spinich & artichoke dip recipe

Spinach & Artichoke Dip

I probably look like a fool eating this dish…A FOOL!  I eat and eat because it tastes so good; I think the reason is because there are no shortcuts and that translates into not just a good dish but a great one.  It not only is great served with crackers or veggies (whatever you choose to do your dipping with now a days) but I used this recipe once and filled mushrooms and ended up with stuffed mushrooms that one does not see all the time…again it’s in the effort.  It also stores really well and heats up again and almost is better, so whip up a batch and Enjoy!!

Product Description

Spinach & Artichoke Dip
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Ingredients

  • 2 (10 oz.) packages organic frozen chopped spinach (pressed and drained)
  • 1/4 cup goat butter
  • 1 cup yellow onion-chopped
  • 1 TBS garlic cloves-minced
  • 1 tsp celtic sea salt
  • 1/2 freshly cracked black pepper
  • 1/4 cayenne pepper
  • 1 cup whole organic milk
  • 1 cup organic heavy cream
  • 1-1/4 cup Monterey Jack cheese-freshly grated
  • 3/4 cup organic cheddar cheese-freshly grated
  • 1/2 cup organic cream cheese
  • 3/4 cup freshly grated parmesan cheese (reserve 1/4 cup for topping)
  • 4 strips bacon-chopped
  • 2 tsp fresh lemon juice
  • 2 jar (6-1/2 oz) artichoke hearts-drained
  • 1/4 tsp xanthan gum

Instructions

  1. Preheat oven to 375 degrees and prepare a shallow 8-9 ” dish by spraying with oil, or rub with butter
  2. In a small/medium skillet cook your bacon over medium high heat until cooked through and crispy; remove from pan and drain on paper towel. 
  3. In same pan (with bacon grease) add enough butter to have 1/4 cup and cook onions until soft and turning brown (not burning) about 10-15 minutes; add garlic to onions and cook for one additional minute stirring often. 
  4. Add salt, black pepper and cayenne to pan and incorporate; add in xanthan gum and combine. 
  5. Stir in both milk and cream; using a whisk mix the ingredients turn down heat to a simmer and cook a few minutes to reduce liquid. 
  6. Add spinach and lemon juice; followed by the artichokes (rough chop) and cream cheese. 
  7. Once cream cheese had been melted into mixture add grated cheeses and stir until fully combined and melted. 
  8. Remove from heat and copped bacon then pour into prepared dish-sprinkle reserved parmesan cheese.
  9. Bake for about 15-20 minutes until gold and bubbly.

http://www.gonewiththegrain.com/item/spinach-artichoke-dip/

 

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