- Vermont Cheddar Cheese Soup: This soup is perfect as the weather gets nippy and you begin craving comfort foods.
- Hot Spinach, Artichoke and Cheese Dip: Hosting a football party? This tasty and simple dip will become a favorite of your friends and family.
- Slow Cooker French Dip Sandwiches: Start the slow cooker in the morning and have fantastic family-friendly sandwiches for dinner.
- Breakfast Portobello Mushrooms with Shiitakes: Having a Sunday brunch? This is a sure crowd-pleaser.
- Chocolate Walnut Crumb Bar: This popular bar’s crust is shortbread-like and its filling is rich and chocolaty. Warning – addictive!
Five of My Favorite Simple Fall Recipes
September 22, 2009 By
17 August 2009
Hot Spinach, Artichoke and Cheese Dip
August 17, 2009 By
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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