Spinach Artichoke Dip

2
aharoldsen 0

"This is a family favorite. It is great to serve with crusty bread, tortilla chips, and vegetables. You can substitute vegetable stock for chicken broth, or to eliminate wine add an extra 1/2 cup of stock. Keep warm in a small slow cooker or fondue pot."

Ingredients 35 m {{adjustedServings}} servings 158 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 158 kcal
  • 8%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 7.9g
  • 3%
  • Protein:
  • 10 g
  • 20%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 423 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  1. Heat olive oil and butter together in a saucepan. Cook and stir garlic, onion, and red bell pepper in hot oil mixture until onion is lightly transparent, about 5 minutes; season with Italian seasoning and continue cooking and stirring another 2 minutes. Sprinkle flour over the onion mixture; stir to incorporate. Whisk white wine into the onion mixture; bring to a simmer and cook until the liquid has reduced by half, 7 to 10 minutes.
  2. Pour chicken stock into the saucepan and bring to a boil. Stir half-and-half into the mixture, cook until it just begins to bubble and stir spinach, artichokes, and mozzarella cheese into the mixture; cook and stir until the cheese has fully melted, about 5 minutes.
Tips & Tricks
Chef John’s Simple Spinach Toasts

Turn leftover creamed spinach into a simple and delicious hot lunch.

Artichoke & Spinach Stuffed Shells

Watch Chef John refashion leftover party dip into an easy stuffed-pasta dish.

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Reviews 2

  1. 3 Ratings

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hylander
7/6/2014

My family and my wife's family loved it when my wife and I made it

Courtnice
7/10/2013

This recipe has no flavor and no seasoning at all. It's not good and so blah.