Best Spinach Artichoke Dip (Restaurant-Style)
 Learn the cheffy method for making a top-notch spinach artichoke dip — once you try it, you’ll never go back to the traditional recipe. 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 with paper towels (see note) 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 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 with paper towels (see note) 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. Add the onion and cook, stirring frequently, until soft and translucent, 3 to 4 minutes. Add the garlic and cook, stirring constantly, for 1 minute more. Do not brown. Add the flour and cook, stirring constantly, for 1 minute. Pour in the half & half, and then add the spinach and artichokes. Cook, stirring occasionally, until hot and thickened, about 2 minutes. Stir in the Cheddar, Parmigiano Reggiano, salt, pepper, and nutmeg and cook, stirring constantly, until the cheese is melted, 1 to 2 minutes. Taste with a chip and adjust seasoning, if necessary. Transfer the dip to a serving bowl and serve with tortilla chips. Note: Canned artichokes are packed in water with salt and citric acid, so they need to be rinsed very well, drained, and then blotted dry with a paper towel before using. If you add them directly to the dip without first rinsing them, they will give the dip an off flavor. Make-Ahead Instructions: The dip can be made up to 3 days ahead of time and refrigerated in a covered container. Reheat on the stovetop over medium heat, adding a bit more half & half to thin the dip, if necessary. Melt the butter in a medium saucepan over medium heat. Add the onion and cook, stirring frequently, until soft and translucent, 3 to 4 minutes. Add the garlic and cook, stirring constantly, for 1 minute more. Do not brown. Add the flour and cook, stirring constantly, for 1 minute. Pour in the half & half, and then add the spinach and artichokes. Cook, stirring occasionally, until hot and thickened, about 2 minutes. Stir in the Cheddar, Parmigiano Reggiano, salt, pepper, and nutmeg and cook, stirring constantly, until the cheese is melted, 1 to 2 minutes. Taste with a chip and adjust seasoning, if necessary. Transfer the dip to a serving bowl and serve with tortilla chips. Note: Canned artichokes are packed in water with salt and citric acid, so they need to be rinsed very well, drained, and then blotted dry with a paper towel before using. If you add them directly to the dip without first rinsing them, they will give the dip an off flavor. Make-Ahead Instructions: The dip can be made up to 3 days ahead of time and refrigerated in a covered container. Reheat on the stovetop over medium heat, adding a bit more half & half to thin the dip, if necessary. Nutrition Information Powered by Per serving (Does not include chips - 6 servings) Calories: 285 Fat: 21 g Carbohydrates: 15 g Sugar: 4 g Fiber: 5 g Protein: 11 g Sodium: 496 mg Cholesterol: 61 mg Per serving (Does not include chips - 6 servings) Calories: 285 Fat: 21 g Carbohydrates: 15 g Sugar: 4 g Fiber: 5 g Protein: 11 g Sodium: 496 mg Cholesterol: 61 mg