Sunday, February 13, 2011

Spinach-Artichoke Dip

This is totally made from scratch and is totally worth the effort. You will never make your old mayonnaise-based spinach-artichoke dip recipe again! I wilted the fresh spinach in the hot bacon grease, which added another layer of flavor. Definitely serve this at your next party. Enjoy!

Spinach-Artichoke Dip
4 bacon slices, chopped
2 bags fresh baby spinach
4 Tbsp. butter
1 small onion, chopped
3 garlic cloves, minced
Salt and pepper
1/4 cup all-purpose flour
2 cups milk
Juice from 1 lemon
1 (8-oz.) block Monterey Jack cheese, shredded
1 (6.5-oz.) jar marinated artichoke hearts, drained and chopped
1/4 cup grated Parmesan cheese
Bagel chips, toasted baguette slices, tortilla chips

1. Cook bacon in a Dutch oven until crisp; drain on paper towels. Remove bacon drippings, less 1 Tbsp.; add in spinach, and cook until wilted. Place spinach in a colander, and rinse with water. Use a paper towel to remove any excess moisture. Wipe Dutch oven clean.
2. Melt butter in Dutch oven, and add in onion and garlic. Cook, stirring occasionally, for 10 minutes or until onions are softened. Season with salt and pepper. Add in flour, and cook for 1 minutes. Gradually stir in milk, stirring until mixture is combined and thickened. Stir in lemon juice, Monterey Jack cheese, artichoke hearts, and bacon. Cook, stirring often, until cheese is melted and mixture is thoroughly heated. Pour into a baking dish. Sprinkle with Parmesan cheese.
3. Bake at 400° for 10 minutes. Serve with bagel chips, etc.

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