Creamy, cheesy, and brimming with veggies, spinach artichoke dip is a surefire hit at any gathering. While most homemade versions rely on cream cheese, sour cream, and mayonnaise, restaurant chefs take a different approach. They typically use a Mornay sauce—a cheesy variation of the classic béchamel sauce—to bind and flavor the dip. Although it sounds fancy, Mornay sauce is actually the same easy sauce you’d use for homemade macaroni and cheese and some creamed spinach recipes. This restaurant method, which is done entirely on the stovetop, is actually a bit faster than the baked home-style version. And, in my opinion, it results in a much more delicious dip.
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“This was AMAZING! There’s a restaurant near me that has something very similar and this was just as good if not better…It’s a WINNER!”
What You’ll Need to Make Spinach Artichoke Dip
- Onion and Garlic: These aromatics form the flavorful foundation of the dip.
- Butter, Half & Half, and Flour: Combined to create a roux, these ingredients thicken the dip, ensuring a creamy, rich texture that’s perfect for scooping.
- Frozen Spinach: Adds a healthy, bright element to the dip. Thawing, draining, and squeezing the spinach removes excess water, preventing the dip from becoming watery.
- Canned Artichoke Hearts: Provide a slightly tangy flavor and hearty texture. Properly preparing the artichokes by draining, rinsing, chopping, and blotting ensures they integrate well without adding extra moisture.
- Shredded Cheddar and Pecorino Romano (or Parmigiano Reggiano): These cheeses melt into the dip, offering a gooey texture and rich flavor.
- Tortilla Chips: The perfect crunchy, salty vehicle for scooping the dip.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Begin by prepping the frozen spinach and canned artichokes. The spinach should be thawed and squeezed as dry as possible. The artichokes are packed in water with salt and citric acid, so they need to be rinsed very well, drained, and then blotted dry with a paper towel. (If you add them directly to the dip without first rinsing them, they will give the dip an off flavor.)
Melt the butter in a medium saucepan over medium heat. Add the onion and cook, stirring frequently, until soft and translucent, 3 to 4 minutes. Mix in the garlic and cook, stirring constantly, for 1 minute more. Stir in the flour.
Cook, stirring constantly, for 1 minute more. Pour in the half & half.
Then add the spinach and artichokes. Cook, stirring occasionally, until hot and thickened, about 2 minutes.
Add the Cheddar, Parmigiano Reggiano, salt, and pepper. Cook, stirring constantly, until the cheese is melted, 1 to 2 minutes.
Transfer the hot dip to a serving bowl and serve with tortilla chips.
Frequently Asked Questions
Yes, you can definitely use fresh spinach here. I’d start with about 1½ pounds and cook it down with a bit of water. You’ll need about 1½ cups of steamed chopped spinach (though it will seem like much less once you squeeze all the liquid out).
Yes, it can be made up to 3 days ahead of time and refrigerated in a covered container. Reheat it on the stovetop over medium heat, adding a bit more half & half to thin the dip, if necessary. Because of all the dairy, this dip is not ideal for freezing.
Sliced baguette, pita chips, or toasted pita bread offer a nice crunch and surface area for scooping.
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