SPINACH ARTICHOKE DIP RECIPE

Ingredients

1. 1 1/4 cups whole milk
2. 1/2 teaspoon fresh lemon juice
3. 1 teaspoon Worcestershire sauce
4. 1 1/4 cups grated parmesan cheese
5. 2 10-ounce bags spinach, stems removed
6. 1 tablespoon unsalted butter
7. 2 tablespoons minced onion
8. 1 clove garlic, minced
9. 2 teaspoons all-purpose flour
10. 1/4 cup sour cream, plus more for serving
11. 1/2 cup shredded white sharp cheddar cheese
12. 1/2 cup frozen artichoke hearts, thawed, squeezed dry and roughly chopped
13. Kosher salt

DIRECTION

Bring a large pot of salted water to a boil. Stir in the spinach and cook until bright green, about 30 seconds. Drain and rinse under cold water; squeeze out the excess moisture, then finely chop.

Melt the butter in a large saucepan over medium heat. Add the onion, garlic and 1/2 teaspoon salt and cook until the onion is soft, about 2 minutes. Add the flour and cook, stirring, until lightly toasted, about 1 minute. Whisk in the milk and cook, whisking constantly, until thickened, about 1 minute. Remove from the heat. Stir in the lemon juice, Worcestershire sauce, parmesan and sour cream.

Return the pot to medium heat. Add the spinach, cheddar and artichokes and stir until the cheese melts and the dip is heated through. Serve warm with tortilla chips, salsa and sour cream

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