This easy spinach artichoke dip is my make ahead, freeze ahead, healthy version of one of my favorite restaurant appetizers. It's great as a side dish too.
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It's creamy and rich, flavorful and by using a béchamel sauce and not adding cheese you're saving on salt, fat and calories while still indulging in a creamy decadent dish and eating your veggies.
To add that extra bit of zing without the cheese I like to add lemon juice before serving. Acids, like lemon juice, get stronger over time in the fridge and freezer so instead of trying to figure out the perfect amount I find it easier to add the lemon when I reheat it.
Start by making sure your spinach is thawed and drained because it's the hardest most time consuming part of this recipe. Run the spinach in it's packaging under warm water or defrost it in the microwave if you don't have time to thaw it in the fridge. If using the fridge or microwave make sure it’s on a plate to catch the water as it melts.
Next chop your onion and garlic and set it aside then chop the artichoke hearts. I like to quarter the hearts and cut the quarters into thirds.
Melt the butter in a sauce pan and saute the onions until they are soft and translucent. Drop in the minced garlic just until you can smell it, then whisk in the flour. Give it a minute for the flour to cook, whisking so it doesn't burn. Add the milk and whisk together. Let it come to a boil to thicken.
Add the spinach, chopped artichoke hearts, salt and pepper to taste stirring to combine.
If you're going to freeze this don't add the lemon juice until serving because the acidic lemon flavor gets stronger in the freezer.
If you're serving it now add the lemon juice to taste.
Serve this healthy easy spinach artichoke dip with crackers, pitas or homemade flat bread.
What Other Variations Can I Try? Add cheese if you want. Cream cheese, Parmesean, Romano, Mozzarella, Jack or whatever you want.
How Can I Make It Healthier?
Leave out the cheese per the recipe and use skim milk.
How to Freeze Spinach Artichoke Dip
Let the dip cool to at least room temperature before freezing.
Fill a rigid container leaving some room for expansion or a freezer bag with dip. If you're using a freezer bag spread out the dip so the bag lays flat and takes less space in the freezer. Label and date the container and add it to your freezer inventory sheet.
Thawing/Reheating Easy Spinach Artichoke Dip
Ideally thaw the dip overnight in the fridge then reheat in the microwave or on the stovetop.
You can also run water over the dip in it's freezer container until thawed.
The fastest way to thaw and reheat this is to use a freezer bag with the dip frozen flat and snap it into pieces inside the bag, or run it under hot water until you can snap it. Put the pieces into a bowl and microwave until hot, stirring every minute or two.
You could also reheat this on the stove in a double boiler or add a splash of milk to the pan before adding the frozen dip to keep it from burning. Use a medium heat and watch carefully. This method takes longer than the microwave.
Once the dip is hot add lemon juice to taste to jazz up the flavor.
Try other frozen vegetable recipes.
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