I have been making this Hot Spinach & Artichoke Dip for over 2 decades. Once I got it to where I wanted it (not too thick, not too thin) I stopped tinkering and left it as it was. The result, in my opinion anyway, is The Best Hot Spinach & Artichoke Dip! A lot of my friends and family will back that statement up, lol!
This was actually one of the first recipes I ever posted here on Souffle Bombay…Before I knew anything about blogging, lol! I titled it “Better Than Most Restaurants”. Ummm, how was anyone supposed to find it…WHAT was better than most restaurants lol? I probably took the photo right from my stove too! It doesn’t matter what it looks like though. This Spinach and Artichoke Sip really is the best! 90% of the time if we have seen it on a menu while out and ordered it my husband & I just look at each other and shrug our shoulders. It could be because we are used to this or it could be because its delish…You decide! I am not a fan of a cheesy crust over-top. The dip is rich enough for me.
Stay tuned…in a week or so I will show you something else you can do with this Hot Spinach & Artichoke Dip…Something that is crazy-pants delicious!
When you make this dip, either keep it warm via a small crock pot or keep the pot on the stove. Serve with you favorite tortilla chips and enjoy! The ingredient list might look long, however this dip comes together quickly, do not be intimidated.
The BEST Spinach & Artichoke Dip
- 2 Tbsp olive oil
- 2 Tbsp butter
- 3/4 cup diced Vidalia onion
- 1 clove garlic minced
- 1/2 cup flour
- 1 1/2 cups heavy cream
- 1 cup chicken stock
- 1 1/2 cups sour cream
- 3/4 cup Parmesan cheese shredded
- 8 ounces Monterey Jack pepper jack cheese, sliced or shredded
- 1 1/2 TBS chicken bullion
- 2 tsp lemon juice
- 1 TBS sugar
- 5-6 shakes of Tabasco sauce
- 12 oz frozen chopped spinach thawed, and squeezed dry
- 6 – 6.5 ounce jar of artichoke hearts drained and chopped (discard any tough outer leaves)
- Warm olive oil and butter in a large pot over medium heat.
- Add in onions and saute for 3-4 minutes.
- Add in garlic and saute for 1 minute longer, stirring frequently.
- Sprinkle flour in and whisk vigorously until it's all dried up.
- Slowly pour in chicken stock, whisking vigorously.
- Once simmering add in cream while whisking,
- Then quickly add in Parmesan cheese, Monterrey Jack cheese, lemon juice, chicken bullion, sugar and Tabasco. Stir well. Remove from heat.
- Add in spinach and artichoke stirring until fully incorporated.
- Serve warm with tortilla chips.