Spinach and Artichoke Dip Recipe

Name: Spinach and Artichoke Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (10 ounce) packages fresh spinach, well rinsed and stems trimmed; ½ cup butter; 2 cups chopped yellow onions; 2 tablespoons minced garlic; 2 teaspoons salt; 1 teaspoon black pepper; ½ teaspoon cayenne; ½ cup all-purpose flour; 2 cups milk; 2 cups heavy cream; 3 tablespoons lemon juice; 1 ½ cups brie cheese, rind removed and cut into 1/2 inch cubes; 2 cups grated monterey jack cheese; 1 (14 ounce) can artichoke hearts, drained chopped; 8 slices bacon, fried crisp, drained and chopped; ¼ cup grated parmesan cheese

Servings: persons

2 (10 ounce) packages fresh spinach, well rinsed and stems trimmed
½ cup butter
2 cups chopped yellow onions
2 tablespoons minced garlic
2 teaspoons salt
1 teaspoon black pepper
½ teaspoon cayenne
½ cup all-purpose flour
2 cups milk
2 cups heavy cream
3 tablespoons lemon juice
1 ½ cups brie cheese, rind removed and cut into 1/2 inch cubes
2 cups grated monterey jack cheese
1 (14 ounce) can artichoke hearts, drained chopped
8 slices bacon, fried crisp, drained and chopped
¼ cup grated parmesan cheese

1
Preheat the oven to 350F and lightly grease a 9-inch round chafing dish and set aside.
2
Bring medium pot of water to a boil.
3
Add the spinach in batches and cook until wilted, 2 to 3 minutes.
4
Remove and refresh under cold running water.
5
Squeeze to remove all excess water and chop.
6
Set aside.
7
In a medium pot, melt the butter over medium-high heat.
8
Add the onions and cook, stirring for 3 minutes.
9
Add the garlic, salt, pepper, and cayenne.
10
Cook, stirring, for 1 minutes.
11
Add the flour and cook, stirring constantly, to make a light roux, about 2 minutes.
12
Add the milk and cream in a steady steam, and cook stirring constantly until thick and creamy, 2 to 3 minutes.
13
Add the cooked spinach and lemon juice and stir to incorporate.
14
Add all the cheeses, artichoke hearts, and bacon and stir well.
15
Remove from heat and pour into prepared dish.
16
Top with Parmesan and bake until bubbly, about 10 minutes.

1567

kcal

Calories

129

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 (10 ounce) packages fresh spinach, well rinsed and stems trimmed, ½ cup butter, 2 cups chopped yellow onions, 2 tablespoons minced garlic, and more.

Yes, Spinach and Artichoke Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spinach and Artichoke Dip

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