Skip the processed ingredients with this yummy spinach artichoke dip. Don’t let the word ‘roux’ scare you from making this incredibly simple, homemade version of a classic. Consistent stirring and making sure the liquid is poured in slowly will guarantee success to even the newest of cooks. Serve for a fun weekend dinner or at your next get together for a healthy revamp on the old favorite!
Spinach Artichoke Dip
- 10m
- 10m
- 20m
Ingredients
- 1 tsp. coarse sea salt
- 1 c cream
- fresh ground black pepper, to taste
- 24 oz frozen spinach
- 1 lb artichoke heart, frozen or canned
- 4 cloves garlic
- 2 oz parmesan cheese
- 3 tbsp. butter
- 1 tsp. paprika
Instructions
- In a colander in the sink, thaw and squeeze excess liquid from the spinach. Coarsely chop the artichoke hearts. Mince the garlic, and grate the parmesan cheese.
- In a large skillet, melt the butter until a white foam begins to form.
- Add the garlic, paprika, and salt. Stir to combine.
- Sprinkle in the flour, stirring constantly to create a roux.
- Slowly add the cream while continuously stirring.
- When completely combined, add the parmesan cheese, stirring and simmering until you have a thick sauce.
- Add artichoke hearts; simmer until the mixture is evenly hot.
- Fold in the spinach and serve.
Nutrition
- 397
- 13g
- 12g
- 5g
- 33g
- 21g
- 99mg
- 3g
- 816mg
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