Creamy Spinach and Artichoke DipIngredients:
1 package (10 ounces) frozen chopped spinach, thawed and drained 1 can (14 ounces) artichoke hearts, drained and chopped 1 onion, finely chopped 2 cloves garlic, minced 1/2 cup butter, melted 1/2 cup all-purpose flour 3 cups milk 1 cup grated Parmesan cheese 1/2 cup grated cheddar cheese 1/4 cup chopped fresh parsley Salt and pepper to tasteInstructions:
1.
Preheat oven to 350 degrees F (175 degrees C).
2.
In a large skillet, melt the butter over medium heat.
Sauté the onion and garlic until softened.
3.
Stir in the spinach, artichoke hearts, and parsley.
Cook until heated through.
4.
In a separate saucepan, whisk together the flour and milk.
Bring to a boil over medium heat, stirring constantly.
Reduce heat and simmer for 1-2 minutes, or until thickened.
5.
Remove from heat and stir in the Parmesan and cheddar cheeses.
6.
Pour the sauce over the spinach-artichoke mixture and stir to combine.
7.
Pour the dip into a 9×13 inch baking dish.
Bake for 20-25 minutes, or until bubbly and heated through.
8.
Serve warm with tortilla chips, pita bread, or vegetables for dipping.

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