Recipe Details

Artichoke & Spinach Dip

  • Servings: 8
  • Ready In 40 minutes
  • 1/4 cup vegetable oil; plus 2 tbsp
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 pinch salt
  • 1 pinch cayenne pepper
  • 1/2 cup Parmesan; grated (abt 2 oz)
  • 1/2 cup Monterey Jack; grated (abt 2 oz)
  • 1 cup onion; chopped
  • 10 oz bag fresh spinach; stemmed, rinsed, chopped
  • 2 tbsp garlic; chopped
  • 30 oz can artichoke hearts; drained and julienned
1. Preheat the oven to 400 degrees F.


2. Combine 1/4 cup of the vegetable oil and flour in a saucepan over medium heat. Stir the mixture constantly 5 to 6 minutes for a blond roux.


3. Whisk in the milk and bring the liquid up to a boil. Season the liquid with salt and cayenne. Simmer the liquid for 5 to 6 minutes, or until the liquid is thick and coats the back of a spoon. Remove the sauce from the heat and stir in the cheeses. Set the sauce aside.


4. In a saute pan, heat the remaining 2 tablespoons vegetable oil. When the oil is hot, add the onions and saute for 2 minutes.


5. Stir in handfuls of spinach at a time, until all the spinach is incorporated. Add the garlic and artichoke and saute for 2 minutes. Season the vegetables with salt and cayenne.


6. Remove the vegetables from the heat and turn into a mixing bowl. Fold the cheese sauce into the vegetables. Turn the mixture into a baking pan. Bake the dip for 10 to 15 minutes, or until the top is golden brown.

Nutritional Facts

  • Serving Size 1 Serving (103g)
    Servings Per Recipe: 8
  • Amount Per Serving
  • Calories 148
    Calories From Fat 89
  • % Daily Value
  • Total Fat 10g
    13%
  • Saturated Fat 3g
    17%
  • Trans Fat 0g
  • Cholesterol 15g
    5%
  • Sodium 190g
    7%
  • Total Carbohydrate 9g
    3%
  • Dietary Fiber 0g
    2%
  • Sugars 8g
  • Protein 6g
    9%