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–+ servings
Benjamin

Quick & Easy Spinach Artichoke Dip

This creamy, cheesy spinach artichoke dip is the ultimate appetizer. Perfect for parties, game days, or as a decadent snack, it combines savory cheese, tender spinach, and tangy artichokes for an irresistible crowd-pleaser. Serve it warm with tortilla chips, fresh veggies, or crusty bread for dipping!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 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, chopped, and blotted dry
  • 1½ cups shredded sharp cheddar cheese
  • ½ cup grated Pecorino Romano or Parmigiano Reggiano
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • Pinch of nutmeg
  • Tortilla chips for serving

Method
 

Prepare the Aromatics:
  1. Melt the butter in a medium saucepan over medium heat. Add the finely chopped onion and cook for 3–4 minutes, stirring frequently, until soft and translucent.
  2. Add the minced garlic and cook for an additional minute, stirring constantly to prevent browning.
Make the Roux:
  1. Sprinkle the flour over the onions and garlic. Stir constantly for 1 minute until a paste forms.
Add the Half & Half:
  1. Gradually pour in the half & half, whisking continuously to avoid lumps. Cook for 2 minutes until the mixture thickens slightly.
Incorporate Spinach and Artichokes:
  1. Stir in the drained and chopped spinach and artichoke hearts. Mix well to combine.
Melt the Cheese:
  1. Reduce the heat to low and add the shredded cheddar and grated Pecorino Romano or Parmigiano. Stir continuously until the cheese is melted and the mixture is smooth.
Season and Serve:
  1. Add the salt, black pepper, and a pinch of nutmeg. Taste the dip with a tortilla chip and adjust seasoning as needed.
  2. Transfer the hot dip to a serving bowl and serve immediately with tortilla chips.

Notes

  • Make-Ahead Tip: Prepare the dip up to the cheese-melting step. Store it in the fridge, then reheat gently before serving.
  • Spinach Prep: Squeeze out as much moisture as possible from the spinach to prevent a watery dip.
  • Cheese Variations: Feel free to substitute the cheddar with mozzarella or Gruyere for a twist on flavor.
  • Serving Suggestion: Serve the dip warm with tortilla chips, crackers, or fresh veggies like celery and carrot sticks.

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