Hot Spinach and Artichoke Dip

15 years ago

Merry Christmas!! I guess this is trite, but I can't find a CF recipe anywhere! If anyone is still checking out the CF at this time of year, may I have your opinion? I've searched this site and a few others only to find spinach and artichoke dip made with mayo. For some reason I do not want to do it that way... Anyhoo, I found this recipe that fits what I have in my fridge (meaning no cream cheese and I have frozen artichokes, not canned), so please tell me what you think, or if you have tried it.

It sounds pretty good to me, although I will be substituting cheese I already have ( i.e., ghouda (sp?), cheddar, parmesan, and mozzarella).

From Emeril Lagasse:

* 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 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

* 1 (6 1/2-ounce) jar marinated artichoke hearts, drained and chopped

* 4 strips bacon, fried crisp, drained and chopped

* 1/4 cup grated Parmesan

* Assorted chips for dipping (pita chips, tortilla chips, bagel chips)

Directions

Preheat the oven to 350 degrees 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 to 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 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 the cubed and grated 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.

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Comments (6)

BeverlyAL
15 years ago
Sounds good to me. I think Alton Brown has one that's not made with Mayo if you want to check it out.

Beverly

Here is a link that might be useful: Here's the one I'm using this year
artsyshell
15 years ago
Sounds good to me too!

Shelley S.
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I'm late to the party but this is one recipe that I've had many times. The list of ingredients is long but OMG it's just *the* best spinache/artichoke dip I've ever had. California Pizza Kitchen's Spinach/Artichoke Dip 1/4 cup olive oil 2 tablespoons unsalted butter 3/4 cup diced white or yellow onion, cut into 1/8-inch dice 1 1/2 tablespoon minced garlic 1/2 cup all-purpose flour 1 1/2 cup chicken stock (preferable homemade) 1 1/2 cup heavy cream 3/4 cup freshly grated Parmesan cheese 2 tablespoons dehydrated chicken stock base or crumbled bouillon cubes 1 1/2 tablespoon freshly squeezed lemon juice 1 teaspoon sugar 3/4 cup sour cream 12 ounces frozen spinach, defrosted, drained, wrung out by hand, and coarsely chopped 6 ounces canned artichoke bottoms, drained and cut into 1/8-inch slices 1 cup finely shredded Monterey Jack cheese 3/4 teaspoon Tabasco Sauce Blue and white corn tortilla chips Directions: In a large saucepan, warm the olive oil and butter together over medium heat. When the butter has melted, add the onion and cook, stirring occasionally, until wilted, 3 to 4 minutes. Stir in the garlic and cook 2 to 3 minutes longer, stirring frequently and stopping before the onion and garlic brown. Sprinkle the flour and continue cooking, stirring continuously, until the mixture turns a golden-blond color, 10 to 15 minutes. Then, whisking continuously, slowly pour in the stock until it is smoothly incorporated. When the mixture begins to simmer, stir in the cream. Let it return to the simmer. Remove from the heat, add the Parmesan, chicken base or bouillon cubes, lemon juice, and sugar, and stir until thoroughly blended. Add the sour cream, spinach, artichoke bottoms, Monterey Jack cheese and Tabasco sauce, and stir until the ingredients are thoroughly combined and the cheese has melted. Transfer to a warmed serving bowl and serve immediately, accompanied by blue and white corn tortilla chips.
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Ooooooooooo I've got a good one! This is absolutely DEMAMDED at every family gathering,and people want the recipe everywhere I bring it. 1/2 stick butter 1/4 cup flour 1/2 cup finely chopped onion 1 tablespoon fresh minced garlic ( i often use more,but that's the MINIMUM) 2 cups heavy cream ( you can use 1 cup cream and 1 cup whole milk, but don't use all milk,it wont turn out right) 10 oz frozen spinach,thawed and squeezed dry 1 small jar marinated artichokes hearts,rinsed and chopped 1 -8 oz block cream cheese 8 oz Monterey jack,grated 1 cup grated parmesan cheese Melt the butter. Gently cook the onions and garlic until soft. Whisk in the flour and cook for a minute or so on low to medium heat. Whisk in the heavy cream. Cook until it starts to thicken, usually less than a minute. Add the cream cheese and whisk in. When that's almost melted in,whisk in the Monterey jack and half the parmesan. Finally mix in the spinach and artichoke hearts. Put into a baking dish,top with the remaining parmesan and bake until bubbly. I don't add salt because all the cheeses seem to season it and I use salted butter. But taste before you put it in the dish and season with salt to your taste. Every so often I need to add a pinch or two to a batch for some reason. The most important thing is to make sure the spinach is dry. Squeeze as much liquid out as you can. Also, make sure all the marinade is rinsed off the artichoke hearts. If you use the unmarinated ones, I find they are hard and unpleasant to eat,i often just use the leaves of the hearts. This can also be made and then put into a crock pot instead of baked, just mix all the parmesan in instead of topping it.
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trsinc
Original Author
15 years ago
It IS good. So good that if thinned out a bit, it could be a pasta sauce. I used ghouda and just a little cheddar, all artichokes no spinach, a little extra half and half - no cream or milk, hot pepper flakes and Tony's seasoning. It was the best artichoke dip I've ever had.
happygram
15 years ago
I have a large Costco size jar of marinated artichoke hearts, and if I rinsed them, could they be used interchangably with canned ones?
Thanks so much.
sooz
15 years ago
Beverly, that's the very same one I'm making this year! Very easy! I am subbing sour cream for the mayo, though, and I don't use the basil in it and gosh, it's delish! Basil tastes really strong to me, and I'm not crazy about "hot mayo" in dips, so that's why the change.

Merry Christmas to all,
Sooz
BeverlyAL
15 years ago
Sooz, I'm not cracy about hot mayo in dips either. Just seems a little dangerous to me. Did you like yours with the sour cream? I may try that next time.

Beverly

Hot Spinach and Artichoke Dip

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BeverlyAL

artsyshell

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Hot Spinach and Artichoke Dip

Comments (6)

BeverlyAL

artsyshell

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trsincOriginal Author

happygram

sooz

BeverlyAL

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trsinc
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