Baked Artichoke and Spinach Dip

Name: Baked Artichoke and Spinach Dip
Prep time: 25 min
Total time: 50 min
Yield: 2 1/2 cups
Ingredients: 2 (10-ounce) bags fresh baby spinach, rinsed, stems removed; 4 tablespoons unsalted butter (1/2 stick), plus more for the dish; 1 cup chopped yellow onion; 1 tablespoon minced garlic; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon cayenne; 1/4 cup all-purpose flour; 1 cup milk; 1 cup heavy cream; 2 teaspoons fresh lemon juice; 1 cup cubed rindless brie cheese; 1 cup shredded Monterey Jack cheese; 1 (6.5-ounce) jar marinated artichoke hearts, drained and coarsely chopped; 4 strips bacon, fried crisp, drained, and chopped; 1/4 cup grated Parmesan

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2 1/2 cups Easy

Total: 50 mins Active: 25 mins

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Ingredients (16)

2 (10-ounce) bags fresh baby spinach, rinsed, stems removed
4 tablespoons unsalted butter (1/2 stick), plus more for the dish
1 cup chopped yellow onion
1 tablespoon minced garlic
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
1/4 cup all-purpose flour
1 cup milk
1 cup heavy cream
2 teaspoons fresh lemon juice
1 cup cubed rindless brie cheese
1 cup shredded Monterey Jack cheese
1 (6.5-ounce) jar marinated artichoke hearts, drained and coarsely chopped
4 strips bacon, fried crisp, drained, and chopped
1/4 cup grated Parmesan

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Nutritional Information

Calories654
Fat50.73g
Saturated fat31.43g
Trans fat0.37g
Carbs27.46g
Fiber6.64g
Sugar6.55g
Protein26.35g
Cholesterol166.47mg
Sodium894.43mg
Nutritional Analysis per serving (5 servings) Powered by

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Bacon, along with brie, Monterey Jack, and Parmesan cheeses flavor this delicious baked artichoke and spinach dip. Serve with plenty of chips—pita, tortilla, and/or bagel—for dipping.

For more, see our Chicken Wing Dip recipe or Spinach Dip recipe.

by CHOW Editors

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Instructions

1Heat the oven to 350°F and arrange a rack in the middle. Lightly butter a 9-inch round, oven-safe serving dish and set aside.
2Bring a medium pot of water to the boil. Add the spinach in batches and cook until wilted, 2 to 3 minutes. Remove and refresh under cold running water. Squeeze to remove all excess water and chop. Set aside.
3In a medium pan, melt the butter over medium-high heat. Add the onions and cook, stirring, for 3 minutes. Add the garlic, salt, pepper, and cayenne, and cook, stirring, 1 minute. Add the flour and cook, stirring constantly, to make a light roux, about 2 minutes.
4Add the milk and cream in a steady stream, and cook, stirring constantly, until thick and creamy, 2 to 3 minutes.
5Add the cooked spinach and lemon juice and stir to incorporate. Add the brie and Jack cheeses, artichoke hearts, and bacon, and stir well. Remove from the heat and pour into the prepared dish. Top with the Parmesan and bake until bubbly, about 10 minutes. Serve immediately.