This is a GREAT dip to bring to a party or dinner! It puts most restaurants' Spinach Dip to shame, coming from a girl who has ordered Spinach Dip a few times by now. However, grab a friend for the kitchen because there's lot going on at once, and check your budget before your get your heart set on this one, the ingredients can add-up quickly.
Prep time: 20 minutes
Prep time: 20 minutes
Total time: 1 hour
2 (10 ounce) packages fresh spinach
4 tablespoons unsalted butter
1 cup chopped yellow onions
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne
1/4 cup all-purpose flour
1 cup milk
1 cup heavy cream
2 teaspoons fresh lemon juice
1 cup 1/2-inch cubes rindless Brie
1 cup grated Monterey Jack with Jalapeno
1 (6 1/2-ounce) jar marinated artichoke hearts, drained and chopped
4 strips apple-wood smoked bacon, fried crisp, drained and chopped
1/4 cup grated Romano (or Parmesan)
Assorted chips for dipping (pita chips, tortilla chips, bagel chips)
Preheat the oven to 350*F. Lightly grease a 9-inch round chafing dish and set aside.
Bring a medium pot of water to a boil. Add the spinach in batches and cook until wilted, 2 to 3 minutes. Remove and refresh under cold running water. Squeeze the remove all excess water and chop. Set aside. 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. Add the milk and heavy cream in a steady stream, and cook, stirring constantly, until think and creamy, 2 to 3 minutes. Add the cooked spinach and lemon juice, and stir to incorporate. Add the cubed and grated cheeses, artichoke hearts, and bacon, and stir well. Remove from the heat and pour into prepared dish. Top with the Parmesan and bake until bubbly, about 10 minutes. Remove from the oven and serve hot with chips.
No comments:
Post a Comment