Friday, March 14, 2008

Spinach Artichoke Dip

I've made this a few times, and every time I make a little change, this time was THE BEST!

1 Bag spinach
1 Medium onion
3 Cloves garlic
1 Jar or can of artichoke hearts quartered
3 Tbls Butter
about 1/4 Cup Flour
about 1 Cup Milk
8 oz Cream cheese
2 Tbls Sour cream
at least one cup Mozzarella
at least 3/4 cup Parmesan

Wilt one bag of spinach in a skillet.
Chop into small pieces. (Place in an oven safe dish that you will use for the dip.)

Chop one medium onion (or half of a softball size onion).
Add a little EVOO to the skillet. Add chopped onion, let cook for a while over med heat. Add three cloves of chopped garlic. Let cook until onions are softened, and smell sweet.

Dump the onion and garlic into the oven safe dish.

Add three tablespoons of butter to the skillet, let melt. Add a little less then 1/4 cup flour, whisk the butter and flour together. When you start to see bubbles in the mixture add milk until just barely thin (3/4 cup to 1 cup). While whisking let it thicken. Add 8 oz of cream cheese and a few spoonfuls of sour cream reduce heat to low and stir together. Add a couple handfuls of Parmesan and shredded mozzarella cheese. Add Salt Pepper and hot sauce to taste.

Add on jar of artichoke hearts to the other vegetables. (drain the juice, if you have marinated artichokes you could pour some of the juice over the onions and garlic with they are cooking.)

Mix the cheese sauce with the vegetables. Top with cheese mixture. Bake 350 10 to 15 minutes.

1 comment:

emilysuze said...

Think you could make a Weight Watchers friendly version for me? I love, love, love spinach dip--such a weakness and yours looks fab-o!