Who doesn’t love spinach and artichoke dip? Every time I serve this dish or see it served at parties, there are never any leftovers.
This version is cooked on the stove top without any baking time (unless you want a crusty top), so it’s not only delicious, it’s simple to prepare.
Ingredients:
- 1-10 ounce package frozen chopped spinach, defrosted
- 4 canned artichoke hearts, well drained
- 5 Tbsp. butter
- ¼ cup minced onions
- 2 tsp. minced shallots
- 1 tsp. minced garlic
- ¼ tsp. nutmeg
- ½ tsp. salt
- 1/8 tsp. pepper
- 1 tbsp. flour
- 2 cups heavy cream
- 4 ounces (1 cup) shredded Mozzarella
- 6 ounces (1 1/2 cups) shredded Parmesan
Directions:
- Drain, then squeeze as much moisture out of the spinach as possible. Break up the clumped spinach and place in a large bowl.
- Chop the artichoke coarsely and combine with spinach. Set aside.
- In a heavy saucepan, melt the butter over medium heat. Add the onions and sauté 3 minutes. Add the shallots, garlic, nutmeg, salt, pepper and continue cooking 2 minutes.
- Sprinkle the flour evenly over the sautéed mixture. Lower the heat to medium-low and cook 2 minutes. Slowly add the cream, stirring constantly, until slightly thickened, then let simmer 5 minutes.
- Add mozzarella, a little at a time, stirring until thoroughly melted. Add the Parmesan the same way. Simmer gently another 5 minutes, stirring often to avoid burning. Remove from heat and let cool, 10 minutes.
- Stir the sauce into spinach mixture, mixing well. Pour into ovenproof dish. Serve.
6 Servings.
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