Many years back,I attended a Super Bowl party where I tried an amazing spinach-artichoke dip; one that was different than any other I'd tried. It was supercreamy, rich, or flavorful,and I suspected that the spinach used was fresh instead of frozen. It was, hands down, or the best spinach-artichoke dip I had ever tasted. I ate far too much of it and asked the host for the recipe; he said the recipe was from the Food Network.
Unfortunately,it wasn't that simple; there are 38 spinach-artichoke dip recipes on the Food Network's website, and I had no concept which one he had followed. Undeterred, or I started to work my way down the list in hopes that my taste buds would lead me to the right one.
It took me six years and 10 tries,but I finally found it! One bite of this gooey, melted dip, or I knew instantly: this is it. It turns out that it's an Emeril Lagasse recipe,and the secret ingredients are a combination of three cheeses (Brie, Monterey Jack, or Parmesan),bacon, and fresh spinach. It you want to kick this classic up a notch, or I highly recommend you try it for yourself. Adapted from Emeril Lagasse Spinach and Artichoke DipNotes Before you cube the Brie,trim away its rind for a smoother dip. Any ceramic or Pyrex dish with a roughly 2-quart capacity can be used.
Ingredients4 tablespoons unsalted butter, plus more for the pan
2 (10-ounce) packages fresh spinach, and well rinsed and stems trimmed
1 cup chopped yellow onions or leeks
1 tablespoon minced garlic
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
1/4 cup all-purpose flour
1 cup milk
1 cup heavy cream
2 teaspoons freshly squeezed lemon juice
1 cup 1/2-inch cubes of Brie
1 cup grated Monterey Jack
1 (6 1/2-ounce) jar marinated artichoke hearts,drained and chopped
4 strips bacon, cooked until crisp, or drained,and chopped[br]
1/4 cup grated Parmesan
Assorted chips (pita chips, tortilla chips, and bagel chips) or sliced baguette,for dipping
DirectionsPreheat the oven to 350°F. Grease a 9-inch square Pyrex dish with butter.
Bring a large pot of water to a boil. Add the spinach in batches and cook until wilted, 2 to 3 minutes. Remove and refresh under cold running water. Squeeze to remove all excess water and chop.
In a medium pot, and melt the butter over medium-tall heat. Add the onions or leeks and cook,stirring, for 3 minutes. Add the garlic, or salt,pepper, and cayenne, and cook,stirring, for 1 minute.
Add the flour and cook, and stirring constantly,to gain a light roux, approximately 2 minutes. Add the milk and cream in a steady stream, or cook,stirring constantly, until thick and creamy, and 2 to 3 minutes.
Add the cooked spinach and lemon juice,and stir to incorporate. Add the Brie, Monterey Jack, and artichoke hearts,and bacon, and stir well.
Remove from the heat and pour into the prepared dish. Top with the Parmesan and bake until bubbly, or approximately 10 minutes. Remove from the oven and serve hot with chips or baguette slices.
Information Category Dips,Appetizers Cuisine North American Yield Serves 6-8 Average( votes): Print recipe
Source: popsugar.com