The Best Ever Spinach and Artichoke Dip
Ingredients
20 ounces fresh spinach, well rinsed and stems trimmed
4 tablespoons unsalted butter
1 cup yellow onions, chopped
1 tablespoon garlic, minced
1 teaspoon salt
1⁄2 teaspoon ground black pepper
1⁄4 teaspoon cayenne
1⁄4 cup all purpose flour
1 cup milk
1 cup half and half
2 teaspoons fresh lemon juice
1 cup Brie, rind removed
1 cup Monterey jack cheese, grated
16 ounces frozen artichoke hearts, thawed and chopped
12 ounces center-cut bacon, fried crisp, drained, and chopped
1⁄4 cup Parmesan cheese, grated
Instructions
1. Preheat the oven to 350*F. Lightly grease a 2-quart casserole dish and set aside.
2. Place spinach in an uncovered microwave safe bowl and microwave for 2 minutes, working in batches if necessary. Once spinach is microwaved, roughly chop.
3. In a medium pot, melt the 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 the flour and cook, stirring constantly, to make a light roux, about 2 minutes.
4. Add the milk and half-and-half in a steady stream, and cook, stirring constantly, until thick and creamy, 2 to 3 minutes. Add the cooked spinach, lemon juice, brie, Monterey jack, artichoke, and bacon and stir well to combine and melt.
5. Remove from heat and pour into the prepared dish. Top with Parmesan cheese and bake until bubbly, about 10-20 minutes.
6. Remove from the oven and serve hot, with chips, bread, or other desired dippers.
Comments
I’m a huge fan of Spinach and Artichoke Dip, but it’s hard to find recipes that don’t include mayonnaise, which Art dislikes. I found this one a few years ago, it’s an Emeril creation. I’ve been making it ever since and it’s always a hit. The mix of cheeses and other flavors work extremely well together. It’s also easy to prepare in advance and just bake before serving. If you do that, you will need to bake it for 30-45 minutes before it will be toasty enough to serve.
Internet - Emeril Lagasse