Spinach, Shrimp, And Artichoke Dip

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 2 (10 ounce) packages fresh spinach, well rinsed and stems removed
• 4 tablespoons unsalted butter
• 1 cup chopped yellow onion
• 1 tablespoon minced garlic
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 cup all-purpose flour
• 1 cup milk
• 1 cup heavy cream
• 2 teaspoons fresh lemon juice
• 1 lb roughly chopped cooked shrimp
• 1 cup cubed brie cheese
• 1 cup grated monterey jack cheese
• 1 (6 1/2 ounce) jar marinated artichoke hearts, drained and chopped
• 4 slices bacon, fried crisp, drained and chopped
• 1/4 cup grated parmesan cheese
• tortilla chips, for dipping

Recipe

• 1 preheat oven to 350 degrees. lightly grease a 9 or 10" round ovenproof casserole and ser aside.
• 2 bring a medium pot of water to boil. add spinach in batches and cooke until wilted, 2-3 minutes. remove and refresh under cold running water. squeeze to remove all excess water to chop. set spinach aside.
• 3 in a medium pot, melt butter over medium-high heat. add onions and cook, stirring, for 3 minutes. add garlic, salt, pepper, and cayenne, and cook, stirring for 1 minutes. add flour and cook, stirring constantly, to make a light roux, about 2 minutes.
• 4 add milk and cream in a steady stream, and cook, stirring constantly, until thick and creamy, 2-3 minutes. add the cooked spinach and lemon juice, and stir to incorporate.
• 5 add shrimp, cubed and grated cheeses, artichoke hearts and bacon, and stir well.
• 6 remove from heat and pour into the prepared dish. top with parmesan and bake until bubbly, about 10 minutes. remove from oven and serve hot with chips.