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A Creamy and Delicious Spinach Artichoke Dip Recipe You’re Going To Love!
Today I’m going to share my secrets to making the perfect Spinach Artichoke Dip recipe. So what makes this Spinach Artichoke Dip so special? The answer, my friends, lies in the ingredients
Spinach Artichoke Dip is one of my all-time favorite party foods. It’s creamy, delicious, and if you follow this recipe, easy to make. Plus, it’s always a hit with guests. It is one of those dishes that always manages to impress.
Spinach and Artichoke Dip
This is the perfect recipe for parties, potlucks, and family gatherings – pretty much any event where you want to bring the perfect dish. Give my Spinach and Artichoke Dip recipe a try, you are going to love it!
Recipe Video
Ingredients
- 4 ounces Sweet Butter
- 1 ½ cup Onion diced small and evenly
- ½ cup Flour
- 2 cups Hot Milk
- 1 cup Heavy Whipping Cream
- ½ cup Chicken or Vegetable Stock
- 1 ½ tablespoons Garlic finely chopped
- 1 ½ tablespoon Lemon Juice freshly squeezed
- 1 cup Reggiano Parmesan grated
- 1 cup White Cheddar Cheese grated
- ½ teaspoon Chili Sauce
- 2 @ 10 oz. pkg. Frozen Chopped Spinach - thawed
- 1 @ 8 oz. Jar Artichoke Hearts - drained, coarsely chopped
- ¾ cup Sour Cream
Instructions
Thaw and squeeze excess moisture from spinach using a clean kitchen towel.
- In a sauce pan large enough to host ALL the ingredients, heat the butter, add the onion and cook until translucent. Add the flour and blend well and incorporate the milk and cream mixture. Add the chicken stock, lemon juice and mix well and add the cheeses and hot sauce. Adjust the seasoning with salt and pepper. Add spinach, artichoke heart, bland until cheeses are melted. Add the sour cream at the end and serve.
- Adjust seasoning with salt & pepper if necessary. If the consistency is too thick, you may thin it down with more stock or sour cream.
- Serve with tortilla chips for dipping.
You can find the items below used in making this dish at our online store!
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. He completed his formal apprenticeship at renowned restaurants such as L'Oustau de Baumaniere and the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Latest posts by Chef Jean-Pierre (see all)
- The Best Shrimp and Lobster Bisque – A Seafood Lover’s Dream! - March 20, 2023
- Stuffed Chicken Breast Wrapped in Bacon! - March 16, 2023
- Creating Flavorful Compound Butter Has Never Been Easier! - March 13, 2023
