{"id":2383,"date":"2009-11-20T07:09:29","date_gmt":"2009-11-20T13:09:29","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=2383"},"modified":"2015-04-29T14:07:10","modified_gmt":"2015-04-29T20:07:10","slug":"artichoke-spinach-dip","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2009\/11\/20\/artichoke-spinach-dip\/","title":{"rendered":"Artichoke Spinach Dip"},"content":{"rendered":"

My Aunt Susan gave me an incredible recipe for artichoke dip a few years ago when we were visiting relatives in Richvale, California. \u00a0I had a craving for it this week, but couldn’t find the recipe. \u00a0After making this dip I was putting some things away in the study and I miraculously found Susan’s recipe! \u00a0Life is funny that way.<\/p>\n

This recipe<\/a> is more complicated and time consuming than Susan’s, so when I need a quick dinner party appetizer I will definitely be making hers. \u00a0This recipe makes A TON<\/em> of dip, has a fresher flavor than the mayo based artichoke dips a lot of people make, and re-heats really well. \u00a0This 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! \u00a0I do not think they would freeze well, but you could give it a try. \u00a0Let me know how that goes.<\/p>\n

\"11-10-2009\"<\/p>\n

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. \u00a0The vegetables in the dip make me feel as if I am eating something somewhat healthy. \u00a0However, this dip is really not too terrible for you, or so it seems by the ingredient list. \u00a0Milk, I used 2 %, and just 1 cup of cheese total…but then there’s the vegetable oil. \u00a0Oh well. \u00a0It’s yummy. \u00a0I served this dip with tortilla chips, but it would be good with pita chips or some whole wheat crackers.<\/p>\n

Artichoke and Spinach Dip (courtesy of Emeril)<\/h4>\n

Ingredients<\/p>\n

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

    Directions<\/p>\n

      \n
    1. Preheat the oven to 400 degrees F.<\/li>\n
    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.<\/li>\n
    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.<\/li>\n
    4. Serve with tortilla chips, pita chips or crackers.<\/li>\n<\/ol>\n