Can I use fresh spinach instead of frozen?

Yes, you can definitely use fresh spinach here. I’d start with about 1½ pounds and cook it down with a bit of water. You’ll need about 1½ cups of steamed chopped spinach (though it will seem like much less once you squeeze all the liquid out).

Can spinach artichoke dip be made ahead of time?

Yes, it can be made up to 3 days ahead of time and refrigerated in a covered container. Reheat it on the stovetop over medium heat, adding a bit more half & half to thin the dip, if necessary. Because of all the dairy, this dip is not ideal for freezing.

What are good dippers for spinach artichoke dip besides tortilla chips?

Sliced baguette, pita chips, or toasted pita bread offer a nice crunch and surface area for scooping.

Best Spinach Artichoke Dip (Restaurant-Style)

Tortilla chip in a bowl of spinach artichoke dip.

Spinach Artichoke Dip (Restaurant-Style)

By Jenn Segal

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.

Servings: 4 to 6

Prep Time: 25 Minutes

Cook Time: 15 Minutes

Total Time: 40 Minutes

Ingredients

4 tablespoons unsalted butter
1 small yellow onion, finely chopped
1 clove garlic, minced
2 tablespoons all-purpose flour
1¾ 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)
1½ cups shredded sharp Cheddar
½ cup grated Pecorino Romano or Parmigiano Reggiano
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Pinch nutmeg
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. 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, pepper, and nutmeg and cook, stirring constantly, until the cheese is melted, 1 to 2 minutes. Taste with a chip and adjust seasoning, if necessary. 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.

Nutrition Information

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