Spinach-Artichoke Dip
This top-notch spinach-artichoke dip is warm, cheesy, so EASY!
Servings: 6 cups
Equipment
- Cast iron skillet
Ingredients
- ¼ cup (2 ounces) unsalted butter
- ½ cup finely chopped sweet onion like Vidalia or Walla-walla
- 2 medium cloves garlic minced
- ¼ cup unbleached all-purpose flour
- 2 cups half-n-half
- 1 cup grated low-moisture part-skim mozzarella
- ¾ cup grated Parmigiano-Reggiano cheese divided
- 2 (5 ounce) containers fresh baby spinach, tough stems removed and roughly chopped
- 1 (14 ounce) can artichoke hearts, drained drained and finely chopped
- 1 (8 ounce) can sliced water chestnuts, drained and finely chopped
- 1 teaspoon Kosher salt
- ¼ teaspoon crushed red pepper flakes or more to taste optional
Instructions
- Preheat the oven to 450°F.
- In a 10-inch cast-iron skillet, melt the butter over medium heat. Add the onion and sauté, stirring occasionally, until softened, about 3-5 minutes. Stir in the garlic and cook until fragrant, about 1 minute more. Whisk in flour until and cook, whisking constantly, for 2 minutes. Gradually whisk in half-n-half and cook until thick and smooth. Whisk in mozzarella and ½ cup parmesan cheese until melted and smooth.
- Stir in spinach, in batches, until wilted. Stir in artichokes, water chestnuts, salt and red pepper flakes (if using). Sprinkle the remaining 1/4 cup of parmesan on top.
- Bake until golden brown and bubbling, about 10-12 minutes. Let stand for 10 minutes before serving. Serve with toasted bread or bagel chips.
Nutrition
Calories: 345kcal | Carbohydrates: 20g | Protein: 14g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 69mg | Sodium: 1022mg | Potassium: 363mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2925IU | Vitamin C: 9mg | Calcium: 414mg | Iron: 2mg
