L baked spinach and artichoke dip

Baked Spinach and Artichoke DipRecipe Card

Baked Spinach and Artichoke Dip
Recipe card - step by step recipe instructions

1Set an oven rack in middle position and preheat oven to 400 degrees.
2Melt 4 tablespoons of the butter in a medium saucepan over medium-low heat. Add the flour and stir constantly for about 5 minutes or until the mixture is a golden sandy color. Whisk in the milk and bring the liquid to a boil. Simmer, stirring constantly, for a few minutes, or until the liquid is thick enough to coat the back of a spoon. Remove from the heat and stir in the cheeses, ½ teaspoon salt and cayenne pepper. It will be quite thick. Set aside.
3In a large sauté pan, heat the remaining 2 tablespoons of butter over medium heat. Add the onions and cook until soft and translucent, about 5 minutes. Add the spinach, garlic, chopped artichokes, thyme, and ½ teaspoon salt and cook, stirring occasionally, for 5 minutes more. Transfer the vegetables to a large mixing bowl.
4Add the cheese sauce to the vegetables and fold together until well combined. Transfer the mixture to an oven-safe serving dish and bake for 20 minutes, or until hot throughout and very lightly golden on top. Serve with sliced baguette.

Baked Spinach and Artichoke Dip
Recipe Card - ingredients

6 tablespoons unsalted butter, divided
1/4 cup all-purpose flour
2 cups whole milk
Salt
Pinch cayenne pepper
1/2 cup plus 3 tablespoons freshly grated Parmigiano-Reggiano
1/2 cup grated Monterey Jack
1 medium yellow onion, chopped
1 10-ounce box frozen spinach, thawed and squeezed very dry
3 large garlic cloves, minced
2 9-ounce boxes frozen artichoke hearts (not thawed), chopped coarse
1 teaspoon dried thyme