Spinach Artichoke Dip Recipe

This Spinach Artichoke Dip Recipe is inspired by the iconic, bubbling appetizers served at classic American bar-and-grill restaurants. It is a rich and cheesy recipe, which calls for a sophisticated five-cheese blend and zesty marinated artichokes. It’s a classic, foolproof recipe, ready in about 20 minutes.

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Spinach Artichoke Dip Recipe Ingredients

• 3 tbsp butter
• 3 tbsp all-purpose flour
• 1.5 cups cold milk
• 0.5 tsp salt
• 0.25 tsp black pepper
• 5 oz frozen chopped spinach (thawed and squeezed very dry)
• 0.25 cup marinated artichokes, chopped
• 0.5 tsp garlic, minced
• 0.5 cup Parmesan cheese, grated
• 0.5 cup Mozzarella cheese, shredded
• 1 tbsp Asiago cheese, grated
• 1 tbsp Romano cheese, grated
• 2 tbsp cream cheese
• 0.25 cup extra Mozzarella (for the topping)
• optional: toasted bread, crackers, or tortilla chips for serving

How To Make Spinach Artichoke Dip

1. Create the roux base: In a medium saucepan or skillet, melt the butter over medium heat. Once it begins to foam, stir in the flour. Continue to whisk for 1 to 2 minutes until the mixture smells slightly nutty and takes on a pale golden color. This step is the professional secret for a dip that stays thick and creamy without the cheese separating.
2. Build the smooth sauce: Gradually whisk the cold milk into the flour mixture. Adding cold milk to a hot roux is the secret to a perfectly smooth sauce with no lumps. Keep whisking as the mixture simmers gently and thickens into a glossy, velvety béchamel base. Season with the salt and black pepper.
3. Infuse the flavor: Stir the chopped spinach, marinated artichokes, and minced garlic into the sauce. It is vital that the spinach is squeezed until bone-dry before adding; any extra moisture will water down the cheese sauce. Let the mixture heat through for 2 minutes so the aromatics can infuse the cream.
4. The cheese dump: Add the Parmesan, Mozzarella, Asiago, Romano, and cream cheese to the pan. Stir continuously until all the cheeses have melted into the sauce and the mixture is thick and stretchy.
5. Broil to perfection: Pour the hot dip into a small oven-safe baking dish or ramekin. Sprinkle the final 0.25 cup of Mozzarella over the top. Place the dish under a preheated broiler for 2 to 3 minutes. Do not walk away—you are looking for the cheese to be bubbly and dotted with golden-brown spots.
6. Serve hot: Remove the dish from the oven and serve immediately. This dip is best enjoyed while the cheese is at its most molten, paired with whatever carb you prefer—bread, chips, or even a spoon.

Recipe Tips

• Why squeezing spinach is vital: Frozen spinach holds an incredible amount of water. If you don’t squeeze it out (using a clean kitchen towel or fine mesh sieve), your dip will end up with a pool of green liquid on top.
• Choosing marinated artichokes: Using artichokes packed in oil and herbs (marinated) provides a much deeper flavor than those packed in plain water or brine.
• The five-cheese advantage: While Mozzarella provides the stretch, the combination of Parmesan, Asiago, and Romano provides the salty, sharp punch that makes this dip addictive.
• Consistency control: If the dip feels too thick before you add the topping, simply whisk in an extra tablespoon of milk to loosen it up.

What To Serve With Spinach Artichoke Dip?

This Spinach Artichoke Dip Recipe is a rich, cheesy appetizer that needs a crunchy or sturdy pairing! A basket of Warm Toasted Baguette Slices or a pile of Sturdy Tortilla Chips is the quintessential choice for scooping up the thick dip. For a balanced snack, a side of Fresh Celery Sticks or sliced Bell Peppers adds a lovely cool crunch that pairs perfectly with the hot cheese! A glass of Chilled White Wine or a few Pita Wedges pairs wonderfully with the savory, herbal notes of the marinated artichokes.

How To Store Spinach Artichoke Dip

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: The best way to reheat this dip is in the oven at 350 degrees for 10 minutes or in an air fryer until bubbly. Microwaving is possible, but it may cause the oils in the cheese to separate.
• Avoid Freezing: We do not recommend freezing this dip. The dairy base and the cream cheese can become grainy and lose their smooth texture upon thawing.

Spinach Artichoke Dip Nutrition Facts

• Calories: 280 (per serving)
• Total Fat: 22 g
• Cholesterol: 55 mg
• Sodium: 480 mg
• Total Carbohydrates: 10 g
• Dietary Fiber: 2 g
• Protein: 12 g

Nutrition information is estimated and may vary based on ingredients and brands used.

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