MAGNOLIA'S SPINACH-ARTICHOKE DIP

MAGNOLIA'S SPINACH-ARTICHOKE DIP image

Yield 3 1/2 Cups

Number Of Ingredients 14

Previous Next

3 TBS butter
1/2 cup minced onion
1 TBS plus 1 tsp minced garlic
2 TBS all-purpose flour
1 1/2 Cups heavy cream
3 10oz packages frozen spinach, thawed and all liquid pressed out
1 14oz can artichoke hearts, drained and cut into 1/2 inch pieces
6oz Havarti or Fontina cheese, grated or finely diced
1/2 cup fresh grated parmesean
1/4 tsp nutmeg
1 1/2 tsp sea salt
1/4 tsp white pepper
1/4 tsp black pepper
1/4 tsp cayenne

Steps:

1) Melt butter in a saucepan over medium heat. 2) Add onion and saute for 2 minutes, stirring to prevent browning. Add garlic and saute for another minute 3) Sprinkle flour over mixture to make a roux. Stir well to combine and allow to cook over medium-low heat another minute. 4) Add half the cream and stir vigorously until the mixture combines and thickens. use a spatula to release any of the mixture that may be stuck in the bottom edges of the pan. Add remaining cream and stir again until mixture is smooth and thickened. 5) Add spinach, artichoke hearts, cheeses, nutmeg, salt, pepper. Continue to stir over medium-low heat until cheeses have melted.