Spinach, Shrimp, and Artichoke Dip
Bob Verstreater
This is awesome! i know I’m going to take some ribbing on this one, Hey taste buds don’t lie! Spinach? Artichokes? OH MY!!
ingredients
- 1 bunch of fresh spinach, well rinsed and stems trimmed.
- 6 Tablespoons butter, divided
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne
- 1/4 cup flour
- 1 cup milk
- 1 cup heavy cream
- 2 teaspoons lemon juice
- 1 pound cooked shrimp, roughly chopped
- 1 cup (1/2-inch) cubes Brie cheese, rind removed
- 1 cup Monterey jack cheese, grated
- 1 (6.5oz) jar marinated artichoke hearts, drained and chopped
- 4 strips bacon, fried crisp, drained and chopped
- 1/4 Parmesan, grated
directions
- 1
Preheat Oven to 350°. Lightly grease a 9 or 10-inch round casserole and set aside.
- 2
In a larch skillet melt 2 Tablespoons butter. Add spinach and cook until wilted, 1 to 2 minutes. Remove spinach from pan and set aside. In a medium pot, melt 4 Tablespoons butter over medium-high heat. Add the onions and cook, stirring, for 3 minutes. add the garlic, salt, pepper, and cayenne, and cook, stirring, for 1 minute. Add flour and cook, stirring constantly, to make a light roux, about 2 minutes. Add milk and cream in a steady stream, and cook stirring constantly, until thick and creamy, about 2 to 3 minutes. Add cooked spinach and lemon juice, stir to incorporate. add the shrimp, Brie, and jack cheeses, artichoke hearts, and bacon, stir well. Remove from heat and pour into the prepared dish. top with Parmesan and bake until bubbly, about 15 minutes. Remove from oven, let stand for 5 minutes and serve with chips.
Source: Bob Verstreater
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