SPINACH AND ARTICHOKE DIP

By á-32773

Ingredients

• 1 (10 oz.) pkgs. fresh spinach, rinsed and stemes trimmed
• 4 tbs unsalted butter
• 1 cup chopped yellow onion
• 1 tbs garlic,minced
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 tsp cayenne pepper
• 1/4 cup flour
• 1 cup milk
• 1 cup heavy cream
• 2 tsp fresh lemon juice
• 1 cup rindless Brie, 1/2 inch cubes
• 1 cup Monterey Jack cheese, grated
• 1 (6 1/2 oz) jar marinated artichoke hearts, drained, and chopped
• 1 strips bacon, fried chrisp and chopped
• 1/4 cup Parmesan cheese, grated
• Assorted chips, baguette, etc

Preparation

Step 1

Preheat oven to 350

Lightly grease 9-inch round dish.

Bring medium pot of water to a boil. Add spinach in batches,cook until wilted, 2-3 minutes. Remove and immediately place under cold running water. Squeeze to remove water and chop.

In medium pot, melt butter over medium-high heat. Add onions,cook stirring for 3 minutes. Add garlic, salt, pepper, and cayenne, cook stirring for 1 minute. Add flour, cook, stirring constantly, to make a roux about 2 minutes. Add milk and cream in a steady stream. Cook, stirring constantly, until thich and creamy 2 to 3 minutes.

Add spinach and lemon juice,stir until mixed. Add cheeses, artichoke hearts and bacon. Stir well

Pour into baking dish. Top with a sprinkle of Parmesan. Bake until bubbly, approximately 10 minutes. Serve hot with chips or bread.