Spinach (Artichoke) Dip

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This week we’re posting early just in case you need last minute ideas for Thanksgiving, but we’re taking Friday off for the holidays. Enjoy!

Thanksgiving dinner with my family usually beings around 1pm, which is a long time to wait when you’ve been smelling turkey, stuffing, mashed potatoes, sweet potatoes, and fresh bread all morning.  The alternative to suffering for the six hours between breakfast and turkey time is Appetizers.  Good ones and lots of them.  And spinach dip may be the best appetizer out there.

My sister made this dip for a get-together several years ago, and it’s been my go-to appetizer ever since.  It’s creamy, cheezy, garlickey, and goes well with crackers or chips – everything an appetizer should be.  And if you want to make your spinach dip into spinach artichoke dip, all you need to do is add some artichokes.  But if you have family members or friends who are allergic to artichokes or simply don’t like them, you can also leave them out.  The dip is great alone, or if you want to get fancy, you can serve it alongside sour cream and salsa.

Spinach (Artichoke) Dip
3 cloves garlic, minced
1/2 of a medium onion, chopped finely
3 tbs. butter
1/4 cup flour
2 cups heavy cream (or 1 cup heavy cream and 1 cup milk)
1/4 cup chicken broth
2/3 cup fresh-grated parmesan cheese
2 tsp. lemon juice
1/2 tsp. hot sauce (optional)
1/2 tsp. salt
1/4 cup sour cream
two 10 oz. boxes frozen chopped spinach, thawed with excess water squeezed out
12 oz. jar artichoke hearts, drained and coarsely chopped
1/2 cup shredded white cheddar cheese

1. Melt the butter in a medium-sized saucepan over medium heat, then saute the garlic and onion until golden, around five minutes.  Watch these closely because they can burn quickly.  Stir in the flour and cook for about a minute.

2. Whisk in the cream and broth, and keep whisking until it comes to a boil.  As soon as the mixture boils, stir in the parmesan, lemon juice, hot sauce, and salt.  Stir until the cheese is melted, then take the pan off the heat and allow it to cool for a few minutes.

3. Stir the sour cream into the mixture, then stir in the spinach and artichoke hearts, if adding them.  At this point, you can refrigerate the dip for a couple of days.  When you’re ready to serve the dip, reheat it and top with the cheddar cheese

 

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