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“A very rich and fancy party dip! Could be made with thawed, drained frozen spinach as well. Source (modification of Emeril's Dip, text copy/pasted directly from foodnetwork.com website): http://www.foodnetwork.com/recipes/emeril-lagasse/spinach-and-artichoke-dip-recipe.html”
READY IN:
30mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 350°F and lightly grease a 9-inch round chafing dish and set aside.
  2. Bring medium pot of water to a boil. Add the spinach in batches and cook until wilted, 2 to 3 minutes. Remove and refresh under cold running water. Squeeze to remove all excess water and chop. Set aside.
  3. In a medium pot, melt the butter over medium-high heat. Add the onions and cook, stirring for 3 minutes.
  4. Add the garlic, salt, pepper, and cayenne. Cook, stirring, for 1 minutes.
  5. Add the flour and cook, stirring constantly, to make a light roux, about 2 minutes. Add the milk and cream in a steady steam, and cook stirring constantly until thick and creamy, 2 to 3 minutes.
  6. Add the cooked spinach and lemon juice and stir to incorporate.
  7. Add all the cheeses, artichoke hearts, and bacon and stir well.
  8. Remove from heat and pour into prepared dish. Top with Parmesan and bake until bubbly, about 10 minutes.

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