This from-scratch, delicious appetizer is the best spinach artichoke dip EVER! Totally restaurant-quality, this simple recipe is so easy to make at home!
Oh, little dish of spinach artichoke dip. I can’t resist you. Especially slathered on warm, toasty bread. Am I alone here? Any other spinach artichoke dip lovers out there??
I love this dip so, so much, and usually if I’m at any restaurant anywhere and this appetizer is on the menu, there is a 97.5% chance I’m going to order it. Well, either me or Brian. We are both huge fans and have been known to lovingly fight over the honor of who gets to order the spinach artichoke dip (after 16 years of marriage, we should just bite the bullet and each order our own).
Turns out, it’s ridiculously simple to make spinach artichoke dip at home AND coming from basically a spinach artichoke dip expert, this from-scratch version is as delicious, if not more so, than any spinach artichoke dip I’ve ever had at a restaurant.
This recipe surprisingly has been buried in my archives for almost a decade. I never officially posted the recipe, I just tossed it in the archives 8 1/2 years ago with a backdate so that I could have the recipe online. Over the years, a few of you have found it, made it, raved about it, and told me I needed to repost the dang thing!
So here we are.
It really is the best spinach artichoke dip, and it is a cinch to make. Years ago when I set about perfecting the best recipe for this dip, I ditched the storebought alfredo sauce for a fresher, creamier flavor. The best news about going homemade on the white sauce is that it is made in the microwave.
Which may leave you wondering: WHY HAVE I NEVER MADE A HOMEMADE WHITE SAUCE IN THE MICROWAVE BEFORE?
By doing so, this recipe naturally becomes a one bowl recipe for mixing everything together. And it comes together so fast. Honestly, I could eat the whole thing (even before it goes in the oven, don’t get me started on my spinach artichoke dip obsession).
More times than I can count over the years, I’ve actually just made this dip and served it for dinner. With bread for serving and a side of fruit, you’ve got yourself a complete meal according to Mel.
And for those microwave skeptics, don’t worry! Of course you can always convert that white sauce method to the stovetop if you don’t have a microwave or don’t want to make your life easier (wink, wink). Watch the video below and see just how easy it is to make the sauce and put this dip together!
Also, if you have time, read through some of the comments about ultimate creativity in using this dip (i.e. in quiche, on pizza, with chicken…yum!!).
In the interest of continuing to make your life even easier, here are some of the questions I’ve gotten the most about this spinach artichoke dip over the years:
What kind of artichokes do I use for this spinach artichoke dip?
There are endless options in the artichoke aisle, and the verdict is…you really can’t go wrong. Marinated, grilled, canned in water. They’ll all work pretty well. I prefer using whole artichokes and chopping them myself because I’ve found that sometimes the already quartered artichokes have a mushy texture, but use what you can find, and I think you’ll have success!
Can I use fresh spinach instead of frozen?
If you want to use fresh spinach, you’ll need to cook it down and squeeze out any extra water. I’ve never made this recipe with fresh spinach but you may need almost double the amount of fresh spinach to get the equivalent of the 16-ounces of frozen, chopped spinach.
Can I use pre-shredded cheese?
Cheese that you grate/shred yourself melts much better than pre-shredded cheese (pre-shredded cheese is coated with a powdery substance to keep it from clumping, but it also affects the consistency and texture when melted), so I definitely recommend using freshly grated cheese, however I won’t stop you from using pre-shredded! I actually have strong feelings on this matter if you can’t tell (especially if you read past posts where I talk – a lot – about cheese). Haha. I think I should have a t-shirt made that says: I shred my own cheese, dang it, and so should you.
Can I make this spinach artichoke dip ahead of time?
Yes, you absolutely can! This dip can be made and assembled 1-2 days in advance, covered, and refrigerated. Uncover and bake according to the recipe, adding 10-15 minutes to the baking time.
See How to Make It Here!
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Yield:
9X13-inch pan of dip
Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Ingredients
- 1 1/2 cups heavy cream, half-and-half or milk (see note)
- 2 tablespoons all-purpose flour
- 1/2 teaspoon garlic powder
- 1 teaspoon salt (I use coarse, kosher salt)
- 1/4 to 1/2 teaspoon black pepper (I use coarsely ground black pepper)
- 8 ounces cream cheese, light or regular, softened
- 2 (15-ounce) cans artichoke hearts, drained and coarsely chopped
- 1/2 to 1 teaspoon hot sauce (like Tapatio brand), optional (but adds great flavor)
- 1 cup (4 ounces) freshly grated Parmesan cheese
- 1 to 1 1/2 cups (4 to 6 ounces) freshly grated mozzarella or Monterey Jack cheese
- 16 ounces frozen, chopped spinach, defrosted and squeezed dry
Instructions
- Preheat the oven to 350 degrees. Lightly grease a 9X13-inch or similar sized baking dish.
- In a large microwave-safe bowl, whisk together the cream (or milk), flour, garlic powder, salt and pepper. Microwave the mixture in 1-minute intervals, whisking fully after each minute, until the mixture is thickened to the consistency of warm pudding, about 4-5 minutes.
- Stir in the cream cheese and mix until well-combined (it’s ok if there are a few lumps, but try to whisk it until as smooth as possible). Add the remaining ingredients; I like to add the spinach last, crumbling it in with my fingers to avoid large clumps. Mix well. Spread the dip into the prepared pan.
- Bake for 25-30 minutes until bubbling and golden on top. Serve warm with bread or tortilla chips.
Notes
This dip is completely luxurious if you use cream for the white sauce, however, using half-and-half or milk is still super delicious (although not quite as rich and creamy). Also, you can make this dip creamier and cheesier by increasing those quantities (cream + flour and/or cheeses). It’s very adaptable!
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Recipe Source: from Mel’s Kitchen Cafe
Recipe originally published January 2010; updated Dec 2018 with new pictures, recipe notes, etc. The video in this post was made in partnership with Inspo
