Monday, April 18, 2011

Spinach and Artichoke Dip

Do you love this dip out in a restaurant.  Now you can make it at home and it tastes 10 times better than the restaurant version. 

1/2 onion, finely chopped
2 slices of bacon, thinnly sliced
4 cloves of garlic, finely chopped
2 tablespoons butter
2 tablespoons flour
2 cups milk
1 package frozen spinach
1 can artichoke hearts in water
1 cup mozzarella cheese
1 cup provolone cheese
4 tablespoons parmesan cheese
Tortilla chips or bread for dipping


Preheat oven to 350 degrees.

Heat butter in a small sauce pan until melted.  Add the onion and bacon and cook until the onion is translucent and the bacon is brown.  Then add the garlic and continue to cook for 2 minutes.  Add the flour until a thick paste forms.  Add the milk slowly until all clumps are stirred out.  Allow sauce to thicken for 10-15 minutes stirring every 3 minutes. 

While sauce is thickening, defrost the spinach in the microwave and squeeze all of the water out.  Cut your artichoke hearts into small pieces. 

Once sauce is thickened add all but 1 handful of both the provolone and mozzarella cheese.  Add 3 tablespoons of the parmesan.  Stir until cheese is melted.  Then stir in the spinach and the artichoke hearts.  Put into a greased baking dish and sprinkle with the remaining handfuls of mozarella and provolone cheese.  Sprinkle with the remaining tablespoon of parmesan cheese.

Bake in the oven for 20-25 minutes or until cheese is golden brown and bubbly.  Enjoy with tortilla chips or sliced bread!

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1 comment:

  1. I make "artichoke pie" using a similar recipe (I made it up after looking at MANY recipes) where I use GOAT CHEESE CRUMBLES (instead of the moz and provolone) and FRESH GRATED PARM. I also make mine vegetarian by lightly sauteing CHOPPED or RIPPED FRESH SPINACH (and no bacon) and mixing that with the sauteed onions. It might be a fun variation.


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