Spinach Artichoke Dip

There's something quite annoying yet entertaining about Guy Fieri.  I like him, but he does bug the mess out of me sometimes.  My oldest boy and I can sit for hours, watching Diners, Drive-Ins and Dives on any normal day.  Today, however, I saw him on another show - Big Bite, where he made a Swiss Chard & Artichoke dip.  I thought that looked amazing and wanted to replicate it, however my grocery store did not cooperate.  So I was forced to make a few alterations, yet it still turned out wonderful!! 

INGREDIENTS:

4 tablespoons unsalted butter, plus more for greasing the baking dish
2 tablespoons minced garlic
4 slices thick-cut applewood-smoked bacon, diced
8 cups (lightly packed) roughly chopped spinach
One 14-ounce can artichoke hearts, drained, rinsed, roughly chopped
1/4 cup fire-roasted tomatoes, drained and finely chopped
4 tablespoons all-purpose flour
2 cups milk
1/4 cup ricotta cheese
1/2 cup cream cheese, softened
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan, plus extra for topping
Kosher salt and freshly ground black pepper

Tortilla chips, for serving

DIRECTIONS:

Preheat the oven to 375 degrees F.

Heat 1 tablespoon of the butter in a medium saute pan over medium heat. Add the garlic and cook until fragrant, 1 to 2 minutes. Add the bacon and cook until crispy and browned, another 5 minutes.

Add the spinach and cook until wilted, stirring occasionally, 4 to 5 minutes. Stir in the artichoke hearts and tomatoes and heat through, 1 minute.

In a deep pot, melt the remaining 3 tablespoons butter over medium-high heat. Add the flour and cook, whisking, until golden, 2 minutes.

Lower the heat to medium and slowly pour in the milk while whisking; cook, whisking constantly, for 5 minutes. Add the sauce to the spinach mixture.

Stir in the ricotta, cream cheese, mozzarella and Parmesan. Taste and add salt and pepper as needed.

Transfer the mixture to a greased 9-by-13-inch baking dish.

Sprinkle with some grated Parmesan and bake until golden brown and bubbly, 20 minutes. Serve warm with tortilla chips for dipping.

~ ~ 

I would have liked to use the swiss chard that Guy suggests but it was nowhere to be found in my little town.  Sad face.  So spinach was the best call replacement.  It turned out great!!  Even my picky eaters ate it! 

Hope you like it, as well!