Tuesday, January 29, 2013

Emeril's KickedUp Spinach Artichoke Dip

From Parade Magazine:
2 (10-oz) packages fresh spinach, well rinsed, stems trimmed
4 Tbsp unsalted butter
1 cup finely chopped onion
1 Tbsp minced garlic
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp cayenne pepper
1/4 cup all-purpose flour
1 cup milk
1 cup heavy cream
2 tsp fresh lemon juice
1 cup (6 1/2 oz) 1/2-inch cubes Brie cheese, rind removed
1 cup grated Monterey Jack cheese
1 (6 1/2-oz) jar marinated artichoke hearts, drained and chopped
4 strips crisp fried bacon, chopped
1/4 cup freshly grated Parmesan
Assorted chips, such as pita, tortilla, and bagel chips, for dipping
At a glance:Servings: 8
Active Time: 15 min
Total Time: 30 min

1. Preheat oven to 350°F. Lightly grease a 9-inch round ovenproof baking dish and set aside.

2. Bring a medium pot of water to a boil. Add spinach in batches and cook until wilted, 2 to 3 minutes. Drain and refresh under cold running water. Squeeze to remove excess water. Chop and set aside.

3. Melt butter in a medium pot on medium-high. Add onion and cook, stirring, for 3 minutes. Add garlic, salt, black pepper, and cayenne and cook, stirring, for 1 minute. Add flour and cook, stirring constantly, to make a light roux, about 2 minutes. Add milk and cream in a steady stream and cook, stirring constantly, until thick and creamy, 2 to 3 minutes.

4. Add cooked spinach and lemon juice and stir to incorporate. Add Brie and Monterey Jack, artichoke hearts, and bacon; stir well. Remove from heat and pour into prepared baking dish. Top with Parmesan and bake until bubbly, about 10 minutes. Remove from oven and serve hot with chips.

1 comment:

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