LocalSYR
Bridge Street

1060's Spinach Artichoke Dip

Chef John from Syracuse's 1060 Restaurant shared a delicious dip recipe, perfect for your next party!

The 1060 is located inside the Genesee Grande Hotel, on East Genesee Street.  Click here to visit their website.

1060'S SPINACH ARTICHOKE DIP

INGREDIENTS:
1 QUART "MILK SAUCE" (1QT WHOLE MILK, 6 ½ TBLSP MELTED BUTTER, ¾ CUP AP FLOUR)
2 TBLSP BUTTER
3 TSP PEELED FRESH GARLIC (FINELY CHOPPED)
1 EA MEDIUM SIZED, PEELED SHALLOT (FINELY CHOPPED)
4 CUP CANNED ARTICOKE HEARTS, DRAINED (EACH ONE QUARTERED INTO 4 THIN SLICES)
1 LB SHREDDED SWISS CHEESE (NOTE: THE BETTER THE CHEESE, THE BETTER THE DIP!)
1 TSP FINELY GROUND BLACK PEPPER
2 TSP KOSHER SALT
½ EA FINELY GROUND FRESH NUTMEG POD
2 TSP TOBASCO SAUCE
1 TBLSP FRESH LEMON JUICE
1 ½ LB FRESH BABY SPINACH (ROUGHLY CHOPPED)

METHOD:
YOU NEED TO MAKE THE "MILK SAUCE" FIRST BEFORE MOVING FORWARD WITH ANYTHING ELSE.

IN A HEAVY BOTTOMED 2 QUART SAUCEPOT, ADD THE MILK AND BRING IT TO A LOW BOIL ON MED HEAT. IN A SMALL BOWL, WHISK TOGETHER THE 61/2 TBLSP OF BUTTER AND THE ¾ CUP OF AP FLOUR TO MAKE A "ROUX". ONCE AT A LOW BOIL, ADD THE ROUX TO THE HOT MILK AND WHISK VIGOROUSLY UNTIL YOU DO NOT SEE ANY LUMPS AT ALL. KEEP THE HEAT AT MED TO MED-HIGH WHILE CONSTANTLY WHISKING. ONCE THE SAUCE IS UP TO A LOW BOIL AGAIN, WHISK WHILE BOILING FOR ANOTHER 3-4 MINUTES TO COOK OUT THE ROUX. YOU SHOULD BE ABLE TO SMELL THE SAUCE AND NOT DETECT ANY SORT OF "DOUGHY" SCENT. IF YOU DO NOT SMELL IT, YOU CAN MOVE ON TO THE NEXT STEP.

NOW, IN A VERY LARGE NON-STICK SKILLET, ADD THE 2 TBLSP OF BUTTER, THE CHOPPED GARLIC AND SHALLOTS. OVER HIGH HEAT, SWEAT OUT THE VEGETABLES FOR 3-4 MINUTES UNTIL THE SHALLOTS BEGIN TO TURN TRANSLUCENT. ADD THE SLICED ARTICHOKE HEARTS AND BRING THEM TO HEAT BY MOVING THEM AROUND WITH A WOODEN SPOON OR HIGH-HEAT SPATULA. NEXT, ADD THE "MILK SAUCE" AND TURN THE HEAT DOWN TO LOW. FOLD EVERYTHING TOGETHER AND THEN START ADDING THE SHREDDED CHEESE IN 3 SEPARATE BATCHES WHILE CONSTANTLY FOLDING.

ONCE THE CHEESE IS ENTIRELY MELTED AND MIXED IN, ADD THE NEXT 5 INGREDIENTS LEAVING ONLY THE FRESH SPINACH OUT. ONCE ALL OF THOSE INGREDIENTS ARE BLENDED IN VERY WELL, YOU CAN ADD THE SPINACH IN 2 SEPARATE BATCHES WITH THE HEAT STILL ON LOW. NOTE: YOU ARE ONLY WILTING THE SPINACH HERE. DO NOT OVERCOOK IT! THE SPINACH SHOULD BE SOFT AND "MELTED" INTO THE SAUCE, BUT STILL HAVE A NICE BRIGHT GREEN COLOR TO IT.

SERVE THIS DIP JUST WARMED UP TO ABOVE 145 DEGRESS WITH GRILLED PITA CHIPS, TOASTED BREAD, VEGETABLES, CRACKERS, ETC... ENJOY!


Page: [[$index + 1]]

On The Next "Bridge Street"
Weekday Mornings at 10:00