Spinach, Shrimp, and Artichoke Dip

Show: Episode:

Picture of Spinach, Shrimp, and Artichoke Dip Recipe Photo: Spinach, Shrimp, and Artichoke Dip Recipe
Rated 5 stars out of 5
  • Rate This Recipe
  • Read 22 Reviews
Total Time:
45 min
Prep
20 min
Cook
25 min
Yield:
8 to 10 servings
Level:
Intermediate
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

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.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 22 reviews

  • on January 19, 2012

    Flag

    Amazing! I even made it once only with spinach (no shrimp, no artichokes and it was still delicious!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on January 09, 2012

    Flag

    Everyone loved it at the Christmas party!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on November 08, 2011

    Flag

    I made this for a party and not a drop was leftover! I had multiple requests for the recipe. It would be wonderful over pasta.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.