The Best Spinach Artichoke Dip

The Best Spinach Artichoke Dip

Spinach artichoke dip is one of those foods that if I see on a menu anywhere, I have to order. I love the stuff. The good news is – it’s fairly easy to throw together at home with delicious results.

My old much-loved recipe that I used to make all the time called for a jar of store-bought alfredo sauce.

Since I am trying my best to avoid prepackaged, processed foods these days (let’s not start on how the dip itself isn’t exactly health food), I decided I would try my hand at creating my own recipe mimicking that creamy sauce base.

I’ve forgotten where exactly, but recently, I saw a technique on a spinach florentine recipe that thickened the cream sauce quickly in the microwave. Using that easy step, I threw everything else into the bowl, gave it a quick stir, and it was ready to be baked to golden bubbly perfection.

This dip is as good if not better than any I’ve had in a restaurant and far surpasses my old recipe. I love it when that happens!

One Year Ago: Naan

Two Years Ago: Rice Pudding

The Best Spinach Artichoke Dip

Yield: 9X13-inch pan of dip
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes


  • 1 1/2 cups whipping cream, half-and-half or milk (see note)
  • 2 tablespoons flour
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 ounces cream cheese, light or regular, softened
  • 16 ounces frozen, chopped spinach, defrosted and squeezed dry
  • 2 (15-ounce) cans artichoke hearts, drained
  • 1 teaspoon hot sauce (like Tapatio brand)
  • 1 cup freshly grated Parmesan cheese
  • 1 cup freshly grated mozzarella cheese


  1. Preheat the oven to 350 degrees. Lightly grease a 9X13-inch or similar sized baking dish.
  2. In a large microwave-safe bowl, whisk together the cream, flour, garlic powder, salt and pepper. Microwave the mixture in 1-minute intervals, whisking fully after each minute, until the mixture is thickened, about 4-5 minutes.
  3. Stir in the remaining ingredients until well combined. Spread the dip into the prepared pan. Bake for 25-30 minutes until bubbling and golden on top. Serve warm with bread or tortilla chips.


This dip is completely luxurious if you use whipping cream for the base. However, I usually lighten it up a bit and use milk and have had great results with 1% and whole milk. You'll need to watch the thickening step a bit more and stir every 30-45 seconds but sure enough, after 5 or so minutes, it's thick and perfect (not quite as creamy and decadent as the cream, but it sure saves a lot of calories).

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Recipe Source: Mel’s Kitchen Cafe