Spinach Artichoke Dip

Can I start off by saying just how much I honestly love all the stuff I post on here. Like, I eat all of the stuff I post on a regular basis…which might be why I am up 10 lb. from summer! But really though, it’s a collection of all my faves…and my family and friends’ faves.

My spinach artichoke dip is ridiculous. Ridiculously fattening, ridiculously delicious and you will want to start eating it before it’s even done because it smells RIDICULOUSLY good 🙂


-2 (10-ounce) packages fresh spinach, well rinsed and stems trimmed
-4 tablespoons unsalted butter
-1 cup chopped yellow onions
-1 tablespoon minced garlic
-1 teaspoon salt
-1/2 teaspoon ground black pepper
-1/4 cup all-purpose flour
-1 cup milk
-1 cup heavy cream
-2 teaspoons fresh lemon juice
-1 (6 1/2-ounce) jar marinated artichoke hearts, drained and chopped
-1/2 cup grated Parmesan
-Assorted chips for dipping (pita chips, tortilla chips, bagel chips)


-Preheat the oven to 350 degrees F. Lightly grease a 9-inch round chafing dish and set aside. **It doesn’t have to be round. I use a rectangular deep dish.

-Bring a medium 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. Set aside.

-In a medium pot, melt the butter over medium-high heat.
-Add the onions and cook, stirring, for 3 minutes.
-Add the garlic, salt, pepper 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, 2 to 3 minutes.
-Add the cooked spinach and lemon juice, and stir to incorporate.
-Add the  grated cheese, artichoke hearts, and stir well.
-Remove from the heat and pour into the prepared dish.
-Top with the Parmesan and bake until bubbly, about 10 minutes.

 then ENJOY

*****Remove from the oven and serve hot with chips.*****

I made mine last night for a family Christmas party, and I’m making it again Christmas eve! My favorite thing to serve it with is Stacey’s Pita chips…delicious!!


Here is the onions and butter and garlic simmering—at this point you will want to start eating it!


The milk/cream roux should look like the above image when it is done….it’s not going to get super super thick.


This is completed and ready to bake in the oven with more Parmesan cheese.

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