Baked Spinach and Artichoke Dip

Entertain with a hearty and flavorful spinach and artichoke dip – made without mayonnaise or sour cream! Serve this warm, tasty dip with Cape Cod Waves® potato chips!   

**In partnership with Cape Cod Chips.  I do not earn commission from any affiliate sales.  As always, my reviews remain honest, and all opinions are my own. **

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With the Superbowl around the corner, I want to share a recipe that is one of my favorites! I got this from Jenn Segal’s website, Once Upon a Chef. I go to her site often to get inspiration for dinner and party menus, as I like her easy-to-make recipes, clear instructions, and perfectly illustrated photos!

Her recipe for spinach and artichoke dip is different, as it doesn’t call for the usual mayonnaise or sour cream additions. I really enjoy the richness and creaminess of this dip, and I think you will enjoy it! By the way, here are a few tidbits from Jenn:

  • You can pre-make this a day or two ahead of your event. 
  • You can most likely find frozen artichokes at a Trader Joe’s near you. I had a hard time finding the frozen ones at a few stores (until I read later you can find them at Trader Joe’s), so I substituted a canned version instead (the same turnout. Be sure to rinse and drain well). 
  • You may substitute Gruyere or Cheddar cheese, if you’d like. 

I suggest serving this dip with Cape Cod Waves® potato chips. This quality product has been around since 1980 and has been a hit ever since! These perfectly seasoned, kettle-cooked chips have a good and satisfying crunch! It has that beautiful, golden color and the wave provides the body to withstand the creamiest of dips!

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Photo by Ksenia Pro Photography

Cape Cod Chips are available at most major supermarkets. Choose between 3 flavors: Sea Salt, Jalapeno Ranch, and White Cheddar and Sour Cream.

RECIPE

Servings: 8

Total Time: 1 Hour

INGREDIENTS

· 6 tablespoons unsalted butter, divided

· 1/4 cup all-purpose flour

· 2 cups whole milk

· Salt

· Pinch cayenne pepper

· 1/2 cup plus 3 tablespoons freshly grated Parmigiano-Reggiano

· 1/2 cup grated Monterey Jack

· 1 medium yellow onion, chopped

· 1 10-ounce box frozen spinach, thawed and squeezed very dry

· 3 large garlic cloves, minced

· 2 9-ounce boxes frozen artichoke hearts (not thawed), chopped coarse

· 1 teaspoon dried thyme

INSTRUCTIONS

1. Preheat oven to 400°F.

2. Melt 4 tablespoons of butter over medium-low heat in a medium saucepan. Add the flour and stir continuously for about 5 minutes or until the mixture is a beautiful golden color. Add the milk, whisk together, and bring to a boil. Simmer for a few minutes, constantly stirring, or until the liquid is thick enough to coat the back of a spoon. Remove from the heat and add the cheeses, ½ teaspoon salt, and cayenne pepper. Don’t be alarmed if it seems thick – it’s supposed to be this way. Set aside.

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3. In a large sauté pan, throw in the remaining 2 tablespoons of butter and cook over medium heat. Add the onions and cook until soft and translucent, which usually takes about 5 minutes. Add the spinach, garlic, chopped artichokes, thyme, and ½ teaspoon salt and cook for an additional 5 minutes, making sure you’re occasionally stirring. 

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4. Add the cheese sauce to the vegetables and fold together until well combined (if you find your large saute pan is not large enough to combine all the ingredients, use a mixing bowl). Transfer the mixture to an oven-safe serving dish and bake for 20 minutes, or until hot throughout and very lightly golden on top. 

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Bon appétit!

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