Spinach & Artichoke Dip Recipe
A made-from-scratch blend of creamy Alfredo sauce, fresh spinach, artichoke hearts, and a mix of cheeses.
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Ingredients
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Dip Base
Vegetables & Cheese Mix
Finish & Garnish
Method
Dip Base
- 1
- 2
Add dairy
Slowly pour in the milk while whisking to prevent lumps. Add the heavy cream and continue whisking until the mixture begins to thicken, about 3–4 minutes over medium heat.
- 3
Finish base
Reduce heat to low and add the softened cream cheese in small pieces, stirring until fully incorporated and smooth. Stir in the grated Parmesan until melted. Season with salt, black pepper, and red pepper flakes. Keep the sauce warm on the lowest heat while you prepare the vegetables (do not boil).
Vegetables & Cheese Mix
- 4
Cook spinach
Heat a large skillet over medium heat and add olive oil. Add the fresh spinach in batches, cooking and stirring until wilted, about 2–3 minutes per batch. Transfer wilted spinach to a colander and press or squeeze out as much excess liquid as possible. Roughly chop the squeezed spinach and set aside.
- 5
Prep artichokes and combine
Drain and roughly chop the artichoke hearts. In a mixing bowl, combine the chopped, drained artichokes with the chopped cooked spinach, shredded mozzarella, shredded sharp cheddar, and lemon zest. Toss to combine.
- 6
Combine with sauce
Pour the warm Alfredo-style cream sauce over the vegetable and cheese mixture, folding gently until evenly combined. Taste and adjust seasoning with additional salt, pepper, or a squeeze of lemon juice (about 1/2 tsp) if desired.
Finish & Bake
- 7
Assemble
Preheat the oven to 375°F (190°C). Transfer the combined dip into a shallow 1 to 1.5-quart ovenproof baking dish, smoothing the top. Sprinkle the extra Parmesan evenly over the surface.
- 8
Bake
Bake in the preheated oven until bubbling and the top is lightly golden, 18–22 minutes. For a deeper browned top, place under the broiler for 1–2 minutes, watching closely to avoid burning.
- 9
Garnish and serve
Remove from oven and let rest 5 minutes. Sprinkle with chopped fresh parsley and lemon juice. Serve warm with crostini, pita chips, tortilla chips, or raw vegetables.