Extra Creamy Spinach Artichoke Dip recipe combines fresh spinach and artichokes blended into a cheesy, ultra smooth, parmesan garlic sauce. Serve easy, hot spinach and artichoke dip at your next party and watch it disappear in minutes!
Place spinach in large microwave safe bowl. If you don’t have a bowl that large, microwave 1/2 at a time, or use a pot on the stove. Pour 2 tablespoons water over the spinach. Cover with plastic wrap (or lid, if cooking on stove). Microwave or cook for 2 minutes. Remove from heat, keep covered, and set aside to cool.
Meanwhile melt butter in large saucepan over medium heat. Add onion, garlic, and salt. Cook for 2 minutes, or until onion is soft. Add flour. Cook and stir for 1 minute more.
Slow pour milk into onion mixture, whisking constantly. Continue to whisk and bring to a low boil. Once the milk is boiling cook and stir for 1 minute longer, or until slightly thickened.
Remove from heat. Stir in Worcestershire, parmesan, and sour cream until well combined. Set aside.
Drain spinach by squeezing with hands until water is removed. The key is to remove as much water as possible so it reheats well and stays thick and creamy. Roughly chop squeezed spinach and add to pot.
Return pan to low heat and add white cheddar and artichokes. Heat over medium low heat until cheese melts. Serve immediately or transfer to a small crockpot on warm setting, stirring occasionally. Serve with tortilla chips, sliced baguette, or crackers. Each serving is 1/4 cup
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Make Ahead Artichoke Spinach Dip
Prepare the sauce, cool completely, and refrigerate in an airtight container up to 3 days.
When you are ready to serve, preheat oven to 350 degrees. Transfer dip to greased baking dish, top with mozzarella, and bake for 30 minutes, or until heated through.
Finish with a quick broil turn cheese into a golden brown crust.
How to Reheat Spinach and Artichoke Dip
To guaranteed successful reheating make sure heat is low and slow! Don't overheat too quickly, or too high heat. The dip will become too hot, lose its creaminess, and separate.If you accidentally overheat the rewarmed dip and it separates, stir in softened cream cheese or sour cream to make it smooth again.
Methods of Reheating:
Microwave: Place in a microwave safe bowl and heat at 50% power, stirring occasionally, until heated through. Avoid using full power to maintain a creamy texture.Stove top: Transfer to a small saucepan and heat on medium low heat, stirring frequently. Oven Baked: Place cooked dip in a greased baking dish and top with mozzarella cheese. Bake for 30 minutes at 350ºF, or until heated through. If desired, finish with a 1-2 minute broil to make cheese bubbly and golden brown.
If you aren't a fan of artichokes, leave them out and double the amount of spinach for a hot, cheesy spinach dip.
Substitute half and half for a thicker dip, but less than 2% milk isn't recommended.
The success and creaminess of this recipe depends on squeezing as much liquid from the cooked or frozen spinach. See the helpful tips in post for doing this effectively.
If you accidentally overheat the rewarmed dip and it separates, stir in softened cream cheese or sour cream to make it smooth again.
To keep the dip warm while serving, transfer to small crockpot on warm setting. Stir occasionally.
If you have leftovers, serve over baked chicken or mixed in pasta or rice for an easy side dish!