This spinach and artichoke dip recipe is always a crowd-pleaser! It’s a good mix of different ingredients to produce a very flavorful dip.
How To Make Spinach and Artichoke Dip
Ingredients
- 1/4 cup olive oil
- 2 tbsp unsalted butter
- 3/4 cup white onion, or yellow onion, diced
- 1 ½ tbsp garlic, minced
- 1/2 cup all-purpose flour
- 1 ½ cup chicken stock , or 2 tbsp crumbled bouillon cubes
- 1 ½ cup heavy cream
- 3/4 cup Parmesan cheese, freshly grated
- 1 ½ tbsp lemon juice, freshly squeezed
- 1 tsp sugar
- 3/4 cup sour cream
- 12 oz frozen spinach, defrosted, drained, & chopped
- 6 oz artichoke bottoms, drained and cut into 1/8-inch slices, canned
- 1 cup Monterey Jack cheese, finely shredded
- 3/4 tsp hot sauce, such as Tabasco
Instructions
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In a large saucepan, warm the olive oil and butter together over medium heat.
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When the butter has melted, add the onion and cook until wilted, stirring occasionally, for 3 to 4 min.
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Stir in the garlic and cook for 2 to 3 minutes longer, stirring frequently and stopping before the onion and garlic brown.
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Sprinkle the flour and continue cooking until the mixture turns a golden-blond color, stirring continuously, for 10 to 15 minutes.
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While whisking continuously, slowly pour in the stock until it is smoothly incorporated.
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When the mixture begins to simmer, stir in the cream. Let it return to a simmer before removing from the heat.
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Add the parmesan, chicken base/bouillon cubes (if using), lemon juice, and sugar. Stir until thoroughly blended.
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Add the sour cream, spinach, artichoke bottoms, Monterey Jack cheese, and hot sauce. Stir until the ingredients are thoroughly combined and the cheese has melted.
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Transfer to a warmed serving bowl and serve immediately with toasted pita chips that have been cut into wedges.
Nutrition
- Sugar: 3g
- :
- Calcium: 261mg
- Calories: 361kcal
- Carbohydrates: 13g
- Cholesterol: 82mg
- Fat: 31g
- Fiber: 2g
- Iron: 2mg
- Potassium: 258mg
- Protein: 10g
- Saturated Fat: 16g
- Sodium: 340mg
- Vitamin A: 4870IU
- Vitamin C: 6mg
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