Spinach Artichoke Dip

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  • Kosher salt
  • 2 – 10 ounce bags spinach, stems removed
  • 1 tablespoon unsalted butter
  • 2 teaspoons minced onions
  • 1 clove garlic, minced
  • 2 teaspoons all – purpose flour
  • 1 1/4 cups whole milk
  • 1/2 teaspoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 1/4 cups grated Parmesan cheese
  • 1/4 cup sour cream, plus more for serving
  • 1/2 cup shredded white sharp cheddar cheese
  • 1/2 cup frozen artichoke hearts, thought, squeeze dry and roughly chopped
  • Tortilla chips and salsa, for serving


  1. Bring a large pot of salted water to a boil. Stir in the spinach and cook until bright green, about 30 seconds. Drain and rinse under cold water, squeeze out the excess moisture, and finely chop.
  2. Melt the butter in a large saucepan over medium heat. Add the onion, garlic and 1/2 teaspoon salt and cook until the onion is soft, about two minutes. Add the flour and cook, stirring, until lightly toasted, about one minute. Whisk in the milk and cook, stirring constantly, until thickened, about one minute. Remove from the heat. Stir in the lemon juice, Worcestershire sauce, Parmesan and sour cream.
  3. Return the pot to medium heat. Add the spinach, cheddar and artichokes and stir until the cheese melts and the dip is heated through. Serve warm with tortilla chips, salsa and sour cream.
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