Spinach Artichoke Dip

Serves 4

  • 1 ½ ounces small dice onion
  • 2 cloves garlic, chopped
  • ½ ounce melted butter
  • 12 ounces thawed and thoroughly drained frozen spinach, chopped
  • 8 oz. canned artichoke hearts, coarse chop
  • 16 ounces cream sauce (recipe follows)
  • 1 t. Worcestershire sauce
  • 6 ounces grated Parmesan
  • To taste, kosher salt
  • To taste, white pepper
  • To taste, Tabasco sauce

1.  In a large pan, lightly sauté the onion and garlic in butter until tender—do not brown.

2.  Add spinach and sauté until hot.

3.  Add artichoke hearts, cream sauce, Worcestershire sauce and 4 ounces of the Parmesan cheese.  Mix well.

4.  Season with salt, pepper and Tabasco.

5.  Transfer dip to an oven-safe dish.  Top with remaining Parmesan cheese and bake at 350° F. until hot and golden brown on top.  Serve with tortilla chips or pita chips.

Cream Sauce

  • 14 fl ounces whole milk
  • 1 ounce all-purpose flour
  • 1 fl ounce melted butter
  • To taste, kosher salt
  • To taste, white pepper
  • Pinch of nutmeg
  • 2 drops fresh lemon juice
  • 4 fl ounce heavy cream, scalded

1.  In a medium saucepan, simmer milk.  In a separate saucepan, make white roux with the flour and melted butter.

2.  Gradually whisk in hot milk to the roux, stirring constantly to prevent lumps.  Bring sauce to a boil.  Reduce sauce to a simmer, add seasonings and continue cooking for several minutes.

3.  Add heavy cream and lemon juice.

Published in: on July 29, 2010 at 11:50 am  Leave a Comment  
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