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The BEST Spinach & Artichoke Dip

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Appetizer, Dip
Author: Colleen Kennedy

Ingredients

  • 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)

Instructions

  • 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.