My parents’ annual 4th of July party was approaching and I needed an appetizer or dip to bring. I love opportunities like this because it gives me a chance to make something new, and use the guests as my unsuspecting “guinea pigs” to test out the never-been-made dish :) I’m pretty sure I’ve never let anyone down. I found a few spinach & artichoke dip recipes online, and I combined a few of them, creating my very own recipe. Sorry, I didn’t take step-by-step photos, just one of the end result. It’s easy enough without them, though. Give it a shot. It was delicious.
2 10-oz bags frozen, chopped spinach (I used a little more)
1 Tbsp. unsalted butter
1 cup minced onion
2 Tbsp minced garlic
1/4 cup flour
2 cups milk
1 tsp fresh lemon juice
2 tsp Worcestershire sauce
2 tsp. Cayenne pepper (optional, for an extra kick)
1 1/2 cups grated Parmesan cheese
1/4 cup sour cream
1/2 cup shredded Monterey Jack cheese
2 cups artichoke hearts, chopped (I used can, not frozen)
Tortilla chips, for serving
Bring a large pot of salted water to a boil. Stir in the spinach and cook until bright green and defrosted, about 30 seconds to a minute. Drain and rinse under cold water, squeeze out excess moisture or pat dry with paper towels. Finely chop, if not using already chopped spinach.
Melt the butter in a large saucepan over medium heat. Add the onion, garlic and 1/2 tsp salt and cook until onion is soft and browned, about 3-5 minutes. Add the flour and cook, stirring, until lightly toasted, about 1 minute. Whisk in the milk and cook to boil, whisking constantly, until thickened, about 3 minutes. Remove from heat. Stir in the lemon juice, Cayenne pepper, Worcestershire sauce, Parmesan and sour cream.
Return the pot to medium heat. Add the spinach, cheese and artichokes and stir until the cheese melts and dip is heated through. Serve warm with tortilla chips.