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Spinach Artichoke Dip
4 c.
Ingredients
- 2 Tbsp. Olive Oil
- 1/4 c. Flour
- 3 clove Garlic, minced
- 3 c. Milk
- 2 oz. Gruyère, shredded
- 2 oz. Parmesan, shredded
- 1 tsp. Kosher Salt, plus more
- 1/4 tsp. Black Peppercorn, ground
- 1 lb. Spinach, cooked, drained, chopped
- 14 oz. Artichoke Heart, rinsed and drained if canned, chopped
- 4 oz. Mozzarella, shredded
Instructions
Instructions
10 minutes
1.
1.
Preheat oven to 275.F. Make a bechamel sauce with the oil, flour, and milk, adding the garlic along with the flour. Add gruyere, parmesan, salt, and pepper stirring until melted. Remove from heat.
32 minutes
2.
2.
Fold spinach and artichokes into sauce. Pour into a baking dish and top with mozzarella. Bake until bubbling and dark golden brown on top.