This recipe brings together everything I love – artichokes, cheese, spinach and quinoa. It reminds me of the hot and luscious hot artichoke dip that is served for special holiday meals. When I spotted 12 Tomatoes’ recipe, I knew I had to try it in our camp Dutch oven for dinner tonight with quinoa instead of pasta.
Guess who licked his plate clean? My better-half from west Texas who is not a big fan of quinoa, or spinach, or artichokes. Yep. He loved it! I hope you do too.
Ingredients
- 8 tablespoons butter, divided in half
- 2 pounds fresh spinach
- 5-6 cloves garlic, minced
- 4 10.75 oz cans Whole Artichokes
- 4 tablespoons flour
- 2 cups whole milk
- 1 cup Parmesan, grated
- 2 cups Mozzarella, grated
- 1/2 teaspoon Nutmeg, grated
- 4 ounces cream cheese
- salt and pepper, to taste
- 4 cups Cooked Quiona
- 6 ounces French Onions
Servings: Hungry Friends
Instructions
- Fire up 20 hot charcoals. Place a 12-inch camp Dutch oven over the hot charcoal. Add 4 tablespoons of butter. When the butter is soft and starts to foam up, add spinach.
- Stir constantly for about two minutes until spinach is steaming and reduced to about two cups.
- Add minced garlic and stir for a minute. Remove spinach and garlic and place in a bowl.
- Quarter artichoke hearts and remove any tough outer leaves.
- Place quartered artichoke hearts into hot 12-inch Dutch oven and sauté until all moisture has evaporated. Remove and place in a bowl.
- Add 4 tablespoons of butter. When the butter foams up, add flour and stir for a minute to make a roux.
- Whisk in milk to make a sauce. Remove from heat.
- Stir in parmesan and mozzarella.
- Stir in nutmeg.
- Stir in cream cheese. Add salt and pepper to taste.
- Fold in spinach, garlic, artichokes, and quinoa.
- Sprinkle crunchy onions on top.
- Bake at 350 degrees Fahrenheit for 30 minutes until top is golden brown.
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