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Spinach, Shrimp & Artichoke Dip (Emeril)


Allow about 30 minutes for prep time.

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  • 2 (10 oz) packages fresh spinach, well rinsed and stems trimmed
  • 4 TBLSP unsalted butter
  • 1 cup chopped yellow onions
  • 1 TBLSP minced garlic
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp cayenne
  • 1/4 cup all purpose flour
  • 1 cup milk
  • 1 cup heavy cream
  • 2 tsp fresh lemon juice
  • 1 pound 1/2 or more ROUGHLY chopped cooked shrimp or can also add crab
  • 1 cup (1/2 inch) cubes rindless Brie
  • 1 cup grated Monterey Jack
  • 1 (6.5 oz) jar marinated artichoke hearts, drained and chopped
  • 1/4 cup grated Parmesan
  • 4 strips bacon, fried crisp, drained and chopped OPTIONAL
  • Assorted chips for dipping (pita, tortilla, bagel or my homemade garlic bread)



Step 1

Preheat oven to 350 degrees. 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 cookuntil wilted, 2-3 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, 2-3 minutes. Add the cooked spinach and lemon juice and stir to incorporate. Add the shrimp, cubed and grated cheese, artichoke hearts and bacon and stir well. Remove from the heat and pour into the prepared dish. Top with the Parmesan and bake until bubby, about 10 minutes. Remove from the oven and serve hot with the chips.


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