| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 40 min |
| Yield: | 16 servings |
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 40 min |
| Yield: | 16 servings |
Ingredients
- 8 tablespoons (1 stick) butter, plus more for buttering the casserole dish
- 1/4 cup minced garlic
- One 10-ounce bag fresh baby spinach
- Kosher salt and freshly ground black pepper
- Two 14-ounce cans artichoke hearts, rinsed, drained and quartered
- 3 tablespoons all-purpose flour
- 1 1/2 cups whole milk, plus more if needed
- One 8-ounce package cream cheese, softened
- 3/4 cup grated pepper Jack cheese, plus more for topping
- 1/2 cup crumbled feta
- 1/2 cup grated Parmesan
- 1/4 teaspoon cayenne
- Salted Pita Wedges, recipe follows, for serving
- 6 pita breads
- 1/2 cup olive oil
- 1 tablespoon kosher salt
Instructions
- Preheat the oven to 375 degrees F. Butter a 9-inch round casserole dish.
- Melt 3 tablespoons butter in a skillet over medium heat. Add the minced garlic and cook for a couple of minutes. Crank up the heat a bit and throw in the spinach. Stir the spinach around and cook for a couple of minutes until it wilts; season with salt and pepper. Transfer the spinach to a mesh strainer set over a bowl to drain. Set aside.
- Melt 2 tablespoons butter in the same skillet, throw in the quartered artichokes and cook over medium-high heat until the artichokes start to get a little color, about 3 minutes. Transfer the artichokes to the strainer with the spinach.
- In the same skillet or a different pot, melt the remaining 3 tablespoons butter and whisk in the flour until it makes a paste. Cook over medium-low heat for a minute or 2, then pour in the milk. Stir and cook until slightly thickened, about 3 minutes; splash in more milk if needed. Add the cream cheese, pepper Jack, feta, Parmesan and cayenne and stir until the cheeses are melted and the sauce is smooth. Chop the artichokes and spinach and add them to the sauce. Stir to combine.
- Pour the mixture into the prepared casserole dish. Top with extra grated pepper Jack and bake until the cheese is melted and bubbly, about 15 minutes. Serve with the Salted Pita Wedges.
- Preheat the oven to 375 degrees F.
- Cut the pita breads into 6 wedges each. Lay the wedges on a foil-lined baking sheet and brush both sides generously with the olive oil. Sprinkle both sides with salt, then bake until they’re golden brown and crisp, 15 to 18 minutes.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 320 |
| Total Fat | 23 g |
| Saturated Fat | 11 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 5 g |
| Sugar | 3 g |
| Protein | 10 g |
| Cholesterol | 46 mg |
| Sodium | 370 mg |
| Serving Size | 1 of 16 servings |
| Calories | 320 |
| Total Fat | 23 g |
| Saturated Fat | 11 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 5 g |
| Sugar | 3 g |
| Protein | 10 g |
| Cholesterol | 46 mg |
| Sodium | 370 mg |
Reviews
Best spinach artichoke dip! Delicious!
Just made this tonight tastes great smells delicious would be perfect for parties!
I just made this for a party and it was WIPEDDDDD out! I put it in a sourdough bread bowl…topped with more cheese as directed…375 for 25 min. Then I broiled it so the cheese browned on top. Absolutely delicious. Don’t bother looking further for a recipe this is the best!
The absolute best ever!
I used less butter and just did it in a pot versus a casserole dish but it was excellent
This is a keeper! The only change I made was that I used a half cup of garlic because we are very much garlic fans. This recipe is amazing. I’ve made it twice for family and friends – with the homemade pita chips and it is so worth the extra time! They always ask for the recipe. It’s delicious!!
Look no further for the perfect spinach and artichoke dip! Dare I say this is better than most restaurants! My father in law even said this was better than his sisters. The recipe looked a little intimidating with all the steps but once you go through it – it all comes together quick. I bought a can of artichokes and a jar of artichokes that were in a marinade. Also recommend grating your own pepper jack cheese than buying the pre-grate stuff. The sauce is so creamy and ooey and the garlic isn’t too strong even though you put in 1/4 cup. The dip was flavorful and not too spicy, just the right amount of heat. Pita chips are the perfect dipping vessel! This recipe is easy and you can make it the night before and then pop in the oven when ready for guests!
We made this dish for Christmas and Thanksgiving this year! We will never buy store made spinach artichoke dip again! This recipe is so easy and truly has an unbeatable taste! Thank you Ree!!!
Delicious! Everyone enjoyed it. Bake in a tart pan, so the top gets evenly toasted.