Spinach Artichoke Dip

You can never have too many condiment recipes, so give Spinach Artichoke Dip a try. One serving contains 341 calories, 8g of protein, and 26g of fat. For $1.4 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 16. Plenty of people made this recipe, and 1695 would say it hit the spot. Head to the store and pick up cayenne, baby spinach, kosher salt, and a few other things to make it today. It can be enjoyed any time, but it is especially good for The Super Bowl. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. It is brought to you by Foodnetwork. Overall, this recipe earns a solid spoonacular score of 52%. If you like this recipe, you might also like recipes such as Mini Grilled Artichoke Hearts with Low Fat Spinach and Artichoke Dip, Hot Stove Top Artichoke Spinach Dip & Other Dip Favorites, and Spinach And Artichoke Dip.

Servings: 16

Preparation duration: 40 minutes

Cooking duration: 35 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Watch how to make this recipe. Preheat the oven to 375 degrees F. Butter a 9-inch round casserole dish. Melt 3 tablespoons butter in a skillet over medium heat. Add the minced garlic and cook for a couple of minutes. Crank up the heat a bit and throw in the spinach. Stir the spinach around and cook for a couple of minutes until it wilts; season with salt and pepper. Transfer the spinach to a mesh strainer set over a bowl to drain. Set aside. Melt 2 tablespoons butter in the same skillet, throw in the quartered artichokes and cook over medium-high heat until the artichokes start to get a little color, about 3 minutes. Transfer the artichokes to the strainer with the spinach. In the same skillet or a different pot, melt the remaining 3 tablespoons butter and whisk in the flour until it makes a paste. Cook over medium-low heat for a minute or 2, then pour in the milk. Stir and cook until slightly thickened, about 3 minutes; splash in more milk if needed. Add the cream cheese, pepper Jack, feta, Parmesan and cayenne and stir until the cheeses are melted and the sauce is smooth. Chop the artichokes and spinach and add them to the sauce. Stir to combine. Pour the mixture into the prepared casserole dish. Top with extra grated pepper Jack and bake until the cheese is melted and bubbly, about 15 minutes. Serve with the Salted Pita Wedges. Preheat the oven to 375 degrees F. Cut the pita breads into 6 wedges each. Lay the wedges on a foil-lined baking sheet and brush both sides generously with the olive oil. Sprinkle both sides with salt, then bake until they're golden brown and crisp, 15 to 18 minutes.

 

Step by step:

1. Watch how to make this recipe.

2. Preheat the oven to 375 degrees F. Butter a 9-inch round casserole dish.

3. Melt 3 tablespoons butter in a skillet over medium heat.

4. Add the minced garlic and cook for a couple of minutes. Crank up the heat a bit and throw in the spinach. Stir the spinach around and cook for a couple of minutes until it wilts; season with salt and pepper.

5. Transfer the spinach to a mesh strainer set over a bowl to drain. Set aside.

6. Melt 2 tablespoons butter in the same skillet, throw in the quartered artichokes and cook over medium-high heat until the artichokes start to get a little color, about 3 minutes.

7. Transfer the artichokes to the strainer with the spinach.

8. In the same skillet or a different pot, melt the remaining 3 tablespoons butter and whisk in the flour until it makes a paste. Cook over medium-low heat for a minute or 2, then pour in the milk. Stir and cook until slightly thickened, about 3 minutes; splash in more milk if needed.

9. Add the cream cheese, pepper Jack, feta, Parmesan and cayenne and stir until the cheeses are melted and the sauce is smooth. Chop the artichokes and spinach and add them to the sauce. Stir to combine.

10. Pour the mixture into the prepared casserole dish. Top with extra grated pepper Jack and bake until the cheese is melted and bubbly, about 15 minutes.

11. Serve with the Salted Pita Wedges.

12. Preheat the oven to 375 degrees F.

13. Cut the pita breads into 6 wedges each. Lay the wedges on a foil-lined baking sheet and brush both sides generously with the olive oil. Sprinkle both sides with salt, then bake until they're golden brown and crisp, 15 to 18 minutes.

Nutrition Information:

covered percent of daily need

 

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