Best Spinach Artichoke Dip (Restaurant-Style)
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Learn the cheffy method for making a top-notch spinach artichoke dip — once you try it, you’ll never go back to the traditional recipe.
Creamy, cheesy, and brimming with veggies, spinach artichoke dip is a surefire hit at any gathering. While most homemade versions rely on cream cheese, sour cream, and mayonnaise, restaurant chefs take a different approach. They typically use a Mornay sauce—a cheesy variation of the classic béchamel sauce—to bind and flavor the dip. Although it sounds fancy, Mornay sauce is actually the same easy sauce you’d use for homemade macaroni and cheese and some creamed spinach recipes. This restaurant method, which is done entirely on the stovetop, is actually a bit faster than the baked home-style version. And, in my opinion, it results in a much more delicious dip.
Table of Contents
“This was AMAZING! There’s a restaurant near me that has something very similar and this was just as good if not better…It’s a WINNER!”
What You’ll Need to Make Spinach Artichoke Dip
- Onion and Garlic: These aromatics form the flavorful foundation of the dip.
- Butter, Half & Half, and Flour: Combined to create a roux, these ingredients thicken the dip, ensuring a creamy, rich texture that’s perfect for scooping.
- Frozen Spinach: Adds a healthy, bright element to the dip. Thawing, draining, and squeezing the spinach removes excess water, preventing the dip from becoming watery.
- Canned Artichoke Hearts: Provide a slightly tangy flavor and hearty texture. Properly preparing the artichokes by draining, rinsing, chopping, and blotting ensures they integrate well without adding extra moisture.
- Shredded Cheddar and Pecorino Romano (or Parmigiano Reggiano): These cheeses melt into the dip, offering a gooey texture and rich flavor.
- Tortilla Chips: The perfect crunchy, salty vehicle for scooping the dip.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Begin by prepping the frozen spinach and canned artichokes. The spinach should be thawed and squeezed as dry as possible. The artichokes are packed in water with salt and citric acid, so they need to be rinsed very well, drained, and then blotted dry with a paper towel. (If you add them directly to the dip without first rinsing them, they will give the dip an off flavor.)
Melt the butter in a medium saucepan over medium heat. Add the onion and cook, stirring frequently, until soft and translucent, 3 to 4 minutes. Mix in the garlic and cook, stirring constantly, for 1 minute more. Stir in the flour.
Cook, stirring constantly, for 1 minute more. Pour in the half & half.
Then add the spinach and artichokes. Cook, stirring occasionally, until hot and thickened, about 2 minutes.
Add the Cheddar, Parmigiano Reggiano, salt, and pepper. Cook, stirring constantly, until the cheese is melted, 1 to 2 minutes.
Transfer the hot dip to a serving bowl and serve with tortilla chips.
Frequently Asked Questions
Yes, you can definitely use fresh spinach here. I’d start with about 1½ pounds and cook it down with a bit of water. You’ll need about 1½ cups of steamed chopped spinach (though it will seem like much less once you squeeze all the liquid out).
Yes, it can be made up to 3 days ahead of time and refrigerated in a covered container. Reheat it on the stovetop over medium heat, adding a bit more half & half to thin the dip, if necessary. Because of all the dairy, this dip is not ideal for freezing.
Sliced baguette, pita chips, or toasted pita bread offer a nice crunch and surface area for scooping.
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Spinach Artichoke Dip (Restaurant-Style)
Learn the cheffy method for making a top-notch spinach artichoke dip — once you try it, you’ll never go back to the traditional recipe.
Ingredients
- 4 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 1 clove garlic, minced
- 2 tablespoons all-purpose flour
- 1¾ cups half & half
- 1 (10-ounce) box frozen chopped spinach, thawed, drained, and squeezed dry
- 1 (14-ounce) can quartered artichoke hearts, drained, rinsed well, chopped, and blotted dry with paper towels (see note)
- 1½ cups shredded sharp Cheddar
- ½ cup grated Pecorino Romano or Parmigiano Reggiano
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Pinch nutmeg
- Tortilla chips, for serving
Instructions
- Melt the butter in a medium saucepan over medium heat. Add the onion and cook, stirring frequently, until soft and translucent, 3 to 4 minutes. Add the garlic and cook, stirring constantly, for 1 minute more. Do not brown. Add the flour and cook, stirring constantly, for 1 minute. Pour in the half & half, and then add the spinach and artichokes. Cook, stirring occasionally, until hot and thickened, about 2 minutes. Stir in the Cheddar, Parmigiano Reggiano, salt, pepper, and nutmeg and cook, stirring constantly, until the cheese is melted, 1 to 2 minutes. Taste with a chip and adjust seasoning, if necessary. Transfer the dip to a serving bowl and serve with tortilla chips.
- Note: Canned artichokes are packed in water with salt and citric acid, so they need to be rinsed very well, drained, and then blotted dry with a paper towel before using. If you add them directly to the dip without first rinsing them, they will give the dip an off flavor.
- Make-Ahead Instructions: The dip can be made up to 3 days ahead of time and refrigerated in a covered container. Reheat on the stovetop over medium heat, adding a bit more half & half to thin the dip, if necessary.
Nutrition Information
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- Per serving (Does not include chips - 6 servings)
- Calories: 285
- Fat: 21 g
- Carbohydrates: 15 g
- Sugar: 4 g
- Fiber: 5 g
- Protein: 11 g
- Sodium: 496 mg
- Cholesterol: 61 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Hi Jenn, what happened to the previous artichoke spinach dip recipe on your site? It was similar to this but used frozen artichokes and Monterey Jack cheese and was baked. It was delicious!
Hi Linda, I’ll email it to you. 🙂
That’s great! Thanks 🙂
Hi Jenn, I’m making this one for the second time and it is delicious – I’m going to double it and if I have leftovers will definitely try it on pasta. Could you also email me the old version as well (see below) to try.
I make so many of your amazing dishes. Also doing your cocktail sauce for Superbowl with the Artichoke dip. Store bought sauce will never compare to yours. Thanks for making me look like a great cook.
This dip is delicious! My only suggestion would be, instead of tortilla chips, use the toasted pita chips found in Chef Jenn’s recipe for feta dip. It is an amazing combination! (Could you post a link to that recipe?)
Glad you enjoyed, Ann! The homemade pita chips are here. 🙂
Hi Jenn😊, I just made this dip recipe, DELISH!!! As always, straight forward, easy to follow directions, ingredients that you probably already have, turned out perfectly as described. I Love that you can make it ahead and reheat. Will Definitely become part of our regular “offerings”.
Thanks again for another delicious recipe!
This looks delicious! Would this be a good dip to serve with veggies? If so, does it have to stay warm?
Yes I think it’d be good with just about anything! 🙂 It’s best warm with chips (you can keep it in a mini crockpot), but it’s also perfectly delicious at room temp, especially if you’re serving with veggies.
Can I use fresh spinach and if so how much?
Yep, I’d start with about 1-1/2 pounds and cook it down with a bit of water. You’ll need about 1-1/2 cups of steamed chopped spinach (though it will seem like much less once you squeeze all the liquid out).
What if I swapped out the cream for full-fat coconut milk? I do Paleo and am willing to cheat on the cheese/flour parts, but all that cream is a no-no.
Hi Nan, Technically it should work, but the flavor will definitely be a bit different. I’d love to know how it turns out if you try it!
Can this recipe be made in advance and if so, how many days before reheating to serve?
Yep, I think 3 days ahead is fine and you can reheat on the stovetop. Enjoy!
Can I substitute fresh spinach for frozen spinach. If so, can what is the quantity you suggest?
Hi Karen, You can definitely use fresh. I’d start with about 1-1/2 pounds and cook it down with a bit of water. You’ll need about 1-1/2 cups of steamed chopped spinach (though it will seem like much less once you squeeze all the liquid out).
Can you use frozen artichoke hearts?
Hi Pat, You can but you made need a squeeze of lemon, as canned artichokes have a bit of acidity.
I’ve made this, both as a dip and with pasta, and it is exactly like the old restaurant version. I say “old version” because the new ones have cream cheese and I don’t care for that in my dip. This recipe is so much better with real cheese. This is also a huge hit for pot-luck gatherings. I’ve received so many compliments when I’ve brought this dip.
Delicious!!!!! I’m so incredibly happy that this recipe uses neither mayo nor sour cream – so many of them do. This is by far the tastiest and easiest recipe I’ve found for a beloved favorite. Thank you!