Skillet Spinach Artichoke Dip
Skillet Spinach Artichoke Dip
Ingredients
- 2 T. olive oil
- ¼ c flour
- 4 cloves garlic minced in press
- 3 cups whole milk
- 2 ounces Gruyere Cheese shredded (about 1 cup)
- 1 cup Parmesan Cheese grated
- 1 teaspoon salt I use more but taste it for your preference.
- ¼ teaspoon black pepper
- 2 10- oz boxes frozen spinach thawed and all water squeezed out
- 1-14 ounce can artichoke hearts drained and chopped
- Monterey Jack shredded cheese to sprinkle on top
- I also used Trader Joe's 4 cheese mix for sprinkling
Instructions
- Heat oil in a deep skillet over medium.
- Add flour cooking about 4 mins-don't brown it, just whisk it.
- Add garlic and cook a few second.
- Slowly add the milk, 1/2c. at a time whisking constantly to make smooth.
- Reduce heat to medium-low and add cheese. Stir in salt/pepper. soon as it is almost melted, remove pan from heat and let cool a bit.
- Stir in the spinach and artichokes.
- Place in an oven safe dish and top with shredded cheese-as much as you like.
- Bake at 375 for approx 30 mins or until golden and bubbly.
Adapted from It’s Not Easy Eating Green
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