Thursday, 2 February 2012

Spinach-Artichoke Dip


I love a good Spinach-Artichoke dip and I finally made one that I think I'll stick with.  If you're looking for something delicious and easy to make for a Superbowl party, try this.  This is made with fresh spinach and sharp cheddar cheese.  I add a hint of red pepper flakes, but you can omit it if you don't want the spice.  Enjoy!

Spinach-Artichoke Dip

  • Kosher salt
  • 2 10oz. bags spinach, stems removed
  • 1 Tbs. unsalted butter
  • 2 Tbs. minced onion
  • 1 garlic clove, minced
  • 2 tspns. all-purpose flour
  • 1 1/4 cups whole milk
  • 1/2 tspn. fresh lemon juice
  • 1 tspn. Worcestershire sauce
  • 1 1/4 cups grated Parmesan cheese
  • 1/4 cup sour cream
  • 1/2 cup shredded white sharp cheddar cheese
  • 1/2 cup frozen artichoke hearts, thawed, squeezed dry and roughly chopped
  • Pinch of red pepper flakes
  • Chips or crackers for serving
-Bring a large pot of salted water to a boil.  Stir in the spinach and cook until bright green, about 30 seconds.  Drain and rinse under cold water; squeeze out the excess moisture, then finely chop.  Melt the butter in a large saucepan over medium heat.  Add the onion, garlic and 1/2 tspn. salt and cook until the onion is soft, about 2 minutes.  Add the flour and cook, stirring, until lightly toasted, about 1 minute.  Whisk in the milk and cook, whisking constantly, until thickened, about 1 minute.  Remove from the heat.  Stir in the lemon juice, Worcestershire sauce, Parmesan and sour cream  Return the pot to medium heat.  Add the spinach, cheddar and artichokes and stir until the cheese melts and the dip is heated through.  If using, sprinkle a few red pepper flakes on top and stir in. Serve with crackers or chips. 

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