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Spinach Artichoke Dip

Skip the processed ingredients with this dip. Don’t let the word ‘roux’ scare you from making this simple, homemade version of a classic. 

Spinach artichoke dip

Skip the processed ingredients with this yummy spinach artichoke dip. Don’t let the word ‘roux’ scare you from making this incredibly simple, homemade version of a classic. Consistent stirring and making sure the liquid is poured in slowly will guarantee success to even the newest of cooks. Serve for a fun weekend dinner or at your next get together for a healthy revamp on the old favorite!

Spinach Artichoke Dip

  • 10m
  • 10m
  • 20m


  • 1 tsp. coarse sea salt
  • 1 c cream
  • fresh ground black pepper, to taste
  • 24 oz frozen spinach
  • 1 lb artichoke heart, frozen or canned
  • 4 cloves garlic
  • 2 oz parmesan cheese
  • 3 tbsp. butter
  • 1 tsp. paprika


  1. In a colander in the sink, thaw and squeeze excess liquid from the spinach. Coarsely chop the artichoke hearts. Mince the garlic, and grate the parmesan cheese.
  2. In a large skillet, melt the butter until a white foam begins to form.
  3. Add the garlic, paprika, and salt. Stir to combine.
  4. Sprinkle in the flour, stirring constantly to create a roux.
  5. Slowly add the cream while continuously stirring.
  6. When completely combined, add the parmesan cheese, stirring and simmering until you have a thick sauce.
  7. Add artichoke hearts; simmer until the mixture is evenly hot.
  8. Fold in the spinach and serve.


  • 4
  • 397
  • 13g
  • 12g
  • 5g
  • 33g
  • 21g
  • 99mg
  • 3g
  • 816mg

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