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Spinich Artichoke Caserole or dip Recipe

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This recipe for Spinich Artichoke Caserole or dip, by , is from The Gordon/Schorr Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Robin Gordon
Added: Wednesday, November 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 (10-ounce) packages fresh spinach, well rinsed and stems trimmed
4 tablespoons unsalted butter
1/4 cup chopped yellow onions
1 tablespoon minced garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon cayenne
1/2 cup all-purpose flour
1 cup milk
1 cup heavy cream
2 teaspoons fresh lemon juice
1 cup (shreaded) Motzerella
1 cup grated Monterey Jack
1 (6 1/2-ounce) jar marinated artichoke hearts, drained and chopped
1/4 cup grated Parmesan
Assorted chips, for dipping (pita chips, tortilla chips, toast points)


Preheat the oven to 350 degrees F. Lightly grease a 9 or 10-inch round ovenproof casserole and set aside.

Bring a 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. In a medium pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 3 minutes. Add the garlic, salt, pepper, and cayenne, and cook, stirring, for 1 minute. Add the flour and cook, stirring constantly, to make a light roux, about 2 minutes. Add the milk and cream in a steady stream, and cook, stirring constantly, until thick and creamy, 2 to 3 minutes. Add the cooked spinach and lemon juice, and stir to incorporate. Add the shrimp, cubed and grated cheeses, artichoke hearts, and bacon, and stir well. Remove from the heat and pour into the prepared dish. Top with the Parmesan and bake until bubbly, about 10 minutes. Remove from the oven and serve hot with chips.




Directions:
Directions:
Preheat the oven to 350 degrees F. Lightly grease a 9 or 10-inch round ovenproof casserole and set aside.
Bring a 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. In a medium pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 3 minutes. Add the garlic, salt, pepper, and cayenne, and cook, stirring, for 1 minute. Add the flour and cook, stirring constantly, to make a light roux, about 2 minutes. Add Cream in a steady stream, and cook stirring constantly, until thick and creamy, 2 to 3 minutes. Add the cooked spinach and lemon juice, and stir to incorporate. Add cubed and grated cheeses, artichoke hearts, and stir well. Remove from the heat and pour into the prepared dish. Top with the Parmesan and bake until bubbly, about 10 minutes. Remove from the oven and serve hot with chips.




Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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