Spinach-Artichoke Dip

December 2006
Spinach-Artichoke Dip

by 63 people

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One of our favorite easy dips for the holidays—or any time—our take on this classic will have your guests scraping the sides of the bowl.

Makes: 6 servings

Prep: 30 mins

Cook: 3 mins

  • 2 10 ounce boxes  chopped frozen spinach
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • Half of a small onion, finely chopped
  • 2 tablespoons chopped fresh thyme
  • 2 teaspoons grated lemon peel
  • 2 tablespoons flour
  • 2 cups chicken broth
  • Salt and freshly ground pepper
  • 1/8 teaspoon grated nutmeg (eyeball it)
  • 1 13 3/4 ounce can  artichoke hearts in water, drained and chopped
  • 1 cup freshly grated Parmigiano-Reggiano cheese (a couple of generous handfuls)
  • 1 cup freshly shredded mozzarella or scamorza cheese
  • 1 loaf  whole grain baguette, cut into bite-size cubes
  1. In a microwaveable bowl, defrost the spinach in the microwave for 6 to 8 minutes. Drain the spinach in a kitchen towel and wring dry. Tear the spinach into small pieces and set aside.
  2. In a medium skillet, melt the butter over medium heat. Add the garlic and onion and cook until tender, about 5 minutes. Stir in the thyme and lemon peel. Whisk in the flour and cook for 1 minute. Gradually whisk in the chicken broth and season with salt, pepper and the nutmeg. Increase the heat to high and cook, whisking often, until thickened, 6 to 8 minutes. Stir in the spinach, artichokes and half each of the Parmigiano-Reggiano and the mozzarella. Transfer the mixture to a casserole. Sprinkle the remaining cheese on top.
  3. Preheat the broiler. Broil the dip until bubbly and lightly browned, about 3 minutes. Serve with the bread cubes.