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Hillstone Spinach Artichoke Dip Recipe

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Condiment, Dip
Cuisine American
Servings 6
Calories 265 kcal

Ingredients
  

  • 2 cloves garlic, minced
  • 2 tbsp minced onions
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups heavy cream
  • 1/4 cup chicken broth
  • 2/3 cup pecorino romano cheese, fresh-grated
  • 2 tsp fresh-squeezed lemon juice
  • 1/2 tsp hot sauce
  • 1/2 tsp salt
  • 1/4 cup sour cream
  • 20 oz  frozen chopped spinach, thawed, squeezed dry
  • 12 oz artichoke hearts, drained, coarsely chopped
  • 1/2 cup white cheddar cheese, shredded

Instructions
 

  • In a 2 quart saucepan over medium heat, saute garlic and onion in butter until golden
  • This should take around 3-5 minutes
  • Stir in the flour and cook for 1 minute
  • Slowly whisk in the heavy cream and broth and continue cooking until boiling
  • Once boiling, stir in the Romano cheese, lemon juice, hot sauce, and salt 
  • Stir until the cheese has melted, then remove from heat and allow to cool for 5 minutes
  • Stir sour cream into the pan, then fold in dry spinach and artichoke hearts
  • Fold the mixture into a microwave-safe serving dish, or into several serving-size dishes
  • Sprinkle the white cheddar cheese evenly on the top
  • At this point, the dip can be refrigerated until ready to serve, if desired
  • Microwave dip on 50% power until the cheese has melted
  • Serve warm and enjoy! 

Tips for this recipe

  • You can prepare the ingredients beforehand and keep them in the refrigerator 
  • Make sure to store the vegetables in a sealed, Ziploc bag so they don’t go bad 
  • Take the prepared mixture out before the party and wait for it to come to room temperature
  • Microwave and plate it out and the dip is ready to go
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