Many years back, I attended a Super Bowl party where I tried an amazing spinach-artichoke dip; one that was different than any other I'd tried. It was supercreamy, rich, and flavorful, and I suspected that the spinach used was fresh instead of frozen. It was, hands down, the best spinach-artichoke dip I had ever tasted. I ate far too much of it and asked the host for the recipe; he said the recipe was from the Food Network.
Unfortunately, it wasn't that simple; there are 38 spinach-artichoke dip recipes on the Food Network's website, and I had no idea which one he had followed. Undeterred, I started to work my way down the list in hopes that my taste buds would lead me to the correct one.
It took me six years and 10 tries, but I finally found it! One bite of this gooey, melted dip, and I knew instantly: this is it. It turns out that it's an Emeril Lagasse recipe, and the secret ingredients are a combination of three cheeses (Brie, Monterey Jack, and Parmesan), bacon, and fresh spinach. It you want to kick this classic up a notch, I highly recommend you try it for yourself.
Before you cube the Brie, trim away its rind for a smoother dip. Any ceramic or Pyrex dish with a roughly 2-quart capacity can be used. 4 tablespoons unsalted butter, plus more for the pan
2 (10-ounce) packages fresh spinach, well rinsed and stems trimmed
1 cup chopped yellow onions or leeks
1 tablespoon minced garlic
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
1/4 cup all-purpose flour
1 cup milk
1 cup heavy cream
2 teaspoons freshly squeezed lemon juice
1 cup 1/2-inch cubes of Brie
1 cup grated Monterey Jack
1 (6 1/2-ounce) jar marinated artichoke hearts, drained and chopped
4 strips bacon, cooked until crisp, drained, and chopped
1/4 cup grated Parmesan
Assorted chips (pita chips, tortilla chips, bagel chips) or sliced baguette, for dipping
Before you cube the Brie, trim away its rind for a smoother dip. Any ceramic or Pyrex dish with a roughly 2-quart capacity can be used.
4 tablespoons unsalted butter, plus more for the pan