A delicious dip by Chef Anthony Krause!


  • 4 oz. flour
  • 4 oz. butter
  • 2 cups milk
  • 2 cups heavy cream
  • 2 cups water
  • 6 oz. shredded asiago cheese
  • 1/4 tsp. black pepper
  • 1 oz. chicken base
  • 1 cup onion, diced
  • 14 oz. artichoke hearts, chopped and drained
  • 1 lb. frozen spinach, chopped and drained
  • toasted bread, pita, or tortilla chips (for dipping)



  1. Begin making a roux by melting butter in a saucepan over medium heat. Once the butter is hot enough that a pinch of flour sprinkled into it will slowly start to bubble, proceed to the next step.
  2. Whisk flour into the butter until a thick, rough paste forms. Whisk constantly for 20 minutes while it bubbles over medium heat. Remove from heat.
  3. Heat milk, cream and water in a separate saucepan over medium heat.
  4. Add hot roux, cheese, pepper and chicken base and blend with a cooking wand until smooth. Remove from heat.
  5. In a separate pan, sautée onions until translucent.
  6. Add artichokes and spinach, sautée for 1 minute.
  7. Add asiago sauce and refrigerate in a covered container overnight.
  8. Reheat refrigerated sauce slowly over low heat and preheat oven to 375°F.
  9. Place in an oven-safe dish and bake for 25 minutes or until bubbly.
  10. Preheat broiler to high and broil dip for 3 minutes or until cheese is lightly browned.
  11. Serve on a platter with toasted bread, pita, or tortilla chips!