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Baked spinach and artichoke dip

Lex Gueco is an American-born Glasgow-based writer, and the bon vivant chronicling her edible musings on the food blog ever epicurious. She is an urban explorer discovering all things brilliant and delicious by immersing herself in diver...

A winter party treat

From SheKnows UK
Don't be caught out by unexpected guests. This easy and delectable recipe is ideal for entertaining.

Spinach-artichoke dip in a red bowl

The smooth, velvety texture of this warm spinach and artichoke dip works perfectly with the crispy crunch of winter crudités. It's no surprise this dish disappears within moments of being served.

Baked spinach & artichoke dip

Serving size 12

Ingredients:

  • 2 cans of artichoke hearts in water, drained
  • 2 cups fresh baby spinach, washed and drained
  • 7 tablespoons unsalted butter, softened
  • 32 grams plain flour
  • 240 millilitres whole milk, warmed
  • 240 millilitres single cream, warmed
  • 2 teaspoons coarse sea salt
  • Freshly ground black pepper, to taste
  • 1/8 teaspoon cayenne pepper
  • Pinch of red chilli flakes
  • 85 grams pecorino cheese, grated
  • 85 grams Parmesan cheese, grated
  • 1 large onion, finely chopped
  • 1 tablespoon fresh thyme leaves, chopped
  • 4 garlic cloves, finely chopped
  • 34 grams fresh breadcrumbs
  • Thyme leaves to garnish

Directions:

  1. Preheat the oven to 200 degrees C/Gas Mark 6.
  2. Ensure the artichoke hearts and spinach are completely dry; otherwise the dip will be soggy. Thinly slice the artichoke hearts and spinach and set them aside.
  3. In a saucepan, melt 4 tablespoons of the butter over a medium heat.
  4. Add the flour to the butter and whisk constantly to prevent the mixture going lumpy. Next whisk in the milk and the cream and bring the liquid to a boil.
  5. Season the sauce with salt, pepper and chillis and simmer until it is thickened. Lower the heat and gradually stir in the cheeses until well blended.
  6. In another pan, heat the remaining butter on a medium to high heat. Add the onions and cook them until they are nearly translucent.
  7. Add the garlic, thyme, artichokes and spinach to the butter and onions and cook for approximately 3 to 5 minutes.
  8. Remove the vegetable mixture from the heat and carefully pour it into a baking dish then cover it with the cheese sauce. Sprinkle the breadcrumbs generously over the top.
  9. Bake the dip in the centre of the oven until it is a medium golden-brown colour and the cheese is bubbling (approximately 15 to 20 minutes).
  10. Garnish with thyme leaves and serve with winter crudités.

More seasonal recipes

Leftovers soup
Snowflake cupcakes
Mouth-watering spiced roast turkey

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