I’m always reluctant to call recipes the “best ever” because there’s always a chance I could be wrong. But I’m just going to come right out and say it. This is the best Spinach Artichoke Dip I’ve ever had.
I think what sets this version apart from the crowd is the the absence of cream cheese. Don’t get me wrong, I love cream cheese. I love spinach and artichoke dip made with cream cheese.
But this decadent dip starts with a rich, buttery cream base–almost like an Alfredo sauce. It’s so much better than the cream cheese version, and it just gets better from there.
I also love that you just mix everything up on the stove-top and serve. I like to leave mine in the skillet and dip right from there, but you could certainly transfer it to a pretty serving dish once it’s all hot and bubbly.
Or if you prefer, it can be made ahead, refrigerated, and warmed up in the microwave. I find that this dip heats up best on the stove-top or in the microwave, so I don’t usually put it in the oven.
If you go that route, you’ll definitely want to give it a good stir before serving.
You can also use frozen spinach in place of the fresh (you’ll need 15-20 ounces), just make sure it’s well drained and you’ve squeezed out any excess moisture.
But seriously. Best spinach artichoke dip ever!Print
- 1/4 cup butter
- 2 cloves garlic, minced
- 2 tablespoons minced onion
- 1/4 cup flour
- 2 cups heavy cream
- 1/4 cup chicken broth
- 5-6 cups fresh spinach, chopped
- 2/3 cup fresh grated Parmesan cheese
- 2 teaspoons lemon juice
- 1/2 teaspoon hot sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup sour cream
- 1 (12 oz.) can artichoke hearts, drained
- 1/2 cup shredded Monterrey Jack cheese
- Cubed bread, crackers, chips or veggies, for dipping
- Heat the butter in a 10-inch skillet over medium heat. Add the garlic and onions and saute until soft, 3-5 minutes.Stir in the flour and cook for a few minutes more.
- Slowly whisk in the cream until smooth, then stir in the chicken broth. Add the chopped spinach. Cook and stir until the spinach is wilted.
- Bring to a simmer and add the Parmesan cheese, lemon juice, hot sauce, salt and pepper. Stir until cheese is melted.
- Stir in sour cream, artichoke hearts and Monterrey Jack cheese. Cook for a few more minutes, until hot and bubbly.
- Serve immediately with bread, crackers, chips and veggies for dipping or refrigerate and reheat in the microwave at 50% power before serving.
- Serving Size: 6
Who Dished It Up First: This recipe was passed along by my friend Ashlee.