Creamy Spinach Artichoke Dip (Fresh Spinach)

This dreamy, creamy spinach artichoke dip recipe combines fresh spinach and artichokes blended into a cheesy, ultra smooth, parmesan sauce without the need for cream cheese. Serve this easy, stove top spinach and artichoke dip at your next party and watch it disappear in minutes!

Prep Time 15

Cook Time 15

Total Time 30

Servings

Author Melissa Erdelac

Ingredients

8-10 ounce (226.8 g) bag fresh spinach (see recipe notes for substituting frozen spinach)
2 tablespoons (2 tablespoons) water
1 tablespoon (1 tablespoon) butter
2 tablespoons (2 tablespoons) minced onion
1 clove (1 clove) garlic minced
½ teaspoon (½ teaspoon) salt
⅛ teaspoon (⅛ teaspoon) pepper
2 teaspoons (2 teaspoons) all purpose flour (or gluten free flour)
1 ¼ cup (305 g) whole milk (use at least 2% milk fat)
1 teaspoon (1 teaspoon) Worcestershire sauce (for gluten-free use Lea & Perrin's US brand)
1 ¼ cup (125 g) freshly grated parmesan cheese
¼ cup (57.5 g) sour cream
½ cup (56.5 g) freshly grated white cheddar or sub grated mozzarella
14 ounce (396.89 g) can artichoke hearts drained and chopped
tortilla chips, pita, or crackers, for serving

Instructions

Place the spinach in large microwave safe bowl. If you don’t have a bowl that large, microwave half at a time, or use a pot on the stove. Pour 2 tablespoons water over the spinach. Cover and cook for 2 minutes, or until wilted. Set aside to cool.
8-10 ounce bag fresh spinach , 2 tablespoons water
Meanwhile melt the butter in a saucepan over medium heat. Add onion, garlic, salt, and pepper. Cook for 2 minutes, or until onion is soft. Add the flour. Cook and stir for 1 minute more.
1 tablespoon butter, 2 tablespoons minced onion, 1 clove garlic, ½ teaspoon salt, ⅛ teaspoon pepper, 2 teaspoons all purpose flour
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 thickened.
1 ¼ cup whole milk
Remove from the heat. Stir in Worcestershire, parmesan, and sour cream until combined. Set aside.
1 teaspoon Worcestershire sauce, 1 ¼ cup freshly grated parmesan cheese, ¼ cup sour cream
Drain the spinach by squeezing with hands until excess 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 the saucepan.
Return to medium low heat and add white cheddar and artichokes. Heat and stir until the 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 ¼ cup.
½ cup freshly grated white cheddar, 14 ounce can artichoke hearts

Notes

Substituting Frozen Spinach

Use 10 ounce frozen chopped spinach, completely thawed. Squeeze the spinach dry, removing as much water as possible.

Make-Ahead Directions

Prepare the sauce, cool completely, and refrigerate in an airtight container up to 3 days. When you are ready to serve, reheat over low heat on the stove top.

Alternatively it can also be baked preheat oven to 375°F. Transfer dip to a 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.

Reheating Tips

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.

Recipe adapted from Food Network

Nutrition