Hot Cheesy Spinach Artichoke Dip

I have a problem.

I buy too many Cookbooks & print off far too many recipes.

I really don’t collect anything else but my Cookbook shelves have expanded . . .

to non designated Cookbook shelves!

One of my favorite books is Down Home with the Neely’s, and I’ve made many of their recipes.

They’re funny, and they seem to really Like each other.

 The other day on their show  . . . I watched them make this dip.

I couldn’t resist trying it.

Why you ask?

Instead of a mayonnaise base, it’s made with cream.

 Oh . . . so much better!

I don’t think I’m much of a mayonnaise person though.

When I spread it on a sandwich, it’s a very very thin layer.

THIN.

I really do think this is the best Spinach Artichoke dip that I’ve ever made, or eaten in a Restaurant.

Let me show you how easy it is to make . . . put your Apron on and run into your kitchen.

This is what you’ll need:

I started by chopping bottled Artichoke Hearts . . .leave them chunky or chop fine.

(I like the California style – packed in water)

Are you wondering what the heck that paper towel mess is?

It’s the spinach.

You will need to thaw a 10-ounce box of Chopped spinach.

You must squeeze all the juice out of it.

You can use cheese cloth or a clean towel.

I use thick paper towels!

Just twist & squeeze all the liquid out of it, chop it a bit more . . . then set it aside with the Artichoke’s.

In a skillet over med/low heat – melt 3 tablespoons of BUTTER.

This is where you should also add the shallot and the chopped garlic clove.

My sweet half prefers me to use garlic powder or salt . . . I would prefer the other.

You know how that works!

Look on top of the butter . . .

You can see that I added 1/4 teaspoon of Garlic Salt – add a bit more if you like.

Once the butter, garlic & shallot has softened, slowly add the flour.

Make sure that it’s nice and smooth – use a whisk if you have one or a wooden spoon.

It should look something like this.

Slowly add your 1 cup of whipping cream and stir constantly until it’s well blended with the roux.

I think you could also use half & half if you’re feeling fat today . . . like I am!

Turn the heat to LOW.

Add the well drained chopped spinach and stir well.

I turned my heat right down to lowest SIMMER, and stirred it until it had thickened slightly.

It doesn’t take long!

It will look like this.

I tasted it . . . it was really good, but needed this:

A bit of Sea Salt & a bit of coarse Pepper.

Add the chopped Artichoke hearts and the can of Rotel with green chilies.

Keep in mind that if you don’t like chunky dips . . .

you could also put the spinach, artichokes & the tomatoes in a food processor and make it ultra-fine.

Stir until it’s all combined.

Make sure your heat is at the lowest setting.

Add the grated or shaved Parmesan and half of the mexican style 4 cheese blend.

Stir just until the cheese has melted, then remove it from the heat.

Oh . . . doesn’t it look good.

Important Notice:

You must like Artichokes and spinach, or it Will not look good!

Pour the dip into an oven safe serving dish & sprinkle the remaining cheese over the top.

I wanted two dishes – one for now – one for later.

I added a bit extra cheese, but that’s up to you.

Preheat the oven to 350 degrees.

Heat the dip just until the cheese has melted fully and it’s nice and warm/hot – NOT BOILING!

Serve with warm tortilla chips

Oh baby!

 

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Cheesy Spinach Artichoke dip

Ingredients

  • 3 tablespoons butter
  • 1 shallot, finely chopped
  • 1 clove garlic, chopped
  • 2 tablespoons all purpose flour
  • 1 cup heavy whipping cream
  • 1 (10-ounce) box frozen chopped spinach, thawed, drained and squeezed dry
  • Sea Salt & Pepper to your taste
  • 1 (8-ounce) jar artichoke hearts, drained and chopped
  • 1 (10-ounce) can diced tomatoes with green chilies (recommended: Rotel)
  • 1 cup shredded 4 cheese blend (mexican variety is good)
  • 1/4 to 1/2 cup of grated or shaved Parmesan cheese
  • Tortilla chips and cut vegetables, for serving

Directions

Melt butter in a medium saucepan over medium heat. Once it foams, add the shallot and garlic, and saute until softened, about 3 minutes.

Add the flour and cook while stirring until it becomes a light blonde color.

Slowly stir in the heavy cream, and the drained spinach, and simmer until it starts to thicken, about 5 minutes.

Stir in the artichoke hearts, tomatoes, Parmesan and half of the 4 cheese blend and stir just until the cheese is melted.

Put the dip in an oven safe serving dish and sprinkle the remaining cheese on the top.  (I added a bit more)

Preheat the oven to 350 degrees.

Heat the dip just until the cheese has melted fully and it’s nice and warm/hot – NOT BOILING!

Serve with warm tortilla chips

OH SO GOOD

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  • Katrina @ Warm Vanilla Sugar - May 1, 2012 - 7:25 pm

    Mmm my favorite dip! Yum!ReplyCancel

  • Dottie Wyatt - May 2, 2012 - 3:36 am

    Yes love te Neely’s as well and love a good dip! Several years ago I had given all my cookbooks to my Daughter except a few but for some reason my shelves are full again *_*ReplyCancel

  • jane - May 2, 2012 - 4:46 am

    OMG Jonna…this looks SO GOOD! Love all of your photos!ReplyCancel

  • Jen @ Jen's Favorite Cookies - May 2, 2012 - 10:16 am

    Oh, wow! I absolutely love this stuff, but I’ve never made it at home! It’s usually a good excuse to go out. I might have to try it, now that I’ve seen this. I bet my friends would be impressed, if I had them over and served them this dip!!ReplyCancel

  • MommaMary - May 2, 2012 - 10:44 am

    Well, I like Artichokes and spinach so it looks speeeeetacualar! It went into my recipe box immediately and added needed items to the grocery list. I love the fire roasted chopped tomatoes with peppers, would this mess up the recipe? They seem to add that little extra touch to several recipes that I use them in. What do you think? Thanks for such a great recipe!ReplyCancel

    • Jonna - May 2, 2012 - 6:22 pm

      Hi Mary,
      I think the fire roasted tomatoes would be excellent!
      I can’t use anything too spicy, or my husband won’t touch it.
      He did eat this with me though….it’s good!
      JonnaReplyCancel

  • Heather Sanders - May 6, 2012 - 12:15 pm

    First of all, I have tried 40+ recipes off your site and I have honestly LOVED every single one! I am so glad you have this site and I look forward to your posts. I am especially glad you posted this one! This is one of my favorite appetizers and I didn’t think it would be this easy to make. I did have one question though, I have never cooked anything with artichokes before but in my bountiful baskets this week, I got some artichokes. Have you ever made this with fresh ones and if not, do you think it would work the same?ReplyCancel

  • Heather Sanders - May 6, 2012 - 12:15 pm

    First of all, I have tried 40+ recipes off your site and I have honestly LOVED every single one! I am so glad you have this site and I look forward to your posts. I am especially glad you posted this one! This is one of my favorite appetizers and I didn’t think it would be this easy to make. I did have one question though, I have never cooked anything with artichokes before but in my bountiful baskets this week, I got some artichokes. Have you ever made this with fresh ones and if not, do you think it would work the same?ReplyCancel

  • Natalie - June 9, 2012 - 10:59 pm

    Made this recipe tonight for a party and everyone loved it. I also broke apart French bread to dip as well. Thanks,ReplyCancel

  • Amanda Wilson - August 25, 2012 - 12:41 pm

    This may be a ridiculous question, but if I use fresh spinach leaves, do I cook them down first or will they cook down enough while it simmers? 🙂

    Thanks for these yummy recipes!ReplyCancel

    • Jonna - August 26, 2012 - 5:46 pm

      Hi Amanda,
      As long as you chop the spinach in small pieces, it should be fine!
      Let us all know.
      JonnaReplyCancel

  • Amanda Wilson - August 31, 2012 - 5:26 pm

    Chopping up the spinach into small pieces worked just fine!ReplyCancel

  • Diana Lee - October 6, 2012 - 7:53 am

    Wow, this looks like a great version of one of my favorite dips!ReplyCancel

  • Nomadic Samuel - October 8, 2012 - 12:47 pm

    This looks incredibly delicious. I doubt this dip would last very long in my house 🙂ReplyCancel

  • Melissa - October 17, 2012 - 3:57 pm

    what types of cheese is in the 4 cheese blend?ReplyCancel

  • Angie - March 26, 2013 - 2:17 pm

    WOW I loved this dip!! I made it to bring to my sisters house and everyone loved it so much now I have to bring it to Easter!!ReplyCancel

  • Susan - July 31, 2013 - 9:03 pm

    Well, my normal self would gobble this right up….my pregnant self (right now) would–or should I say will–DEVOUR it!
    Quick question–if you make one for now and one for later, would this freeze well do you think?
    LOVE your site!!ReplyCancel

  • Patricia - November 7, 2013 - 11:41 am

    The artichoke spinach dip looks very delicious can I prepare it a day ahead and bake it on thanksgiving day?ReplyCancel

  • Patricia - November 9, 2013 - 5:55 pm

    Thank you very much for your quick reply concerning the spinach artichoke dip being prepared the day before Thanksgiving. Also, if your familiar with the Neeleys sweet potatoe with coconut casserole and mac and cheese with potatoe chips casserole Can I prepare these two recipes the day before also and your advice to do so?ReplyCancel

    • Get Off Your Butt and BAKE - November 10, 2013 - 5:54 pm

      Hi Patricia,

      I wish I was familiar with these….I really think the sweet potato casserole is one that could be
      prepared ahead as well, then baked the day of.
      The mac and cheese as well…..but don’t put the potato chips on until you plan to bake the Mac and cheese.

      Hope this helps a bit,
      Jonna

      HReplyCancel

  • Patricia - November 10, 2013 - 7:22 pm

    Jonna Thank you for your helpful advice in preparing these two recipes Have a Happy ThanksgivingReplyCancel

  • Patricia - November 14, 2013 - 11:47 am

    Hi Jonna I may want to have shrimp ceviche along with the Neeleys spinach artichoke dip however, to not serve two appetizers with tomatoes and green chile, can I leave out the can of Rotel in the dip ? Will the consistency be ok or should I substitute with another ingredient? Any suggestions?ReplyCancel

  • Suzanne - December 31, 2013 - 4:10 pm

    Jonna, I just made this for New Year’s Eve tonight. It’s YUMMY! So glad I made it. It will be my dinner. I can’t wait to eat it. My family loves the Applebee’s version. This is just as good or even better! And it’s gluten free since I used a different flour. My son can’t have gluten. Thanks so much!ReplyCancel

    • Get Off Your Butt and BAKE - December 31, 2013 - 7:26 pm

      Hi Suzanne,

      Thanks for leaving me a comment!
      I hope that you and your family are doing well.
      Happy New Years!

      JonnaReplyCancel