October 3, 2011

Spinach Artichoke Dip

Soups, Salads And Starters

15 mins.

10 minutes

“This filling, tangy onion soup is finished offwith cheese-topped garlic toasts for a realwarming lunch or starter.”

1
Preheat oven to 425°F. Melt the butter in a large saucepan over medium heat. Add the onion and garlic. Sauté, stirring frequently, until softened, 2–3 minutes. Meanwhile, cut the artichoke hearts into quarters and set aside.
2
Stir the flour into the pot with the onion and garlic and cook, stirring, about 1 minute. Add the half-and-half and cook, stirring constantly, until mixture boils and thickens, about 2 minutes longer.
3
Remove the pot from heat. Stir in the spinach, artichoke hearts, Cheddar and soup mix. Spoon the dip into a medium ovenproof dish. Sprinkle with the Parmesan. Bake until the cheese is melted and mixture is bubbly,10–15 minutes. Serve warm.

This dip goes perfectly with tortilla chips, whole-wheat pita triangles or French bread slices.

• To vary the flavor, add some crumbled cooked bacon to the mixture in Step 3.

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