Just another Dip to add to my collection of Dip recipes available on the Blog.
You'll need a 9"- 10" Cast Iron Skillet.
Spinach and Artichoke Dip, Broiled and served in a Cast Iron Skillet.
1/4 C Butter
1/4 C Flour
2 1/4 C Heavy Cream
1/8 tsp Nutmeg
Salt and Pepper to taste
In a Saucepan:
Melt Butter on medium heat.
Whisk in Flour and cook for a minute to create a roux.
Whisk continuously until it begins to bubble.
Season with Salt and Pepper.
Reduce heat to low, cover and simmer, stirring occasionally for 20 minutes.
If the sauce appears too thick, add a small amount of Cream. If it's too thin, add a pat of Butter with an equal amount of Flour and whisk well.
Remove from heat and transfer to a small bowl.
3/4 C shredded Gruyere Cheese
1/2 C shredded Mozzarella Cheese
3 TBS grated Parmesan Cheese
1 TBS Butter
2 C chopped fresh Baby Spinach Leaves
1 - (6.5oz.) jar of Artichoke Hearts, drained and chopped well.
Return the saucepan to the stove on medium heat with 1/2 C of the Sauce
Reheat the Sauce.
1/2 C of the Gruyere Cheese
Stir well just until the cheese has completely melted.
In the Cast Iron Skillet on medium heat:
Butter, heat until melted,
Saute just until heated and wilted.
Add remaining Sauce and stir to combine well.
Sprinkle evenly with the remaining Gruyere Cheese. Do not stir.
Place under a broiler and heat until the Cheese is melted and golden brown.
Serve Hot from the skillet with:
Crispy Herbed Flatbread, (purchased or recipe on the blog)
Toasted slices of a French Baguette
An assortment of your favorite Crackers
Peace in the Kitchen!