Spinach, Shrimp, and Artichoke Dip
- Ready In:
- 50mins
- Ingredients:
- 18
- Serves:
-
8-10
ingredients
- 2 (10 ounce) packages fresh spinach, well rinsed and stems removed
- 4 tablespoons unsalted butter
- 1 cup chopped yellow onion
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 cup all-purpose flour
- 1 cup milk
- 1 cup heavy cream
- 2 teaspoons fresh lemon juice
- 1 lb roughly chopped cooked shrimp
- 1 cup cubed brie cheese
- 1 cup grated monterey jack cheese
- 1 (6 1/2 ounce) jar marinated artichoke hearts, drained and chopped
- 4 slices bacon, fried crisp, drained and chopped
- 1⁄4 cup grated parmesan cheese
- tortilla chips, for dipping
directions
- Preheat oven to 350 degrees. Lightly grease a 9 or 10" round ovenproof casserole and ser aside.
- Bring a medium pot of water to boil. Add spinach in batches and cooke until wilted, 2-3 minutes. Remove and refresh under cold running water. Squeeze to remove all excess water to chop. Set spinach aside.
- In a medium pot, melt butter over medium-high heat. Add onions and cook, stirring, for 3 minutes. Add garlic, salt, pepper, and cayenne, and cook, stirring for 1 minutes. Add flour and cook, stirring constantly, to make a light roux, about 2 minutes.
- Add milk and cream in a steady stream, and cook, stirring constantly, until thick and creamy, 2-3 minutes. Add the cooked spinach and lemon juice, and stir to incorporate.
- Add shrimp, cubed and grated cheeses, artichoke hearts and bacon, and stir well.
- Remove from heat and pour into the prepared dish. Top with Parmesan and bake until bubbly, about 10 minutes. Remove from oven and serve hot with chips.
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RECIPE SUBMITTED BY
KathyP53
Ozark, Missouri