Wednesday, May 9, 2012
NOT JUST FOR POPEYE ANYMORE
EAT YOUR SPINACH; HOT SPINACH AND ARTICHOKE DIP;
4 Tablespoons unsalted butter
1 minced onion
2 (9 ounce) boxes of frozen artichoke hearts, thawed, squeezed dry and chopped
2 garlic cloves, minced
1/4 cup all purpose flour
2 cups half and half
1 1/2 cups grated Parmesan cheese
1 Tablespoon fresh lemon juice
1 Tablespoon hot sauce
1 Teaspoon salt
1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry.
FIRST; Heat oven to 450. Melt 2 tablespoons of the butter in a large saucepan over medium heat. Cook the onion until softened, about 5 minutes. Add the artichokes and cook until lightly browned, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Transfer the artichoke mixture to a plate and set aside.
THEN; Melt remaining 2 tablespoons of butter in the now empty pan. Stir in the flour and cook until just golden, about 1minute. Slowly stir in the half and half, 1 1/4 cups of the Parmesan, lemon juice, hot sauce and salt. Reduce heat to medium low and simmer until thickened, about three minutes. Off the heat, stir in the spinach and reserved artichoke mixture (at this point the dip can be refrigerated in an airtight container for up to 24 hours)
FINALLY; Transfer dip to a 1 Qt souffle or baking dish and sprinkle with the remaining 1/4 cup cheese. Bake until golden brown and bubbling, about 15 minutes. Cool for 5 minutes and serve.