Friday, October 18, 2013

Football Friday: Spinach Artichoke Dip

This is one of the best spinach dips I have ever had!   It's different from your typical spinach dip recipe but so delicious!  I took this to our small group one night and it was a huge hit. It would be the perfect pre-game snack. This recipe is adapted from Get Off Your Butt and Bake.

3 tbsp Butter
1 Small Onion (finely chopped)
1 Clove Garlic (chopped)
2 tbsp Flour
1 cup Heavy Cream
1 (10oz) box frozen chopped spinach (thawed and squeezed dry)
Sea Salt & Pepper to taste
1 (8oz) jar artichokes hearts (chopped)
1 (10-ounce) can Rotel
1 cup Shredded Mexican Cheese Blend
1/4 shredded Parmesan cheese

Heat oven to 350. In a medium size saucepan melt the better, when the butter is melted add the onion and garlic.  Saute for 3 minutes or until it is soft. While stirring, add in the flour and cook for several minutes. Slowly stir in the cream then add in the spinach.  Let it simmer for several minutes or until it starts to thicken up, add in artichokes, rotel, 1/2 cup of mexican cheese blend and parmesan cheese. Stir until the cheese is melted. Pour into a baking dish and top with the remaining cheese.  Place in the oven and cook until the top layer of cheese is melted. Remove from oven and serve with pita chips or tortilla chips. 

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