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26 October, 2015

Spinach & Artichoke Dip

Posted in : All, Appetizer/Sides on by : hdcook


Finally~FINALLY~I really dont know why it took me this long to make a dip, especially a spinach and artichoke dip~I mean I had it in restaurants like Chillis or Applebees~and their version is really good~creamy and full of artichokes and spinach~but like I always say~nothing beats homemade~especially homemade Spinach and artichoke dip~and boy my version of warm and delicious dip is the BEST~Creamy and Cheesy that all the other versions of this dip will be put to shame~I Mean really~I am confident that your family or guest will rave about this dip and will want you to make it for them~its that kind of a good REALLY GOOD DIP that you will be know for~trust me~I Know~LOL~

Spinach & Artichoke Dip

Serving Size: 10-12


  • 10 oz Frozen Chopped spinach thawed and drained
  • 10 oz Frozen artichokes thawed and chapped
  • 4 oz Grated Gruyere cheese divided
  • 1/2 Cup grated Parmesan cheese plus 1/4 cup for topping
  • 6 oz Cream Cheese Soften
  • 1 Cup sour cream
  • 1 Cup heavy Cream
  • 4 Tablespoons unsalted butter
  • 2 Tablespoons all purpose flour
  • 1/2 medium yellow onion chopped
  • 1 garlic clove finely chopped
  • salt and pepper to taste


  1. Preheat oven to 350 degrees.In a medium bowl mix together cream cheese and sour cream and set aside, melt 2 tablespoons of butter into a small-medium saute pan and cook onions and garlic till onion are translucent and no longer raw about 1-2 minutes, add to cream cheese mixture along with the chopped spinach and artichoke. In a medium saucepan melt butter and heavy cream together in medium low heat, when butter is all melted whisk in 2 tablespoons of flour and continue to whisk till till thicken, whisk in 1/2 cup of Parmesan cheese and 2 ounces of gruyere till incorporated, add into the cream cheese mixture and mix till combined, salt and pepper to taste and transfer to a baking dish top with remaining 2 ounces of gruyere cheese and 1/4 cup of Parmesan cheese, bake in the preheated oven for 30-40 minutes till bubbly and some what brown on top( if not brown, turn your broiler on hi and broil for 5 minutes keeping a close watch not to burn the top) serve with toasted french bread of tortilla chips.

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