Hot Cheesy Spinach Artichoke Dip

I have a problem.

I buy too many Cookbooks & print off far too many recipes.

I really don’t collect anything else but my Cookbook shelves have expanded . . .

to non designated Cookbook shelves!

One of my favorite books is Down Home with the Neely’s, and I’ve made many of their recipes.

They’re funny, and they seem to really Like each other.

 The other day on their show  . . . I watched them make this dip.

I couldn’t resist trying it.

Why you ask?

Instead of a mayonnaise base, it’s made with cream.

 Oh . . . so much better!

I don’t think I’m much of a mayonnaise person though.

When I spread it on a sandwich, it’s a very very thin layer.

THIN.

I really do think this is the best Spinach Artichoke dip that I’ve ever made, or eaten in a Restaurant.

Let me show you how easy it is to make . . . put your Apron on and run into your kitchen.

This is what you’ll need:

I started by chopping bottled Artichoke Hearts . . .leave them chunky or chop fine.

(I like the California style – packed in water)

Are you wondering what the heck that paper towel mess is?

It’s the spinach.

You will need to thaw a 10-ounce box of Chopped spinach.

You must squeeze all the juice out of it.

You can use cheese cloth or a clean towel.

I use thick paper towels!

Just twist & squeeze all the liquid out of it, chop it a bit more . . . then set it aside with the Artichoke’s.

In a skillet over med/low heat – melt 3 tablespoons of BUTTER.

This is where you should also add the shallot and the chopped garlic clove.

My sweet half prefers me to use garlic powder or salt . . . I would prefer the other.

You know how that works!

Look on top of the butter . . .

You can see that I added 1/4 teaspoon of Garlic Salt – add a bit more if you like.

Once the butter, garlic & shallot has softened, slowly add the flour.

Make sure that it’s nice and smooth – use a whisk if you have one or a wooden spoon.

It should look something like this.

Slowly add your 1 cup of whipping cream and stir constantly until it’s well blended with the roux.

I think you could also use half & half if you’re feeling fat today . . . like I am!

Turn the heat to LOW.

Add the well drained chopped spinach and stir well.

I turned my heat right down to lowest SIMMER, and stirred it until it had thickened slightly.

It doesn’t take long!

It will look like this.

I tasted it . . . it was really good, but needed this:

A bit of Sea Salt & a bit of coarse Pepper.

Add the chopped Artichoke hearts and the can of Rotel with green chilies.

Keep in mind that if you don’t like chunky dips . . .

you could also put the spinach, artichokes & the tomatoes in a food processor and make it ultra-fine.

Stir until it’s all combined.

Make sure your heat is at the lowest setting.

Add the grated or shaved Parmesan and half of the mexican style 4 cheese blend.

Stir just until the cheese has melted, then remove it from the heat.

Oh . . . doesn’t it look good.

Important Notice:

You must like Artichokes and spinach, or it Will not look good!

Pour the dip into an oven safe serving dish & sprinkle the remaining cheese over the top.

I wanted two dishes – one for now – one for later.

I added a bit extra cheese, but that’s up to you.

Preheat the oven to 350 degrees.

Heat the dip just until the cheese has melted fully and it’s nice and warm/hot – NOT BOILING!

Serve with warm tortilla chips

Oh baby!

 

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Cheesy Spinach Artichoke dip

Ingredients

• 3 tablespoons butter
• 1 shallot, finely chopped
• 1 clove garlic, chopped
• 2 tablespoons all purpose flour
• 1 cup heavy whipping cream
• 1 (10-ounce) box frozen chopped spinach, thawed, drained and squeezed dry
• Sea Salt & Pepper to your taste
• 1 (8-ounce) jar artichoke hearts, drained and chopped
• 1 (10-ounce) can diced tomatoes with green chilies (recommended: Rotel)
• 1 cup shredded 4 cheese blend (mexican variety is good)
• 1/4 to 1/2 cup of grated or shaved Parmesan cheese
• Tortilla chips and cut vegetables, for serving

Directions

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