Easy Spinach Artichoke Dip
- PREP 10min
- COOK 25min
- TOTAL 35min
This spinach artichoke dip is unbelievably creamy. It’s incredibly delicious. We love serving alongside vegetables, pita wedges, bread, or chips. For the best results, serve this hot.
You Will Need
1 tablespoon extra-virgin olive oil
3 garlic cloves, minced
1 ½ cups drained artichoke hearts, roughly chopped, from two 14oz jars
4 ounces (113g) baby spinach leaves, 4 to 5 cups
3 tablespoons (42g) butter
3 tablespoons (24g) all-purpose flour
1 ½ cups (355ml) whole milk, plus more as needed
4 ounces (113g) cream cheese
1/4 teaspoon cayenne pepper
1/2 teaspoon dried oregano
4 ounces (113g) feta cheese, crumbled, about 1/2 cup
4 ounces (113g) mozzarella cheese, coarsely grated, about 1 cup
1 scallion, thinly sliced
Salt and fresh ground black pepper, to taste
Directions
Preheat the oven to 350°F (177°C). Butter or spray a small baking dish with non-stick cooking spray. The dish should hold 4 to 5 cups. An 8-inch round pan, 8-inch square pan, or small oval baking dish will work.
Heat the olive oil in a wide skillet with sides over medium heat, add minced garlic, and cook for 1 minute until fragrant. Add the artichokes and cook for 2 to 3 minutes until warmed through and beginning to brown around the edges. Add the spinach and season lightly with salt and pepper. Cook, tossing occasionally, until the spinach wilts down, about 2 minutes. Transfer garlic, artichokes, and spinach to a bowl and set aside.
Place the skillet back on medium heat, then add the butter. When the butter begins to bubble, add the flour. Cook, whisking constantly, for 2 to 3 minutes until the butter smells fragrant and nutty (the color of the butter-flour mixture will be light brown).
While whisking, slowly pour the milk into the butter and flour mixture. Continue to cook, whisking constantly until the sauce bubbles and thickens.
Remove the pan from the heat. Stir in the cream cheese, cayenne pepper, and oregano. When the cream cheese has melted into the sauce, add feta cheese and half of the mozzarella cheese. Stir until completely melted. Stir in the garlic, artichokes, and spinach from earlier.
Transfer the dip to the prepared baking dish and top with the remaining mozzarella cheese.
Bake until bubbly and the cheese begins to brown on top, 15 to 20 minutes. To make the cheese even more browned on top, turn the oven to broil and broil for 1 to 2 minutes. Serve warm.
Adam and Joanne's Tips
- Storing: Transfer the dip to an airtight container and refrigerate for up to 4 days. Reheat slowly in the oven. We do not recommend freezing.
- The nutrition facts provided below are estimates.