Spinach and Artichoke Dip |
|
 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
A very rich and fancy party dip! Could be made with thawed, drained frozen spinach as well. Ingredients:
2 (10 ounce) packages fresh spinach, well rinsed and stems trimmed |
1/2 cup butter |
2 cups chopped yellow onions |
2 tablespoons minced garlic |
2 teaspoons salt |
1 teaspoon black pepper |
1/2 teaspoon cayenne |
1/2 cup all-purpose flour |
2 cups milk |
2 cups heavy cream |
3 tablespoons lemon juice |
1 1/2 cups brie cheese, rind removed and cut into 1/2 inch cubes |
2 cups grated monterey jack cheese |
1 (14 ounce) can artichoke hearts, drained chopped |
8 slices bacon, fried crisp, drained and chopped |
1/4 cup grated parmesan cheese |
Directions:
1. Preheat the oven to 350°F and lightly grease a 9-inch round chafing dish and set aside.
2. Bring medium pot of water to a boil. Add the spinach in batches and cook until wilted, 2 to 3 minutes. Remove and refresh under cold running water. Squeeze to remove all excess water and chop. Set aside.
3. In a medium pot, melt the butter over medium-high heat. Add the onions and cook, stirring for 3 minutes.
4. Add the garlic, salt, pepper, and cayenne. Cook, stirring, for 1 minutes.
5. Add the flour and cook, stirring constantly, to make a light roux, about 2 minutes. Add the milk and cream in a steady steam, and cook stirring constantly until thick and creamy, 2 to 3 minutes.
6. Add the cooked spinach and lemon juice and stir to incorporate.
7. Add all the cheeses, artichoke hearts, and bacon and stir well.
8. Remove from heat and pour into prepared dish. Top with Parmesan and bake until bubbly, about 10 minutes.
|
|