Zesty Spinach Artichoke Dip
Looking for that perfect appetizer to serve this summer? You are going to love this jazzed up spinach artichoke dip.
Cook Time 5 minutes
Total Time 20 minutes
Servings 8 servings
- 20 ounces frozen spinach, thawed and patted dry
- 3 tablespoons butter
- 2 cloves garlic, minced
- 1 mediume onion, chopped
- 1 teaspoon thyme
- 1 mediume lemon - grate peel & squeeze lemon
- 3 tablespoons all purpose flour
- 2 cups chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon ground mustard
- 1/4 teaspoon pepper
- 1/8 teaspoon nutmeg
- 14 ounces artichoke, drained
- 1 cup Parmesan, grated
- 1 cup mozzarella, grated
- 1 small jar pimientos, drained
- bagel chips, pita chips, or tostitos
In medium skillet melt butter over medium heat; add garlic and onion. Cook until tender and slightly golden, about 5 minutes.
Add thyme, grated lemon peel, and squeezed juice from the lemon.
Whisk in flour and cook 1 minute; gradually add in broth, salt, pepper, ground mustard, and nutmeg.
Increase heat to high and cook whisking often, until thickened, about 6-8 minutes.
Stir in drained and patted dry thawed spinach, chopped artichokes, pimientos, and Parmesan cheese.
Transfer to casserole dish and sprinkle with mozzarella cheese. Preheat broil and cook for 3-5 minutes until slightly golden brown.
Serve with bagel or pita chips.