Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Half-and-half

  2. 1 tablespoon 15ml Clam juice

  3. 2 tablespoons 30ml Dry white wine

  4. 3 tablespoons 45ml Butter

  5. 1 Shallot - finely chopped

  6. 2 tablespoons 30ml Flour

  7. 4 cups 584g / 20oz Roughly-chopped spinach

  8. 1 cup 146g / 5.1oz Canned artichoke hearts - chopped

  9. 8 cups 1896ml Shrimp - peeled, cleaned, (large)

  10. 1/8 teaspoon 0.6ml Cayenne pepper - or more to taste

  11. 1/8 teaspoon 0.6ml Freshly-ground black pepper

  12. 1/2 cup 73g / 2.6oz Shredded Mozzarella cheese -

Instructions Jump to Ingredients ↑

  1. In a large saucepan over medium heat, combine half-and-half, clam juice and white wine.

  2. In a separate saucepan, melt butter. Add shallots and saute until translucent. Add flour to butter mixture, stirring until flour is absorbed. Cook, stirring constantly, 2 to 3 minutes.

  3. Add heated half-and-half mixture all at once to the shallot mix, stirring constantly with a wire whip to remove any lumps. Add spinach, artichokes, shrimp, cayenne and black pepper and bring to a boil. Reduce heat and simmer 3 minutes, stirring occasionally, so the mixture does not scorch.

  4. Remove mixture from heat, and stir in cheese, if desired. Pour dip into bowl and serve hot.

  5. This recipe yields ?? servings


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