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.
To learn more about the health benefits of Artichokes click on this link for Artichoke Nutrition.
Artichoke and Spinach Dip Recipe
Ingredients:
- 4 - tablespoons unsalted butter
- 1 - onion, chopped fine
- 2 - (9-ounce) boxes frozen artichoke hearts , thawed, squeezed dry, and chopped
- 2 - garlic cloves , minced
- 1/4 cup all-purpose flour
- 2 - cups half-and-half
- 1 1/2 cups grated Parmesan cheese
- 1 - tablespoon lemon juice
- 1 - tablespoon hot sauce
- 1 - teaspoon salt
- 1 - (10-ounce) box frozen chopped spinach , thawed and squeezed dry
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Preparation:
- Adjust oven rack to middle position and heat oven to 450 degrees.
- Melt 2 tablespoons butter in large saucepan over medium-high heat.
- Cook onion until softened, about 5 minutes.
- Add artichokes and cook until lightly browned, about 5 minutes.
- Stir in garlic and cook until fragrant, about 30 seconds.
- Transfer artichoke mixture to bowl and set aside.
- Melt remaining butter in empty pan.
- Stir in flour and cook until just golden, about 1 minute.
- Slowly stir in half-and-half, 11/4 cups Parmesan, lemon juice, hot sauce, and salt.
- Reduce heat to medium-low and simmer until thickened, about 3 minutes.
- Take pan off heat, stir in spinach and reserved artichoke mixture.
- Transfer to 1-quart baking dish and sprinkle with remaining Parmesan cheese.
- Bake until bubbling, about 15 minutes.
- Cool 5 minutes before serving.
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