Health & Fitness
Ultimate Baked Artichoke and Spinach Dip
The ultimate baked spinach and artichoke dip.
I love spinach and artichoke dip, especially served warm right out of the oven, but a good one is hard to come by. The problem is that most recipes call for canned or marinated artichokes — which are tinny and sour tasting — as well as sour cream (yet more tang) and an ungodly amount of mayonnaise. My version is updated with a French twist. Instead of sour cream and mayonnaise, I use a Mornay sauce to thicken the dip.
This is simply a classic Béchamel, or white sauce, with the addition of grated cheese. I also use frozen artichokes, which are the closest thing to fresh. It bakes up creamy, cheesy and wonderfully rich, with chunks of artichoke hearts and bright green spinach within.