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Spinach Artichoke Dip (pass)

This is my recipe for that creamy restaurant dip everyone orders as an appetizer. It makes enough for 6-8 people without leaving you with leftovers for a week.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

~6-8 servings

  • 3 Tbsp olive oil
  • 1 1/2 Tbsp butter
  • 1/2 cup sweet yellow onion diced small
  • 2 cloves garlic minced
  • 1/3 cup all-purpose flour
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 2/3 cup freshly grated parmesan cheese
  • 2 chicken bouillon cubes crumbled
  • 2 tsp lemon juice
  • 3/4 tsp sugar
  • 1/2 cup sour cream
  • 1 package frozen chopped spinach 10-ounce, defrosted and squeezed dry
  • 4 oz canned artichoke bottoms drained and diced
  • 2/3 cup shredded Monterey Jack cheese
  • 1/4 tsp cayenne pepper
  • 1/4 tsp Tabasco
  • Tortilla chips for serving

Instructions

  • Heat olive oil and butter in saucepan over medium heat.
  • Sauté onions for 3-4 minutes until softened.
  • Add garlic and cook 1-2 minutes more.
  • Sprinkle flour over onions and stir continuously for 10 minutes until golden brown.
  • Whisk in chicken broth slowly, then add cream and simmer.
  • Remove from heat and stir in parmesan, bouillon cubes, lemon juice, and sugar.
  • Mix in sour cream, spinach, artichokes, Monterey Jack, cayenne, and Tabasco.
  • Stir until cheese melts and ingredients are combined.
  • Serve warm with tortilla chips.

Notes

Squeeze spinach thoroughly to remove excess moisture before adding.
Tried this recipe?Leave a comment below & let me know!