Spinach Artichoke Dip
Stacy Heritier
ingredients
- 1 (10 oz.) box frozen spinach, thawed and excess liquid squeezed out
- 4 tablespoons unsalted butter
- 1 cup diced onion
- 1 tablespoon minced garlic
- 1 tablespoon hot sauce, I use Texas Pete
- 1/4 cup all-purpose flour
- 1 cup milk
- 1 cup heavy cream
- 2 teaspoons lemon juice, freshly squeezed
- 1 cup brie, rinds removed and diced
- 1 cup grated swiss or fontina cheese
- 1 jar marinated artichokes, drained
- 1/2 cup grated parmesan cheese
- 1 can water chestnuts, drained and finely chopped
- salt and pepper to taste
directions
- 1
Preheat oven to 375 degrees F. Spray a 8“x8” glass baking dish with non-stick cooking spray.
- 2
In a medium saucepan, melt butter over medium heat. Sauté onions and garlic until softened and translucent. Add hot sauce and season with salt and pepper. Add the flour and cook 2-3 minutes. With a whisk, slowly add in both the milk and the cream. Stir constantly to prevent lumps from forming. Cook over medium heat until thick and creamy.
- 3
Add the spinach, artichokes, water chestnuts and lemon juice. Stir to break up spinach and evenly distribute. Add the brie and the grated swiss or fontina and 1/4 cup parmesan. Stir until cheese is completely melted.
- 4
Pour the dip mixture into the greased dish and sprinkle with the remaining parmesan cheese. Bake for about 10 minutes or until bubbly and slightly golden on top.
- 5
Serve with pita or tortilla chips.
Source: Stacy Heritier
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