Spinach Artichoke Dip made with artichoke hearts, chopped spinach, and garlic in a cheesy sauce makes a tasty dip or topping for homemade pizza.

Years ago I posted a recipe for Spinach Artichoke French Bread Pizza. It's really quite good, but the picture I took wasn't the greatest. To be fair, it was one of the first recipes I shared back in 2011 and my photo skills weren't top on my priority list.

Fast forward almost 9 years later and I wanted to make a dip for a small gathering and decided to make this Spinach Artichoke Dip. I did make a few slight adjustments from my original recipe as I didn't have Asiago cheese or fresh thyme.

How do you make Spinach Artichoke Dip?

For this recipe you'll need artichoke hearts (not the marinated kind), frozen chopped spinach, garlic, butter, all purpose flour, Pecorino Romano (or Parmesan) cheese and shredded Mozzarella.

Melt the butter in a medium saucepan on top of the stove over medium high heat; then add the garlic. Stir until the flavor of the garlic starts to release; then add the flour forming a roux.

Reduce heat to low; then add the milk and both cheeses. Whisk together until all of the cheese has melted and the sauce becomes thick. Finally, add the artichokes and spinach and mix until well blended. Serve hot with chips, vegetables or cubed bread.

You can also make this dip ahead of time and store for up to two days. Place in a storage container or in an oven safe dish, refrigerate; then either reheat in the oven or microwave until hot and bubbly before serving.

There is something about the combination of spinach and artichokes that everyone loves; myself included.

This Spinach Artichoke Dip was quick to make, super easy and tasted great with tortilla chips and this recipe for beer bread! ~Enjoy!

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Spinach Artichoke Dip

Carrie's Experimental Kitchen

Spinach Artichoke Dip made with artichoke hearts, chopped spinach, and garlic in a cheesy sauce makes a tasty dip or topping for homemade pizza.

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Prep Time 20

Total Time 20

Course Appetizer

Cuisine American

Servings

Ingredients

1- 15(ounce) can Artichoke Hearts, chopped
1- 10(ounce) pkg. Frozen Chopped Spinach, defrosted and drained
2 cloves Garlic, minced
2 tbsp. Butter
2 tbsp. All Purpose Flour
1 ½ c. Milk
1 c. Grated Pecorino Romano Cheese
8 oz. Shredded Mozzarella Cheese

Instructions

Melt the butter in a medium saucepan on top of the stove over medium high heat; then add the garlic. Stir until the flavor of the garlic starts to release; then add the flour forming a roux.
Reduce heat to low; then add the milk and both cheeses. Whisk together until all of the cheese has melted and the sauce becomes thick.
Finally, add the artichokes and spinach and mix until well blended. Serve hot with chips, vegetables or cubed bread.

Notes

Nutrition

Calories: 290kcalCarbohydrates: 10gProtein: 19gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 66mgSodium: 796mgPotassium: 244mgFiber: 2gSugar: 3gVitamin A: 4634IUVitamin C: 2mgCalcium: 561mgIron: 1mg

Keyword dips

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