Please understand that I don’t break out such grand statements if I don’t mean them; this really is the only Spinach Artichoke Dip recipe you’ll ever need. Why? Because it’s amazing!
I’m talking 8:30-class-cancelled amazing; putting-on-pj’s-after-a-long-day amazing; settling-in-for-an-intimate-night-with-your-favorite-pizza amazing. It’s that darn delicious. I’ve never had a dip this good from a restaurant.
It’s just SO creamy and cheesy, every chipful oozing with gooey goodness. The secret to its perfect texture is forgoing cream cheese or mayonnaise, which are often employed in spinachoke (spinach artichoke) dip, and instead building a beautiful a roux that thickens up the rich cream-based sauce. Plus, the generous pile of mozzarella and parmesan cheese helps too.
This dip’s got one more thing that most other spinachokes don’t: Rotel. This is the secret ingredient you didn’t even know you were missing: diced tomatoes and spicy green chilies. Admittedly, I almost left it out the first time I made it because I’d never tried tomatoes in spinachoke dip before. Now, I’d never eat spinachoke dip without it! It adds an essential kick that takes this dip from good to I’m-going-to-slap-someone-this-is-so-delicious.
Trust me, from someone who doesn’t even like tomatoes, the Rotel is essential.
So creamy, cheesy, and with the perfect thick-but-not-too-thick consistency, this dip is the perfect balance of everything. Try it, and you will never want another spinachoke dip again.
A Few Tips Before You Get Cooking:
- You can pop this baby under the broiler for a few minutes to get that gorgeous golden brown top.
- Be careful when buying the Rotel. It comes in varying degrees of heat, so make sure you grab whatever suits your tastebuds. I keep it mild, even that has a good punch of heat.
- Don’t have shallots? Half a yellow onion will do.
- Better quality cheese = better tasting dip.
- Don’t just stick to chips when serving this up; try chunks of bread, crackers, or veggies.
- Double the recipe easily for a BIG party-sized batch. The leftovers reheat great.
Spinach Artichoke Dip
- 3 tablespoons butter
- 1 shallot, finely chopped
- 1 clove garlic, chopped
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- 1 (10-ounce) box frozen chopped spinach, thawed, drained and squeezed dry
- 1 (8-ounce) jar artichoke hearts, drained and chopped
- 1 (10-ounce) can diced tomatoes with green chiles (recommended: Rotel)
- 2 cups shredded mozzarella cheese
- 1/2 cup shredded parmesan cheese
- salt, to taste
- Tortilla chips and cut vegetables, for serving
- Melt butter in a medium saucepan over medium heat. Once it foams, add the shallot and garlic, and saute until softened, about 3 minutes. Whisk in the flour and cook while stirring until it becomes a light blonde color.
- Slowly whisk in the heavy cream until free of lumps. Then add the drained spinach and simmer until it starts to thicken, about 10 minutes.
- Stir in the artichoke hearts, tomatoes, salt, and cheeses and cook until the cheese is melted. Test taste and add more cheese if necessary. If dip is too thick, whisk in additional cream. Spoon into serving bowl and serve with tortilla chips, crackers, or bread.