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Spinach and Artichoke Dip

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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

Details

Preparation

Step 1

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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