Nothing could be easier than mixing everything together and baking this delicious, creamy spinach artichoke dip! Present alongside French or sourdough bread. Amie Knudson developed the recipe.
| Cook Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 2 |
| Yield: | 1 cup |
Ingredients
- 3 tablespoons salted butter
- 3 tablespoons all-purpose flour
- ½ cup chicken stock
- ½ cup milk
- salt and ground black pepper to taste
Instructions
- Melt butter in a small saucepan over medium heat. Add flour to melted butter and whisk rapidly until mixture is thick, about 2 minutes.
- Add chicken stock; whisk until smooth. Add milk and bring to a simmer. Simmer, stirring occasionally, until thickened, 3 to 5 minutes.
- Remove from heat and season with salt and pepper.
Nutrition Facts
| Calories | 231 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 52 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 12 g |
| Sodium | 176 mg |
| Sugars | 3 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Simple and better than store bough. I added a little more seasoning, cut up some carrots, celery, onions and chicken.
Used this recipe when I didn’t have the can my recipe called for. Oh my gosh! The dinner was so much better tasting using this homemade recipe! Now I hate to ever buy canned soup.
Straight forward and simple. Better than store bought. I just kick it up a little with 1/2 tsp of “Better Than Bouillon” Chicken Base. Gives it an extra boost and color. Also I use a lot of Rotisserie Chicken. So I chop up about 1 TBSP and add it to the soup. Beat that Campbells!!!