Fresh Spinach-Artichoke Dip
This is one of my favorite dips and the use of fresh spinach is the bomb! There is such a difference between this and the frozen stuff–the color is so vibrant and the taste is so, well, fresh! I will say though that it does get a little runnier because of the water content of the spinach, so I added extra flour the second time around to hold it together better, but either way it tasted great!!
Fresh Spinach-Artichoke Dip:
2-10 ounce bags spinach-stems removed
1 tablespoon unsalted butter
2 tablespoons minced onion
1 clove garlic-minced
2 teaspoons flour
1 1/4 cups whole milk
1/2 teaspoon fresh lemon juice
1 teaspoon Worcestershire sauce
1 1/4 cups grated Parmesan cheese
1/4 cup sour cream
1/2 cup white cheddar cheese-shredded
1 can artichoke hearts, drained and quartered
Bring a large pot of salted water to a boil. Stir in the spinach an cook until bright green, about 30 seconds. Drain and rinse under cold water to stop the cooking process; squeeze out the excess moisture and roughly chop.
Melt the butter in a large saucepan over medium heat. Add the onion, garlic and 1/2 teaspoon salt and cook until the onion is soft, about 2 minutes. Add the flour and cook, stirring, until lightly toasted, about 1 minutes. Whisk in the milk and cook, whisking constantly, until thickened, about 1 minutes. Remove from the heat, stir in the lemon juice, Worcestershire sauce, Parmesan and sour cream.
Return the pot to medium heat. Add the spinach, cheddar and artichokes and stir until the cheese melts and the dip is heated through. Serve with tortilla chips or baguettes.