Ingredients
-
2
-
4
-
1
-
1
-
1
-
1/2
-
1/4
-
1/4
-
1
-
1
-
2
-
1
-
1
-
1
-
1
Directions
Spinach, Shrimp, and Artichoke Dip, From Emeril Five stars on Food Network reviews and it deserves everyone Fabulous!, This recipe is so rich, so decadent, it can only be made for special occasions (because the calorie count will break my calorie bank on a normal day!) Even the picky foodie sister liked it – and that’s saying a lot! Thanks for sharing this recipe , I didn’t use the Brie cheese just doubled the monterey jack Brought it to a family christmas party and it was a hit My picky husband who dosen’t eat dips finished it when we got home!
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees. Lightly Grease a 9 or 10" Round Ovenproof Casserole and Ser Aside. |
|
2
Done
|
Bring a Medium Pot of Water to Boil. Add Spinach in Batches and Cooke Until Wilted, 2-3 Minutes. Remove and Refresh Under Cold Running Water. Squeeze to Remove All Excess Water to Chop. Set Spinach Aside. |
|
3
Done
|
in a Medium Pot, Melt Butter Over Medium-High Heat. Add Onions and Cook, Stirring, For 3 Minutes. Add Garlic, Salt, Pepper, and Cayenne, and Cook, Stirring For 1 Minutes. Add Flour and Cook, Stirring Constantly, to Make a Light Roux, About 2 Minutes. |
|
4
Done
|
Add Milk and Cream in a Steady Stream, and Cook, Stirring Constantly, Until Thick and Creamy, 2-3 Minutes. Add the Cooked Spinach and Lemon Juice, and Stir to Incorporate. |
|
5
Done
|
Add Shrimp, Cubed and Grated Cheeses, Artichoke Hearts and Bacon, and Stir Well. |
|
6
Done
|
Remove from Heat and Pour Into the Prepared Dish. Top With Parmesan and Bake Until Bubbly, About 10 Minutes. Remove from Oven and Serve Hot With Chips. |
