This classic spinach artichoke dip is extra cheesy. It's an easy 30-minute appetizer recipe that's a year-round favorite for parties and gatherings.
Will DickeyYields: 16 serving(s)Prep Time: 25 minsTotal Time: 45 minsSavePrintI have a deep and abiding love for spinach-artichoke recipes. Go ahead and call me Ms. 1994—I’ll own it. I just can’t quit that creamy, savory combo, especially when it’s bubbling away in a hot, cheesy dip. And the funny thing is, every time I make spinach artichoke dip, it turns out a little different. But this version? This one’s the keeper. No exaggeration. It’s rich, cozy, and exactly what you want when there’s a bowl of chips or bread nearby. I like to serve it with some homemade bread if I'm feeling fancy!
This is the kind of dip you can confidently bring to any party, potluck, or family gathering, no matter the season. It’s perfect for holidays, game day snack spreads, or even a random Tuesday night when you want something comforting and snacky. Set it out, watch people hover, and don’t be surprised when it’s scraped clean in record time.
Spinach artichoke dip is a rich, creamy appetizer made with fresh spinach, artichoke hearts, and plenty of cheese. This version uses a blend of cream cheese, feta, pepper jack, and parmesan, which keeps it melty while adding a little tang and bite. Butter and flour help thicken the dip, and a pinch of salt, pepper, and cayenne gives it a subtle hint of heat.
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In a skillet, melt 3 tablespoons of the butter over medium heat. Add the garlic and cook for a couple of minutes. Crank up the heat a bit and throw in the spinach. Stir around and cook for a couple of minutes until the spinach wilts. Remove the spinach from the skillet and put it in a small strainer. Squeeze the excess juice back into the skillet. Set the spinach aside.
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2
Add the artichokes to the skillet and cook over medium-high heat for several minutes, until the liquid is cooked off and the artichokes start to get a little color. Remove the artichokes to a plate.
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3
In the same skillet, melt the remaining 3 tablespoons of butter and whisk in the flour until it makes a paste. Cook over medium-low heat for a minute or two, then pour in the milk. Stir and cook until slightly thickened; splash in more milk if needed.
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4
Add the cream cheese, feta, parmesan, pepper jack, and cayenne, and stir until the cheeses are melted and the sauce is smooth. Chop the artichokes and spinach and add them to the sauce. Stir to combine.
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5
Pour into a buttered baking dish. Top with extra grated pepper jack and bake at 375°F until the cheese is melted and bubbly, about 15 minutes.
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6
Serve with pita wedges, chips, or crackers!
