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 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-inch round chafing dish 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 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.

















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By tchak
on April 15, 2013
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This is a perfect spinach dip. We are fans of Houston's spinach dip and I have tried for years to find a similar recipe, but nothing came close. This, however, is better than Houston's! Same style, more flavor. I added 2 extra slices of bacon and a dash of worcestshire sauce. I have had it without those additions and both were delicious.
I served it with a crusty baguette, tortilla chips and veggies. My guests raved!
By tonyalmeida
Somerville, MA
on March 26, 2013
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Just delicious. Thanks Emeril!!
By _Christina_
Olympia, WA
on December 28, 2012
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This is our New Year tradition! Every year my husband and I make this dip to bring to our favorite New Year's party.
This dip is highly filling and truly wonderful.
Here are my modifications:
-frozen, defrosted spinach instead of fresh
-swap pepper jack cheese for monterey jack
-we double the bacon to 8 strips
After we create the dip, we put it in a large crockpot and let it cook on low for about an hour or two.
We are proud to add this dip to our New Year's Eve tradition!
Read all 125 reviews