Spinach and Artichoke Dip Recipe

Spinach and Artichoke Dip
Allison Beck

Ingredients

  • 4 cloves garlic, minced
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 2 cups heavy cream
  • ¼ cup chicken broth
  • 2/3 cup fresh-grated Parmigiano-Reggiano
  • ¼ teaspoon lemon juice
  • ¼ teaspoon cayenne
  • ¾ teaspoon salt, plus more to taste if needed
  • ¼ cup sour cream
  • Two 10-ounce boxes frozen chopped spinach, thawed, and squeezed dry
  • 18 ounces artichoke hearts, drained and quartered
  • 1 cup shredded cheese, preferably fontina or mozzarella
  • Pita chips and slices of crusty baguette, for serving

For the past few years, my friends and I have been monthly regulars at the steakhouse chain Hillstone (formerly known as Houston’s), where we catch up and order only three things from the menu, one being the warm spinach and artichoke dip. Once you have one bite, there's no stopping.

Needing a dip fix, I was inspired by the restaurant's spinach dip and started to play around with ingredients, forgoing cream cheese for a béchamel from scratch, adding a kick of cayenne, a bit of lemon for brightness, and lots of spinach and artichokes. While it’s not quite the same as the restaurant’s, it’s pretty darn close and works for me.

Click here to see Recipe SWAT Team: Dips.

Directions

In a 2-quart saucepan over medium heat, sauté garlic in butter until golden, about 3-5 minutes. Stir in flour and cook for 1 minute.

Slowly whisk in cream and broth and continue cooking until boiling. Once boiling, stir in Parmigiano-Reggiano, lemon juice, cayenne, and salt; stir until cheese has melted. Remove from heat and allow to cool for 5 minutes.

Stir sour cream into pan, and then fold in dry spinach and artichoke hearts. Fold the mixture into a microwave-safe 9-by-13-inch baking pan. Sprinkle cheddar evenly over top. At this point, the dip can be refrigerated until ready to serve, if desired. Bake in a preheated 350 degree oven until bubbly, or microwave on medium heat until bubbly. Serve with pita chips and slices of crusty bread.

Nutrition

Calories per serving:

333 calories

Dietary restrictions:

Low Carb Sugar Conscious, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added

Daily value:

17%

Servings:

12
  • Fat 340g 523%
  • Carbs 130g 43%
  • Saturated 206g 1,029%
  • Fiber 41g 166%
  • Trans 5g
  • Sugars 25g
  • Monounsaturated 92g
  • Polyunsaturated 14g
  • Protein 137g 273%
  • Cholesterol 1,106mg 369%
  • Sodium 5,643mg 235%
  • Calcium 3,746mg 375%
  • Magnesium 910mg 227%
  • Potassium 5,925mg 169%
  • Iron 25mg 141%
  • Zinc 18mg 119%
  • Phosphorus 2,869mg 410%
  • Vitamin A 5,918µg 658%
  • Vitamin C 227mg 379%
  • Thiamin (B1) 1mg 93%
  • Riboflavin (B2) 4mg 213%
  • Niacin (B3) 13mg 67%
  • Vitamin B6 2mg 113%
  • Folic Acid (B9) 1,614µg 404%
  • Vitamin B12 4µg 69%
  • Vitamin D 6µg 2%
  • Vitamin E 21mg 107%
  • Vitamin K 2,843µg 3,554%
Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...