Tonight we made the best Hot Spinach Artichoke Dip from scratch using fresh spinach! This dip is the real deal and no joke! We’ve made this recipe a few times now, It’s a current addiction of ours!
It’s really super simple to make and takes about 20-25 minutes to make from start to finish!
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Hot Spinach Artichoke Dip without Mayo or Cream Cheese
This recipe doesn’t use cream cheese, mayo, or sour cream like most recipes. It starts with a stick of butter in the pan and then sautéing diced onions and garlic until soft. Then, shifting flour into the butter mixture to create a roux. The real secret here, I learned is to add Dijon mustard to the roux before adding the milk, cheese, cream, artichokes, and spinach, while also seasoning with salt and pepper during the cooking process.
I’m a die-hard garlic fan but now Dijon is taking the lead per se in the kitchen mix. Dijon helps kick the flavor up a few notches, giving the dip some great intensity! Such a genius idea that I can not take credit for!
The Roots and Origin
The recipe comes from The Ox-Bow Carriage House Restaurant cookbook in St. Francisville, Louisiana, which is part of Baton Rouge. I just learned that the restaurant was destroyed by fire in 2017. They did, however, reopen a new place called Restaurant 1796 which I plan to visit if I ever make it to Louisiana! It's at the top of my bucket list.
The cookbook is a majorly awesome find with wonderful recipes full of rich flavor! My parents bought a copy years ago when visiting the area and I’ve since taken that copy. If you can get your hands on a copy, I’d recommend picking it up! Maybe check Etsy, eBay, or Poshmark for used copies because it’s quite the gem to have as a reference!
Besides the awesome food at Restaurant 1796, they also offer tours of the property, which is said to have a haunted past. It’s a bed-and-breakfast too if you’d like to stay the night.
My family roots on my mother’s side are from Louisiana. Grandpa grew up in Shreveport and Grandma from a town on the Texas border called Bethany.
Hot Spinach Artichoke Dip
This recipe yields enough to serve a crowd bigger than my family on Christmas, but we like the quantity because it refrigerates well for a few days and every drop always gets devoured. You can always send a dish over to the neighbors with some crusty French Bread slices or tortilla chips and they will love you for it!
Seriously, I kid you not, this dip is no joke! Let us know what you think of this recipe by The Ox-Bow Carriage House Cookbook because we are major fans over here!
We served it alongside Pork Schnitzel sandwiches.
Recipe 📖
Hot Spinach Artichoke Dip
Equipment
- Large Skillet
Ingredients
- 1 Stick Butter
- 1 Small Onion chopped
- 1 tablespoon Garlic minced
- ½ Cup Flour
- 1 tablespoon Dijon Mustard
- 2 ½ Cups Milk at room temperature or warmed
- ½ Cup Parmesan Cheese or Ramano
- ½ Cup Swiss Cheese Shredded
- ½ Cup Mozzarella cheese Optional
- ½ Cup Heavy Cream
- 1 Bag 10 Oz Fresh Spinach cleaned and washed
- 3 6 Oz Jars of Marinated Artichokes Hearts drained and chopped (or 1 large jar, about 15 Oz)
Instructions
- Melt butter in a large saucepan and saute the onions and garlic until soft.
- Add the flour and Dijon, blending well to break up any lumps. Cook on low for 2 minutes.
- Season with salt and pepper and remove from heat. Add the milk and whisk well.
- Return the pan to heat and simmer.
- Add the cheeses and stir until melted.
- Add the cream, chopped spinach, and artichokes. Heat through until hot and season with salt and pepper.
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