Hot Spinach and Artichoke Dip Recipe

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Ready in: < 30 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 3 cups

Ingredients:
1 cup sliced fresh mushrooms
1 small onion, chopped
1/4 cup chopped red and/or yellow sweet peppers
2 tablespoons butter or margarine
4 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg
1 cup milk
1 (14-ounce) can artichoke hearts, well drained and chopped
1/3 cup grated Parmesan or Romano cheese
1 tablespoon dry white wine or dry sherry
1 teaspoon white wine Worcestershire sauce or Worcestershire sauce
Several dashes bottled hot pepper sauce
1 tablespoon grated Parmesan or Romano cheese
1 1/2 cup chopped fresh spinach

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Directions:

1. In a large saucepan cook mushrooms, onion, and sweet pepper in hot margarine or butter until vegetables are tender. Stir in flour and nutmeg. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more.

2. Stir in spinach, artichoke hearts, the 1/3 cup Parmesan or Romano cheese, wine or dry sherry, Worcestershire sauce, and hot pepper sauce. Cook and stir until heated through. Transfer mixture to heatproof serving container. Sprinkle with the 1 tablespoon Parmesan or Romano cheese. Serve with pita bread wedges or crackers.

This recipe from CDKitchen for Hot Spinach and Artichoke Dip serves/makes 3 cups

Recipe ID: 9742

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