Zesty Spinach Artichoke Dip

Looking for that perfect appetizer to serve this summer? You are going to love this jazzed up spinach artichoke dip.

Zesty Spinach Artichoke Dip

Start out by chopping the onion, grating the garlic cloves, and zesting the lemon.

In medium skillet melt butter over medium heat; add garlic and onion. Cook until tender and slightly golden, about 5 minutes. Add thyme, grated lemon peel, and squeezed juice from the lemon. Whisk in flour and cook 1 minute

Gradually add in broth, salt, pepper, ground mustard, and nutmeg. Increase heat to high and cook whisking often, until thickened, about 6-8 minutes. Stir in drained and patted dry thawed spinach, chopped artichokes, pimientos, and Parmesan cheese.

Transfer to casserole dish and sprinkle with mozzarella cheese. Preheat broil and cook for 3-5 minutes until slightly golden brown. Serve with bagel or pita chips.

This makes such a yummy easy summer appetizers the whole family will LOVE! Such a great way to get kids to eat healthy veggies.

Photography by http://www.latinamisfitonamission.com/ 

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Yield: 8-10 servingsAuthor: Beth Gorden

Zesty Spinach Artichoke Dip

prep time: 15 MINScook time: 5 MINStotal time: 20 mins

Looking for that perfect appetizer to serve this summer? You are going to love this jazzed up spinach artichoke dip.

INGREDIENTS:

• 20 oz frozen spinach, thawed & drained


• 3 TAB butter


• 2 cloves garlic, grated


• 1 medium onion, chopped


• 1 teas ground thyme


• 1 lemon, grate peel & squeeze lemon


• 3 TAB flour


• 2 cups chicken broth


• 1/2 salt


• 1/4 teas ground mustard


• 1/4 teas pepper


• 1/8 teas nutmeg


• 13.75 can artichoke, drained


• 1 cup Parmesan


• 1 cup mozzarella


• small can diced pimientos, drained


• bagel slices or pita chips to dip

INSTRUCTIONS:

1. In medium skillet melt butter over medium heat; add garlic and onion. Cook until tender and slightly golden, about 5 minutes.


2. Add thyme, grated lemon peel, and squeezed juice from the lemon.


3. Whisk in flour and cook 1 minute; gradually add in broth, salt, pepper, ground mustard, and nutmeg.


4. Increase heat to high and cook whisking often, until thickened, about 6-8 minutes.


5. Stir in drained and patted dry thawed spinach, chopped artichokes, pimientos, and Parmesan cheese.


6. Transfer to casserole dish and sprinkle with mozzarella cheese. Preheat broil and cook for 3-5 minutes until slightly golden brown.


7. Serve with bagel or pita chips.

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