Mary Ellen Phipps, MPH, RDN, LD

Mary Ellen Phipps, MPH, RDN, LD, the founder of Milk & Honey Nutrition, is a diabetes dietitian (Registered Dietitian Nutritionist) renowned for combining her knowledge of diabetes and culinary expertise into easy-to-follow recipes and articles!

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Creamy Dijon Spinach Artichoke Dip

by Mary Ellen Phipps, MPH, RDN, LD
Updated June 27, 2019

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This recipe for Creamy Dijon Spinach Artichoke dip was sponsored by Unilever USA. All thoughts and ideas are my own.

Hello, summer!! Creamy Dijon Spinach Artichoke Dip is perfect for everything from spontaneous get togethers, to summer barbecues! I also don’t think there’s anything quite as summer tasting as Dijon mustard. Something about it just takes me instantly to the lazy days of summer.

This Creamy Dijon Spinach Artichoke Dip is incredibly simple to make and uses the best of the best when it comes to flavor: Maille Originale Dijon Mustard . It’s a traditional Dijon mustard with a smooth and creamy texture, and the recipe dates all the way back to 1747 when Maille was founded. In fact, it won the Gold Medal and Grand Champion Award at the 2013 World Mustard Competition. (Yes, you read that correctly… there’s a world mustard competition. Who knew??)

You can purchase Maille at most major grocery stores, and they now offer a convenient squeeze bottle too! Perfect for hot dogs, hamburgers, and sandwiches. I also love using squeeze bottles with my kids when they’re helping me make a recipe. A lot less mess and their little fingers can handle squeezing a lot easier than spooning something out of a jar over and over.

But now, onto the recipe… I’m a fan of any version of spinach artichoke dip, and this one is no exception. The bite of the Dijon mustard combined with the creaminess of the dip is the perfect accompaniment for veggies, crackers, bread, and chips alike.

To start, you’ll want to make sure you have all your ingredients out in one area where they’re easy to grab. Now, I’m not a perfectionist when it comes to measuring things, so if you want to just guess on the amounts of things as you’re going, I won’t tell anyone. 😉

Mix the three condiment ingredients together along with the garlic until you get one uniform sauce-type mixture. You can use either sour cream or Greek yogurt. I almost always have plain whole milk Greek yogurt on hand, so that’s what I prefer to use.

For the spinach, I recommend using fresh spinach instead of frozen like a lot of similar of these types of recipes call for. Frozen spinach has SO MUCH liquid in it, even after trying to squeeze it all out it can definitely mess with the texture of this dip… so just trust me and stick with fresh. The bagged baby spinach available at the store would work great (grab two bags), or you can get it in bunches in the produce department too. Chop it up as little or as much as you like. There’s no right or wrong way to do it, whatever you prefer is great!

Now, I’m lazy and just like to use canned artichokes, but if you want to get fancy with this, go for it. But all you really need is one can of artichoke hearts rinsed off and drained as best you can. Again, you don’t want to add too much extra liquid to the mixture. I recommend getting these pretty chopped up. I’m not a fan of big chunks of artichokes in my dip, but if you like that… feel free to leave them in halves or quarters.

And finally, the cheese is optional, but if you’re not allergic or intolerant… use the cheese!! It’s the perfect finishing touch to this flavorful and creamy dip!

Oven temps and settings can vary, so make sure to watch it after about 15 minutes in the oven. You don’t have to worry about anything needing to get “cooked though” per se, so whenever it starts bubbling and the cheese is good and browned, go ahead and pull it out!