Spinach Artichoke Dip
Ingredients
Units
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- 3 tbsp butter
- 4 tbsp garlic, minced
- 1 large bag of spinach
- salt & pepper, to taste
- 2 cans artichoke hearts, rinsed & drained
- 3 tbsp additional butter
- 3 tbsp flour
- 1/2 cup whole milk (1/2-1 c if needed)
- 225 g cream cheese (8oz)
- 1/2 cup creme fraiche (120 g)
- 1/2 cup feta or brebis
- 1/2 cup parmesan cheese (45 g)
- 3/4 cup mozzarella (170 g)
- 1/4 tsp cayenne pepper
- extra cheese to top
- Pita Wedges, Tortilla Chips, Crackers
Instructions
- Melt 3 tablespoons butter in a skillet over medium heat. Add the minced garlic and cook for a couple of minutes.
- Crank up the heat a bit and throw in the spinach. Stir around and cook for a couple of minutes until the spinach wilts. Remove the spinach from the skillet and put it in a small strainer. Squeeze the excess juice back into the skillet. Set the spinach aside.
- Throw in the artichokes and cook over medium high heat for several minutes, until liquid is cooked off and artichokes start to get a little color. Remove the artichokes.
- In the same skillet or a different pot, melt 3 additional tablespoons of butter and whisk in 3 tablespoons of flour until it makes a paste.
- Cook over medium-low heat for a minute or two, then pour in milk. Stir and cook until slightly thickened; splash in more milk if needed.
- Add cream cheese, creme fraiche, feta, Parmesan, mozzarella , and cayenne and stir until cheese are melted and sauce is smooth.
- Chop artichokes and spinach and add to the sauce. Stir to combine.
- Pour into buttered baking dish. Top with extra grated pepper jack and bake at 375° F / 190° C for 15 minutes, or until cheese is melted and bubbly.
- Serve with pita wedges, chips, or crackers!
Notes
*Keto if you omit the flour. Dip with veggies or keto alternative.