1 jar canned or 1/2 cup frozen artichoke hearts (optional)
1/3 cup shredded mozzerella cheese
This is best when prepared one day in advance. Assemble, cover dish and refrigerate; serve
warm. It can be served directly after preparing if you don't have the advance time.
Chop and prepare all ingredients before beginning. Melt butter with oil in heavy large pot
over low heat. Add onion and garlic; sauté until onion is
tender, about 10 minutes. Increase heat to medium-low; add flour; stir 2 minutes.
Gradually whisk in broth and half & half; bring to boil, whisking constantly. Cook until
mixture thickens, stirring frequently, about 2 minutes. Remove from heat.
Stir in spinach, cheese, sour cream and cayenne. Stir in diced artichokes (optional). Transfer
dip to heat-proof serving dish. Cover and refrigerate. Pre-heat oven to 350 degrees; sprinkle
top of dip with shredded mozzerella cheese. Bake for approx 20 minutes, until warmed
through and bubbly. Serve warm with baguette slices or fresh pita bread
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