Hot, cheesy spinach dip
Description
Submitted by: A. Holzmann
Ingredients
At a glance
Simon Pearce Bakeware Recipes
Brookfield Bakeware (SM)
2 Tbsp butter
1/4 cp chopped onion
2 cloves garlic, minced
1 Tbsp plus 1 tsp flour
2 cps half & half
2 (9 oz) pkgs frozen chopped spinach-thawed & drained
1 can artichoke hearts-chopped
2 cps shredded cheddar cheese (reserve 1/2 cup)
1 pkg (1 oz) dry vegetable soup mix
1/2 cp reserved cheddar cheese for top
1/4 cp chopped onion
2 cloves garlic, minced
1 Tbsp plus 1 tsp flour
2 cps half & half
2 (9 oz) pkgs frozen chopped spinach-thawed & drained
1 can artichoke hearts-chopped
2 cps shredded cheddar cheese (reserve 1/2 cup)
1 pkg (1 oz) dry vegetable soup mix
1/2 cp reserved cheddar cheese for top
Methods/steps
Preheat oven to 425 degrees
Melt butter in large saucepan over medium heat.
Add onions and garlic, stir & cook until onion is crisp-tender and garlic is fragrant,2-3 minutes.
Stir in flour, stir and cook an additional minute.
Add half & half and cook stirring constantly until mixture boils and thickens;about 10-12 minutes.
Remove saucepan from heat.
Stir in spinach, artichoke hearts, cheddar and soup mix.
Spoon dip into your No. 3 small Brookfield casserole.
Sprinkle with reserved cheddar.
Bake dip 'til bubbly and cheese is melted; 10-15 minutes
Melt butter in large saucepan over medium heat.
Add onions and garlic, stir & cook until onion is crisp-tender and garlic is fragrant,2-3 minutes.
Stir in flour, stir and cook an additional minute.
Add half & half and cook stirring constantly until mixture boils and thickens;about 10-12 minutes.
Remove saucepan from heat.
Stir in spinach, artichoke hearts, cheddar and soup mix.
Spoon dip into your No. 3 small Brookfield casserole.
Sprinkle with reserved cheddar.
Bake dip 'til bubbly and cheese is melted; 10-15 minutes
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