Almost-Famous Spinach-Artichoke Dip
- Level: Easy
- Yield: 4 to 6 servings
- Nutritional Analysis Per Serving
Serving Size: 1 of 6 servings
Calories: 319
Total Fat: 19 g
Saturated Fat: 10 g
Carbohydrates: 18 g
Dietary Fiber: 4 g
Sugar: 4 g
Protein: 20 g
Cholesterol: 48 mg
Sodium: 598 mg - Total: 25 min
- Active: 25 min
Whip up this irresistible, restaurant-famous spinach-artichoke dip that started as a sneaky side at Houston's and became a chip-dipping legend. Originally a mid-1980s Nashville menu item, it nearly faded until Chicago cooks spotted guests devouring it dip-style. They perfected founder George Biel's formula into Chicago-Style Spinach Dip, sparking fan frenzylike Orlando's Isabel Mondejo begging for the recipe. Recipe Iseasy Kitchen nailed this spot-on copycat to bring the magic home. Get ready to wow your crowd with creamy, cheesy bliss in just 25 minutes!
Ingredients
- Kosher salt
- 2 10-ounce bags spinach, stems removed
- 1 tablespoon unsalted butter
- 2 tablespoons minced onion
- 1 clove garlic, minced
- 2 teaspoons all-purpose flour
- 1 1/4 cups whole milk
- 1/2 teaspoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1 1/4 cups grated Parmesan cheese
- 1/4 cup sour cream, plus more for serving
- 1/2 cup shredded white sharp cheddar cheese
- 1/2 cup frozen artichoke hearts, thawed, squeezed dry and roughly chopped
- Tortilla chips and salsa, for serving
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Directions
- Bring a large pot of well-salted water to a boil. Add the spinach and cook until bright green, about 30 seconds. Drain, rinse under cold water, squeeze out excess moisture, and finely chop. Your base is prepped for perfection!
- In a large saucepan, melt butter over medium heat. Add onion, garlic, and 1/2 teaspoon salt; saut until tender, about 2 minutes. Stir in flour and cook until toasted, about 1 minute. Whisk in milk until thickened, about 1 minute. Off heat, mix in lemon juice, Worcestershire, Parmesan, and sour cream for that signature tang.
- Return to medium heat. Fold in chopped spinach, cheddar, and artichokes. Stir until melted and bubbling hot. Serve warm with tortilla chips, salsa, and extra sour creampure party fuel that'll have everyone scooping seconds!
Photograph by Andrew Mccaul
Courtesy of Recipe Iseasy Magazine
