Spinach and artichoke dip
All the flavor and creaminess, without the extra calories
Serving Size
1/4 cup
Servings
12
Prep Time
5 min
Cook Time
1 hr 15 min
Ingredients
1 teaspoon
2 cups
2 tablespoons
2 tablespoons
1/4 cup
2 tablespoons
1 teaspoon
Directions
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Information
| Sodium | 48.5 mg |
| Saturated fat | 1.2 g |
| Protein | 2.8 g |
| Polyunsaturated fat | 0.1 g |
| Monounsaturated fat | 0.6 g |
| Fiber | 0.3 g |
| Fat | 2 g |
| Cholesterol | 6.5 mg |
| Carbs | 19.7 g |
| Calories | 117.4 |
Nina Lincoff