Go Back
+ servings

Spinach and Artichoke Dip

A delicious seasoned warm dip full of cheeses, spinach and artichokes.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Appetizer
Servings: 8

Ingredients

  • 1/4 cup butter
  • 1/4 cup all purpose flour
  • 2 cups milk
  • Salt
  • Cayenne pepper more or less based on your preference
  • 1/2 cup grated parmesan cheese
  • 1 cup Monterey Jack cheese
  • 2 T vegetable oil
  • 1 cup diced onion
  • 1 10- oz bag fresh spinach rinsed, stemmed & chopped
  • 2 T chopped garlic
  • 1 15 oz can artichoke hearts rinsed, drained and roughly chopped

Instructions

  • Preheat oven to 400 degrees.
  • Melt the butter over medium heat. Add the flour and whisk the melted butter and flour for 3-5 minutes. There should be no lumps and the roux will turn blond.
  • Slowly whisk in the milk and bring the mixture to a boil. Season with salt and cayenne pepper. Let the mixture simmer for around 5 minutes or until it is thick and coats the back of a spoon. (Be sure to whisk the mixture from time to time.)
  • In a separate sauce pan, heat the vegetable oil over medium heat. Add the onion and saute for 2 minutes. Add the the spinach (a handful at a time). Once the spinach is added, add the garlic and artichoke hearts and saute for 2 minutes. Season the vegetables with a little salt and cayenne pepper. Remove the pan from the heat and add the vegetables to a large bowl.
  • Add the cheese sauce to the bowl of vegetables. Gently stir to incorporate all of the ingredients.
  • Pour the mixture into a baking dish. Cook in the oven for 10 to 15 minutes, or until the top is golden brown.
  • Serve with tortilla chips!

Notes

Recipe adapted from: Emeril Lagasse