Easy Spinach Artichoke Dip
My family and friends love this homemade spinach and artichoke dip so much! We serve it hot and make it with three cheeses! It’s so creamy and delicious! We love this warm, gooey spinach and artichoke dip with not one but three cheeses, lots of artichoke, fresh spinach, and garlic. Serve this with pita bread, tortilla chips, crusty bread, or vegetables. It’s incredibly delicious and so creamy! This dip is also amazing to spread onto bread instead of mayo for sandwiches or add to the top of these skillet chicken breasts for dinner. For more spinach and artichoke inspiration, see our baked ziti with spinach inspired by this dip! Key Ingredients Garlic, Spinach, and Artichokes: I like my spinach artichoke sip to be a little garlicky, so I use three cloves (roasted garlic would be great, too). I use baby spinach leaves, which wilt down quickly. Then, for the artichokes, I buy canned or jarred hearts, drain them, and chop them small. Marinated artichokes in oil have more flavor, but the ones sold in water are fine for this recipe. Use what you love. Butter and Flour: These form the base of our thick and creamy sauce. They cook together to make our roux, which thickens the milk. Milk: I use whole milk or reduced fat, so the dip stays super creamy and rich. Cheese: We’ve got three cheeses in this dip recipe. Cream cheese adds an extra creamy, velvety texture, feta works perfectly with the spinach and artichokes, and mozzarella melts to be a little stringy, which I love when you go in for a dip. Spices: To balance all that creaminess, I love a little heat from cayenne pepper, salt, pepper, and a bit of dried oregano. Garlic, Spinach, and Artichokes: I like my spinach artichoke sip to be a little garlicky, so I use three cloves (roasted garlic would be great, too). I use baby spinach leaves, which wilt down quickly. Then, for the artichokes, I buy canned or jarred hearts, drain them, and chop them small. Marinated artichokes in oil have more flavor, but the ones sold in water are fine for this recipe. Use what you love. Butter and Flour: These form the base of our thick and creamy sauce. They cook together to make our roux, which thickens the milk. Milk: I use whole milk or reduced fat, so the dip stays super creamy and rich. Cheese: We’ve got three cheeses in this dip recipe. Cream cheese adds an extra creamy, velvety texture, feta works perfectly with the spinach and artichokes, and mozzarella melts to be a little stringy, which I love when you go in for a dip. Spices: To balance all that creaminess, I love a little heat from cayenne pepper, salt, pepper, and a bit of dried oregano. How to Make Spinach Artichoke Dip This homemade spinach artichoke dip comes together in about 30 minutes. It’s it’s easy, too. You can even make it ahead of time (up to 4 days in advance). Just keep it covered and stored in the refrigerator. Then, when you’re ready to serve, add some cheese to the top and bake. Easy. To make it, cook artichokes with garlic and olive oil until they brown just slightly around the edges. Throw in lots of fresh spinach until wilted down. Transfer this all to a bowl, and move on to the creamy, cheesy sauce. You’ll notice the process is similar if you’ve made mac and cheese. We cook butter and flour until light brown, then whisk in milk until we have a thick, creamy sauce. Then, we stir in the cheeses (cream cheese, feta cheese, and mozzarella) and, finally, the artichoke and spinach mixture from before. You could stop there, but I like to spoon it into a baking dish, top with more cheese, and bake until hot and bubbly. It’s seriously good! I love it with homemade pita bread or these easy flatbread (made without yeast). Easy Spinach Artichoke Dip PREP 10 mins COOK 25 mins TOTAL 35 mins PREP 10 mins COOK 25 mins TOTAL 35 mins This spinach artichoke dip is unbelievably creamy. It’s incredibly delicious. We love serving alongside vegetables, pita wedges, bread, or chips. For the best results, serve this hot. 6 Servings You Will Need 1 tablespoon extra-virgin olive oil 3 garlic cloves, minced 1 ½ cups drained artichoke hearts, roughly chopped, from two 14oz jars 4 ounces (113g) baby spinach leaves, 4 to 5 cups 3 tablespoons (42g) butter 3 tablespoons (24g) all-purpose flour 1 ½ cups (355ml) whole milk, plus more as needed 4 ounces (113g) cream cheese 1/4 teaspoon cayenne pepper 1/2 teaspoon dried oregano 4 ounces (113g) feta cheese, crumbled, about 1/2 cup 4 ounces (113g) mozzarella cheese, coarsely grated, about 1 cup 1 scallion, thinly sliced Salt and fresh ground black pepper, to taste Directions 1Preheat the oven to 350°F (177°C). Butter or spray a small baking dish with non-stick cooking spray. The dish should hold 4 to 5 cups. An 8-inch round pan, 8-inch square pan, or small oval baking dish will work. 2Heat the olive oil in a wide skillet with sides over medium heat, add minced garlic, and cook for 1 minute until fragrant. Add the artichokes and cook for 2 to 3 minutes until warmed through and beginning to brown around the edges. Add the spinach and season lightly with salt and pepper. Cook, tossing occasionally, until the spinach wilts down, about 2 minutes. Transfer garlic, artichokes, and spinach to a bowl and set aside. 3Place the skillet back on medium heat, then add the butter. When the butter begins to bubble, add the flour. Cook, whisking constantly, for 2 to 3 minutes until the butter smells fragrant and nutty (the color of the butter-flour mixture will be light brown). 4While whisking, slowly pour the milk into the butter and flour mixture. Continue to cook, whisking constantly until the sauce bubbles and thickens. 5Remove the pan from the heat. Stir in the cream cheese, cayenne pepper, and oregano. When the cream cheese has melted into the sauce, add feta cheese and half of the mozzarella cheese. Stir until completely melted. Stir in the garlic, artichokes, and spinach from earlier. 6Transfer the dip to the prepared baking dish and top with the remaining mozzarella cheese. 7Bake until bubbly and the cheese begins to brown on top, 15 to 20 minutes. To make the cheese even more browned on top, turn the oven to broil and broil for 1 to 2 minutes. Serve warm. 1Preheat the oven to 350°F (177°C). Butter or spray a small baking dish with non-stick cooking spray. The dish should hold 4 to 5 cups. An 8-inch round pan, 8-inch square pan, or small oval baking dish will work. 2Heat the olive oil in a wide skillet with sides over medium heat, add minced garlic, and cook for 1 minute until fragrant. Add the artichokes and cook for 2 to 3 minutes until warmed through and beginning to brown around the edges. Add the spinach and season lightly with salt and pepper. Cook, tossing occasionally, until the spinach wilts down, about 2 minutes. Transfer garlic, artichokes, and spinach to a bowl and set aside. 3Place the skillet back on medium heat, then add the butter. When the butter begins to bubble, add the flour. Cook, whisking constantly, for 2 to 3 minutes until the butter smells fragrant and nutty (the color of the butter-flour mixture will be light brown). 4While whisking, slowly pour the milk into the butter and flour mixture. Continue to cook, whisking constantly until the sauce bubbles and thickens. 5Remove the pan from the heat. Stir in the cream cheese, cayenne pepper, and oregano. When the cream cheese has melted into the sauce, add feta cheese and half of the mozzarella cheese. Stir until completely melted. Stir in the garlic, artichokes, and spinach from earlier. 6Transfer the dip to the prepared baking dish and top with the remaining mozzarella cheese. 7Bake until bubbly and the cheese begins to brown on top, 15 to 20 minutes. To make the cheese even more browned on top, turn the oven to broil and broil for 1 to 2 minutes. Serve warm. Adam and Joanne's Tips Storing: Transfer the dip to an airtight container and refrigerate for up to 4 days. Reheat slowly in the oven. We do not recommend freezing. The nutrition facts provided below are estimates. Storing: Transfer the dip to an airtight container and refrigerate for up to 4 days. Reheat slowly in the oven. We do not recommend freezing. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 1/6 of the recipe / Calories 297 / Total Fat 20.9g / Saturated Fat 11.8g / Cholesterol 60.7mg / Sodium 445.2mg / Carbohydrate 15.2g / Dietary Fiber 3.6g / Total Sugars 5.4g / Protein 14.3g AUTHOR: Adam Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us