Spinach Artichoke Dip

Serving Size
1/4 cup
Prep Time
5 min
Cook Time
1 hr 15 min
Photo: Spinach Artichoke Dip.

Nutrition Information

Calories 117.4
Fat 2 g
Saturated fat 1.2 g
Polyunsaturated fat 0.1 g
Monounsaturated fat 0.6 g
Cholesterol 6.5 mg
Sodium 48.5 mg
Carbs 19.7 g
Fiber 0.3 g
Protein 2.8 g
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  1. Preheat oven to 400°F. Arrange artichoke hearts on a nonstick baking sheet. Roast, flipping occasionally, until tender, about 20 minutes. Remove the artichoke hearts from the oven and reduce the oven temperature to 375°F. In a large bowl, combine the warm artichoke hearts with the spinach and set aside.
  2. While the artichokes are roasting, add olive oil to a skillet and warm over low heat. Sauté the onions, stirring occasionally, until caramelized, about 20 minutes. Add the garlic and sauté an additional 5 minutes. Remove from heat and set aside.
  3. Make the béchamel: Heat the milk in a pot over medium-high heat until just before a simmer, about 8 minutes. Set aside. In a large saucepan, melt the butter over medium heat. Add the flour and stir constantly. The mixture will bubble and then brown. Once the mixture is a golden brown, slowly pour in a stream of the hot milk, stirring constantly with a wooden spoon. Stir, scraping the bottom of the pan, until sauce is thick, about 8 minutes.
  4. Remove the béchamel from the heat. Stir in the Gruyere cheese and season to taste with salt and pepper. Stir in the spinach-artichoke mixture and then onion-garlic mixture. Add to the bowl of a food processor and pulse a couple of times until slightly chunky but spreadable. For a tangier dip, stir in lemon juice, if desired.
  5. Spread mixture in a ceramic baking dish or ramekins. Sprinkle with Parmesan cheese. Bake until bubbly and golden brown on top, about 20 minutes. Serve with bread, chips, or raw vegetables.
Nina Lincoff