Baked Spinach and Artichoke Dip

By foodiva

Ingredients

• 6 tablespoons unsalted butter, divided
• 1/4 cup all-purpose flour
• 2 cups whole milk
• Salt
• Pinch cayenne pepper
• 1/2 cup plus 3 tablespoons freshly grated Parmigiano-Reggiano
• 1/2 cup grated Monterey Jack
• 1 medium yellow onion, chopped
• 1 10-ounce box frozen spinach, thawed and squeezed very dry
• 3 large garlic cloves, minced
• 2 9-ounce boxes frozen artichoke hearts (not thawed), chopped coarse
• 1 teaspoon dried thyme

Details

Servings 8
Adapted from onceuponachef.com

Preparation

Step 1

Set an oven rack in middle position and preheat oven to 400 degrees.

Melt 4 tablespoons of the butter in a medium saucepan over medium-low heat. Add the flour and stir constantly for about 5 minutes or until the mixture is a golden sandy color. Whisk in the milk and bring the liquid to a boil. Simmer, stirring constantly, for a few minutes, or until the liquid is thick enough to coat the back of a spoon. Remove from the heat and stir in the cheeses, ½ teaspoon salt and cayenne pepper. It will be quite thick. Set aside.

In a large sauté pan, heat the remaining 2 tablespoons of butter over medium heat. Add the onions and cook until soft and translucent, about 5 minutes. Add the spinach, garlic, chopped artichokes, thyme, and ½ teaspoon salt and cook, stirring occasionally, for 5 minutes more. Transfer the vegetables to a large mixing bowl.

Add the cheese sauce to the vegetables and fold together until well combined. Transfer the mixture to an oven-safe serving dish and bake for 20 minutes, or until hot throughout and very lightly golden on top. Serve with sliced baguette.