Spinach Artichoke Dip

  • Yield 20 servings

Quick and popular, this version of spinach dip with creamy Brie and Parmesan is hard to beat.

Holly Clegg


1 onion, chopped
1/3 cup all-purpose flour
2 cups skim milk
1 teaspoon minced garlic
2 (10-ounce) boxes frozen chopped spinach, thawed and drained
4 ounces Brie cheese, rind removed and cubed
1/3 cup grated Parmesan cheese
1 (14-ounce) can artichoke hearts, drained and quartered
dash cayenne
Salt and pepper to taste


  1. Saute onion in a nonstick pan prepared with nonstick spray. Stir in flour and gradually add milk, making sure to stir well, until thick and bubbly.
  2. Combine with garlic, spinach, Brie, and Parmesan cheese, and stir until melted. Add artichokes, cayenne and season to taste.



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