Friday, January 29, 2010

Spinach Artichoke Dip

This is my very favorite Spinach Artichoke dip and I have made this yummy version too many times to count; it is so savory and full of spinach. I like to bring it to parties because it is healthy and a crowd pleaser (perfect for super bowl parties). Adapted from Rachel Ray Magazine, this version doesn't have mayonnaise or sour cream, which you will never miss because a roux is used as the thickening agent to create a smooth and satisfying accompaniment to your favorite dippers (I like carrot sticks and whole grain baguette.) Enjoy!

Spinach Artichoke Dip
Adapted from Rachel Ray Magazine
6 Servings (or more...)
2 10 oz boxes chopped frozen spinach

2 T butter

2 garlic cloves, minced

1/2 Sm onion, finely chopped

2 T fresh thyme (LD: optional)

2 t lemon zest (LD: optional)

2 T flour

2 C chicken broth

1/8 t nutmeg

1 13.73 oz can artichoke hearts, drained and chopped

1 c grated Parmagiano-Reggiano cheese

1 c shredded mozzarella cheese


1. In a microwaveable bowl, defrost the spinach in the microwave from 6-8 minutes. Drain the spinach and wring dry

2. In a medium skillet, melt the butter over medium heat. Add the onion and cook until translucent. Add the garlic and cook for about another minute. Stir in thyme and lemon peel (optional). Whisk in the flour and cook for 1 minute. Gradually whisk in the chicken broth and season with salt, pepper, and nutmeg.
3. Increase the heat to high and cook, whisking often, until thickened until thickened, 6-8 minutes.
4. Stir in the spinach, artichokes, and half of the Parmigiano-Regiano and mozzarella cheeses. Transfer the mixture to a casserole dish and sprinkle the remaining cheeses on top.
5. Preheat the broiler. Broil the dip until bubbly and lightly browned, about 3 minutes.

Enjoy!! I prefer this dip hot right out of the broiler. Dipping suggestions? Whole grain baguette, carrot sticks, celery sticks, pita chips.

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