How to Make Spinach/Artichoke Dip

This is a great recipe for any occasion. Whether you're watching the big game, invited to your in-laws, or a pot luck, spinach/artichoke dip is always a winner. You never want to go to someone's house empty handed. Use this recipe and be the hit at any party, especially your own!

Instructions

Difficulty: Moderate

Things You’ll Need:

• 2 10 oz boxes frozen spinach
• 1/4 cup butter
• 1 tbs. minced fresh garlic
• 2 tbs. minced onion
• 1/4 cup flour
• 1 pint heavy cream
• 2 tsp. fresh squeezed lemon juice
• 1/2 tsp. hot sauce
• 1/2 tsp. salt
• 2/3 cup grated pecorino romano cheese
• 1/3 cup sour cream
• 1/2 cup shredded white cheddar
• 14 oz. can artichoke hearts - coarsely chopped
• Round loaf bread
• Chips for dipping

1. Thaw and squeeze all liquid from spinach. Must be very dry. Mince and set aside.
2. In heavy sauce pan, melt butter. Add garlic and onions and sauté about 3-5 minutes.
3. Add flour to make a roux. Stir and cook about 1 minute.
4. Slowly add heavy cream, stirring with whisk to prevent lumping. Mixture will thicken at boiling point. When it thickens, add lemon juice, hot sauce, salt, romano and cheddar cheese. Stir until cheese is melted.
5. Remove from heat and let stand for 5 minutes.
6. Stir in sour cream. Fold in dry spinach and artichoke hearts.
7. Cut hole just short of the diameter of the round loaf and deep (not too deep) into the bread.
8. Pour dip into bread. Sprinkle with white cheddar and place in oven to melt cheese.
9. Once cheese is melted, spread chips around bread bowl and serve.

Tips & Warnings

• Make sure spinach is very dry after thawing.
• Use pumpernickel bread - gives nice color contrast against dip and chips
• To save $, use traditional bowl instead of bread bowl