Spinach Artichoke Dip Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 Tbsp. butter
1 shallot, finely chopped (optional)
1 clove garlic, chopped
2 Tbsp. all purpose flour
1 cup heavy whipping cream
1 (10 oz.) box frozen chopped spinach, thawed and drained (squeeze dry) OR use one bag fresh spinach, chopped in food processor
sea salt and pepper to taste
1 (8 oz.) jar artichoke hearts, drained and chopped
1 (10 oz.) can diced tomatoes with green chilies (recommended: Rotel), optional
1 cup shredded 4 cheese blend (Mexican variety is good)
1/4 to 1/2 cup of grated or shaved Parmesan cheese
Tortilla chips and cut vegetables for serving
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Directions: |
Directions:Preheat oven to 350º.
Melt butter in a medium saucepan over medium heat. Once it foams, add the shallot and garlic, and sauté until softened, about 3 minutes.
Add the flour and cook while stirring until it becomes a light blonde color.
Slowly stir in the heavy cream, spinach and simmer until it starts to thicken, about 5 minutes. Stir in the artichoke hearts and tomatoes(if desired), parmesan and half of the 4 cheese blend and stir just until the cheese is melted. Put the dip in an oven safe dish and sprinkle the remaining cheese on the top. Heat the dip just until the cheese has melted fully and it's nice and hot - NOT BOILING! Serve with tortilla chip or vegetables. |
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Personal
Notes: |
Personal
Notes: I tried this recipe after having an entrée at Marley's (restaurant in Bloomsburg) when visiting Conor. Marley's would serve a grilled chicken breast with Spinach Artichoke dip and a slice of melted Parmesan cheese on top. It was delicious!
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