spinach and artichoke dip
2(10-oz) packages fresh spinach, well rinsed and stems trimmed
1/2 cup unsalted butter
2 tbsp minced garlic
1 tsp black pepper
1/2 cup heavy cream
1 1/2 cup 1/2-inch cubes brie, rind removed
1(14-oz) can artichoke hearts drained and chopped
1/4 cup grated parmesan
2 cups chopped yellow onion
2 tsp salt
1/2 tsp cayenne
2 cups milk
3 tbsp fresh lemon juice
2 cups grated Monterey Jack
Assorted chips for dipping (I sliced a baguette, drizzled with olive oil and toasted in the oven at 350).
Preheat the oven to 350 degrees.
Lightly grease a 9-inch round chafing dish and set aside.
Bring medium pot of water to boil. Add the spinach in batches and cook until wilted, 2 to 3 minutes. Remove and refresh under cold running water. Squeeze to remove all excess water and chop.
Add the garlic, salt, pepper, and cayenne, and cook, stirring for about 1 minute
Add the flour and cook, stirring constantly, to make a light roux, about 2 minutes.
Add the milk and cream in a steady stream and cook, stirring constantly, until thick and creamy, 2 to 3 minutes.
Add the cooked spinach and lemon juice and stir to incorporate
Add all the cheeses, artichoke hearts, and bacon and stir well.
Remove from the heat and pour into the prepared dish.
Top with the Parmesan and bake until bubbly, about 10 minutes.
Remove from the oven and serve hot with chips.
Pairs Well With
this is from a recipe card from central market (a local grocery store in texas). I made this for thanksgiving and it is so rich and so good.