Spinach & Artichoke Dip Recipe

Make the beurre manié-style roux

Melt 3 tablespoons unsalted butter in a medium saucepan over medium heat until foaming but not browned. Stir in 2 tablespoons all-purpose flour and cook, stirring constantly, for 1 to 2 minutes until the raw flour smell is gone and the mixture begins to turn a pale golden color.

Slowly whisk in 1 cup 35% heavy cream, starting with a few tablespoons to loosen the roux, then add the remainder. Bring to a gentle simmer, whisking constantly, and cook until slightly thickened, about 3 minutes.

Reduce heat to low and stir in 1 cup grated Parmesan and 1/2 cup grated Romano until completely melted and smooth. Keep the sauce warm on the lowest heat setting, stirring occasionally.

Fold 1 cup sour cream into the warm cheese sauce off the heat so it combines smoothly and doesn't split. Taste and adjust seasoning with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper.

Prepare vegetables while the sauce is warming: squeeze excess water from thawed frozen spinach using a clean towel or cheesecloth until as dry as possible. Chop if pieces are large. Drain canned artichoke hearts well and roughly chop into bite-sized pieces.

In a medium skillet over medium heat, add a teaspoon of butter or a splash of oil (from pantry). Add 1/2 cup finely diced yellow onion and sauté until translucent, about 3–4 minutes. Add 2 teaspoons minced garlic and cook until fragrant, about 30 seconds.

Add the drained, chopped spinach and 14 oz chopped artichoke hearts to the skillet. Sauté together 2–3 minutes to heat through and evaporate any remaining moisture. Stir in 1 teaspoon lemon juice, 1/8 teaspoon grated nutmeg (if using), and a pinch of salt and pepper to brighten flavors. Remove from heat.

Transfer the hot vegetable mixture to the saucepan with the cheese sauce and stir until fully incorporated.

Preheat oven to 375°F (190°C) if you plan to serve baked with a browned top. If serving warm from stove, skip to 'Finish and serve'.

Pour the combined spinach-artichoke mixture into a 1.5-quart (or similar) ovenproof baking dish, smoothing the top. Sprinkle 1/4 cup extra grated Parmesan evenly over the top and a light dusting of red pepper flakes if using.

Bake in the preheated oven until bubbly and the top is lightly golden, 15–18 minutes. For a deeper brown crust, place under the broiler 1–2 minutes—watch carefully to avoid burning.

If not baking, simply transfer to a warmed serving dish.

Remove from oven (if baked) and let rest 3–5 minutes. Taste and adjust seasoning with additional salt, pepper, or a squeeze more lemon juice if desired.

Serve hot with toasted baguette slices, pita chips, tortilla chips, or vegetable crudités. Keeps refrigerated in an airtight container for up to 3 days; reheat gently on the stovetop over low heat, adding a splash of cream if needed to loosen.