
How To Make Baked Spinach and Artichoke Dip
Amp up small gatherings with this rich spinach and artichoke dip. It combines frozen artichoke hearts and spinach, mixed with a thick cheese sauce.
Serves:
Ingredients
- 6tbspunsalted butter,divided
- ¼cupall purpose flour
- 2cupswhole milk
- salt,as needed
- 1pinchcayenne pepper
- ½cupparmigiano reggiano,plus 3 tbsp, freshly grated
- ½cupmonterey Jack,grated
- 1medium yellow onion,chopped
- 10ozfrozen spinach,(1 box) thawed and squeezed very dry
- 3cloveslarge garlic,minced
- 9ozfrozen artichoke hearts,(2 boxes) not thawed, chopped coarse
- 1tbspdried thyme
Instructions
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Set an oven rack in the middle position and preheat the oven to 400 degrees F.
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Melt 4 tablespoons of the butter in a medium saucepan over medium-low heat. Add the flour and stir constantly for about 5 minutes or until the mixture is a golden sandy color.
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Whisk in the milk and bring the liquid to a boil. Simmer, stirring constantly, for a few minutes, or until the liquid is thick enough to coat the back of a spoon.
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Remove from the heat and stir in the cheeses, ½ teaspoon salt, and cayenne pepper. It will be quite thick. Set aside.
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In a large sauté pan, heat the remaining butter over medium heat. Add the onions and cook for about 5 minutes until soft and translucent.
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Add the spinach, garlic, chopped artichokes, thyme, and ½ teaspoon salt and cook, stirring occasionally, for 5 minutes more. Transfer the vegetables to a large mixing bowl.
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Add the cheese sauce to the vegetables and fold together until well combined. Transfer the mixture to an oven-safe serving dish and bake for 20 minutes, or until hot throughout and very lightly golden on top.
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Serve with sliced baguette.
Nutrition
- Calories:Â 227.40kcal
- Fat:Â 15.79g
- Saturated Fat:Â 9.76g
- Trans Fat:Â 0.35g
- Monounsaturated Fat:Â 4.17g
- Polyunsaturated Fat:Â 0.68g
- Carbohydrates:Â 13.04g
- Fiber:Â 3.01g
- Sugar:Â 4.29g
- Protein:Â 10.12g
- Cholesterol:Â 42.66mg
- Sodium:Â 410.23mg
- Calcium:Â 305.82mg
- Potassium:Â 448.88mg
- Iron:Â 2.19mg
- Vitamin A: 303.93µg
- Vitamin C:Â 15.47mg
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