Need a crowd pleasing, easy to make dip? Look no further! This Spinach Artichoke Dip is so savory you'll want to lick the bowl clean. Corey and I are addicted to Houston's Spinach Artichoke Dip, so I did my best to recreate the memorable dish! Now if you'll excuse me, I'm about to go dunk my chip in some dip. You should do the same! xx
Spinach and Artichoke Dip
Yields: 6 to 8 servings
2 tablespoons butter
1 shallot, minced
1 clove garlic, minced
2 tablespoons flour
1 cup heavy cream
2 tablespoons chicken stock
1 tablespoon lemon juice
2 tablespoons sour cream
2/3 cups grated Pecorino Romano cheese, plus more for topping
1/2 cup Parmesan cheese, plus more for topping
1/2 cup white Cheddar cheese, plus more for topping
10 oz bag frozen chopped spinach, chopped
6.25 ounce can artichoke hearts, chopped
Preheat oven to 350 degrees F.
In a saucepan, melt butter over medium high heat. Add shallot and garlic, cook until lightly golden brown and fragrant, about 4 minutes. Add flour and whisk till thickened, about 1 minute. Slowly add in heavy cream, continue whisking, until thickened, about 2 minutes. Add in chicken stock, lemon juice, and sour cream, whisking until combined. Add in Pecorino, Parmesan, and Cheddar until melted into the sauce. Add in chopped spinach and chopped artichoke hearts, stir until fully combined. Sprinkle the top with remaining cheese, about 1 tablespoon of each cheese.
Pour Spinach and Artichoke mixture into a shallow baking dish. Bake in the preheated over for about 10 minutes, until heated through and cheese on top is bubbling.