Cheesy Spinach Artichoke Dip

5 from 7 votes

If you're looking for hors d'oeuvres ideas, this recipe for spinach dip with artichokes and gooey, melted cheese delivers big flavor!

Course Appetizer

Cuisine American

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings

Calories 206kcal

3 tablespoons butter
3 tablespoons flour
1/2 teaspoon garlic powder
1/8-1/4 teaspoon cayenne pepper depending on how much heat you like
1/2 teaspoon kosher salt
1/4 teaspoon black pepper freshly ground
1 1/4 cups half and half can substitute milk to save calories
1 10- ounce package spinach frozen chopped , thawed
1 14- ounce can artichoke bottoms or artichoke hearts drained, patted dry with a paper towel and chopped
1/2 cup parmesan cheese grated , divided
4 ounces fontina cheese cut into 1/4" dice, divided

Preheat the oven to 300°.
Place the thawed spinach into a clean kitchen towel. Gather up the ends and sides and hold the towel over the sink as you squeeze all the moisture out of the spinach. Set aside.
Melt the butter over medium heat in a medium sauce pan. Add the flour and cook, stirring constantly until mixture is smooth and bubbly, about one minute. Add the garlic powder, cayenne pepper, kosher salt and black pepper - cook for one minute until very fragrant. Add the half and half and cook, stirring constantly until thick and creamy. Remove from heat and add the spinach. Stir to combine. Add the artichokes, and most of the parmesan and fontina (reserve just a little of each to sprinkle on top of the dip.)
Spray an ovenproof dish with vegetable spray. Transfer the dip to the dish and garnish with the reserved fontina and parmesan cheeses. Bake for 20-30 minutes.
Let the dip cool slightly before serving with crackers or toasts.

Houston's serves this dip with tortilla chips, salsa and sour cream.