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Spinach & Artichoke Dip


The hot and bubbly Spinach and Artichoke Dip recipe is a classic that everyone is sure to gobble up during any holiday party or event. This dish is perfect served with crackers, crudité, or the chips of your choice. This dip recipe goes great with an ice cold beer, friends, and football.

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  • 4 tablespoons unsalted butter, plus more for greasing the pan
  • 2 (10-ounce) packages fresh spinach, well rinsed, stems trimmed
  • 1 cup chopped yellow onions or leeks
  • 1 tablespoon minced garlic
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne
  • 1/4 cup all-purpose flour
  • 1 cup milk
  • 1 cup heavy cream
  • 2 teaspoons freshly squeezed lemon juice
  • 1 cup Brie, trimmed of rind, cut into 1/2-inch cubes
  • 1 cup grated Monterey Jack
  • 1 (6.5-ounce) jar marinated artichoke hearts, drained and chopped
  • 4 strips bacon, cooked until crisp, drained and chopped
  • 1/4 cup Parmesan, grated


Servings 12
Preparation time 25mins
Cooking time 50mins


Step 1

Preheat the oven to 350°F. Grease a 9-inch square Pyrex dish with butter. Bring a large pot of water to a boil. Add the spinach in batches and cook until wilted, 2 to 3 minutes. Remove and refresh under cold running water. Squeeze to remove all excess water and chop.

In a medium pot, melt the butter over medium-high heat. Add the onions or leeks and cook, stirring, for 3 minutes. Add the garlic, salt, pepper, and cayenne, and cook, stirring for 1 minute. Add the flour and cook, stirring constantly, to make a light roux, about 2 minutes. Add the milk and cream in a steady stream, and cook, stirring constantly, until thick and creamy for about 2 to 3 minutes. Add the cooked spinach and lemon juice, and stir to incorporate. Add the Brie, Monterey Jack, artichoke hearts, and bacon, stir well until combined. Remove from the heat and pour into the prepared dish. Top with the Parmesan and bake until bubbly, about 10 minutes. Remove from the oven and serve hot with chips or baguette slices.

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