Spinach Artichoke Dip


Spinach Artichoke Dip Recipe

Adapted From RobbieHaf.com

Spinach Artichoke Dip
Yield: ~5 cups

1/4 cup butter
2 cloves garlic minced or 1 teaspoon garlic powder
1/4 cup minced onion
1/4 cup all-purpose flour or ~1/3 cup freshly milled whole wheat pastry flour
2 cups heavy cream or half and half
1/4 cup chicken broth
1 cup mixed shredded Italian cheeses
2 tsp. lemon juice (better if fresh not bottled)
1/2 teaspoon Tabasco sauce
3/4 teaspoon sea salt
2 – 10 oz. boxes frozen chopped spinach – thawed, squeezed dry
14 ounce can artichoke hearts in water, drained, and chopped

  1. Melt butter in a medium sized stockpot, saute garlic and onion.
  2. Add flour to make a roux, and brown lightly to bubbling.  Pour in cream and chicken broth and bring to a gentle oil.
  3. Stir in mixed Italian cheeses and melt.  Remove from heat, and add lemon juice.
  4. Allow to cool 5 minutes, and add the Tabasco, sea salt, and spinach.  Be sure to thoroughly mix as the spinach likes to bunch up without being fully incorporated.
  5. Fold in the chopped artichoke hearts.
  6. Place desired portion size in an oven safe dish and heat to bubbly in a 350º oven.
  7. Freeze remaining spinach dip.  Reheats well.

What are your favorite ways to serve spinach dip?

We love it with tortilla chips and some salsa, slathered on a roll in a turkey sandwich, or tossed with pasta and topped with grilled chicken for dinner.


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