  • My favorite recipe to start the dinner with. I swear this is why they keep coming over for drinks.

    - Gayle Snyder on May 18, 2012 Reply
  • This looks wonderful and so much fresher than the typical spinach-artichoke dip recipes!

    - Delene on May 15, 2012 Reply
  • I was searching for a recipe for a shower i’m hosting… this will be perfect!

    - Ada Howe on May 15, 2012 Reply
  • 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 🙂

    - Tamiera Harris on March 12, 2012 Reply
  • 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

    - Cathy on March 4, 2012 Reply
  • 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”!

    - Sarah on March 2, 2012 Reply
  • Just what I was looking for! a simple and easy recipe for a great arttichoke and spinach my family will enjoy!

    - Miora on March 2, 2012 Reply
  • made this for “girls night” and it was a hit!

    - kelly almasy on March 2, 2012 Reply
  • Yum, Yum, Yum, Yummy!!! I loved this Artichoke spinach dip, I can eat this everyday… Thank you for putting out the most wonderful recipes…

    - EJB on March 1, 2012 Reply
  • I made this for our Super bowl Party, It was gone before the game started !

    - Mrs Macaulay on March 1, 2012 Reply
  • I can’t wait to try this. I love your recipes!

    - Joanne on March 1, 2012 Reply

    - Amy on March 1, 2012 Reply
  • 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.

    - Holli on March 1, 2012 Reply
  • 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 on March 1, 2012 Reply
    • Betty, Definitely chop them while they are still frozen.

      - Jenn on March 1, 2012 Reply
  • 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.

    - Ashley on March 1, 2012 Reply
  • this is one of my favorites

    - Rosalinda on March 1, 2012 Reply
  • I Pinned this for my next party! Love your blog!

    - Alisa on March 1, 2012 Reply
  • Very easy to make and Delicious. I’m planning to make this for a party that I’m catering.

    - Liz on March 1, 2012 Reply
  • 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!

    - ND Woodruff on February 14, 2012 Reply
    • 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!

      - Jenn on February 14, 2012 Reply
  • 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.

    - Lori on February 7, 2012 Reply
  • Can I sub fresh spinach and how much? I like to use the cleaned and bagged kind. Thanks!

    - kim on February 7, 2012 Reply
    • Hi Kim, Sure, it’s fine to sub fresh spinach…just use same amount, 10 ounces.

      - Jenn on February 7, 2012 Reply
  • Just made this…yum!

    - Robyn on February 5, 2012 Reply
  • 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!

    - Cynthia on February 5, 2012 Reply
  • gotta love this classic!

    - leslie on February 4, 2012 Reply
  • 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.

    - Mary on February 4, 2012 Reply
  • 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!

    - marjory on February 3, 2012 Reply
  • What quantity do you use for the milk, the flour, and the cheese?

    - Annette on February 3, 2012 Reply
    • Hi Annette, If you scroll down to the bottom of the post, you’ll see the recipe with quantities.

      - Jenn on February 3, 2012 Reply
  • I am so making this over the weekend. This will be right for my hot comfort foods craving.

    - Andee on February 3, 2012 Reply
  • 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!

    - Laura on February 3, 2012 Reply
  • 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!

    - Alexxa on February 3, 2012 Reply
    • You are very welcome, Alexxa! Thanks for leaving a comment. I appreciate it!

      - Jenn on February 3, 2012 Reply
  • This looks delicious. Can you make this ahead of time and refrigerate until baking?

    - Amy on February 3, 2012 Reply
    • Amy, That would be fine. You can also bake it ahead of time and just reheat it. Either way, it should come out great.

      - Jenn on February 3, 2012 Reply
      • could this be frozen before baking?

        - Patti on January 18, 2014 Reply
        • Hi Patti, Probably best not to freeze this one…I worry that the Mornay sauce would separate and the texture would be off. Sorry!

          - Jenn on January 19, 2014 Reply
  • I am SOOOOO making this for my movie marathon this weekend!

    - Jessica B on February 3, 2012 Reply
  • This looks so easy and delicious. Can’t wait to try it!

    - Jules on February 3, 2012 Reply
  • I love hot spinach artichoke dip!

    - Sherri on February 2, 2012 Reply
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