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Tasty Thursday: Spinach Artichoke Dip

It isn’t the 2nd Thursday but it is Thursday nonetheless, so here is what I’m sharing this week:  spinach artichoke dip from the ESPN Zone.  Your blog host Elantrice forwarded this recipe to me as a request to make for the birthday party I threw for her earlier in the month.  I thought it came out great, the best spinach artichoke dip I have made thus far. 

You can find this at ESPN Zone in Downtown Disney at Disneyland. 

Spinach Artichoke Dip
Adapted from ESPN Zone
Makes 8 Cups

Ingredients:
2 Tbsp. butter
3 cloves garlic, minced
1/4 cup all-purpose flour
1 cup heavy cream
2 cups whole or 2% milk
1/8 tsp. white pepper
2 1/2 cups Parmesan cheese, grated
1 tsp. coarse salt
1 tsp. ground black pepper
2 tsp. Worcestershire sauce
2 tsp. hot sauce
1-8 oz. package cream cheese, cut into cubes and softened
2 1/2-10 oz. boxes frozen chopped spinach, thawed and squeezed dry
2-14.5 oz. cans quartered artichoke hearts, drained
1 cup mozzarella, shredded
Tortilla chips, carrot and celery sticks, garlic bread, for serving

Directions:
1.  Preheat oven to 350°F.

2.  Melt butter in a large stockpot over medium heat. Add garlic and sauté 2 minutes.  Add flour; cook for 4 minutes, stirring constantly. Slowly whisk in cream and milk, then bring to simmer, whisking often until sauce is thick and coats the back of a spoon.

3.  Add white pepper and Parmesan, stirring until well incorporated. Remove from heat. Add salt, pepper, Worcestershire, and hot sauce. Mix well.

4.  Fold in cream cheese, stirring well until cream cheese is completely incorporated. Add spinach, stirring to combine. Add artichoke hearts, stirring gently so as not to break up the artichokes.

5.  Pour mixture into a 9×9-inch baking dish and sprinkle mozzarella evenly on top.  Bake 15 minutes, or until cheese on top is completely melted and bubbling.  Serve hot.

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