I love spinach and artichoke dip. It is one of my all time favorites, and I have been known to drive out of my way just to pick up some from Applebee’s. But since developing a soy allergy,spin dip is one of the many things I have been missing.
I decided to try making own, and really had a hard time finding a recipe that did not contain mayo. So I found two that sounded really good and mixed them up to only use ingredients that I could have. The end result was a cheesy, creamy, spinachy, delicious dip that I could’ve eaten with just a spoon!
I made this on Christmas, and was super happy that there were left overs. It has been a great snack the past few days.
- 3T Butter
- 3T Flour
- 3/4 cup Chicken Stock
- 1/2 cup Half and Half
- 1/4 cup Milk (I used 1%)
- 6 oz shredded Asiago Cheese, plus 2 oz to sprinkle to top
- 4 garlic cloves, chopped
- 1 bag frozen artichokes, thawed, chopped and wrung out OR 1 can rinsed and chopped
- 2 packages frozen spinach, thawed, wrung out and chopped (I ended up using about 12oz because the kids liked it better without all the spinach)
- 1/2 cup shredded Fontina Cheese
- 8 oz Cream Cheese
- 1/4 teaspoon finely ground black pepper
- Preheat the oven to 375. In a large pot, melt butter. Add chopped garlic and heat until just fragrant (do not brown). Add flower and cook for 1-2 minutes. Add milk, half and half, and chicken stock, stirring constantly to combine and prevent lumps. Bring up to a boil over medium heat, stirring very regularly so that it doesn’t burn. Once mixture comes to a rolling boil, allow to boil for one minute, stirring continuously.
- Add ground pepper, 6 oz Asiago cheese, Fontina cheese, and cream cheese. Stir until melted.
- Add spinach and artichokes. Stir well to combine. Pour mixture into baking dish.
- Bake for 20-25 minutes or until bubbling. (* I decided to make my dip the day ahead and I put it in the fridge before baking it. This seemed to work out fine, but some of the oil came out of the cheese while it was baking. It still tasted great, it was just a little messy looking. If you decided to make the dip a day head, you will want to stir the mixture once or twice while it bakes to make sure it doesn’t separate.)
- Sprinkle remaining 2 oz Asiago cheese on top and place under broiler until golden brown.
- Allow to cool for 5-10 minutes and serve with your favorite tortilla chips.
This dip is great the day it is made or reheated in the microwave if there is any left over. I just love it and plan on making more for New Years!