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Mama’s Kitchen: Spinach & Artichoke Dip

Photo courtesy of – I dug right in this time before taking a pretty picture – sorry!  The dip pictured above is not from the same recipe but it ends up looking the same minus the tomatoes sprinkled on top.

One of my favorite things to do with my sisters is our movie night ritual.  We rent a silly scary movie and make Spinach & Artichoke dip.  It’s by far my favorite savory “movie night” snack and is way beyond better than the Friday’s variety.  The recipe I use is based off of an Emeril Lagasse (BAM!) recipe.  I’ve tweaked some of the ingredients and amounts to my tastes, I use frozen spinach and I don’t make my own tortillas.  For the real deal recipe check here, my version is below.  Enjoy!

Bechamel Sauce:
1/4 Cup of Vegetable Oil
1/4 Cup of Flour
2 Cups of Milk

1/4 Cup of Parmesan Cheese
8 oz of grated Pepper Jack cheese

2 Tbsp of Vegetable Oil
1 medium Onion chopped
10 oz of frozen Spinach – defrosted and excess water squeezed out
3 cloves of Garlic – minced
1 14 oz can of Artichoke Hearts – julienned (or 2 small jars of marinated Artichoke Hearts – julienned)

1. Preheat the oven to 400 degrees.
2. To make the Bechamel sauce, start with creating a Blond Roux by combining 1/4 cup of vegetable oil and flour in a saucepan over medium heat. Whisk the mixture constantly for a few minutes until smooth. Pour in milk, whisk and bring to a boil. And, voilà you have Bechamel sauce. Stay on top of it – milk can boil over quickly and it’s not pretty.

3. Season the liquid with salt and cayenne pepper to taste and simmer for a few minutes. You know it’s ready when it coats the back of a spoon. When it’s done set it aside and stir in cheeses.

4. In a sauté pan, heat 2 Tbsp of vegetable oil.  When the oil is hot, and the onions and sauté until the onions are clear.

5. Add the spinach and incorporate.

6.  Add the garlic and artichoke and sauté for a few minutes. Season the vegetables with salt and cayenne pepper to taste.

7. Fold in the Bechamel sauce into the vegetables. Transfer the mixture into a baking pan and bake until the top is golden brown.

8.  Check on the mixture every so often and stir.  When the cheese melts it will look like the picture below, don’t be scared, just give it a mix.

9.  Serve immediately with tortilla chips or crunchy bread.

Buon Appetito!

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3 Responses to “Mama’s Kitchen: Spinach & Artichoke Dip”

  1. My cousin has a great artichoke dip as well…try adding pimentels and/or lump crab meat if you wanna get adventurous :)

  2. Jenny says:

    i freakin love spinach &&artichoke dip<3

  3. Jamilee says:



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