|Crazy-Good Spinach-Artichoke Dip|
For the Spinach-Artichoke Dip:
2 10oz Boxes of Frozen Spinach, Chopped & Strained of Liquid
1T Unsalted Butter
2T Onion, Minced
2 Cloves of Garlic, Minced
1T AP Flour
1t Garlic Salt
1t Chili Powder
Salt & Pepper, To Taste
1 ¼C Whole Milk
1t Lemon Juice
1 ¼C Parmesan Cheese, Grated
¼C Sour Cream
1 8oz Block of Cream Cheese, Softened
8oz Sharp White Cheddar Cheese, Shredded
1 14oz Can of Artichoke Hearts, Squeezed Dry & Roughly Chopped (I used a little more)
1C Mozzarella Cheese, Shredded
1. Preheat the oven to 350 degrees and butter a baking dish, and set it aside.
2. For the Spinach Artichoke Dip: Melt the butter in a large saucepan over medium heat. Add the onion, garlic, and salt. Cook until the onion is soft, about 2 minutes. Add the flour & seasonings, and cook, stirring, until lightly toasted, about 1 minute. Whisk in the milk and cook, whisking constantly, until thickened, about 1 minute. Remove from heat and stir in the lemon juice, Worcestershire, and 1C Parmesan until blended. And then return the pot to medium heat and add the spinach and cheddar until the cheese melts and the dip is heated through. In a mixing bowl, beat together the sour cream, mayo, artichokes, and cream cheese until well combined. Once combined, mix in the warm spinach mixture into the blended cream cheese mixture.
3. Once combined, add the spinach dip into a buttered baking dish and cover the top with the shredded mozzarella cheese and the remaining Parmesan cheese, and then cover with tin foil. Bake in the oven for 30 minutes, remove the foil, and then bake for another 10 minutes or until the top is golden brown and bubbly (I like to broil mine a little to get that extra golden topping).
4. Serve immediately with chips or toasted bread.