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Home Grown Recipes
Spinach Artichoke Dip
This is a crowd pleaser for all occasions. Rich and delicious. Serve with fresh veggies, grilled pita bread or as a spread on sandwiches.
2 (10 ounce) bags fresh spinach
2 tablespoons butter
1/2 medium onion, chopped
2 cloves garlic, minced
2 tablespoons flour
1 cup heavy cream
1 cup milk (2% or whole)
1/4 cup dry white wine
1/2 cup grated Parmesan cheese
1/2 teaspoon Worcestershire Sauce
1/2 cup chopped artichoke hearts
1/4 cup sour cream
1/2 cup grated white cheddar cheese
Kosher Salt and pepper to taste
In a large stockpot of boiling water, add spinach and cook until bright green, approximately one minute. Drain and squeeze out excess water. Coarsely chop and set aside.

In a straight-sided saute pan or saute pot, melt butter over medium heat. Saute onions until soft and tender, then add garlic and cook for another minute, until no flour is visible. Pour in cream, milk, wine, and, stirring constantly, cook until thickened. Remove from hear and stir in Parmesan and Worcestershire sauce. Season with salt and pepper.

Meanwhile, mix together spinach, artichokes, and sour cream. Pour warm cream mixture over spinach, add white cheddar cheese, and combine thoroughly. Season again, to taste.

Serve warm with tortilla chips, pitas, or crudite and sides of salsa and sour cream. To reheat, warm in a saucepan over medium low heat. Yields 2 cups.

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