Name: Spinach Artichoke Dip – CDR Wiedemann
Ingredients: 4 tbsp Unsalted Butter; 1 Yellow Onion (Finley Chopped); 1 Clove Garlic (Minced); 2 tbsp All-Purpose Flour; 1 ½ cups Half & Half; 10 oz Chopped Spinach (Drained and Dried); 14 oz quartered artichoke hearts, drained, rinsed well, chopped, and blotted dry with paper towels; ¾ cup Shredded Cheddar Cheese; ¼ cup gGated Parmigiano Reggiano; ½ tsp Salt; ½ tsp Black Pepper; Tortilla chips, for serving

AuthorSamuel Dietzmann

Canned artichokes are packed in water with salt and citric acid, so they need to be rinsed very well, drained, and then blotted dry with a paper towel before using. If you add them directly to the dip without first rinsing them, they will give the dip an off flavor.

Make-Ahead Instructions: The dip can be made up to 3 days ahead of time and refrigerated in a covered container. Reheat on the stovetop over medium heat, adding a bit more half & half to thin the dip, if necessary

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Yields1 Serving

4 tbsp Unsalted Butter

1 Yellow Onion (Finley Chopped)

1 Clove Garlic (Minced)

2 tbsp All-Purpose Flour

1 ½ cups Half & Half

10 oz Chopped Spinach (Drained and Dried)

14 oz quartered artichoke hearts, drained, rinsed well, chopped, and blotted dry with paper towels

¾ cup Shredded Cheddar Cheese

¼ cup gGated Parmigiano Reggiano

½ tsp Salt

½ tsp Black Pepper

Tortilla chips, for serving

Melt the butter in a medium saucepan over medium heat.

Add the onion and cook, stirring frequently, until soft and translucent, 3 to 4 minutes.

Add the garlic and cook, stirring constantly, for 1 minute more. Do not brown.

Add the flour and cook, stirring constantly, for 1 minute.

Pour in the half & half, and then add the spinach and artichokes. Cook, stirring occasionally, until hot and thickened, about 2 minutes.

Stir in the Cheddar, Parmigiano Reggiano, salt, and pepper and cook, stirring constantly, until the cheese is melted, 1 to 2 minutes.

Transfer the dip to a serving bowl and serve with tortilla chips.

Ingredients