Artichoke And Spinach Madeline Recipe Video
Ingredients
| Frozen spinach | 16 Ounce | |
| Quartered artichokes | 1 Can (10 oz) | |
| Butter | 3 Tablespoon | |
| Flour | 3 Tablespoon | |
| Chopped cajun trinity | 2 Cup (32 tbs) | |
| Minced garlic | 1 Teaspoon | |
| Milk | 5 Ounce | |
| Shredded monterrey jack cheese | 6 Ounce | |
| Shredded cheddar cheese | 6 Ounce | |
| Worcestershire sauce | 1 Tablespoon | |
| Seasoning | To Taste |
Nutrition Facts
Serving size: Complete recipe
Calories 2249 Calories from Fat 1294
% Daily Value*
Total Fat 147 g225.9%
Saturated Fat 92.5 g462.3%
Trans Fat 0 g
Cholesterol 443.2 mg147.7%
Sodium 3071.1 mg128%
Total Carbohydrates 120 g40%
Dietary Fiber 39.1 g156.4%
Sugars 30.3 g
Protein 117 g234%
Vitamin A 1964% Vitamin C 499%
Calcium 331.6% Iron 75.1%
*Based on a 2000 Calorie diet
Directions
Then, using two mixing bowls and a mesh strainer - begin to separate the spinach from the liquid. Press out the excess well. Reserve the liquid for use in the sauce. Set aside.
Next, with one tablespoon butter, sauté the Cajun Trinity until translucent. Add minced garlic toward the end.
Pour in the PET milk and stir constantly for about 3 minutes. Be sure there are no lumps.
Add in the 1 Tablespoon Worchestershire sauce. Stir well.
Turn off heat and stir in the 1 cup of each cheese. Stir well to melt.
Sauce will be thick, so add by spoonfuls the reserved spinach liquid and stir in well.
Sauce should still be creamy, but not too watery.
Fold in the Spinach and Artichokes.
Pour into a casserole dish.
Cover with more shredded cheeses and/or breadcrumbs.
Bake on 350 degrees for 20 minutes or enough to melt the cheeses.
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Editors Review
If you thought dips all dips are decadent, think again. Beryl Stokes presents a luscious, creamy, palate-pleasing spinach and artichoke dip that pairs well with almost all vegetarian appetizers. You can make it in a crockpot well in advance if you wish to treat a large crowd. A win-win dip any day.
Chef
