Artichoke and Spinach DipYum
I have two really great Artichoke and Spinach Dip recipes…..a hot one and a cold one. This recipe….the hot one….is rich and decadent….sinfully good and completely addicting. It’s made with a silky cream sauce and Fontina cheese …and garlic. Lots of garlic. This Artichoke and Spinach Dip is easy to make and your guests will beg you for the recipe.
I actually prefer to eat this dip with tortilla chips or pita chips….but it’s just as tasty (and photographs better) with slices of baguette. If you’re looking for a tasty dip to serve over the holidays – this one is a winner!
~ xo Deb
Artichoke and Spinach Dip
Yield: 6 - 8 servings
Total Time: 1 hour
- 4 - 5 large garlic cloves, roasted
- 1 (10 ounce) package frozen spinach, thawed, drained and chopped
- 1 (14 ounce) can artichokes, drained and chopped (don't use marinated)
- 1 cup Fontina cheese, grated
- 1/3 cup Parmesan cheese, grated
- 4 ounces cream cheese, softened at room temperature
- 2 cups cream sauce
For the Cream Sauce
- 1 cup heavy whipping cream
- 1/4 cup (1/2 stick) butter
- 3/4 cup Parmesan cheese, grated
- Preheat oven to 350 degrees
- Place the garlic in a ramekin and drizzle with a little olive oil.
- Bake in the preheated oven for 20 to 25 minutes, until soft. Remove from heat.
- When cool enough to handle remove the garlic from the skins.
- Add the Fontina, Parmesan and cream cheese to a bowl.
- Add the artichokes, spinach and garlic.
- Pour the warm cream sauce over the cheese mixture and stir to blend.
- Pour the dip in an 8 x 8 inch baking dish or a large gratin dish and bake in the preheated oven for about 30 minutes, or until the cheese is bubbly. Serve warm.
For the Cream Sauce
- In a medium saucepan combine cream, butter and grated Parmesan cheese.
- Cook over medium low heat for about 5 minutes until the cheese has melted and the sauce is smooth.
- Whisk often to keep from scorching.
- Remove from heat. The sauce will thicken as it rests.