• Chloë's Kitchen

Spinach & Artichoke Dip

This may possibly be the BEST spinach dip recipe EVER! Not to brag too much but I promise I’m not exaggerating. It’s been made by so many friends and family at this point who make it for there friends and family at gatherings. I based it on the Houston’s spinach dip recipe. We all know that’s the best spinach dip. But this one, might be even better! There is one secret key to amazingly sumptuous spinach dip, and you'll need to read on to find out what...

2 cloves garlic

1/2 a minced onion

1/2 stick salted butter

1/2 cup all-purpose flour

2 cups heavy cream

1/4 cup chicken broth

2/3 cup grated Romano cheese (you can use parmesan if you don’t have it)

2 tsp. fresh-squeezed lemon juice

1 tsp frank's red hot sauce

1 tsp salt

x2 10 oz. boxes frozen chopped spinach - thawed, squeezed dry

12 oz. jar artichoke hearts - drained, coarsely chopped

2/3 bag shredded monterey jack cheese (extra 1/3 of the bag for topping)

-In a 2-quart saucepan over medium heat, sauté garlic and onion in butter until golden, about 3 minutes.

-Whisk in flour and cook for 1 minute until the raw flour taste cooks out

-Slowly whisk in cream a little at a time to make a roux.

-Whisk until thickened a little (should coat the back of a spoon)

-Now add in your chicken broth and whisk to combine -Take off the heat and stir in Romano, lemon juice, hot sauce, and salt; stir until cheese has melted -Fold in spinach, artichoke hearts and just over half the bag of shredded jack cheese -Put the mixture in to a baking dish, sprinkle the extra cheese on top and place in a preheated oven at 375 degrees for 25-30 minutes until the cheese on top is golden and bubbling Serve with bread or tortilla chips and enjoy the most scrumptious homemade spinach and artichoke dip ever!

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