Cookin’ Louisiane – Artichoke and Spinach Dip

Cookin Louisiane

Chef Jay Ducote makes a cheesy artichoke and spinach dip.


● 2 tablespoons extra-virgin olive oil
● 1/2 medium yellow onion, diced small
● 3 garlic cloves, finely chopped
● 3 cans (14 ounces each) whole artichoke hearts, drained and coarsely
● 6 oz frozen spinach
● 1/3 cup dry white wine
● 4 ounces cream cheese, room temperature
● 2 1/4 cups cubed Fontina cheese (about 3/4 pound)
● 1/4 cup chopped fresh parsley


  1. Preheat oven to 400 degrees. In a large skillet, heat 1 tablespoon oil over medium. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, 1 minute. Add artichokes and wine; cook until liquid evaporates, about 8 minutes.
  2. Remove skillet from heat and stir in cream cheese until blended. Fold in 1 1/4 cups Fontina, frozen spinach, and parsley. Transfer mixture to a 2-quart baking dish or oven-proof skillet; sprinkle with 1 cup additional Fontina. Bake until golden and bubbling, 30 minutes.
  3. Serve warm dip with pita chips, tortilla chips, etc.

Copyright 2022 Nexstar Media Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

Latest BRProud Articles

More Local News

Stay up to date with the latest news by downloading the BRProud App from the App Store or Google Play.

About Jay Ducote

Jay Ducote spends most of his time as a food and beverage writer, blogger, radio host, speaker, video producer, culinary personality, chef and hugger. He finished runner-up on Season 11 of the hit reality competition show Food Network Star, and had a pilot for his show "Deep Fried America" air on the Travel Channel.

The Bite and Booze Radio Show, produced and hosted by Ducote since 2011, won a Taste Award for best food or drink radio broadcast in the country and the Uniquely Louisiana Award from the Louisiana Association of Broadcasters.

Jay has his own Jay D’s product line featuring his Louisiana Barbecue Sauce, Louisiana Molasses Mustard, Spicy & Sweet Barbecue Rub, Jay D's Blanc du Bois, a collaboration with West Monroe's Landry Vineyards, and Jay D's Single Origin Coffee. In early 2018 Jay will launch his first restaurant concept, Gov't Taco, inside White Star Market in Baton Rouge.

Jay's mission is to share and expand on the conversation of Louisiana cuisine and to celebrate the culinary culture of communities he visits. For more about Jay, visit his website

Trending Stories