Spinach and artichoke dip

Main Dish
4 servings
15 min
40 min
Very Easy


Number of serving: 4


  • Before starting with the recipe make sure that the frozen spinach is fully thawed and drained of any excess moisture. Then proceed with the following steps. You want to end up with at least 1 pound of usable spinach once the liquid has been fully removed, but more than 1 pound is okay.
  • Melt the butter along with the olive oil in a large sauce pan over medium heat, and then add the onion and garlic and sauté until the onions are translucent. Add the flour and stir well to incorporate into the mixture. Allow this to cook for several minutes on medium heat, or until the flour absorbs all the liquid and starts to turn a pale blond color.
  • Add the heavy cream and warm chicken stock and using a wire whisk blend the mixture until smooth. Simmer over low heat for several minutes. Add the Cajun spice blend, sugar, Crystal hot sauce, lemon juice, ½ cup of the Parmesan cheese, sour cream, and cream cheese and stir well with a large spoon to incorporate.
  • Add the spinach and artichoke hearts and mix well with a large spoon, continue to simmer until heated through or about 5 minutes. Transfer to an oven proof 2 quart or larger serving dish and then sprinkle the shredded Monterey Jack cheese and then the remaining ½ cup of the grated Parmesan cheese, and then sprinkle the paprika over the top.
  • Heat the dip in a 375º F oven for 30 – 35 minutes, or until cheese is melted and slightly browned on top. Serve with the fried bow tie pasta (see recipe below) for dipping.


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