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Spinach and Artichoke Dip Recipe

Spinach and Artichoke Dip Recipe

Photos of Spinach and Artichoke Dip Recipe

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.

Prep: 5 mins
Cook: 30 mins
Total: 35 mins


  • 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


  1. In a large saucepan, warm the olive oil and butter together over medium heat.

  2. When the butter has melted, add the onion and cook until wilted, stirring occasionally, for 3 to 4 min.

  3. Stir in the garlic and cook for 2 to 3 minutes longer, stirring frequently and stopping before the onion and garlic brown. 

  4. Sprinkle the flour and continue cooking until the mixture turns a golden-blond color, stirring continuously, for 10 to 15 minutes.

  5. While whisking continuously, slowly pour in the stock until it is smoothly incorporated.

  6. When the mixture begins to simmer, stir in the cream. Let it return to a simmer before removing from the heat.

  7. Add the parmesan, chicken base/bouillon cubes (if using), lemon juice, and sugar. Stir until thoroughly blended.

  8. 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. 

  9. Transfer to a warmed serving bowl and serve immediately with toasted pita chips that have been cut into wedges.


  • 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
Nutrition Disclaimer
Want to share your own twist on this classic Spinach and Artichoke Dip Recipe? Head over to the Recipe Sharing section of our forum and join the discussion!

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