Best Spinach Artichoke Dip (Restaurant-Style)
Total Time
40 Minutes
Prep Time
25 Minutes
Cook Time
15 Minutes
Rating
4.32 out of 5 stars
(28)
Ingredients
4-6 servings
- 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
How would you rate this recipe?
Preparation
Chef’s notes
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.