If you’ve ever had the pleasure of dining at Sweetwater Tavern in Northern Virginia, consider yourself among the fortunate. It’s one of my absolute favorite places in the world. I adore everything they serve, from the sweet little fried bread balls to the perfectly seasoned blackened prime rib.
Sweetwater is a place where memories are made, and I’ve created countless ones there. From my first visit to my most recent, I’ve always ordered the spinach artichoke dip—it’s nearly sacrilege not to.
Now that I live a couple thousand miles away, I’ve spent many years trying to recreate that beloved dip. I won’t claim that this recipe is an exact replica, but according to my daughters, they think it’s pretty darn close—or at least really good!
I like to serve this dip just like Sweetwater does—with thin and crispy tortilla chips. But it’s also fantastic with grilled flatbread; Naan works great!
If you’ve been to any of the Houston’s or Hillstone restaurants, this dip is quite similar to theirs. The only difference is that they serve theirs with sour cream and salsa on the side.
Ingredients
- 2 10-12oz packages of baby spinach
- 4 T butter, softened
- 1 medium onion, chopped
- 1 clove garlic, minced
- ¾ C small artichokes, chopped
- 6 T cream cheese, whipped
- 1 C mozzarella cheese, shredded
- 1 C Monterey jack cheese, shredded
- 1 C parmesan cheese, shredded plus more to sprinkle on top
- 1½ – 2 C heavy cream
- ½ tsp salt
Instructions
- Preheat oven to 425℉.
- Bring a large pot of water to a boil. Add the spinach and blanch for 3-4 minutes, until it turns a vibrant green. Drain the spinach into a colander and rinse with cold water. Then, gather the spinach into a ball and use your hands to squeeze out as much liquid as possible.Place the spinach on several layers of paper towels and wrap it tightly. Twist the paper towels to absorb as much of the remaining liquid as possible. Alternatively, you can use a clean kitchen towel for this step. Once you've removed as much liquid as you can, unwrap the spinach and place it on a cutting board. Chop it into small pieces and set aside until needed.
- In a 2-quart saucepan, melt 2 tablespoons of butter and add the onion. Sprinkle a dash of salt over the onions to help them sweat and soften. Sauté over medium-low heat until the onions become translucent, about 5-8 minutes. Add the garlic and sauté for another 1-2 minutes until fragrant.
- Stir in the artichokes and chopped spinach until well combined. Add the cream cheese, mozzarella, Monterey Jack, and Parmesan, and continue cooking until the cheeses melt and blend into the mixture. At this point, it will be quite thick and lumpy. Gradually add 1 cup of heavy cream, stirring until combined. The dip will still be on the thicker side. Slowly add more cream until the dip is smooth and creamy, or until you reach your desired consistency.Hint: If you plan to serve this with thinner chips, you'll definitely want to add more cream.
- Optional: Stir in the remaining 2 tablespoons of butter for a velvety, rich texture.Pour the mixture into an ovenproof deep dish and bake until bubbly, about 10 minutes. Sprinkle with additional Parmesan and serve while hot.
