Sarra Ina Garten’s spinach artichoke dip is a warm, bubbling bake of frozen artichoke hearts, chopped spinach, cream cheese, sour cream, mayonnaise, and Parmesan, built on a base of deeply caramelized onions and served with toasted baguette slices for scooping. It serves 8 to 10 and takes about an hour and 10 minutes.
This recipe comes from Ina’s Modern Comfort Food cookbook (2020) under the name “Warm Spinach & Artichoke Dip.” In the headnote, she writes that she is “old enough to remember spinach and artichoke dip from the 1970s” but that “there are a million bad versions around.” Her update adds caramelized onions and cayenne, and she says when the dip is done right, it is “crusty around the edges and creamy in the middle.”
The technique that sets Ina’s version apart is caramelizing the onions for a full 30 minutes before they go into the dip. Most spinach artichoke recipes skip onion entirely or toss in raw diced onion that steams in the bake and turns watery. Ina cooks hers in butter and olive oil until deeply browned and sweet, and that caramelized layer is the flavor backbone the 1970s original never had. Without it, you get the same bland, gluey dip every chain restaurant serves.
Ina Garten Spinach Artichoke Dip Recipe
Course: AppetizersCuisine: AmericanDifficulty: Easy8
servings15
minutes55
minutes290
kcalIna’s updated take on the 1970s classic from her Modern Comfort Food cookbook. Thirty minutes of caramelized onions give this version a savory depth the original never had, with crusty browned edges and a creamy center that begs for a thick slice of toasted bread.
Ingredients
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2 large yellow onions
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4 tablespoons (60g) unsalted butter (1/2 stick)
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1/4 cup (60ml) good olive oil
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1/4 teaspoon ground cayenne pepper
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Kosher salt and freshly ground black pepper
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1 tablespoon minced garlic (3 cloves)
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4 ounces (115g) cream cheese, at room temperature
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1/2 cup (120ml) sour cream
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1/2 cup (120ml) good mayonnaise, such as Hellmann’s
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1 (9-ounce/255g) package frozen artichoke hearts, defrosted
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1 (10-ounce/285g) package frozen chopped spinach, defrosted
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1 1/4 cups (125g) freshly grated Italian Parmesan cheese, divided
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1 baguette, sliced diagonally 1/2 inch thick and toasted, for serving
Directions
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Caramelize the onions: Cut the onions in half through the stem, then slice them into 1/8-inch-thick half-rounds (about 3 cups). Heat the butter and olive oil in a large 12-inch sauté pan over medium heat. Add the onions, cayenne, 1 teaspoon salt, and 1/2 teaspoon pepper and sauté for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are deeply browned and caramelized. Stir in the garlic and cook for 1 minute.
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Mix the base: Meanwhile, beat the cream cheese, sour cream, and mayonnaise in a stand mixer with the paddle attachment until smooth.
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Build the dip: Squeeze the liquid out of the artichoke hearts, chop roughly, and add to the bowl. Squeeze the liquid out of the spinach and add to the bowl. Stir in the caramelized onion mixture. Add 3/4 cup of the Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper and stir to combine.
- Bake and serve: Preheat the oven to 400F (200C). Transfer the mixture to an 11 x 8 x 1 1/2-inch oval baking dish. Sprinkle the remaining 1/2 cup Parmesan over the top. Bake for 20 to 25 minutes until the edges are browned and bubbly. Serve warm with toasted baguette slices.
Notes
- Squeeze the spinach and artichoke hearts firmly in a clean kitchen towel or paper towels. Excess water is the main reason homemade spinach artichoke dips turn soupy instead of creamy.
Ina says you can assemble the dip, cover, and refrigerate for up to one day. Bake it straight from the fridge before serving, adding a few extra minutes to the bake time.
The cayenne is subtle at 1/4 teaspoon. It adds warmth in the background without making the dip spicy. If you want more heat, increase to 1/2 teaspoon.
