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New School Spinach Dip Recipe

New School Spinach Dip Recipe

Ingredients

  • 6 oz.
    Butter
  • ½ ea.
    Onion, medium, chopped
  • 1 T
    Garlic
  • 45 g
    Flour
  • 3 c
    Whole Milk
  • 8 oz.
    Parmigiano-Reggiano
  • ¾ c
    Sour Cream, plus more for garnish
  • 1 tsp.
    Sriracha
  • 1½ c
    Frozen Spinach, thawed and drained well
  • ¾ c
    Cooked Artichoke Hearts, roughly chopped
  • ¼ c
    Cream Cheese, at room temperature
  • ½ tsp.
    Kosher Salt
  • ¼ tsp.
    Black Pepper
  • Scallions, finely chopped, as needed
  • Pico De Gallo, as needed
  • Tortilla Chips

Preparation

Heat butter and sauté onions until soft and translucent – about 5 to 8 minutes. Add garlic and cook an additional 2 to 3 minutes. Add flour and whisk until smooth. Cook 10 minutes.

Add milk in three batches, bringing to a boil each time. Reduce heat and simmer to cook out flour, about 10 minutes.

Remove from heat. Fold in cheese. sour cream and Sriracha; cool and gently fold in spinach. artichokes. cream cheese. salt and pepper.

Scoop portion into an oven-safe dish and portion desired amount of spinach dip. Broil for 3 to 6 minutes until top is golden brown and bubbling. Top with proportionally appropriate amounts of sour cream, scallions and pico de gallo. Serve with tortilla chips.

Chef/Owner Chris Collins | Neighborly Public House, Phoenix