Spinach Artichoke Dip
I made spinach artichoke dip again last night. The first time I made it was on New Years only because I had just bought a new tiny Crock Pot on Black Friday for $10. I was looking for my recipe yesterday and eventually realized I didn't have one because I basically made it up the first time. So, in an effort to not forget how to make it again, here you go:
You will need:
Shallot (or onion)
Garlic (roasted would be better, but I used 2-3 cloves because I didn't have a full head)
One package frozen spinach
One jar marinated artichoke hearts
Heavy cream
White wine
Butter
Flour
Salt/Pepper/Cayenne/whatever else
Worchestershire
Lots of fresh grated cheese (I use Gruyere and Parmesan, but last night i also had Asiago)
Chop the shallot and garlic and brown in a skillet with butter or olive oil. Pour in some white wine (I use quite a lot) and simmer until it reduces to almost nothing. Add a bit more butter. Add enough flour to make a thick paste and cook it for a minute or so. Add heavy cream (or half and half, or milk, I just hate myself) to make a roux. It will be very very thick, so I add some white wine to get it where I want it to be. Season with salt (the cheese will be very salty, but it will still need salt) and pepper throughout.
Spinach should be thawed and drained very well. This really means rolling it in like 4 separate paper towels and squeezing all the liquid out. It will be seem excessive. Or you could use fresh spinach, but I just use a little block of frozen chopped spinach. Add the spinach to the roux. Stir it up really well because the spinach will stick together.
Drain the artichoke hearts and chop finely. Or roughly. I just don't care for artichoke so much. Add them to the skillet. Add Worchestershire to taste, just few splashes will probably do.
Grate a ton of cheese. Last night I used all of my Gruyere (an 8oz block) and some Asiago and Parmesan. Dump it in and mix it well. If it's too thick, add some more white wine.
It's basically done, so you can serve it from the skillet, put it in a crock pot or whatever. Last night I put it in a (well greased) baking dish, put a bit more Parmesan on top and put it in the oven for a while to try to get a crisp brown top.
Serve it with whatever, pita, corn chips, crackers.
I don't really do measurements when I cook, especially if I sort of know what I'm doing I can just eyeball it. If anyone cares to make this, I can probably give better directions.
You will need:
Shallot (or onion)
Garlic (roasted would be better, but I used 2-3 cloves because I didn't have a full head)
One package frozen spinach
One jar marinated artichoke hearts
Heavy cream
White wine
Butter
Flour
Salt/Pepper/Cayenne/whatever else
Worchestershire
Lots of fresh grated cheese (I use Gruyere and Parmesan, but last night i also had Asiago)
Chop the shallot and garlic and brown in a skillet with butter or olive oil. Pour in some white wine (I use quite a lot) and simmer until it reduces to almost nothing. Add a bit more butter. Add enough flour to make a thick paste and cook it for a minute or so. Add heavy cream (or half and half, or milk, I just hate myself) to make a roux. It will be very very thick, so I add some white wine to get it where I want it to be. Season with salt (the cheese will be very salty, but it will still need salt) and pepper throughout.
Spinach should be thawed and drained very well. This really means rolling it in like 4 separate paper towels and squeezing all the liquid out. It will be seem excessive. Or you could use fresh spinach, but I just use a little block of frozen chopped spinach. Add the spinach to the roux. Stir it up really well because the spinach will stick together.
Drain the artichoke hearts and chop finely. Or roughly. I just don't care for artichoke so much. Add them to the skillet. Add Worchestershire to taste, just few splashes will probably do.
Grate a ton of cheese. Last night I used all of my Gruyere (an 8oz block) and some Asiago and Parmesan. Dump it in and mix it well. If it's too thick, add some more white wine.
It's basically done, so you can serve it from the skillet, put it in a crock pot or whatever. Last night I put it in a (well greased) baking dish, put a bit more Parmesan on top and put it in the oven for a while to try to get a crisp brown top.
Serve it with whatever, pita, corn chips, crackers.
I don't really do measurements when I cook, especially if I sort of know what I'm doing I can just eyeball it. If anyone cares to make this, I can probably give better directions.