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bowl of spinach artichoke dip on cutting board with tortilla chips

HANDS DOWN The BEST Spinach Artichoke Dip EVER!

  • Author: Debi


  • 2 Tablespoons Butter, plus more for the pan
  • 1 (10-ounce) Pkg. Fresh Spinach (stems removed)
  • 1/2 Cup Onion, diced small
  • 1 Tablespoon Garlic, minced
  • 1/2 teaspoon Sea Salt
  • 1/4 teaspoon Freshly Ground Black Pepper
  • 1/8 teaspoon Cayenne Pepper
  • 1/8 Cup White Whole Wheat Flour (I use Bob Mills)
  • 1/2 Cup Whole Milk
  • 1/2 Cup Heavy Cream
  • 1 teaspoon Freshly Squeezed Lemon Juice
  • 1/2 Cup Brie Cheese, cut in cubes
  • 1/2 Cup Monterey Jack Cheese, shredded
  • 1/2 (6 1/2-ounce) Jar Marinated Artichoke Hearts, drained and chopped
  • 1/8 Cup Parmesan Cheese, freshly grated (Do NOT use canned)
  • Assorted chips (pita chips, tortilla chips, bagel chips) or sliced baguette, for dipping


  1. Preheat the oven to 350°F. and grease a small dish lightly with butter.
  2. Bring a pot of water to a boil.
  3. 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.
  4. 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.
  5. In a medium pot, melt the butter over medium-high heat. Add the onions and cook, stirring occasionally for a few minutes.
  6. Add the garlic, salt, pepper, and cayenne, and cook, stirring, for 1 minute.
  7. Add the flour and cook, stirring constantly, to make a light roux, about 1-2 minutes.
  8. Add the milk and cream in a steady SLOW stream, and cook, stirring constantly, until thick and creamy, 2 to 3 minutes.
  9. Add the cooked spinach and lemon juice, and stir to incorporate.
  10. Add the Brie, Monterey Jack, artichoke hearts and stir well.
  11. Remove from the heat and pour into the prepared dish
  12. Top with the Parmesan and bake until bubbly, about 10 minutes.
  13. Remove from the oven and serve hot with chips or baguette slices.

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