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
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Preparation
Step 1
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.
Step 2
Add the garlic and cook, stirring constantly, for 1 minute more. Do not brown.
Step 3
Add the flour and cook, stirring constantly, for 1 minute.
Step 4
Pour in the half & half, and then add the spinach and artichokes.
Step 5
Cook, stirring occasionally, until hot and thickened, about 2 minutes.
Step 6
Stir in the Cheddar, Parmigiano Reggiano, salt, pepper, and nutmeg and cook, stirring constantly, until the cheese is melted, 1 to 2 minutes.
Step 7
Taste with a chip and adjust seasoning, if necessary.
Step 8
Transfer the dip to a serving bowl and serve with tortilla chips.
Step 9
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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.
