Can I start off by saying just how much I honestly love all the stuff I post on here. Like, I eat all of the stuff I post on a regular basis…which might be why I am up 10 lb. from summer! But really though, it’s a collection of all my faves…and my family and friends’ faves.
My spinach artichoke dip is ridiculous. Ridiculously fattening, ridiculously delicious and you will want to start eating it before it’s even done because it smells RIDICULOUSLY good 🙂
-2 (10-ounce) packages fresh spinach, well rinsed and stems trimmed
-4 tablespoons unsalted butter
-1 cup chopped yellow onions
-1 tablespoon minced garlic
-1 teaspoon salt
-1/2 teaspoon ground black pepper
-1/4 cup all-purpose flour
-1 cup milk
-1 cup heavy cream
-2 teaspoons fresh lemon juice
-1 (6 1/2-ounce) jar marinated artichoke hearts, drained and chopped
-1/2 cup grated Parmesan
-Assorted chips for dipping (pita chips, tortilla chips, bagel chips)
-Preheat the oven to 350 degrees F. Lightly grease a 9-inch round chafing dish and set aside. **It doesn’t have to be round. I use a rectangular deep dish.
-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 to remove all excess water and chop. Set aside.
*****Remove from the oven and serve hot with chips.*****
I made mine last night for a family Christmas party, and I’m making it again Christmas eve! My favorite thing to serve it with is Stacey’s Pita chips…delicious!!
Here is the onions and butter and garlic simmering—at this point you will want to start eating it!
The milk/cream roux should look like the above image when it is done….it’s not going to get super super thick.