Cheesy Baked Spinach Artichoke Dip
User Reviews
5
Cheesy Baked Spinach Artichoke Dip
Description
Cheesy Baked Spinach Artichoke Dip starts with squeezing excess moisture out of thawed spinach to prevent a watery dip. A butter and flour roux cooked with onion powder, cayenne, salt, and pepper forms a flavorful base. Gradually adding milk creates a creamy bechamel sauce that thickens upon boiling. Fresh spinach, chopped artichokes, most of the Parmesan and fontina cheeses are folded in before transferring to a sprayed ovenproof dish. The remaining cheeses are sprinkled on top for a gratin effect during baking.
Baking at 325°F warms the dip through while melting the cheeses and allowing the flavors to meld. The result is a rich, smooth dip with tender spinach and artichoke pieces, a touch of heat from cayenne, and a slightly chewy cheese topping. The mix of cheeses balances nuttiness and creaminess, making a comforting appetizer or snack.
Serve the dip warm with toasted crostini, pita chips, or crackers, and optionally offer hot sauce or picante for additional heat. It works well as a party dip or a snack paired with crisp breads.
Ingredients
- 3 tablespoons butter
- 3 tablespoons flour
- ½ teaspoon onion powder
- 1/8-1/4 teaspoon cayenne pepper depending on how much heat you like
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper freshly ground
- 1 ¼ cups milk
- 1 10- ounce package spinach thawed and finely chopped, frozen
- 14 ounce artichoke hearts drained, patted dry with a paper towel and chopped
- ½ cup Parmesan Cheese grated , divided
- 4 ounces fontina cheese cut into 1/4" dice, divided
SERVE WITH:
- Pita chips
- Cracker
- Toasted Crostini
- hot sauce optional, or picante sauce
Instructions
- Preheat the oven to 325°.
- Place the thawed spinach into a clean kitchen towel. Gather up the ends and sides and hold the towel over the sink as you squeeze all the moisture out of the spinach. Set aside.
- Melt the butter over medium high heat in a saucepan or skillet with higher sides. Add the flour and cook, stirring constantly until mixture is smooth and bubbly, about one minute.
- Add the onion powder, cayenne pepper, kosher salt and black pepper - cook for one minute until very fragrant.
- Add the milk a little at a time, stirring constantly until the sauce starts to bubble. It will thicken up as it boils. When the bechamel sauce is thick and creamy, remove the pan from heat.
- Add the spinach and artichokes, most of the parmesan and fontina (reserve a handful of each to sprinkle on top of the dip before baking.)
- Spray an ovenproof dish with nonstick vegetable spray. Transfer the dip to the dish and garnish with the reserved fontina and parmesan cheeses. Bake for 20-30 minutes.
- Let the dip cool slightly before serving with crackers or toasts.
OPTIONAL GARNISH:
- We like to add a dash of hot sauce when assembling the spinach artichoke toasts, but you can also top with picante sauce. At Houston's they also serve it with a dollop of sour cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Calories | 217kcal | 11% |
| Carbohydrates | 9g | 3% |
| Protein | 9g | 18% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 37mg | 12% |
| Sodium | 625mg | 26% |
| Potassium | 214mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 5452IU | 109% |
| Vitamin C | 13mg | 14% |
| Calcium | 262mg | 26% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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