Spinach Artichoke Dip
Prep Time
10 mins
Cook Time
30 mins
Serves
8-10
Ingredients
2 Tablespoon butter
Half of medium yellow onion, chopped
½ teaspoon of dried basil
¼ teaspoon smoked paprika
Salt and Pepper
2 cloves garlic, minced
2 teaspoons all-purpose flour
1 ¼ cup Swiss Premium whole milk
1 teaspoon Worcestershire sauce
1 ¼ cup freshly grated parmesan cheese
¼ cup sour cream
10 oz chopped frozen spinach, thawed
14 ounce can halved artichoke hearts, drained and chopped
1 cup shredded mozzarella cheese
How to
- Preheat oven to 350 degrees Fahrenheit.
- Melt butter in large saucepan over medium heat. Add onion, basil, paprika, salt and pepper. Cook until onions have softened, then add in garlic. Let cook for 1-2 minute until aromatic. Add flour. Cook and stir for 1 minute more.
- Slowly add milk, whisking constantly. Continue to whisk at medium heat until a slow boil. Once the milk is boiling, cook and stir for 1 minute longer, or until slightly thickened.
- Remove from heat. Stir in Worcestershire, parmesan, and sour cream until well combined.
- Return pan to low heat and add spinach, artichokes, and half of the mozzarella. Heat over medium low heat until cheese melts.
- Transfer the dip to a 9×9 pan or 8 to 10 individual ramekins. Sprinkle the rest of the mozzarella on top. Place in the oven for 10 minutes or until the cheese is melty.
- Serve with tortilla chips, pita chips, veggies, or baguette slices. Enjoy!