Spinach and Artichoke Dip

By bakeaholic

Best spinach and artichoke dip you will ever taste! Great for a crowd.

Ingredients

• 2 (10 ounce) packages fresh spinach, well rinsed and stems trimmed
• 4 tbsp. unsalted butter
• 1 cup chopped yellow onions
• 1 tbsp. 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 cup 1/2 inch cubes rindless Brie
• 1 cup grated Monterey Jack
• 1 (6 1/2 ounce) jar marinated artichoke hearts, drained and chopped
• 4 strips bacon, fried crisp, chopped
• 1/4 cup grated Parmesan
• Assorted chips for dipping (pita, tortilla, bagel)

Details

Servings 6

Preparation

Step 1

1. Preheat the oven to 350 degrees F. Lightly grease a 9 inch round chafing dish and set aside.
2. Bring a medium pot of water to 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.
3. 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.
4. Add the cooked spinach and lemon juice, and stir to incorporate.
5. Add the cubed and grated cheeses, artichoke hearts, and bacon, and stir well. Remove from the heat and pour into the prepared dish.
6. Top with the Parmesan and bake until bubbly, about 10 minutes.
7. Remove from the oven and serve hot with chips.