Spinach and Artichoke Dip Printable Recipe Rich and creamy dip served with toasted bread. For an added touch, add about ½ lb of shrimp or crabmeat. Ingredients:   2 cups half & half   3 tbl chicken broth   3 tbl butter   1 small yellow onion, minced   1 clove garlic, minced   2 tbl flour   3 cup chopped spinach, fresh (or 1 pkg frozen chopped spinach)   1 can artichoke hearts, chopped   dash cayenne pepper   dash black pepper   ½ cup Monterey jack cheese   ¼ cup grated parmesan cheese Instructions: In a saucepan, melt butter over medium heat. Add the onion and garlic and sauté until the onion is translucent. Stir the flour into the butter mixture for about 2 minutes. Add the chicken broth to the butter mixture and stir to remove all lumps. Add the half & half and stir to remove lumps. Add spinach, artichokes, (shrimp or crab), and peppers. Reduce the heat and simmer about 3 minutes. Stir this so that it does not burn. Remove from heat and stir in the cheeses. Pour into a serving bowl and serve while hot. This goes nicely with slices of French bread that have been brushed with an herbed butter and toasted in the oven. To do this, slice a loaf of French bread into ½ inch pieces. Melt 1 stick of butter and add ½ tsp garlic salt, ½ tsp dried basil, ½ tsp black pepper, ½ tsp dried oregano, and a dash of cayenne pepper. Stir this together and brush on each side of sliced bread. Bake in a 450º oven. Watch carefully and turn the bread when the bottoms begin to brown. Serves: 6-8 Return to Appetizer Index
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