A Brooklynite in Sydney cooking up shockingly simple food in Italian proportions.
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Spinach and Artichoke Dip
This is my 4th year hosting Thanksgiving, but for the first time it was almost entirely for people who Googled what Thanksgiving even is. For the next week I’ll post the dishes I made, while I slowly work my way through the leftovers.
Ingredients:
- 2 cups grated cheese (cheddar, swiss… anything you’d like)
- 1/2 cup grated parmesan
- 2 packets of frozen spinach, thawed and water removed
- 1 can of artichokes, drained and chopped
- 1/4 cup butter
- 1/4 cup flour
- 1 onion, diced
- Salt and cayenne pepper, to taste
- 2 cups of milk (or sub in some heavy cream if you’re really going for it)
In a large saucepan, saute onions in butter. Add flour and cayenne pepper and mix well, before adding the milk. Once warm and the flour has dissolved, mix in the cheese (not the parmesan) until melted. Add spinach, artichokes and salt to taste. Pour into a pan, top with parmesan, and bake for 20 minutes until golden on top.
