Spinach Artichoke Dip

🧂 Ingredients

• 2 Cups Fresh Spinach

  or frozen roughly chopped
• 14 oz Artichoke Hearts

  1 Can roughly chopped
• 1 Tbsp. Butter
• 1 Tbsp. All Purpose Flour
• 1 Garlic Clove

  minced
• 1 Tsp. Granulated Garlic
• ½ Tsp Cayenne Pepper
• ¾ Cup Heavy Cream

  or Half & Half
• 4 Oz White Cheddar Cheese

  small cubes
• 1-2 Tbsp. Cream Cheese
• ½ Cup Grated Parmesan Cheese
• ½ Cup Grated Pecorino Romano
• Salt

  to taste
• Black Pepper

  to taste
• French Baguette

  cut into rounds
• Olive Oil
• Granulated Garlic
• Italian Herb Seasoning

Instructions

• 1 Preheat the Oven to 450 Degree F (232 C)
• 2 Over medium-low heat, In a medium or large skillet melt the butter and add flour
  to create a rue, cook until lightly brown. Add the Garlic, Granulated Garlic,
  and Cayenne Pepper and stir to combine. Add the Artichoke hearts and sauté to
  coat with rue mixture. Add the Heavy cream, and allow it to thicken. Add the
  Sharp Cheddar and Cream Cheeses, and thoroughly combine. Add the Spinach and
  only lightly combine.
• 3 Transfer the sauce mixture to a baking dish, and layer it on top with grated
  Parmesan and Pecorino. Cover with foil.
• 4 Once the over reaches 450 F, place the baking dish into the over, and bake for
  15 minutes. After15 minutes, remove the foil and broil for 4-5 minutes until the
  top layer is golden brown.
• 5 Remove the baking dish and let it cool for 20 minutes or more before serving.
• 6 Slice the Baguette at a slight bias, and create bread pieces
• 7 Line the bread pieces on a baking sheet
• 8 Combine Oil, Granulated Garlic, and Herbs
• 9 Coat the bread pieces with the Oil mixture
• 10 Broil the Crostini for 2-3 minutes per side or desired doneness.

Nutrition Info