Spinach and Artichoke Dip Recipe

Spinach and Artichoke Dip Recipe
Staff Writer
Spinach and Artichoke Dip

Allison Beck

Spinach and Artichoke Dip

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.


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.


Calories per serving:

289 calories

Dietary restrictions:

Low Carb Sugar Conscious, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free

Daily value:



  • Fat 25g 38%
  • Carbs 11g 4%
  • Saturated 15g 75%
  • Fiber 3g 14%
  • Trans 0g
  • Sugars 2g
  • Monounsaturated 7g
  • Polyunsaturated 1g
  • Protein 9g 18%
  • Cholesterol 81mg 27%
  • Sodium 400mg 17%
  • Calcium 239mg 24%
  • Magnesium 73mg 18%
  • Potassium 485mg 14%
  • Iron 2mg 12%
  • Zinc 1mg 7%
  • Phosphorus 187mg 27%
  • Vitamin A 464µg 52%
  • Vitamin C 19mg 32%
  • Thiamin (B1) 0mg 8%
  • Riboflavin (B2) 0mg 15%
  • Niacin (B3) 1mg 6%
  • Vitamin B6 0mg 9%
  • Folic Acid (B9) 132µg 33%
  • Vitamin B12 0µg 4%
  • Vitamin D 0µg 0%
  • Vitamin E 2mg 8%
  • Vitamin K 237µg 296%
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