Serves: 8
Ingredients:
2 (10-oz) packages fresh spinach, well rinsed, stems trimmed
4 Tbsp unsalted butter
1 cup finely chopped onion
1 Tbsp minced garlic
1 tsp salt
½ tsp freshly ground black pepper
¼ tsp cayenne pepper
¼ cup all-purpose flour
1 cup milk
1 cup heavy cream
2 tsp fresh lemon juice
1 cup (6½ oz) ½-inch cubes Brie cheese, rind removed
1 cup grated Monterey Jack cheese
1 (6½-oz) jar marinated artichoke hearts, drained and chopped
4 strips crisp fried bacon, chopped
¼ cup freshly grated Parmesan
+ Assorted chips, such as pita, tortilla, and bagel chips, for dipping
Procedure:
1. Preheat oven to 350°F. Lightly grease a 9-inch round ovenproof baking dish and set aside.
2. Bring a medium pot of water to a boil. Add spinach in batches and cook until wilted, 2 to 3 minutes.
Drain and refresh under cold running water. Squeeze to remove excess water. Chop and set aside.
3. Melt butter in a medium pot on medium-high. Add onion and cook, stirring, for 3 minutes. Add
garlic, salt, black pepper, and cayenne and cook, stirring, for 1 minute. Add fl our and cook, stirring constantly, to make a light roux, about 2 minutes. Add milk and cream in a steady stream and
cook, stirring constantly, until thick and creamy, 2 to 3 minutes.
4. Add cooked spinach and lemon juice and stir to incorporate. Add Brie and Monterey Jack, artichoke
hearts, and bacon; stir well. Remove from heat and pour into prepared baking dish. Top with
Parmesan and bake until bubbly, about 10 minutes. Remove from oven and serve hot with chips.
Book: Emeril’s Potluck
Author: Chef Emeril Lagasse
Publisher: William Morrow Cookbooks, New York, 2004
Recipe Author: Chef Emeril Lagasse
Source: http://lancasteronline.com/eedition/pages/news/res_acl/pages/PDSU_2013-01-27_A_10.pdf