Spinach and Artichoke Dip



Food Network recipe site

 Another recipe I decided to tackle for Chirstmas was Spinach and Artichoke dip.  This is one of Mother-in-Law's favoite things to order when we go out to eat.  I found this recipe off the Food Network Website.  I wanted one that didn't call for mayo or sour cream.  While I love both of them, it seems weird to mix them. 









What you'll need:

Kosher salt

2 10-ounce bags spinach, stems removed

1 tablespoon unsalted butter

2 tablespoons minced onion

1 clove garlic, minced

2 teaspoons all-purpose flour

1 1/4 cups whole milk

1/2 teaspoon fresh lemon juice

1 teaspoon Worcestershire sauce

1 1/4 cups grated parmesan cheese

1/4 cup sour cream, plus more for serving

1/2 cup shredded white sharp cheddar cheese

1/2 cup frozen artichoke hearts, thawed, squeezed dry and roughly chopped

What to do with it:

Bring a large pot of salted water to a boil. Stir in the spinach and cook until bright green, about 30 seconds. Drain and rinse under cold water; squeeze out the excess moisture, then finely chop.

Melt the butter in a large saucepan over medium heat. Add the onion, garlic and 1/2 teaspoon salt and cook until the onion is soft, about 2 minutes. Add the flour and cook, stirring, until lightly toasted, about 1 minute. Whisk in the milk and cook, whisking constantly, until thickened, about 1 minute. Remove from the heat. Stir in the lemon juice, Worcestershire sauce, parmesan and sour cream.
Return the pot to medium heat. Add the spinach, cheddar and artichokes and stir until the cheese melts and the dip is heated through.

Mr. Whoa rating:  ☺☺☺
It was a little meh, till I added a lot more garlic and a lot more grated parmesan.  Garlic and cheese make everything better, right?  My brother's girlfriend is not a fan of this dip ever, and she said she actually liked this.  I don't know if I'll ever make it again, but I'm glad I tried.  I served this with asiago bread and tortilla chips.