SPINACH ARTICHOKE DIP

Spinach Artichoke Dip image

This is a family favorite. It is great to serve with crusty bread, tortilla chips, and vegetables. You can substitute vegetable stock for chicken broth, or to eliminate wine add an extra 1/2 cup of stock. Keep warm in a small slow cooker or fondue pot.

Provided by aharoldsen

Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes

Time 35m

Yield 12

Number Of Ingredients 13

Previous Next

Ingredients

2 tablespoons extra-virgin olive oil
1 tablespoon butter
3 cloves garlic, chopped
1 small onion, chopped
1 small red bell pepper, chopped
1 pinch Italian seasoning, or to taste
2 tablespoons all-purpose flour
½ cup dry white wine
1 cup canned chicken broth
½ cup half-and-half
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts in water, drained and chopped
3 cups shredded mozzarella cheese

Steps:

Heat olive oil and butter together in a saucepan. Cook and stir garlic, onion, and red bell pepper in hot oil mixture until onion is lightly transparent, about 5 minutes; season with Italian seasoning and continue cooking and stirring another 2 minutes. Sprinkle flour over the onion mixture; stir to incorporate. Whisk white wine into the onion mixture; bring to a simmer and cook until the liquid has reduced by half, 7 to 10 minutes.
Pour chicken stock into the saucepan and bring to a boil. Stir half-and-half into the mixture, cook until it just begins to bubble and stir spinach, artichokes, and mozzarella cheese into the mixture; cook and stir until the cheese has fully melted, about 5 minutes.

Nutrition Facts : Calories 158.2 calories, Carbohydrate 7.9 g, Cholesterol 24.8 mg, Fat 9.2 g, Fiber 2.4 g, Protein 10 g, SaturatedFat 4.5 g, Sodium 423.4 mg, Sugar 1.3 g