Best Spinach Artichoke Dip
The ultimate comfort food, the Best Spinach Artichoke Dip is creamy, cheesy, and packed with flavor. This easy dip is perfect for sharing and will have everyone coming back for more. It's the ideal choice for game nights, parties, or cozy movie marathons!
Equipment
- Chef's Knife
- Frying Pan
- Grater
- Wooden Spoon
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
- 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, letting it gently bubble and become fragrant. This should take about a minute or two. You want it to be melted but not browned, as we want to keep that lovely yellow color in our dip.
- Add the finely chopped onion to the melted butter and cook, stirring frequently. You’re aiming for a soft and translucent texture, which usually takes around three to four minutes. The smell at this stage is heavenly!
- Next, toss in the minced garlic and continue to stir for about one minute. It’s crucial to keep stirring to avoid burning the garlic, which can turn bitter. You want it aromatic and fragrant.
- Sprinkle in the flour and continue stirring. Cook this mixture for about one minute to eliminate the raw flavor of the flour. You should see it thicken slightly and look silky.
- Slowly pour in the half & half, stirring continuously to combine everything smoothly. You’ll notice the mixture beginning to turn creamy and luscious.
- Now, add the thawed and drained spinach along with the chopped artichoke hearts. Stir occasionally, allowing the mixture to heat up and thicken, which should take about two more minutes. The colors will brighten as it heats!
- Stir in the shredded Cheddar, Pecorino Romano, salt, pepper, and nutmeg. Keep stirring until the cheese melts completely, about one to two minutes. The dip should be smooth and creamy, with a rich flavor.
- At this point, taste it with a chip and adjust the seasoning if necessary. Everyone’s palate is different, and this is your chance to make it just right!
- Finally, transfer the dip to a serving bowl. The Best Spinach Artichoke Dip is best enjoyed warm, so serve it with a generous amount of tortilla chips around it for dipping.
Notes
- Rinsing Canned Artichokes: It’s important to rinse your canned artichokes thoroughly before using them to remove any excess salt or preservatives. This will enhance the flavor of your dip and prevent any off-tasting notes.
- Make-Ahead Options: You can prepare the dip up to three days in advance. Just store it in a covered container in the refrigerator. When you’re ready to serve, reheat it gently on the stovetop, adding a splash more half & half if needed to achieve that creamy consistency.
- Serving Suggestions: This dip is fantastic with tortilla chips, but it can also be served with fresh vegetables, pita bread, or even crostini for a different texture and flavor.
- Storage Tips: If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat gently before serving to keep it creamy.
- Freezing: While you can freeze the dip, it’s best enjoyed fresh. If you do freeze it, make sure to let it cool completely before transferring to an airtight container. Thaw overnight in the fridge before reheating.