One of my favorite bar/restaurant snacks to order is spinach and artichoke dip. Rich, creamy, and lightened up by two of my favorite vegetables, served alongside crispy tortilla chips, what’s not to love? I’ve really never met a spinach artichoke dip I haven’t loved, but now that I’ve made my own it’s going to be hard to beat!

I’m a big lover of dips – they are the perfect party food, and especially great to snack on during the big game. In fact, out of all the “game day” recipes I’ve shared, this one is by far my favorite. Spinach and artichoke dip is a pretty universally satisfying food; everyone loves it – even the artichoke haters!

As I was looking around at different spinach and artichoke dip recipes, I noticed a lot of them used frozen vegetables and sour cream and mayonnaise. I really wanted to go a different route here, so when I saw a recipe using fresh spinach, brie cheese, and a lovely béchamel sauce I was completely sold on it!

I did modify it a little bit to suit my own tastes (like I usually do with a recipe), and I’m really happy with the way it came out. It’s very mildly cheesy, and using a béchamel sauce as the base really lets the spinach and artichokes shine through. I also love the hint of garlic in the background and the small amount of heat from the cayenne. And because I love all things crunchy, I topped it off with some seasoned panko crumbs – delicious!

I like to serve the dip with tortilla chips and pita chips. You could even add some crackers, toasted baguette slices, or vegetables to the mix if you’d like. I’ve been know to eat it with a spoon – it’s that good! 

Not only is this super simple to put together, but it can be made way in advance and frozen. I actually made it last weekend and split it into two different chafing dishes, one for then and one for the freezer (I’ll be enjoying that one during the super bowl tomorrow night). However, it’s so easy that you could whip up a batch in no time.

If you’re looking for a yummy and easy snack food to munch on during the super bowl, definitely give this one a try. It also makes a great snack to serve up during movie night!

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Spinach and Artichoke Dip

Spinach and artichoke dip is a restaurant favorite that couldn’t be easier to make at home. It’s the perfect snack to serve up on game day, and can even be made a day in advance. 

INGREDIENTS

2 (10 oz.) Packages Fresh Baby Spinach, rinsed
4 Tablespoons Unsalted Butter
1 Yellow Onion, diced
3 Garlic Cloves
Kosher Salt and Freshly Ground Black Pepper, to taste
¼ Teaspoon Cayenne Pepper
¼ Cup All-Purpose Flour
1 Cup Milk
1 Cup Light Cream
Lemon Juice, squeezed from one lemon
1 Cup Monterey Jack Cheese, grated
1 8 oz. Wedge of Brie Cheese, rind removed and then cut into cubes
2 (6 oz.) Jars Marinated Artichoke Hearts (~1 ½ Cups), drained and chopped
¼ Cup Freshly Grated Parmesan Cheese
¼ Panko Breadcrumbs
½ Teaspoon Paprika
Tortilla and/or Pita Chips for Serving

DIRECTIONS

Preheat the oven to 375º. Lightly grease a 9-inch round baking dish; set aside.

Bring a large pot of water to a boil and add the spinach, cook for 1-2 minutes, just until the spinach starts to wilt. Drain and rinse the spinach under cold water. Squeeze the excess liquid out and chop; set aside.

Melt the butter in a medium pot over medium-high heat. Add the onions and garlic and cook until translucent and very lightly browned, about 5 minutes. Season the mixture with salt and pepper. Stir in the flour and cook for 1 minute. Slowly pour in the milk and cream, stirring constantly to avoid lumps. Cook until the mixture is thickened, stirring occasionally, 3-4 minutes. Add the lemon juice and cheeses and mix until the cheeses are melted and you have a smooth sauce. Stir in the spinach and artichokes.

In a small bowl, mix together the Parmesan cheese, breadcrumbs, and paprika. Pour the dip into prepared pan and top with breadcrumb mixture.

Bake for 10 minutes, or until the top is golden brown and the dip is bubbling. Serve with tortilla and pita chips.

Recipe adapted from food network. 

Serves: 10
Prep Time: 10 Min.
Cook Time: 20 Min.

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