Spinach, Shrimp, and Artichoke Dip |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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From Emeril. Fabulous. Ingredients:
2 (10 ounce) packages fresh spinach, well rinsed and stems removed |
4 tablespoons unsalted butter |
1 cup chopped yellow onion |
1 tablespoon minced garlic |
1 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1/4 teaspoon cayenne pepper |
1/4 cup all-purpose flour |
1 cup milk |
1 cup heavy cream |
2 teaspoons fresh lemon juice |
1 lb roughly chopped cooked shrimp |
1 cup cubed brie cheese |
1 cup grated monterey jack cheese |
1 (6 1/2 ounce) jar marinated artichoke hearts, drained and chopped |
4 slices bacon, fried crisp, drained and chopped |
1/4 cup grated parmesan cheese |
tortilla chips, for dipping |
Directions:
1. Preheat oven to 350 degrees. Lightly grease a 9 or 10 round ovenproof casserole and ser aside.
2. Bring a medium pot of water to boil. Add spinach in batches and cooke until wilted, 2-3 minutes. Remove and refresh under cold running water. Squeeze to remove all excess water to chop. Set spinach aside.
3. In a medium pot, melt butter over medium-high heat. Add onions and cook, stirring, for 3 minutes. Add garlic, salt, pepper, and cayenne, and cook, stirring for 1 minutes. Add flour and cook, stirring constantly, to make a light roux, about 2 minutes.
4. Add milk and cream in a steady stream, and cook, stirring constantly, until thick and creamy, 2-3 minutes. Add the cooked spinach and lemon juice, and stir to incorporate.
5. Add shrimp, cubed and grated cheeses, artichoke hearts and bacon, and stir well.
6. Remove from heat and pour into the prepared dish. Top with Parmesan and bake until bubbly, about 10 minutes. Remove from oven and serve hot with chips.
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