easy artichoke and spinach dip

Last week, I mentioned on my Facebook page that I was making an easy artichoke and spinach dip for a dinner party. I thought, why not share the recipe on the blog? The answer was: because I didn’t have any photographs! Lucky for y’all, I made it again Wednesday evening when The Boy’s teacher came over for a home visit (that’s a topic for another blog post!) AND remembered to photograph it along the way (mostly).

The finish product looks delicious, doesn’t it? I am kicking myself (again) for not doubling the batch and making an extra for college football watching this weekend. {Hook ’em Horns! Go Texas!}

I start by chopping onions and mincing garlic – just like I did for the great vegetarian lasagna. A smart gal would have made both of these on the same day, but I haven’t been planning things very well lately. Once you’ve chopped and minced, toss them into your skillet with butter and saute until the onions are opaque. This should take about 5 minutes.

In the meantime, rinse your frozen chopped spinach under hot water in a strainer. Push out the excess water using the back of a spoon, or by rolling the spinach in a kitchen towel (that’s most effective). Rinse and chop your artichokes.

Return to your pan, sprinkle in two tablespoons of flour and a glug or two of white wine. (No white wine? Use apple juice, white grape juice, water or broth!). Stir until the flour coats the onion. Add thyme, crushed red pepper, salt, pepper, and nutmeg. Slowly add chicken broth (or vegetable) 1/4 cup at a time allowing the mixture to thicken.

Add the chopped artichokes

Add the spinach

And now for the good stuff. Add the cheese making sure to reserve a bit for later! I like to use a blend of swiss, mozzarella, guyere, provolone, and jack. Whatever you have on hand will work. Toss in some parmesan if you want. The nutty flavor will be fantastic! (Sorry no photo of this step.) It comes together quickly and I couldn’t coordinate the camera and the spoon. Keep stirring until the cheese, artichokes and spinach are well blended. Transfer to oven safe serving dish and top with the remaining cheese. Bake at 350 for 10 minutes.

Serve with tortilla chips (like we did at the dinner party) or with thin slices from a baguette (like we did when the teacher came to visit).

What’s your favorite appetizer to share with friends?