Artichoke Spinach Dip

My Aunt Susan gave me an incredible recipe for artichoke dip a few years ago when we were visiting relatives in Richvale, California.  I had a craving for it this week, but couldn’t find the recipe.  After making this dip I was putting some things away in the study and I miraculously found Susan’s recipe!  Life is funny that way.

This recipe is more complicated and time consuming than Susan’s, so when I need a quick dinner party appetizer I will definitely be making hers.  This recipe makes A TON of dip, has a fresher flavor than the mayo based artichoke dips a lot of people make, and re-heats really well.  This would make a great addition to a Christmas party buffet, and if you have more than one to attend you could divide the dip between 2 dishes, bring one to one party, keep the other in the fridge and use it later!  I do not think they would freeze well, but you could give it a try.  Let me know how that goes.

11-10-2009

I loved the big, yummy chunks of artichoke in this dip and the use of fresh instead of frozen spinach makes for a better flavor.  The vegetables in the dip make me feel as if I am eating something somewhat healthy.  However, this dip is really not too terrible for you, or so it seems by the ingredient list.  Milk, I used 2 %, and just 1 cup of cheese total…but then there’s the vegetable oil.  Oh well.  It’s yummy.  I served this dip with tortilla chips, but it would be good with pita chips or some whole wheat crackers.

Artichoke and Spinach Dip (courtesy of Emeril)

Ingredients

  • 1/4 cup plus 2 tablespoons vegetable oil
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • Salt
  • Cayenne pepper
  • 1/2 cup grated Parmesan (about 2 ounces)
  • 1/2 cup grated Monterey Jack (about 2 ounces)
  • 1 cup chopped onions
  • 1 (10-ounce) bag fresh spinach, stemmed, rinsed and chopped
  • 2 tablespoons chopped garlic
  • 2 (15-ounce) cans artichoke hearts, drained and julienned

Directions

  1. Preheat the oven to 400 degrees F.
  2. Combine 1/4 cup of the vegetable oil and flour in a saucepan over medium heat. Stir the mixture constantly 5 to 6 minutes for a blond roux. Whisk in the milk and bring the liquid up to a boil. Season the liquid with salt and cayenne. Simmer the liquid for 5 to 6 minutes, or until the liquid is thick and coats the back of a spoon. Remove the sauce from the heat and stir in the cheeses. Set the sauce aside.
  3. In a saute pan, heat the remaining 2 tablespoons vegetable oil. When the oil is hot, add the onions and saute for 2 minutes. Stir in handfuls of spinach at a time, until all the spinach is incorporated. Add the garlic and artichoke and saute for 2 minutes. Season the vegetables with salt and cayenne. Remove the vegetables from the heat and turn into a mixing bowl. Fold the cheese sauce into the vegetables. Turn the mixture into a baking pan. Bake the dip for 10 to 15 minutes, or until the top is golden brown.
  4. Serve with tortilla chips, pita chips or crackers.