Unbelievably Creamy Spinach and Artichoke Dip Recipe
This dip is unbelievably creamy—it’s practically addictive. We love serving it alongside vegetables, pita wedges, bread, or chips. This dip should be served warm. You can make this up to 3 days in advance; just store it covered tightly in the refrigerator and reheat before serving. If making ahead, reserve the extra cheese for the top of the dip until you are ready to heat and serve. We use artichokes from cans. You can find frozen artichokes. If using frozen artichokes, thaw before making the recipe. Also available are jarred artichokes packed in oil. You can use these without rinsing; just omit the oil.
This dip is unbelievably creamy—it’s practically addictive. We love serving it alongside vegetables, pita wedges, bread, or chips. This dip should be served warm. You can make this up to 3 days in advance; just store it covered tightly in the refrigerator and reheat before serving. If making ahead, reserve the extra cheese for the top of the dip until you are ready to heat and serve. We use artichokes from cans. You can find frozen artichokes. If using frozen artichokes, thaw before making the recipe. Also available are jarred artichokes packed in oil. You can use these without rinsing; just omit the oil.
- 4 ounces cream cheese
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/2 teaspoon dried oregano
- 3 garlic cloves minced
- 1/4 teaspoon cayenne pepper
- salt and fresh ground black pepper to taste
- 1 tablespoon extra-virgin olive oil
- 1 1/2 cups drained artichoke hearts, roughly chopped (from t
- 4 cups fresh baby spinach leaves
- 1 1/2 cups (355 ml) milk plus more as needed
- 4 ounces feta cheese crumbled (about 1/2 cup)
- 4 ounces mozzarella cheese coarsely grated (about 1 cup)
- 1 scallion thinly sliced
- Carbohydrate 6.47077441771256 g
- Cholesterol 64.9577263418738 mg
- Fat 21.6553082921283 g
- Fiber 0.698035424175942 g
- Protein 9.56940800444353 g
- Saturated Fat 12.3623967840667 g
- Serving Size 1 1 Serving (94g)
- Sodium 521.420504996202 mg
- Sugar 5.77273899353662 g
- Trans Fat 1.80567222788946 g
- Calories 255 calories
Step-by-step
- Heat oven to 350 degrees F. Butter or spray a small baking dish with non-stick cooking spray. (The pan should hold 4 to 5 cups. An 8-inch round pan, 8-inch x 4-inch loaf pan, 8-inch square pan or small oval baking dish will work).
- Heat olive oil in a wide skillet with sides over medium heat then add minced garlic and cook about 1 minute until fragrant. Add the artichokes and cook 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.
- Place the skillet back onto medium heat then add the butter. When the butter begins to bubble, add the flour. Cook, whisking constantly 2 to 3 minutes until butter smells fragrant and nutty — the color of the butter-flour mixture will be light brown. While whisking, slowly pour the milk into butter and flour mixture. Continue to cook, whisking constantly until the sauce bubbles and thickens.
- Remove 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 (1/2 cup) of the mozzarella cheese. Stir until completely melted. Stir in the garlic, artichokes, and spinach from earlier.
- Transfer the dip to baking dish and top with remaining mozzarella cheese (1/2 cup). Bake the dip until bubbly and the cheese begins to brown on top, 15 to 20 minutes. To make the cheese even more browed on top, turn oven to broil and broil 1 to 2 minutes. Serve warm.
Can this be assembled hours before guests arrive without turning into a watery layer of separated dairy by the time it reaches the oven? Professional kitchens rely on structured components that hold up to resting periods, and this formula benefits immensely from being prepared up to three days in advance. Whisking the flour and butter together for a full three minutes develops a cooked blond roux that stabilizes the dairy proteins, preventing the sauce from breaking when cooled and subsequently reheated. While canned artichoke hearts provide consistent texture, drained jarred varieties packed in oil offer a brighter punch of acidity that cuts through the heavy cream cheese and mozzarella without needing extra rinsing steps.
Judging Doneness Without a Probe
Because thick cheese dips carry residual heat that continues cooking the interior after extraction, relying on a digital thermometer is unnecessary and often leads to over-baking. Watch for bubbling edges accompanied by golden-brown spots forming across the mozzarella cap, which indicates the internal temperature has reached serving threshold without scorching the base. When transitioning the baking dish from the refrigerator to a 350 degree F oven, extend the initial baking duration by ten minutes to compensate for the chilled dairy mass.
- If utilizing frozen artichoke hearts instead of canned, thaw completely and press between paper towels to remove excess moisture that would otherwise thin out the bechamel sauce.
- Reserve half of the grated mozzarella for the final topping layer rather than melting it directly into the sauce, guaranteeing a stretchy, browned crust upon baking.
- Keep a splash of extra milk nearby during the reduction phase, as the starch absorption rate of all-purpose flour can vary widely depending on ambient humidity.
