Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Spinach Artichoke Dip




Source of Recipe


Everyday with Rachael Ray






List of Ingredients



• Two 10-oz boxes chopped frozen spinach
  
• 2 T butter
  
• 2 cloves garlic, minced
  
• half of a small onion, finely chopped
  
• 2 T chopped fresh thyme
  
• 2 tsps grated lemon peel
  
• 2 T flour
  
• 2 cups chicken broth
  
• salt and freshly ground pepper
  
• 1/8 tsp grated nutmeg (eyeball it)
  
• one 13.75 oz can artichoke hearts in water, drained and chopped
  
• 1 cup freshly grated Parmigiano-Reggiano cheese
  
• 1 cup freshly shredded mozzarella or scamorza cheese
  
• 1 loaf whole grain baguette, cut into bite-size cubes
  






Instructions



1. In a microwaveable bowl, defrost the spinach int he microwave for 6 to 8 minutes. Drain the spinach in a kitchen towel and wring dry. Tear the spinach into small pieces and set aside.
   
2. In a medium skillet, melt the butter over medium heat. Add the garlic and onion and cook until tender, about 5 minutes. Stir in the thyme and lemon peel. Whisk in the flour and cook for 1 minute. Gradually whisk in the chicken broth, and season with salt, pepper and the nutmeg. Increase the heat to high and cook, whisking often, until thickened, 6 to 8 minutes. Stir in the spinach, artichokes and half each of the Parmiagiano-Reggiano and the mozzarella. Transfer the mixture to a casserole. Sprinkle the remaining cheese on top.
   
3. Preheat the broiler. Broil the dip until bubbly and lightly browned, about 3 minutes. Serve with the bread cubes.
   






Final Comments


6 servings