Ingredients
Scale
- 10 oz frozen chopped spinach, thawed
- 12 oz jar marinated artichoke hearts, drained and chopped
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups heavy cream
- 1/2 cup chicken stock (or vegetable broth)
- 2 cloves garlic, minced
- 1 cup freshly grated Parmesan cheese (Reggiano recommended)
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp white pepper
- Tortilla chips, for serving
- Fresh salsa, for serving
Instructions
- Prepare the vegetables: Squeeze the thawed spinach in a clean kitchen towel or cheesecloth until it is extremely dry. Watery spinach will ruin the creamy texture. Roughly chop the drained artichoke hearts into bite-sized pieces.
- Create the roux: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 2-3 minutes until the mixture is bubbly and pale golden, ensuring the raw flour taste is cooked out.
- Make the cream sauce: Slowly pour in the chicken stock and heavy cream while whisking constantly to prevent lumps. Add the minced garlic. Simmer the sauce for about 5 minutes until it thickens enough to coat the back of a spoon.
- Melt the cheese: Reduce the heat to low. Stir in the grated Parmesan and Monterey Jack cheese until fully melted and smooth. Remove the pan from the heat.
- Combine ingredients: Fold in the sour cream, dried spinach, and chopped artichokes until evenly distributed. Season with salt and white pepper.
- Bake: Transfer the mixture to a baking dish. Bake at 350°F (175°C) for 20 minutes, or until the dip is hot and bubbling around the edges.
- Serve: Serve immediately while piping hot, accompanied by a bowl of tortilla chips and a side of salsa for the authentic experience.
Notes
To get the true restaurant experience, serve the salsa alongside the dip rather than mixing it in. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 2g
- Sodium: 450mg
- Fat: 34g
- Saturated Fat: 21g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 95mg