spinach artichoke dip

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Servs: 12  Prep: 40m  Cook: 15m  

Its creamy, hot, goes well with chips or breads. Its the perfect blend of an abundance of ingredients. This dip is a hit at any party you take it to.

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   2 cloves garlic - minced 2 cloves garlic - minced
•   2 Tbls. minced onion 2 Tbls. minced onion
•   1/4 cup real butter 1/4 cup real butter
•   1/4 cup all-purpose flour 1/4 cup all-purpose flour
•   2 cups heavy cream 2 cups heavy cream
•   1/4 cup chicken broth 1/4 cup chicken broth
•   2/3 cup fresh-grated Parmesan Romano cheese 2/3 cup fresh-grated Parmesan Romano cheese
•   2 tsp. fresh-squeezed lemon juice 2 tsp. fresh-squeezed lemon juice
•   1/2 tsp. hot sauce 1/2 tsp. hot sauce
•   1/2 tsp. salt 1/2 tsp. salt
•   1/4 cup sour cream 1/4 cup sour cream
•   (2) 10 oz. boxes frozen chopped spinach - thawed (2) 10 oz. boxes frozen chopped spinach - thawed
•   12 oz. jar artichoke hearts - drained, coarsely chopped 12 oz. jar artichoke hearts - drained, coarsely chopped
•   1/2 cup shredded mozzarella 1/2 cup shredded mozzarella

Instructions

1. In a 2-quart saucepan over medium heat, saut? garlic and onion in butter until golden, about 3 - 5 minutes.
2. Stir in flour and cook for 1 minute.
3. Slowly whisk in cream and broth and continue cooking until boiling.
4. Once boiling, stir in Romano, lemon juice, hot sauce, and salt; stir until cheese has melted; remove from heat and allow to cool for 5 minutes.
5. Stir sour cream into pan
6. Place spinach and chopped artichokes into an electric skillet then stir in the mixture from the saucepan
7. Sprinkle mozzarella evenly over top
8. At this point, the dip can be refrigerated until ready to serve, if desired.
9. Once ready to serve turn on the electric skillet and reheat the dip over low hit and keep the skillet on warm.

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Crowd Pleaser

Rina F September 27

I love this dip! Its a magic cheesy goodness in a bowl. Great for any party.

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Just A Note

Sean Shadmand September 17

Love this dip. I always get it when i go to Cafe Americana

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Note From The Chef

Billie Walton August 30

-Serve with Tostitos Scoops -You don't have to use an electric skillet, if you choose not to use a skillet. Then mix the spinach and artichokes into the saucepan. You can then refrigerate the dip until its ready to be served. Reheat the dip at 50% power until the cheese is melted.

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