Spinach and Artichoke Dip

Spinach and Artichoke Dip
Spinach and Artichoke Dip

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cloves garlic - minced

  • 2

    Tablespoons minced onion

  • 1/4

    cup real butter

  • 1/4

    cup all-purpose flour

  • 2

    cups heavy cream

  • 1/4

    cup chicken broth

  • 2/3

    cup fresh-grated Pecorino Romano cheese

  • 2

    teaspoon fresh-squeezed lemon juice

  • 1/2

    teaspoon hot sauce

  • 1/2

    teaspoon salt

  • 1/4

    cup sour cream

  • 2

    10 oz. boxes frozen chopped spinach -

  • thawed, squeezed dry

  • 12 oz. jar artichoke hearts - drained,

  • coarsely chopped

  • 1/2

    cup shredded white cheddar cheese

Directions

In a 2-quart saucepan over medium heat, sauté garlic and onion in butter until golden, about 3 - 5 minutes. Stir in flour and cook for 1 minute. Slowly whisk in cream and broth and continue cooking until boiling. Once boiling, stir in Romano, lemon juice, hot sauce, and salt; stir until cheese has melted; remove from heat and allow to cool for 5 minutes. Stir sour cream into pan, then fold in dry spinach and artichoke hearts. Fold the mixture into a microwave-safe serving dish, or into several serving-size dishes. Sprinkle cheddar evenly over top(s). At this point, the dip can be refrigerated until ready to serve, if desired. Microwave dip on 50% power just until cheese has melted. Notes: Serve with sour cream, salsa, and tortilla chips for dipping.

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