Hot spinach and artichoke dip

Name: Hot spinach and artichoke dip
Prep time: 25 min
Cook time: 15 min
Total time: 760 min
Yield: 6
Ingredients: 4 tbsp unsalted butter; 1 397 g can of quartered artichoke hearts in water; 2 cups of grated extra mature cheddar; 284 g frozen chopped spinach; 2 tbsp all-purpose wheat flour; 57 g plain cream cheese; 2 garlic clove; 415 ml american half-and-half; 1 pinch of ground nutmeg; 1 cup of yellow onion; 0.5 cup of grated Pecorino Romano; ¼ tsp ground black pepper; 2 tsp vinegar-based hot sauce such as Frank's RedHot; 1 tsp fine salt

American
Starter

Warm spinach and artichoke dip with melted cheeses.

Active time35 min

Cooking15 min

Total13 hResting : 12 h

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Ingredients

2 garlic cloves
1 cup of yellow onion
4 tbsp unsalted butter
2 cups of grated extra mature cheddar
57 g plain cream cheese
415 ml American half-and-half
half a cup of grated Pecorino Romano
2 tbsp all-purpose wheat flour
1 pinch of ground nutmeg
¼ tsp ground black pepper
2 tsp vinegar-based hot sauce such as Frank's RedHot
1 tsp fine salt
284 g frozen chopped spinach
1 397 g can of quartered artichoke hearts in water

Preparation

Step completed · 1
Thaw the spinach in a covered container in the refrigerator for about 12 h, following the package directions. Wait until fully thawed, then drain and squeeze thoroughly. Drain, rinse, pat dry and chop the artichokes. Peel and chop the onion and garlic. Grate the cheddar and Pecorino if needed. Measure the onion and cheeses after preparing them.
Step completed · 2
Melt the butter in a saucepan. Cook the onion for about 4 min without browning, then add the garlic for 1 min. Stir in the flour and cook for 1 min.
Step completed · 3
Gradually stir in the half-and-half to avoid lumps. Add the spinach and artichokes. Cook for about 2 min, stirring until hot and thickened.
Step completed · 4
Add the cream cheese, cheddar, Pecorino, salt, pepper, nutmeg and hot sauce. Stir over low heat for about 2 min, until the cheeses melt. Transfer to a bowl.

Allergens

Gluten
Milk

Composition to check for: Celery, Crustaceans, Eggs, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration