Spinach Artichoke Dip
Serves: 3
Cecile Bahringer
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
57
Sourness
36
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Garlic (minced)1 tbsp
Kosher Salt3 tbsps
All-Purpose Flour1.5 cups
Whole Milk (plus more if needed)1 cup
Crumbled Feta1 cup
Grated Parmesan1 tsp
Cayenne1 cup
Olive OilDirections:
1
Watch how to make this recipe
2
Preheat the oven to 375 degrees F
3
Butter a 9-inch round casserole dish
4
Melt 3 tablespoons butter in a skillet over medium heat
5
Add the minced garlic and cook for a couple of minutes
6
Crank up the heat a bit and throw in the spinach
7
Stir the spinach around and cook for a couple of minutes until it wilts; season with salt and pepper
8
Transfer the spinach to a mesh strainer set over a bowl to drain
9
Set aside
10
Melt 2 tablespoons butter in the same skillet, throw in the quartered artichokes and cook over medium-high heat until the artichokes start to get a little color, about 3 minutes
11
Transfer the artichokes to the strainer with the spinach
12
In the same skillet or a different pot, melt the remaining 3 tablespoons butter and whisk in the flour until it makes a paste
13
Cook over medium-low heat for a minute or 2, then pour in the milk
14
Stir and cook until slightly thickened, about 3 minutes; splash in more milk if needed
15
Add the cream cheese, pepper Jack, feta, Parmesan and cayenne and stir until the cheeses are melted and the sauce is smooth
16
Chop the artichokes and spinach and add them to the sauce
17
Stir to combine
18
Pour the mixture into the prepared casserole dish
19
Top with extra grated pepper Jack and bake until the cheese is melted and bubbly, about 15 minutes
20
Serve with the Salted Pita Wedges
21
Preheat the oven to 375 degrees F
22
Cut the pita breads into 6 wedges each
23
Lay the wedges on a foil-lined baking sheet and brush both sides generously with the olive oil
24
Sprinkle both sides with salt, then bake until they're golden brown and crisp, 15 to 18 minutes