Best Spinach Artichoke Dip (Restaurant-Style)
This post may contain affiliate links. Read my full disclosure policy.
Learn the cheffy method for making a top-notch spinach artichoke dip — once you try it, you’ll never go back to the traditional recipe.
Creamy, cheesy, and brimming with veggies, spinach artichoke dip is a surefire hit at any gathering. While most homemade versions rely on cream cheese, sour cream, and mayonnaise, restaurant chefs take a different approach. They typically use a Mornay sauce—a cheesy variation of the classic béchamel sauce—to bind and flavor the dip. Although it sounds fancy, Mornay sauce is actually the same easy sauce you’d use for homemade macaroni and cheese and some creamed spinach recipes. This restaurant method, which is done entirely on the stovetop, is actually a bit faster than the baked home-style version. And, in my opinion, it results in a much more delicious dip.
“This was AMAZING! There’s a restaurant near me that has something very similar and this was just as good if not better…It’s a WINNER!”
Step-by-Step Instructions
Begin by prepping the frozen spinach and canned artichokes. The spinach should be thawed and squeezed as dry as possible. The artichokes are packed in water with salt and citric acid, so they need to be rinsed, 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.)
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. Mix in the garlic and cook, stirring constantly, for 1 minute more. Stir in the flour.
Cook, stirring constantly, for 1 minute more. Pour in the half & half.
Then add the spinach and artichokes. Cook, stirring occasionally, until hot and thickened, about 2 minutes.
Add the Cheddar, Parmigiano Reggiano, cream cheese, salt, pepper, and nutmeg. Cook, stirring constantly, until the cheese is melted, 1 to 2 minutes. Stir in the nutmeg and hot sauce.
Transfer the hot dip to a serving bowl and serve with tortilla chips.
You May Also Like
Spinach Artichoke Dip (Restaurant-Style)
Ingredients
- 4 tablespoons unsalted butter
- 1 cup finely chopped yellow onion (from 1 medium onion)
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1¾ cups half & half, plus a few more tablespoons if needed
- 1 (10-ounce) box frozen chopped spinach, thawed, drained, and squeezed dry
- 1 (14-ounce) can quartered artichoke hearts, drained, rinsed, chopped, and blotted dry with paper towels (see note)
- 2 oz (¼ cup) cream cheese
- 2 cups shredded extra sharp Cheddar
- ½ cup grated Pecorino Romano (or Parmigiano Reggiano)
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Pinch nutmeg
- 2 teaspoons Frank's RedHot sauce
- Tortilla chips, for serving
Instructions
- 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. Gradually pour in the half & half, stirring to prevent lumps. Stir in the spinach and artichokes and cook, stirring occasionally, until hot and thickened, about 2 minutes. Add the cream cheese, Cheddar, Pecorino Romano (or Parmigiano Reggiano), salt, pepper, nutmeg, and Frank’s RedHot and cook, stirring constantly, until the cheeses are melted and the dip is smooth, about 2 minutes. Taste with a chip and adjust the seasoning with more salt or hot sauce, if necessary. If the dip is too thick, thin it with a few tablespoons more half & half. Transfer to a serving bowl and serve lukewarm with tortilla chips.
Notes
- 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.
Nutrition Information
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:
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
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.
Hi Jen
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!
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! 🙂
Hi Jenn!
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!