Dip: Spinach Artichoke Dip

By NicoleS

Note: This dip is completely luxurious if you use whipping cream for the base. However, I usually lighten it up a bit and use milk and have had great results with 1% and whole milk. You’ll need to watch the thickening step a bit more and stir every 30-45 seconds but sure enough, after 5 or so minutes, it’s thick and perfect (not quite as creamy and decadent as the cream, but it sure saves a lot of calories).

Ingredients

• 1 1/2 cups whipping cream, half-and-half or milk (see note)
• 2 tablespoons flour
• 1/2 teaspoon garlic powder (up the garlic powder or add fresh garlic)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 ounces cream cheese, light or regular, softened
• 16 ounces frozen, chopped spinach, defrosted and squeezed dry (maybe use less)
• 2 (15-ounce) cans artichoke hearts, drained
• 1 teaspoon hot sauce
• 1 cup freshly

Preparation

Step 1

Optional: Boil the spinach and artichoke hearts in a cup of water in a small saucepan over medium heat until tender, about 10 minutes. Drain in a colander when done.

Preheat the oven to 350 degrees. Lightly grease a 9×13-inch or similar sized baking dish.

In a large microwave-safe bowl, whisk together the cream, flour, garlic powder, salt and pepper. Microwave the mixture in 1-minute intervals, whisking fully after each minute, until the mixture is thickened, about 4-5 minutes.

Stir in the remaining ingredients until well combined. Spread the dip into the prepared pan. Bake for 25-30 minutes until bubbling and golden on top. Serve warm with bread or tortilla chips.