Spinach Artichoke Dip

Spinach Artichoke Dip
Prep Time
25 min
Cook Time
50 min
16 servings

This warm, creamy dip is guaranteed to be a hit at your next get together (but we won’t judge you if you devour the whole thing yourself either!).




Tbsp (1 stick) butter, plus more for buttering casserole dish
cup minced garlic
(10-oz) bag fresh baby spinach
Kosher salt and freshly ground black pepper
(14-oz) cans artichoke hearts, rinsed, drained and quartered
Tbsp all-purpose flour
1 ½
cups whole milk, plus more if needed
(8-oz) package cream cheese, softened
cup grated pepper Jack cheese, plus more for topping
cup crumbled feta
cup grated Parmesan
tsp cayenne
Salted Pita Wedges, recipe follows, for serving

Salted Pita Wedges

pita breads
cup olive oil
Tbsp kosher salt


Step 1

Preheat the oven to 375ºF. Butter a 9-inch round casserole dish.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Preheat the oven to 375ºF.

Step 7

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.

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