This is the kind of recipe you need to keep around for summer entertaining, particularly if you are grilling. I have noticed that men, in particular, really go for this dip so it's a safe bet for Father's Day.
You can assemble everything in advance, pour into a serving dish and store in the refrigerator until ready to bake.
There are lots of Father's Day recipes, menus and ideas in both this blog and the lake blog. Go to the search box on both sites and enter Father's Day.
Cheesy Spinach And Artichoke Dip
•3 tablespoons butter
•1 shallot, finely chopped
•1 clove garlic, chopped
•2 tablespoons all purpose flour
•1 cup heavy whipping cream
•1 (10-ounce) box frozen chopped spinach, thawed, drained and squeezed dry
•Sea Salt and Pepper to your taste
•1 (8-ounce) jar artichoke hearts, drained and chopped
•1 (10-ounce) can diced tomatoes with green chilies (like Rotel)
•1 cup shredded 4 cheese blend or sharp cheddar
•1/4 to 1/2 cup of grated or shaved Parmesan cheese
•Tortilla chips and cut vegetables, for serving
Melt butter in a medium saucepan over medium heat. Once it foams, add the shallot and garlic, and saute until softened, about 3 minutes.
Add the flour and cook while stirring until it becomes a light blonde color.
Slowly stir in the heavy cream, and the drained spinach, and simmer until it starts to thicken, about 5 minutes.
Stir in the artichoke hearts, tomatoes, Parmesan and half of the 4 cheese blend and stir just until the cheese is melted.
Put the dip in an oven safe serving dish and sprinkle the remaining cheese on the top. (I added a bit more)
Preheat the oven to 350 degrees.
Heat the dip just until the cheese has melted fully and it’s nice and warm/hot – NOT BOILING
Serve with warm tortilla chips
Recipe via The Neely's on Food Network