Spinach, Shrimp, and Artichoke Dip

Name: Spinach, Shrimp, and Artichoke Dip
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 8 to 10 servings
Ingredients: 2 (10-ounce) packages fresh spinach, well rinsed and stems trimmed; 4 tablespoons unsalted butter; 1 cup chopped yellow onions; 1 tablespoon minced garlic; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 1/4 teaspoon cayenne; 1/4 cup all-purpose flour; 1 cup milk; 1 cup heavy cream; 2 teaspoons fresh lemon juice; 1 pound roughly chopped cooked shrimp; 1 cup (1/2-inch) cubes rindless Brie; 1 cup grated Monterey Jack; 1 (6 1/2-ounce) jar marinated artichoke hearts, drained and chopped; 4 strips bacon, fried crisp, drained and chopped; 1/4 cup grated Parmesan; Assorted chips, for dipping (pita chips, tortilla chips, bagel chips)

Watch how to make this recipe.

Spinach, Shrimp, and Artichoke Dip

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Level: Intermediate
Yield: 8 to 10 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 10 servings

Calories

433

Total Fat

33

Saturated Fat

18

Carbohydrates

10

Dietary Fiber

2

Sugar

3

Protein

25

Cholesterol

189

Sodium

912

Total: 45 min
Prep: 20 min
Cook: 25 min

Level: Intermediate
Yield: 8 to 10 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 10 servings

Calories

433

Total Fat

33

Saturated Fat

18

Carbohydrates

10

Dietary Fiber

2

Sugar

3

Protein

25

Cholesterol

189

Sodium

912

Total: 45 min
Prep: 20 min
Cook: 25 min

Ingredients

2 (10-ounce) packages fresh spinach, well rinsed and stems trimmed

4 tablespoons unsalted butter

1 cup chopped yellow onions

1 tablespoon minced garlic

1 teaspoon salt

1/2 teaspoon ground black pepper

1/4 teaspoon cayenne

1/4 cup all-purpose flour

1 cup milk

1 cup heavy cream

2 teaspoons fresh lemon juice

1 pound roughly chopped cooked shrimp

1 cup (1/2-inch) cubes rindless Brie

1 cup grated Monterey Jack

1 (6 1/2-ounce) jar marinated artichoke hearts, drained and chopped

4 strips bacon, fried crisp, drained and chopped

1/4 cup grated Parmesan

Assorted chips, for dipping (pita chips, tortilla chips, bagel chips)

Directions

Preheat the oven to 350 degrees F. Lightly grease a 9 or 10-inch round ovenproof casserole and set aside.
Bring a medium pot of water to a boil. Add the spinach in batches and cook until wilted, 2 to 3 minutes. Remove and refresh under cold running water. Squeeze to remove all excess water and chop. Set aside. In a medium pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 3 minutes. Add the garlic, salt, pepper, and cayenne, and cook, stirring, for 1 minute. Add the flour and cook, stirring constantly, to make a light roux, about 2 minutes. Add the milk and cream in a steady stream, and cook, stirring constantly, until thick and creamy, 2 to 3 minutes. Add the cooked spinach and lemon juice, and stir to incorporate. Add the shrimp, cubed and grated cheeses, artichoke hearts, and bacon, and stir well. Remove from the heat and pour into the prepared dish. Top with the Parmesan and bake until bubbly, about 10 minutes. Remove from the oven and serve hot with chips.

Recipe from Emeril Lagasse