Best Spinach Artichoke Dip Recipe

Directions

• Spinach Artichoke Dip
• If using frozen spinach, thaw and thoroughly dry. Squeeze as much water out as possible, and dry with towels. If using fresh, wash the leaves and then roughly chop.
• Roughly chop the artichoke hearts.
• In a large saucepan or a Dutch oven, melt butter over medium-high heat. Then saute the onion for 2 minutes.
• Add in the garlic and cook for 1 minute.
• Whisk the flour into the buttery vegetables, and cook for 1 minutes.
• Whisk in the chicken broth. This will create a thick paste.
• Gradually whisk in the heavy cream, a little at a time. Then reduce heat to medium and allow mixture to come to a very light simmer.
• Stir in the lemon juice, hot sauce, and Kosher salt. Then gradually stir in the Pecorino Romano cheese.
• Reduce heat to low, and stir in the artichoke hearts. Then gradually fold in the spinach. If using fresh spinach, stir in a handful and let it all cook for a minute so the spinach can wilt down before adding more. Once all spinach is added and thoroughly stirred in, turn off the heat.
• If dip will be served in a small crock pot, transfer to the crock pot at this time. Then sprinkle shredded white cheddar cheese over top.
• If dip will be getting served immediately, transfer it into a cast-iron skillet or other oven-safe dish. Then sprinkle the cheddar cheese over top, and broil in the oven for 4-8 minutes (or until the top is bubbly and lightly browned).
• Corn Tortilla Chips
• Mix masa harina and Kosher salt together. Then heat the water to 125 degrees Fahrenheit (or about as hot as your tap can get it). Stir the hot water into the masa/salt mixture with a fork.
• When it starts coming together into a rough dough, turn it out onto the counter. Knead and sculpt with your hands to make the dough into a ball that holds together. Then place that ball of dough into a bowl and cover with plastic wrap or a damp towel until ready to use.
• Making only one tortilla at a time, as to not dry out the dough ball, pull 1 1/2 ounces of dough from the ball and form that into a small dough ball. Then using a tortilla press and parchment paper, press the dough ball into a flat tortilla.
• Carefully lay the tortilla into a hot, dry skillet. Cook on each side for about 45 seconds. Then place tortilla in a tortilla warmer, or wrap in a dry towel.
• Repeat the pressing and cooking steps for the remainder of the dough ball, until you have a stack of cooked tortillas.
• Cut the stack of tortillas into quarters. Then fry in 3-4 inches of vegetable oil that has been per-heated to 350 degrees Fahrenheit. Only do a few chips at a time, as to not over-crowd your fry pot. Once the chips are golden brown, transfer to a wire rack and salt immediately. Repeat with the remaining tortilla quarters.