Hot Spinach and Artichoke Dip

We continue onto Week 11 of College Football, which means another delicious Football bite! This warm dish of creamy spinach, tender artichokes, and melted Parmesan cheese is guaranteed to be a hit at your next football tailgate! Not only is this great for football season, it’s also a favorite around the holidays. This recipe can be made the day before and baked just before serving. Serve with toasted bread or tortilla chips for a crowd pleasing appetizer.

One Year Ago: Fruit and Nut Granola Bars 

Hot Spinach and Artichoke Dip

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Ingredients:

  • 4 tablespoons unsalted butter, divided
  • 1 onion, chopped fine
  • 2 (10-ounce) jars artichoke hearts, drained, squeezed dry, and chopped
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 2 cups half-and-half
  • 1 1/2 cups grated Parmesan cheese, divided
  • 1 tablespoon lemon juice
  • 1 tablespoon hot sauce
  • 1/2 teaspoon salt
  • 1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry

Directions:

  1. Heat oven to 450 degrees F.
  2. In a large saucepan over medium-high heat melt 2 tablespoons butter. Cook onion until softened, about 5 minutes. Add artichokes and cook until lightly browned, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Transfer artichoke mixture to a small bowl; set aside.
  3. Melt remaining butter in now empty saucepan over medium heat. Stir in flour and cook until golden, about 1 minute. Slowly whisk in half-and-half, 1 1/4 cups Parmesan, lemon juice, hot sauce, and salt. Reduce heat to medium-low and simmer until thickened, about 3 minutes. Remove from heat and stir in spinach and reserved artichoke mixture.
  4. Transfer to 1-quart baking dish and sprinkle with remaining cheese. Bake until golden brown and bubbling, about 15 minutes. Cool 5 minutes before serving.

Yields: about 3 cups

Source: Cook’s Country, December/January 2008

If you’ve missed them, make sure to check out the rest of my College Football Bites: :)

Week One: Pizza Pretzel Bites               

Week Two: Slow Roasted Pulled Pork 

Week Three: Mini Corn Dogs                 

Week Four: Buffalo Chicken Bites         

Week Five: Texas Chili                            

Week Six: Beer Battered Fried Pickles 

Week Seven: Buffalo Wings                    

Week Eight: Queso Blanco Dip              

Week Nine: Sloppy Joes                          

Week Ten: Ultimate Spicy Beef Nachos 

15 Responses to “Hot Spinach and Artichoke Dip”

  1. #
    1
    Bluejellybeans — November 12, 2011 @ 2:14 pm

    Another great recipe.

  2. #
    2
    ChgoJohn — November 12, 2011 @ 2:36 pm

    This is another good “football” recipe, made even better because it can be prepared the day before and baked the day-of. I’d rather spend time watching the game with my friends than stuck in the kitchen.

  3. #
    3
    Just A Smidgen — November 12, 2011 @ 4:27 pm

    I’m really enjoying your series… Love a hot dip!

  4. #
    4
    ealynch92 — November 12, 2011 @ 8:29 pm

    Oh my gosh that looks sooo good!! I can’t wait to try it! :) love cheese and spinach!! just looking at the pictures makes me hungry!!

  5. #
    5
    chicaandaluza — November 13, 2011 @ 3:56 am

    Gorgeous – I love dips and the flavours in these would be amazing…bet it could also be adapted into a great soufflé!

  6. #
    6
    iamahoneybee — November 13, 2011 @ 8:00 am

    I love dip like this! I have been enjoying your football food series

  7. #
    7
    Debra — November 13, 2011 @ 1:00 pm

    regular canned artichokes, right — not the marinated ones?

  8. #
    8
    Rufus' Food and Spirits Guide — November 13, 2011 @ 8:42 pm

    You outdo yourself every week!

  9. #
    9
    losangelas — November 15, 2011 @ 11:47 pm

    this sounds too delicious!! thanks for sharing

  10. #
    10
    Megan @ Pip and Ebby — November 17, 2011 @ 10:04 am

    YUM! I have a similar recipe to this one and it is a crowd-pleaser for sure. I love your addition of lemon juice and hot sauce! Will keep this in mind!

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