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+ servings

Spinach Artichoke Dip

This California Pizza Kitchen copycat Spinach Artichoke Dip is warm, creamy, and cheesy. It's sure to be a fan favorite!
Course Appetizer
Cuisine American
Keyword dip, gameday, party dip
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 277kcal
Author Christin Mahrlig


  • 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.


Calories: 277kcal