Creamy, cheesy, and warm Spinach Artichoke Dip will have everyone oohing and ahing. Serve with tortilla chips or toasted pita wedges for an out of this world appetizer!
Do you have a certain appetizer that always jumps out at you on the menu at restaurants? For me it’s Spinach Artichoke Dip.
This recipe is from the California Pizza Kitchen Pasta, Salads, Soups, And Sides Cookbook and it’s one of my favorite dips to make for serving a crowd. It makes a huge batch and is always a crowd pleaser.
Don’t worry about having leftovers. In fact you want to have leftovers. It makes the best topping for baked potatoes ever. So good you’re going to want to have a baked potato covered in Spinach Artichoke Dip every night of the week.
This isn’t a super cheesy dip. There’s just enough cheese to add some flavor, but it is a really, really creamy dip. And a bunch of garlic, onion, and chicken bouillon really punch up the flavor.
Make sure you drain your spinach really well. I stick it in the refrigerator a day ahead of time to defrost. And then I squeeze it in paper towels to get all the liquid out.
Make this dip for the next football Sunday. It is sure to be a fan favorite.
PS- I can’t get my daughter to stop painting her fingernails black.
- 1/4 cup olive oil
- 2 tablespoons butter
- 3/4 cup sweet yellow onion, diced small
- 3 cloves garlic, minced
- 1/2 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1 1/2 cups heavy cream
- 1 cup freshly grated parmesan cheese
- 3 chicken bouillon cubes, crumbled
- 1 tablespoon lemon juice
- 1 teaspoon sugar
- 3/4 cup sour cream
- 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed in a towel to remove moisture
- 6- ounces canned artichoke bottoms, drained and diced
- 1 cup shredded Monterey Jack Cheese
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon Tabasco
- tortilla chips
Place olive oil and butter in a medium saucepan and heat over medium heat. Add onion and cook stirring frequently for 3 to 4 minutes. Stir in garlic and continue cooking for 1 to 2 more minutes.
Sprinkle flour on top of wilted onions and continuously stir for about 10 minutes. Mixture should be a golden-brown color at the end of this time.
Slowly stir in the chicken broth using a whisk to incorporate the broth. When the mixture begins to simmer, stir in the cream and then return to a simmer.
Remove from heat and add Parmesan, chicken bouillon cubes, lemon juice, and sugar. Stir well.
Add sour cream, spinach, artichoke bottoms, Monterey Jack cheese, cayenne pepper, and Tabasco sauce. Stir until cheese has melted.
Serve warm with tortilla chips.
Recipe Source: slightly adapted from California Pizza Kitchen Pasta, Salads, Soups, And Sides
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