Hot Spinach And Artichoke Dip

Total Time: 25 mins Cook Time: 25 mins

Ingredients

• 4 tablespoons unsalted butter
• 1 onion, chopped fine
• 2 (9 ounce) boxes frozen artichoke hearts, thawed, squeezed dry, and chopped
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 2 cups half-and-half
• 1 1/2 cups grated parmesan cheese
• 1 tablespoon lemon juice
• 1 tablespoon hot sauce
• 1 teaspoon salt
• 1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry

Recipe

• 1 adjust oven rack to middle position and heat oven to 450 degrees. melt 2 tablespoons butter in large saucepan over medium-high heat. cook onion until softened, about 5 minutes. add artichokes and cook until lightly browned, about 5 minutes. stir in garlic and cook until fragrant, about 30 seconds. transfer artichoke mixture to plate and reserve.
• 2 melt remaining butter in empty pan. stir in flour and cook until just golden, about 1 minute. slowly stir in half-and-half, 11/4 cups parmesan, lemon juice, hot sauce, and salt. reduce heat to medium-low and simmer until thickened, about 3 minutes. off heat, stir in spinach and reserved artichoke mixture.
• 3 transfer to 1-quart soufflç or baking dish and sprinkle with remaining cheese. bake until golden brown and bubbling, about 15 minutes. cool 5 minutes. serve.
• 4 make ahead: dip can be prepared through step 2 and refrigerated in an airtight container for up to 24 hours. to heat, let dip sit at room temperature for 1 hour, then sprinkle with cheese and bake, covered with foil, in a 450-degree oven for 10 minutes. remove foil and bake until golden brown and heated through, about 15 minutes longer.