Cooking Wright

Spinach, shrimp, and artichoke dip


1 10 ounce frozen chopped spinach thawed and well-drained
4 tablespoons butter
1 cup chopped yellow onions
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon 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 cubes rind less Brie
1 cup grated Monterey Jack
1 61/2 oz jar marinated artichoke hearts drained and chopped
4 strips bacon, fried crisp, and chopped
1/4 cup grated Parmesan
Assorted chips for dipping


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 roux, about 2 minutes. Add the milk and cream in a steady stream, and cook, stirring constantly, until think and creamy,
2 to 3 minutes. Add the spinach and lemon juice, and stir to incorporate. Add the shrimp, Brie and Monterey Jack, artichoke hears and bacon and stir well. Remove from the heat and pour
into a 9-10 round ovenproof casserole(greased). Top with the Parmesan cheese and bake until bubbly. About 10-15 minutes at 350 degrees.

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