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  • Chloë's Kitchen

Spinach & Artichoke Dip

This may possibly be the BEST spinach dip recipe EVER! Not to brag too much but I promise I’m not exaggerating. It’s been made by so many friends and family at this point who make it for there friends and family at gatherings. I based it on the Houston’s spinach dip recipe. We all know that’s the best spinach dip. But this one, might be even better! There is one secret key to amazingly sumptuous spinach dip, and you'll need to read on to find out what...



2 cloves garlic

1/2 a minced onion
 (or one shallot)

1/2 stick salted butter


1/2 cup all-purpose flour

2 cups heavy cream


1/4 cup chicken broth
 - YES THIS IS THE SECRET INGREDIENT THAT MAKES IT SO GOOD!

2/3 cup grated Romano cheese (you can use parmesan if you don’t have it)

2 tsp. fresh-squeezed lemon juice

1 tsp frank's red hot sauce


1 tsp salt

x2 10 oz. boxes frozen chopped spinach - thawed, squeezed dry


12 oz. jar artichoke hearts - drained, coarsely chopped

2/3 bag shredded monterey jack cheese (extra 1/3 of the bag for topping)




-In a 2-quart saucepan over medium heat, sauté garlic and onion in butter until golden, about 3 minutes.

-Whisk in flour and cook for 1 minute until the raw flour taste cooks out

-Slowly whisk in cream a little at a time to make a roux.

-Whisk until thickened a little (should coat the back of a spoon)

-Now add in your chicken broth and whisk to combine -Take off the heat and stir in Romano, lemon juice, hot sauce, and salt; stir until cheese has melted -Fold in spinach, artichoke hearts and just over half the bag of shredded jack cheese -Put the mixture in to a baking dish, sprinkle the extra cheese on top and place in a preheated oven at 400 degrees for 25-30 minutes until the cheese on top is golden and bubbling. Serve with bread or tortilla chips and enjoy the most scrumptious homemade spinach and artichoke dip ever!


**

If you want to make this recipe dairy free or even vegan, it can still be just as delicious! I created this dairy free version because I am lactose intolerant and wanted to make something I can enjoy without the unpleasant reactions when I’m not in the mood and other vegan and dairy free clients absolutely love it so I wanted to share this version with you all too. It’s basically


You will need:


2 cloves garlic

1/2 a minced onion,
 (or one shallot)

1/2 stick vegan butter


1/4 cup all-purpose flour (or gluten free flour)

2 cups dairy free milk, (I like Forager unsweetened cashew milk or Ripple unsweetened dairy free milk for this)

1/4 cup chicken broth
 (or vegetable broth)

1 tub of vegan cream cheese, ( I like kite hill)

2 tsp. fresh-squeezed lemon juice

1 tsp frank's red hot sauce


1 tsp salt

x2 10 oz. boxes frozen chopped spinach - thawed, squeezed dry


12 oz. jar artichoke hearts - drained, coarsely chopped

2/3 of a bag of vegan mozzarella cheese, (extra 1/3 of the bag for topping)


-In a cast iron skillet over medium heat, sauté garlic and onion in vegan butter until translucent, about 3-5 minutes.

-Whisk in flour and cook for 1 minute until the raw flour taste cooks out

-Slowly whisk in the vegan milk a little at a time to make a roux.

-Whisk until thickened, (should coat the back of a spoon)

-Now add in your chicken broth and whisk to combine -Now stir in the vegan cream cheese until melted in to the roux

-Stir in the lemon juice, hot sauce, and salt;

-Time to add the vegan mozzarella, stir until cheese has melted -Fold in the thawed and squeeze dried spinach, the chopped artichoke hearts -Put the mixture in to a baking dish, sprinkle the extra vegan cheese on top and place in a preheated oven at 400 degrees for 25-30 minutes until the vegan cheese on top is melted and bubbling.

Enjoy with tortilla chips!