Spinach Artichoke Dip
Ingredients:
9-10oz fresh spinach (about two cups)
11-12oz jar of artichokes, chopped
3-4 garlic cloves, minced (use more if you’d like)
3 Tbsp butter
2 heaping Tbsp Bob’s Red Mill Gluten Free All Purpose Baking Flour
2 cups milk, room temperature or warm (2%, whole recommended)
1 cup grated parmesan
1 cup mozzarella
¼ cup gluten free breadcrumbs
Kosher salt, cracked black pepper, onion & garlic powder, paprika, cayenne to taste
Preheat your oven to 375F. In an oven safe skillet, melt 1 Tbsp of the butter, reserving the rest for later. Saute and cook down the spinach. It will drastically shrink in size, just be sure to cook out as much liquid as possible. When the spinach is rendered nicely, add the artichokes and saute for a few minutes until cooked down. Remove the vegetables and reserve (a bowl with paper towel is helpful to absorb any residual moisture).
In the same skillet, melt down the remaining tablespoons of butter. Over medium low heat, cook the garlic for about 2 minutes until tender and aromatic. Whisk in the Bob’s Red Mill Gluten Free All Purpose Baking Flour to make a roux. Be sure to scrape the edges and moderate the heat so it doesn’t burn. Gradually whisk in the milk until the bechamel sauce is formed, mixing constantly for 4-5 minutes. Once the sauce is nicely thickened, turn off the heat and add in 1 cup of parmesan, a half cup of the mozzarella (saving the rest for later), and the seasonings.
When the sauce is beautifully cheesy, fold in the reserved spinach and artichokes until beautiful and homogenous. If you’re using the same skillet and going directly in the oven, just be sure to clean up the sides of the skillet with a napkin or towel so they don’t burn. Finish with a final layer of mozzarella and your favorite gluten free breadcrumbs. Bake at 375F for 20 minutes, broiling additionally if desired.
Serve with your favorite chips or crudite and enjoy!
