Artichoke and Spinach Dip
There is nothing like a hot and bubbly Artichoke and Spinach dip . We love to order this dip at restaurants for an appetizer and making it at home for your guests is easy to do.
Most recipes we have tried turn out to be greasy but this one is just right with a creamy texture and chunks of artichokes.
When you are preparing this dip, be sure to squeeze out as much liquid as possible from the spinach and artichoke hearts, so that your dip doesn't become watery.
Artichoke and Spinach Dip Recipe
Ingredients:
4 - tablespoons butter
1 - onion, finely chopped
2 - (9 oz.) boxes frozen artichoke hearts, squeezed dry, thawed and chopped
1 - (10 oz.) box frozen chopped spinach, thawed and squeezed dry
2 - minced garlic cloves
1/4 cup all-purpose flour
2 - cups half-and-half cream
1 1/2 cups Parmesan cheese grated
1/2 cup shredded Pepper Jack Cheese
1 - tablespoon hot sauce
1 - tablespoon lemon juice
1 - teaspoon salt
Preparation:
Adjust oven rack to middle position
Pre-heat oven to 450 degrees.
Melt 2 tablespoons butter in large saucepan over medium-high heat.
Cook chopped onion until soft.
Add chopped artichokes and cook until lightly browned.
Stir in garlic and cook about 30 seconds.
Transfer mixture to bowl and set aside.
Melt remaining butter in empty frying pan.
Stir in flour and cook until golden, about 1 minute.
Slowly stir in half-and-half, grated Parmesan, hot sauce, lemon juice and salt.
Reduce heat to low and simmer until thickened, about 3 minutes.
Take pan off heat, stir in spinach and artichoke mixture and shredded Pepper Jack cheese.
Transfer to 1-quart baking dish and sprinkle with remaining Parmesan cheese.
Bake until bubbling, around 15 minutes.
Cool a bit before serving.
"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread and pumpkin pie" – Garfield
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