Pioneer Woman Best Spinach Artichoke Dip Ever

Pioneer Woman best spinach artichoke dip ever is a creamy, bubbly baked appetizer with spinach, artichoke hearts and four melty cheeses that comes together in 45 minutes. This make-ahead party dip fits game day, Thanksgiving and Christmas appetizer spreads, plus any potluck, cocktail party or tailgate.

Squeeze the cooked spinach in a strainer and pour that liquid back into the skillet, so the flavor stays in the dip. Skip the squeeze and the extra water thins the cheese sauce into a runny mess.

Ree browns the artichokes in the same skillet until they pick up a little color. That gives the dip a deeper, toastier flavor than stirring them in straight from the can. Building the sauce in that pan also keeps every bit of garlicky flavor in the cheese.

Pioneer Woman Best Spinach Artichoke Dip Ever

0.0 from 0 votes

Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

16

servings

Prep time

25

minutes

Cooking time

20

minutes

Calories

174

kcal

A butter and flour sauce turns cream cheese, feta, parmesan and pepper jack into a smooth, silky base. Once it bakes, the top bubbles and browns while the inside stays soft and scoopable.

Ingredients

• 6 tbsp. butter, divided, plus more for greasing
  

• 4 cloves garlic, chopped
  

• 1 bag spinach
  

• Salt and pepper, to taste
  

• 2 cans artichoke hearts, rinsed and drained
  

• 3 tbsp. flour
  

• 1 1/2 c. whole milk, plus more if needed
  

• 1 (8-oz.) package cream cheese, softened
  

• 1/2 c. crumbled feta
  

• 1/2 c. grated parmesan
  

• 3/4 c. grated pepper jack cheese, plus more for topping
  

• 1/4 tsp. cayenne
  

• Pita wedges, tortilla chips, or crackers, to serve
  

Directions

• Cook the spinach: Melt 3 tablespoons of the butter in a skillet over medium heat, then add the chopped garlic and cook for a couple of minutes. Turn the heat up a bit, add the spinach and stir for a couple of minutes until it wilts.
• Squeeze the spinach: Move the spinach to a small strainer and squeeze the excess juice back into the skillet. Then set the spinach aside, with salt and pepper to taste.
• Brown the artichokes: Add the 2 cans of rinsed and drained artichoke hearts to the skillet and cook over medium-high heat for several minutes. They're ready once the liquid cooks off and they start to get a little color, so move them to a plate.
• Make the sauce base: In the same skillet, melt the remaining 3 tablespoons butter and whisk in 3 tablespoons flour until it forms a paste. Cook over medium-low heat for a minute or two, then pour in 1 1/2 cups whole milk.
• Thicken the milk: Stir and cook until the sauce thickens slightly. If it gets too thick, splash in a little more milk.
• Melt in the cheeses: Add the cream cheese, 1/2 cup feta, 1/2 cup parmesan, 3/4 cup pepper jack and 1/4 teaspoon cayenne. Stir until the cheeses melt and the sauce turns smooth.
• Fold in the veggies: Chop the artichokes and spinach, then add them to the sauce. Stir until everything is evenly combined.
• Bake the dip: Pour the dip into a buttered baking dish and top it with extra grated pepper jack. Bake at 375°F for about 15 minutes, until the cheese is melted and bubbly.
• Serve warm: Bring the dip to the table while it's hot. Serve it with pita wedges, tortilla chips or crackers.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Cuisinart fine mesh strainer set, OXO 11-inch balloon whisk, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen spinach instead of fresh?

Yes, thaw about 10 ounces of frozen chopped spinach and squeeze it very dry in a clean towel before you stir it in. Frozen spinach holds a lot of water, so skipping that squeeze can make the dip loose.

What can I use instead of feta?

Swap in extra parmesan or a little more pepper jack if you don't have feta. You'll lose some of the tangy bite, but the dip will still melt smooth and taste rich.

Can I make this dip in a slow cooker?

Make the sauce and stir in the veggies on the stovetop, then move it to a slow cooker on low to keep it warm for a party. You won't get the browned cheese top, but it stays scoopable for a couple of hours.

How do I make the dip less spicy?

Leave out the 1/4 teaspoon of cayenne and swap the pepper jack for regular Monterey Jack. The garlic and feta still give it plenty of flavor without any heat.

Why is my spinach artichoke dip watery?

Too much liquid is the usual cause, mostly from spinach that wasn't squeezed well or artichokes that weren't cooked until the liquid cooked off. Squeeze the spinach well and brown the artichokes before they go in the sauce.