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
In a large saucepan, warm the olive oil and butter together over medium heat.
When the butter has melted, add the onion and cook until wilted, stirring occasionally, for 3 to 4 min.
Stir in the garlic and cook for 2 to 3 minutes longer, stirring frequently and stopping before the onion and garlic brown.
Sprinkle the flour and continue cooking until the mixture turns a golden-blond color, stirring continuously, for 10 to 15 minutes.
While whisking continuously, slowly pour in the stock until it is smoothly incorporated.
When the mixture begins to simmer, stir in the cream. Let it return to a simmer before removing from the heat.
Add the parmesan, chicken base/bouillon cubes (if using), lemon juice, and sugar. Stir until thoroughly blended.
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.
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
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