My family and friends love this homemade spinach and artichoke dip, served hot and topped with three cheeses. It is so creamy and delicious.
We love this warm, flavorful spinach and artichoke with not one but three cheeses, lots of artichokes, fresh spinach, and garlic. Serve this pita bread, tortilla chipscrusty bread or vegetables. It is incredibly delicious and so creamy.
This dip is also amazing as a spread on or on top of sandwiches instead of mayo fried chicken breast for lunch. For more spinach and artichoke inspiration, see our baked ziti with spinach inspired by this fall.
Main ingredients:
- Garlic, spinach and artichoke. I like my spinach to be a bit garlicky, so I use three cloves (roasted garlic would be great too). squeezing, chopping. Artichokes marinated in oil have more flavor, but those sold in water are fine for this recipe.
- Butter and flour. They form the basis of our thick and creamy sauce. They cook together to thicken our rune.
- Milk. I use whole milk or reduced fat so the patty stays super creamy and rich.
- Cheese. We have three cheeses in this dip recipe, the cream cheese adds an extra creamy, velvety texture, the feta works great with the spinach and artichokes, and the mozzarella melts into a bit of a string, which I love when you go into the dip.
- Spices. To balance out all that creaminess, I like a little heat from cayenne pepper, salt, pepper, and some dried oregano.
How to make spinach kankar
This homemade spinach dip comes together in about 30 minutes, and you can even make it ahead of time (up to 4 days in advance). Then, when you’re ready to serve, top with some cheese and bake.
To make it, cook the artichokes in garlic and olive oil until they are slightly browned around the edges.
You will notice that the process is similar if you did mac and cheese. Cook the butter and flour until light brown, then stir in the milk until you get a thick, creamy sauce. Then mix the cheeses (cream cheese, feta and mozzarella) and finally the artichoke and spinach mixture. You can stop there, but I like to spoon it into a baking dish, add more cheese, and bake until hot and bubbly. It’s seriously good! I love it homemade pita bread or these easy flat bread (made without yeast).
Easy Spinach Artichoke
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PREP
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Cook
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TOTALLY
This artichoke dip is incredibly creamy. We like to serve it with veggies, pita wedges, or chips for best results.
6 servings
You will need it
1 tablespoon extra virgin olive oil
3 cloves of garlic, minced
1 ½ cups dried artichoke hearts, coarsely chopped, from two 14 oz cans
4 ounces (113 g) baby spinach leaves, 4 to 5 cups
3 tablespoons (42 g) butter
3 tablespoons (24 g) all-purpose flour
1 ½ cups (355 mL) whole milk, plus more as needed
4 oz (113 g) cream cheese
1/4 teaspoon cayenne pepper
1/2 teaspoon dried oregano
4 oz (113 g) feta cheese, crumbled, about 1/2 cup
4 oz (113 g) mozzarella cheese, coarsely grated, about 1 cup
1 garlic, thinly sliced
Salt and freshly ground black pepper to taste
Directions:
1:Heat the oven until 350°F (177°C).Butter or spray a small baking dish with nonstick cooking spray.An 8-inch round pan or small oval baking dish will work.
2:Heat the olive oil in a wide pan over medium heat, add the minced garlic and cook for 1 minute until fragrant. Add the artichokes and cook for 2 to 3 minutes until heated through and starting to brown around. Add the spinach and season lightly with salt and pepper . Cook, stirring occasionally, until spinach is wilted, about 2 minutes.Transfer garlic, artichokes, and spinach to a bowl and set aside.
3:Put the pan back on medium heat, then add the butter. When the butter starts to bubble, add the flour. Cook, stirring constantly, for 2-3 minutes, until the butter is fragrant and nutty (the butter-flour mixture will be light brown in color).
4:While whisking, slowly pour the milk into the butter and flour mixture. Continue to cook, whisking constantly, until the sauce bubbles and thickens.
5:00Remove the pan from the fire. Stir in the cream cheese, cayenne pepper, and oregano.Once the cream cheese has melted into the sauce, add the feta cheese and half of the mozzarella. Stir until completely melted. Mix the garlic, artichokes and spinach before.
6:00Transfer the dip to the prepared baking dish and top with the remaining mozzarella cheese.
7:00Bake until bubbly and the cheese starts to brown on top, 15 to 20 minutes. To brown the cheese even more, turn the oven to broil and cook for 1 to 2 minutes. Serve hot.
Advice from Adam and Joan
- Storage. Transfer the dip to an airtight container and refrigerate for up to 4 days. Heat slowly in the oven. We do not recommend freezing.
- The nutrition facts below are estimates.
Nutrition per serving
Serving size
1/6 of the recipe
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Calories
297:
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Total fat
20.9 g
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Saturated fats
11.8 g
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Cholesterol
60.7 mg
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Sodium
445.2 mg
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Carbohydrate
15.2 g
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Dietary fiber
3.6 g
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Total sugars
5.4 g
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Proteins
14.3 g
