Title
Spinach and artichoke dip
All the flavor and creaminess, without the extra calories
Serving Size
1/4 cup
Servings
12
Prep Time
5 min
Cook Time
1 hr 15 min
Ingredients
1 teaspoon
2 cups
2 tablespoons
2 tablespoons
1/4 cup
2 tablespoons
1 teaspoon
Directions
- Preheat oven to 400°F. Arrange artichoke hearts on a nonstick baking sheet. Roast, flipping occasionally, until tender, about 20 minutes. Remove the artichoke hearts from the oven and reduce the oven temperature to 375°F. In a large bowl, combine the warm artichoke hearts with the spinach and set aside.
- While the artichokes are roasting, add olive oil to a skillet and warm over low heat. Sauté the onions, stirring occasionally, until caramelized, about 20 minutes. Add the garlic and sauté an additional 5 minutes. Remove from heat and set aside.
- Make the béchamel: Heat the milk in a pot over medium-high heat until just before a simmer, about 8 minutes. Set aside. In a large saucepan, melt the butter over medium heat. Add the flour and stir constantly. The mixture will bubble and then brown. Once the mixture is a golden brown, slowly pour in a stream of the hot milk, stirring constantly with a wooden spoon. Stir, scraping the bottom of the pan, until sauce is thick, about 8 minutes.
- Remove the béchamel from the heat. Stir in the Gruyere cheese and season to taste with salt and pepper. Stir in the spinach-artichoke mixture and then onion-garlic mixture. Add to the bowl of a food processor and pulse a couple of times until slightly chunky but spreadable. For a tangier dip, stir in lemon juice, if desired.
- Spread mixture in a ceramic baking dish or ramekins. Sprinkle with Parmesan cheese. Bake until bubbly and golden brown on top, about 20 minutes. Serve with bread, chips, or raw vegetables.
Recipe Nutrition
Calories
117.4
Fat
2
Saturated fat
1.2
Polyunsaturated fat
0.1
Monounsaturated fat
0.6
Cholesterol
6.5
Sodium
48.5
Carbs
19.7
Fiber
0.3
Protein
2.8
