HANDS DOWN The BEST Spinach Artichoke Dip EVER!

bowl of spinach artichoke dip on cutting board with tortilla chips



  1. Preheat the oven to 350°F
  2. Grease a small dish lightly with butter
  3. Bring a pot of water to a boil
  4. Meanwhile, roughly chop up the spinach after you have removed the stems and once the water comes to a boil, add the spinach and cook until wilted, 2 to 3 minutes
  5. Strain the spinach in a colander and rinse with cold water to stop the cooking. Put on paper towels or squeeze to remove the excess water. Set aside
  6. In a medium pot, melt the butter over medium-high heat. Add the onions and cook, stirring occasionally for a few minutes
  7. Add the garlic, salt, pepper, and cayenne, and cook, stirring, for 1 minute
  8. Add the flour and cook, stirring constantly, to make a light roux, about 1-2 minutes
  9. Add the milk and cream in a steady SLOW stream, and cook, stirring constantly, until thick and creamy, 2 to 3 minutes
  10. Add the cooked spinach and lemon juice, and stir to incorporate
  11. Add the Brie, Monterey Jack, artichoke hearts and stir well
  12. Remove from the heat and pour into the prepared dish
  13. Top with the Parmesan and bake until bubbly, about 10 minutes
  14. Remove from the oven and serve hot with chips or baguette slices.


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