Global recipe

Spinach Artichoke Dip

Name: Spinach Artichoke Dip
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6 servings
Cuisine: Global
Ingredients: 4 tbsp unsalted butter; 1 cup finely chopped yellow onion (from 1 medium onion); 2 cloves garlic, minced; 2 tbsp all-purpose flour; 1 3/4 cups half-and-half (plus a few more tbsp if needed); 1 (10-oz) box frozen chopped spinach, thawed, drained, and squeezed dry; 1 (14-oz) can quartered artichoke hearts, drained, rinsed, chopped, and blotted dry with paper towels; 2 oz (1/4 cup) cream cheese; 2 cups shredded extra-sharp Cheddar; 1/2 cup grated Pecorino Romano (or Parmigiano-Reggiano); 3/4 tsp salt; 1/4 tsp freshly ground black pepper; Pinch of nutmeg; 2 tsp Frank's RedHot sauce; Tortilla chips, for serving

Most home spinach-artichoke dips are built on cream cheese and mayonnaise; restaurant chefs use a Mornay sauce — a cheesy béchamel — that's lighter, brighter, and tastes more clearly of cheese. The whole thing is done on the stovetop in 40 minutes, and Frank's RedHot at the end gives the unmistakable restaurant tang.

Prep25 mins

Cook15 mins

Serves6

Difficultyeasy

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Ingredients

4 tbsp unsalted butter
1 cup finely chopped yellow onion (from 1 medium onion)
2 cloves garlic, minced
2 tbsp all-purpose flour
1 3/4 cups half-and-half (plus a few more tbsp if needed)
1 (10-oz) box frozen chopped spinach, thawed, drained, and squeezed dry
1 (14-oz) can quartered artichoke hearts, drained, rinsed, chopped, and blotted dry with paper towels
2 oz (1/4 cup) cream cheese
2 cups shredded extra-sharp Cheddar
1/2 cup grated Pecorino Romano (or Parmigiano-Reggiano)
3/4 tsp salt
1/4 tsp freshly ground black pepper
Pinch of nutmeg
2 tsp Frank's RedHot sauce
Tortilla chips, for serving