CPK Spinach and Artichoke Dip Recipe

Yields: About 3 cups
Prep time: 15 minutes
Cook Time: 20-25 minutes


  • ¼ cup olive oil
  • 2 tablespoons unsalted butter
  • ¾ cup diced white onion (or yellow onion)
  • 3-4 cloves garlic, minced
  • ½ cup all-purpose flour
  • 1 ½ cups chicken stock (or vegetable stock for vegetarian version)
  • 1 ½ cups heavy cream
  • ¾ cup freshly grated Parmesan cheese
  • 2 crumbled chicken bouillon cubes (optional, for deeper flavor)
  • 1 ½ tablespoons lemon juice
  • 1 teaspoon sugar
  • ¾ cup sour cream
  • 12 ounces frozen spinach, defrosted, drained, and squeezed to remove excess moisture
  • 14-ounce can artichoke hearts, drained and roughly chopped
  • 1 cup finely shredded Monterey Jack cheese
  • ¾ teaspoon Tabasco sauce (adjust to your heat preference)
  • Salt and freshly ground black pepper to taste
  • Tortilla chips, pita bread, or vegetables for dipping


Sauté the Aromatics:

  • Heat the olive oil and butter in a large saucepan over medium heat.
  • Add the onions and cook, stirring occasionally, until softened (about 3-4 minutes).
  • Add the garlic and cook for an additional 2-3 minutes, stirring frequently to prevent burning.

Make the Roux:

  • Sprinkle the flour over the onion-garlic mixture and cook, stirring constantly, until the mixture turns a light golden color (about 1-2 minutes).

Build the Sauce Base:

  • Gradually whisk in the chicken stock until it’s fully incorporated and smooth.
  • Stir in the heavy cream and bring the mixture to a gentle simmer.
  • Reduce heat to low and add the Parmesan cheese, bouillon cubes (if using), lemon juice, and sugar. Stir until well combined.

Incorporate the Star Ingredients:

  • Remove the pan from the heat. Gently fold in the sour cream, spinach, artichoke hearts, Monterey Jack cheese, and Tabasco sauce.
  • Season with salt and pepper to taste.

Bake (Optional):

  • For a bubbly and slightly browned dip, transfer the mixture to a baking dish and bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through.
  • Alternatively, serve directly from the stovetop for a creamier dip.

Serve and Enjoy:

  • Garnish with a sprinkle of Parmesan cheese if desired.
  • Serve warm with tortilla chips, pita bread, your favorite crackers, or fresh vegetables.


  • Don’t overcook the spinach: Too much heat will make it tough. Just fold it in until heated through.
  • Adjust the consistency: For a thicker dip, reduce the amount of liquid or simmer for a little longer. For a thinner dip, add a splash more of stock or cream.
  • Make ahead: Prepare the dip through step 4, cool, and store in the refrigerator. Bake or reheat on the stovetop before serving.

Enjoy your restaurant-quality Spinach and Artichoke dip!


No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *