Restaurant Style Spinach Artichoke Dip
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 8+
- Category: appetizer
- Method: oven-baked
- Cuisine: american
Ingredients
- 3 TBS Butter
- 3 TBS Flour
- 1 1/2 cup Milk, divided
- 4 ounces Cream Cheese
- 2.5 ounces Boursin Cheese
- 1 cup Grated Romano Cheese
- 2 TBS Sour Cream
- 1/2 tsp Salt
- 8 cranks of Pepper
- Optional: 1/4 tsp Red Pepper Flakes
- 1 box (1o-ounces) Frozen Chopped Spinach, thawed
- 1, 14-ounce can Artichoke Hearts, drained and chopped (see note)
- 3 TBS Seasoned Breadcrumbs (optional)
Instructions
- Over medium heat, melt your four tablespoons of butter.
- When the butter has melted, and is foamy, sprinkle in your four tablespoons of flour.
- Use a whisk, and stir the butter and flour together, and let this cook for 2 minutes.
- Pour in ONE cup of the milk and whisk until it’s incorporated to the flour and butter.
- Once you’ve got a creamy bechamel sauce, add in your 4 ounces of cream cheese and 2.5 ounces of Boursin cheese.
- Using your whisk, break these cheeses up, and keep whisking until they are melted seamlessly into the sauce.
- This is where you may need the remaining 1/4 cup of milk (or more!). I ended up using more milk! Stir in a quarter cup of milk at a time.
- Stir in the 1 cup of grated romano cheese, and stir.
- Add in your drained spinach and use a spatula to stir the spinach apart. This took a while, y’all! You want the spinach pieces to break apart, so keep stirring until it’s all combined.
- Take your drained artichokes, and give them a gentle squeeze over the bowl. The artichoke will start to break apart, so you can then use your hand to smash the artichoke into the dip. Just do this individually! ((I know it takes longer! You could use the can of chopped artichokes and drain them really well!))
- Once your artichokes are stirred into the spinach dip, pour this mixture into a baking dish. I used a 9 inch oval baking dish.
- Sprinkle some seasoned breadcrumbs on top if you like a little crunch. Or, top with grated mozzarella cheese for a nice little cheese pull!
- Bake at 350 degrees for 30 minutes. If you’ve made this the day before, follow the “Make Ahead” instructions in the notes below.
- Serve with pita crackers, naan bread, or tortilla chips!
Notes
If you’re not a fan of Romano cheese, you can definitely swap it out for parmesan cheese, mozzarella cheese, or white cheddar cheese. Use the same amount. The cheddar will give a nuttier flavor, and the mozzarella cheese will give a very creamy and rich sauce!
Make Ahead Instructions:
If you would like to make this recipe ahead of time, you definitely can! Make it all the way up until it’s time to bake the dip. Let the dip cool in the baking dish for 20-30 minutes, then cover with foil and place in the fridge. You can make this up to 3 days and store it in the fridge. When you’re ready to bake, remove from the fridge and place on a sheet pan. Place the spinach dip in a COLD OVEN. Then, turn your oven to 350˚ and bake right through the preheating stage. ((I do this all the time, y’all! It’s so great.))
