Creamed Spinach and Artichoke Dip
Rich, cheesy spinach and artichoke dip that can be served as a side dish or appetizer. Easy crowd pleaser!
Ingredients
- 4 tbs salted butter
- 1 medium sweet onion, minced
- 3 cloves garlic, minced
- 4 tsp kosher salt
- 1 tsp coarsely ground black pepper
- 1/2 tsp nutmeg
- 1/4 cup flour
- 2 cups half and half
- 2 10 oz boxes of frozen, chopped spinach
- 1 cup shredded mozzarella cheese
- 4 oz block cream cheese
- 1/2 cup grated parmesan cheese
- 3/4 cup chicken stock
- 1 14 oz can quartered artichoke hearts, drained and coarsely chopped
Instructions
- Thaw and rinse frozen chopped spinach in a colander, and squeeze out any excess water.
- In a large skillet, melt the butter and add the garlic and onions.
- Cook on medium-low heat for 8-10 minutes or until the onions are translucent.
- Add in the salt, black pepper and nutmeg and stir.
- Add in the flour and mix with a wooden spoon over low heat and cook for 2-3 minutes until the aroma is a bit nutty.
- Add the half and half and cook until the mixture starts to bubble slowly.
- Add in the mozzarella, cream cheese, and chicken stock, and stir until smooth.
- Cook for another 6-8 minutes until the mixture has thickened.
- Add the spinach and parmesan cheese, and stir to combine.
- Add the quartered, chopped artichoke hearts and lightly stir to incorporate evenly. Remove from heat and transfer to a dish to serve.
Notes
**If making this ahead of time, you can store covered in the fridge until ready to serve. Reheat in a saute pan, stirring frequently, and slowly add chicken stock a few tbs at a time to loosen the mixture.