Simple Spinach and Artichoke Dip

This is my go to spinach and artichoke dip. It’s so easy to make yet so pleasant to eat. You can serve it hot, warm or cold. The key to getting a good dip is to make sure you use a good quality, good melting and tasty cheese and, season the dip well. Please give it a kick of chilli and if you like a bit of tangy you can add a dash of lemon.

Simple Spinach and Artichoke Dip

Preparation time: 10 minutes; Cooking time: 20 minutes; Makes: about 2½ cups

  • 45g (3 tablespoons) butter
  • 1 medium onion finely chopped
  • 2 tablespoons flour
  • 1 cup heavy cream (35% cream)
  • ½ cup chicken stock
  • 1 x 300g (10.5oz) frozen spinach squeezed and chopped
  • 1 cup chopped, canned marinated artichoke 
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon lemon juice (optional)
  • A dash of hot sauce (suit your palate)
  • ½ cup freshly grated Parmesan Cheese
  • 1 cup grated white cheddar or Montery jack or Swiss cheese (a good melting and tasty white cheese)

Instructions 

  1. Melt the butter. Add the onions and sweat them over low heat for about 5 minutes, or until soft and translucent (do not brown).
  2. Stir in the flour and cook for 2 minutes over low heat, stirring from time to time. Remove from the heat, and gradually stir in the cream while stirring constantly  until all the cream is incorporated and the mixture becomes smooth. Return to the heat and stir until thickened, then add the stock and continue stirring and bring to the boil (it should coat the back of a spoon). Simmer for 5 minutes over very low heat (do not burn the sauce).
  3. Now add the spinach and artichoke and stir until combined. Season with hot sauce, Salt and pepper and add the lemon juice, if using.
  4. Add the Parmesan and Swiss Cheese or White Cheddar or Monterey Jack Jalapeño and stir over low heat until just melted. Serve hot, warm or even cold with tortilla chips.

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Step By Step Photos

Melt the butter. Add the onions and sweat them over low heat for about 5 minutes, or until soft and translucent (do not brown). Stir in the flour and cook for 2 minutes over low heat, stirring from time to time.

Gradually stir in the cream, stir until thickened, then stir in the stock and simmer over gentle heat for 5 minutes (do not burn)

Now add the spinach and artichoke and stir until combined. Season with hot sauce, Salt and pepper and add the lemon juice, if using. Add the Parmesan and Swiss Cheese or White Cheddar or Monterey Jack Jalapeño and stir over low heat until just melted. Serve hot, warm or even cold with tortilla chips.

myfavouritepastime.com

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

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