Restaurant-Style Spinach Artichoke Dip
This post may contain affiliate links. Read my full disclosure policy.
Learn to make spinach artichoke dip — the cheffy way.
Creamy, cheesy, and loaded with veggies, spinach artichoke dip is a guaranteed crowd-pleaser. Most homemade versions are made with cream cheese, sour cream, and mayonnaise, but the spinach artichoke dip served at most restaurants is prepared differently. Restaurant chefs typically use a Mornay sauce, or béchamel sauce with cheese added, to bind and flavor the dip. It sounds French and fancy, but it’s the same easy sauce used to make homemade macaroni and cheese and some versions of creamed spinach. The restaurant method does not require baking — the dip is made entirely on the stovetop — so it’s actually a bit faster than the home-style version, and I think it results in a much more delicious dip.
What You’ll Need To Make Spinach Artichoke Dip
The recipe calls for canned artichoke hearts, which makes the recipe easy. They are packed in water with salt and citric acid, so they need to be rinsed very well, drained, and then blotted dry with a paper towel. If you add them directly to the dip without first rinsing them, they will give the dip an off flavor.
Similarly, the recipe calls for frozen chopped spinach. Before adding it to the sauce, it should be thawed and squeezed as dry as possible. Excess liquid will dilute the flavor and creaminess of the dip.
Melt the butter in a medium saucepan over medium heat. Add the onion and cook, stirring frequently, until soft and translucent, 3 to 4 minutes. Add the garlic and cook, stirring constantly, for 1 minute more. Do not brown.
Add the flour.
Cook, stirring constantly, for 1 minute.
Pour in the half & half.
Add spinach and artichokes.
Cook, stirring occasionally, until hot and thickened, about 2 minutes.
Add the Cheddar, Parmigiano Reggiano, salt, and pepper.
Cook, stirring constantly, until the cheese is melted, 1 to 2 minutes.
Transfer the hot dip to a serving bowl and serve with tortilla chips.
You May Also Like
- L’Auberge Chez François Herbed Cottage Cheese Spread
- Hot Crab Rangoon Dip with Crispy Wonton Chips
- Sun Dried Tomato Dip
Restaurant-Style Spinach Artichoke Dip
Learn to make spinach artichoke dip — the cheffy way.
- 4 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 1 clove garlic, minced
- 2 tablespoons all-purpose flour
- 1½ cups half & half
- 1 (10-ounce) box frozen chopped spinach, thawed, drained, and squeezed dry
- 1 (14-ounce) can quartered artichoke hearts, drained, rinsed well, chopped, and blotted dry with paper towels (see note)
- ¾ cup shredded Cheddar (or whole milk mozzarella or Gruyere)
- ¼ cup grated Parmigiano Reggiano
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Tortilla chips, for serving
- Melt the butter in a medium saucepan over medium heat. Add the onion and cook, stirring frequently, until soft and translucent, 3 to 4 minutes. Add the garlic and cook, stirring constantly, for 1 minute more. Do not brown. Add the flour and cook, stirring constantly, for 1 minute. Pour in the half & half, and then add the spinach and artichokes. Cook, stirring occasionally, until hot and thickened, about 2 minutes. Stir in the Cheddar, Parmigiano Reggiano, salt, and pepper and cook, stirring constantly, until the cheese is melted, 1 to 2 minutes. Transfer the dip to a serving bowl and serve with tortilla chips.
- Note: Canned artichokes are packed in water with salt and citric acid, so they need to be rinsed very well, drained, and then blotted dry with a paper towel before using. If you add them directly to the dip without first rinsing them, they will give the dip an off flavor.
- Make-Ahead Instructions: The dip can be made up to 3 days ahead of time and refrigerated in a covered container. Reheat on the stovetop over medium heat, adding a bit more half & half to thin the dip, if necessary.
- Per serving (Does not include chips - 6 servings)
- Calories: 285
- Fat: 21 g
- Carbohydrates: 15 g
- Sugar: 4 g
- Fiber: 5 g
- Protein: 11 g
- Sodium: 496 mg
- Cholesterol: 61 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.
Delicious! I couldn’t find organic spinach in a box so I used organic frozen chopped spinach from a bag and I did not thaw it and it still came out great (not watery at all). Simple to whip up and the taste is fantastic. One to keep on rotation.
Made this for Christmas Eve! Awesome!
Absolute perfection! Served this for New Year’s Eve and it was a huge hit. Thanks again for your great recipes. Easy to follow and always delish.
This recipe is the absolute BEST, no need to look for any other. My guests ate this all up with some warm tortilla chips. Jen, thank you for helping me look good!
Do you have any suggestions for making this recipe gluten free? Is there a gluten free flour that you would recommend as a substitute?
Sure, gluten-free flour would work here. Enjoy!
Really good! Made a double batch to take to a party then realized it was too much, so kept some at home to enjoy the following day. Mixed it with spaghetti, leftover turkey and sautéed mushrooms as a play on turkey tetrazzini. (Just thin the sauce with a little pasta water.) Delicious!
Made this and received many compliments on how good it tasted!
This recipe is amazing! I made it exactly as written following all of your additional instructions and it turned out perfect. I have been looking for a spinach artichoke dip that replicated one that I had while visiting New Orleans. I have tried several other recipes using cream cheese etc. None of them were even close to what I was looking for. This recipe is better than any I’ve tried. Definitely a keeper! Thank you for sharing.
It is so good and so easy to make it. Cant believe it that I made it myself. Followed recipe exactly how it is.
If making a double portion is it safe to assume just double the amount of all ingredients or what do you suggest?
Yes, Laura, that’s fine. Enjoy!
This was AMAZING! There’s a restaurant near me that has something very similar and this was just as good if not better! I had a little get-together and this was one of the things I served. The bowl almost looked like it was licked clean!! Also, several people asked for the recipe. It’s a WINNER!
Made this as written and we found this to be missing something,perhaps some kind of acid component or subbing the cheddar with pepper jack cheese.
Wow this was a HUGE hit, Jenn! I definitely won’t be making the typical spinach dip again! One thing I noticed that is a frequent thought when making your amazing recipes is that it would be so helpful if at least the metric versions included the weight of a small, medium, and large onion. Since I use a scale I go by the typical recommendations of weight for each size, but it still can vary a lot. And often there’s not a small onion in a bag so knowing the ounces or grams or even volume would be super helpful!
Hi Emile, So glad to hear you enjoyed this! And I will keep your request in mind as I develop new recipes. This website is also a great resource.
Hi, Jenn, this dip served in the cast iron is a great idea! Do you have a single recipe pictured in the skillet? Do you happen to remember what size skillet you used? Thanks so much for all your recipes, which we use frequently.
Hi Jamie, It’s the 8-inch skillet. Enjoy! 🙂
I need a “sure thing” dip for book club tomorrow and hopefully this is it! Did you use mild or sharp cheddar? Also, I don’t have anything to keep it hot….will it be ok when it gets to room temperature? Love your recipes. Thank you!
Hi Doreen, I used sharp but either will work. It’s excellent at room temp – in fact, I could eat it with a spoon!
Hi Jenn, what happened to the previous artichoke spinach dip recipe on your site? It was similar to this but used frozen artichokes and Monterey Jack cheese and was baked. It was delicious!
Hi Linda, I’ll email it to you. 🙂
That’s great! Thanks 🙂
This dip is delicious! My only suggestion would be, instead of tortilla chips, use the toasted pita chips found in Chef Jenn’s recipe for feta dip. It is an amazing combination! (Could you post a link to that recipe?)
Glad you enjoyed, Ann! The homemade pita chips are here. 🙂
Hi Jenn😊, I just made this dip recipe, DELISH!!! As always, straight forward, easy to follow directions, ingredients that you probably already have, turned out perfectly as described. I Love that you can make it ahead and reheat. Will Definitely become part of our regular “offerings”.
Thanks again for another delicious recipe!
This looks delicious! Would this be a good dip to serve with veggies? If so, does it have to stay warm?
Yes I think it’d be good with just about anything! 🙂 It’s best warm with chips (you can keep it in a mini crockpot), but it’s also perfectly delicious at room temp, especially if you’re serving with veggies.
Can I use fresh spinach and if so how much?
Yep, I’d start with about 1-1/2 pounds and cook it down with a bit of water. You’ll need about 1-1/2 cups of steamed chopped spinach (though it will seem like much less once you squeeze all the liquid out).
What if I swapped out the cream for full-fat coconut milk? I do Paleo and am willing to cheat on the cheese/flour parts, but all that cream is a no-no.
Hi Nan, Technically it should work, but the flavor will definitely be a bit different. I’d love to know how it turns out if you try it!
Can this recipe be made in advance and if so, how many days before reheating to serve?
Yep, I think 3 days ahead is fine and you can reheat on the stovetop. Enjoy!
Can I substitute fresh spinach for frozen spinach. If so, can what is the quantity you suggest?
Hi Karen, You can definitely use fresh. I’d start with about 1-1/2 pounds and cook it down with a bit of water. You’ll need about 1-1/2 cups of steamed chopped spinach (though it will seem like much less once you squeeze all the liquid out).
Can you use frozen artichoke hearts?
Hi Pat, You can but you made need a squeeze of lemon, as canned artichokes have a bit of acidity.
I’ve made this, both as a dip and with pasta, and it is exactly like the old restaurant version. I say “old version” because the new ones have cream cheese and I don’t care for that in my dip. This recipe is so much better with real cheese. This is also a huge hit for pot-luck gatherings. I’ve received so many compliments when I’ve brought this dip.
Delicious!!!!! I’m so incredibly happy that this recipe uses neither mayo nor sour cream – so many of them do. This is by far the tastiest and easiest recipe I’ve found for a beloved favorite. Thank you!