Categories: Appetizers
Ingredients
- 4 tablespoons butter
- 1 onion finely chopped
- 2 9 oz boxes frozen artichoke hearts thawed squeezed dry and chopped
- 2 cloves garlic minced
- 1/4 cup flour
- 2 cups half-and-half
- 1 1/2 cups grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 tablespoon hot sauce
- 1 teaspoon salt
- 1 10-oz box frozen chopped spinach thawed and squeezed dry
Directions
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Adjust oven rack to middle position and heat oven to 450°F. Melt 2 tablespoons butter in large saucepan over medium-high heat. Cook onion until softened, about 5 minutes. Add artichokes and cook until lightly browned, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Transfer artichoke mixture to plate and reserve.
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Melt remaining butter in empty pan. Stir in flour and cook until just golden, about 1 minute. Slowly stir in half-and-half, 1 1/4 cups Parmesan, lemon juice, hot sauce, and salt. Reduce heat to medium-low and simmer until thickened, about 3 minutes. Off heat, stir in spinach and reserved artichoke mixture.
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Transfer to 1-quart soufflé or baking dish and sprinkle with remaining cheese. Bake until golden brown and bubbling, about 15 minutes. Cool 5 minutes. Serve.
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Make Ahead: Dip can be prepared through step 2 and refrigerated in an airtight container for up to 24 hours. To heat, let dip sit at room temperature for 1 hour, then sprinkle with cheese and bake, covered with foil, in a 450-degree oven for 10 minutes. Remove foil and bake until golden brown and heated through, about 15 minutes longer.