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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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