5 from 14 votes
Cheesy Baked Spinach Artichoke Dip
Cheesy Baked Spinach Artichoke Dip combines thawed spinach, chopped artichoke hearts, and a creamy bechamel sauce with melted fontina and Parmesan cheeses. Baking the dip results in a hot, bubbly mixture with a mild spicy hint from cayenne and a smooth texture that works well as a dip for crostini, pita chips, or crackers.
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings:
8
Calories:
217 kcal
Course:
Appetizer
Cuisine:
American
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:
- Toasted Crostini
- Pita chips
- Cracker
- 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 217
% 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.