Creamy Spinach-Artichoke Dip
(from RV Brat Recipes’s recipe box)
serve with baguettes toasted, pita slices or tortilla chips
Source: Bonnie Smith
Ingredients
- • 2 cans artichoke hearts in water, I had a 14 ounce jar used half
- • 1 tablespoon olive oil
- • 3 garlic cloves, minced
- • One 6-ounce bag fresh spinach leaves (about 4 cups), I used 1 10 ounce frozen, thawed and squeezed
- • 3 tablespoons butter
- • 3 tablespoons all-purpose flour
- • 1-1/2 cups milk, plus more as needed
- • 4 ounces cream cheese (half 8-ounce package)
- • 1/4 teaspoon cayenne pepper
- • 1/2 teaspoon dried oregano
- • 1/2 cup crumbled feta cheese
- • 1 cup grated mozzarella cheese, divided-I used more
- • 2 tablespoons green onion, sliced (optional)
- • Salt and freshly ground black pepper, to taste
Directions
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� Heat oven to 350. Butter or spray a square baking dish with non-stick cooking spray.
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Open artichoke cans. Drain, rinse and coarsely chop artichokes. I did mine relatively fine.
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Heat olive oil in a wide skillet with sides over medium heat then add minced garlic and cook about 1 minute until fragrant. Add artichokes then cook 2 to 3 minutes until warmed through and beginning to brown around the edges.
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Add spinach then season lightly with salt and freshly ground black pepper. Wait about 30 seconds then as the spinach wilts, toss with artichokes. Set aside.
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Place saucepan onto medium heat then add the butter. Once melted, whisk in the flour until a paste forms. Cook about 1 minute then pour in the milk, slowly. Bring to a gentle simmer, stirring often. The sauce will thicken. If it seems too thick, add milk as needed.
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Turn heat to low then add cream cheese, cayenne pepper and oregano. Stir until cream cheese melts into the sauce. Now, add feta cheese and half (1/2 cup) of the mozzarella cheese. Stir until completely melted.
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Stir in garlic, artichoke and spinach from earlier then transfer dip to baking dish and top with remaining mozzarella cheese (1/2 cup).
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Bake dip 15 to 20 minutes until bubbly and cheese begins to brown on top. To make the cheese even more browned on top, turn oven to broil and broil 1 to 2 minutes. Serve warm.