I can’t take credit for this recipe, the Great Emeril Lagasse created this super creamy and divine dip. I do not recommend eating this stuff in large doses because the only thing “healthy” about this dish is the spinach and artichokes! But it is far too good not share, so here goes nothin’!
Even before I changed my lifestyle, I have always thought that it is an absolute travesty to make spinach dip with mayonnaise. So many recipes out there call for boat loads of mayo or sour cream and that’s just wrong! Spinach dip should be cheesy, creamy and have little bit of a kick to it. Emeril’s recipe fits the bill perfectly. I take this dip to just about every function we attend that requires us to bring a side dish. Although I did change a couple ingredients in order to make it a little less fattening, I stayed pretty true to Emeril’s instructions.
- 3 (10-ounce) packages frozen spinach, thawed and squeezed of moisture
- 3 tablespoons unsalted butter
- 1 cup chopped yellow onions
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne
- 1/2 cup all-purpose flour
- 4 cups milk
- 4 teaspoons fresh lemon juice
- 8 oz Brie, rind scraped away and cut into cubes
- 1 lb grated Monterey Jack
- 1 (6 1/2-ounce) jar marinated artichoke hearts, drained and chopped
- 1/4 cup grated Parmesan
- Assorted chips for dipping (pita chips, tortilla chips, bagel chips)
- Preheat the oven to 350 degrees.
- Defrost spinach in the microwave.
- Squeeze to remove all excess water and chop, then set aside.
- In a medium pot, melt the butter over medium-high heat.
- Add the onions and cook, stirring, for 3 minutes.
- Add the garlic, salt, pepper, and cayenne, and cook, stirring, for 1 minute.
- Add the flour and cook, stirring constantly, to make a light roux, about 2 minutes.
- Add the milk in a steady stream, and cook, stirring constantly, until thick and creamy, 2 to 3 minutes.
- Add the cooked spinach and lemon juice, and stir to incorporate.
- Add the cubed and grated cheeses, artichoke hearts, and stir well.
- Remove from the heat and top with the Parmesan and bake until bubbly, about 10 minutes. Remove from the oven and serve hot with chips.
- This makes a TON of dip, so feel free to 1/2 the portions!
Please enjoy the following step-by-step photo instructions…
Step 1: Put your defrosted spinach in a clean dish towel, then squeeze out as much liquid as you can.
Step 2: Get the rest of your ingredients ready to go. Once you start making the dip, things go rather quickly, so have everything diced, drained, measured and waiting!
Step 3: Heat the butter and oil, then add the Onions and cook for 2 – 3 minutes, then add the garlic and spices and cook fora minute more.
Step 4: Add the flour and stir constantly to make a roux. Be patient, if you don’t cook it for at least a minute, your dip may have a weird texture and taste a little like flour. That’s not good!
Step 5: Here is where things start to pick up. Add the milk slowly, stirring the entire time, then keep stirring. Do not stop stirring. Seriously. Do this for about 2 – 3 minutes or until the mixture starts to thicken. (Tip: Heat the milk in the microwave for a minute or so to reduce the chill from the fridge before you begin. This will help with possible clumping.)
Step 6: Add the spinach and lemon juice, stir to incorporate. Then add the brie, jack and artichokes. Stir to incorporate.
Step 7: Now it’s time to taste! Make sure it has enough seasoning (i.e. salt and pepper). If you are satisfied with the flavor, cover the top of the pot with Parmesan. Bake in the oven until bubbly and slightly browned.