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APPETIZER
DIPS AND SPREADS:
Hot Spinach- Artichoke Dip
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Hot
Spinach- Artichoke Dip |
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This one is a
huge hit...
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4
Tbs |
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unsalted butter, divided |
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1
medium |
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onion, chopped finely |
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Two
9-ounce |
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boxed frozen artichoke hearts, thawed,
squeezed dry, and chopped |
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2
cloves |
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garlic, minced |
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¼
cup |
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all-purpose flour |
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2
cups |
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half
and half cream |
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1½
cups |
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grated Parmesan cheese |
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1
Tbs |
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lemon juice |
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1
Tbs |
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tabasco |
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1
tsp |
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salt |
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10
ounce |
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box
frozen chopped spinach, thawed and
squeezed dry |
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1 |
Adjust oven
rack to middle position and heat oven rack to
450°F. |
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2 |
Melt 2 Tbsp.
butter in large saucepan over medium-high heat.
Cook onion until softened, about 5 minutes. Add
artichokes and cook until lightly browned, about
5 minutes. Stir in garlic and cook until
fragrant, about 30 seconds. Transfer artichoke
mixture to plate and reserve. |
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3 |
Melt
remaining butter in empty pan. Stir in flour and
cook until just golden, about 1 minute. Slowly
stir in half and half, 1¼ cups Parmesan, lemon
juice, hot sauce and salt. Reduce heat to
medium-low and simmer until thickened, about 3
minutes. Remove from heat and stir in spinach
and reserved artichoke mixture. |
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4 |
Transfer to
1-quart souffle or baking dish and sprinkle with
remaining cheese. Bake until golden brown and
bubbling, about 15 minutes. Cook 5 minutes.
Serve. |
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Cooking Tips |
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To make ahead:
Prepare the whole dip (but don't bake it). Cover tightly
for up to 24 hours. To heat, let dip sit at room
temperature for 1 hour, then sprinkle with cheese and
bake, covered with foil, in a 450 degree oven for 10
minutes. Remove foil and bake until golden brown and
heated through, about 15 minutes longer. |
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Recipe Source |
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Cook's Country |
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