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Huskies Spinach-Artichoke Dip Recipe courtesy E, adapted from Food Network Magazine Time: 25 min (15 prep, 10 cook) Bring a large pot of salted water to a boil. Stir in the spinach and cook until bright green, about 30 seconds. Drain and rinse under cold water; squeeze out the excess Melt the butter in a large saucepan over medium heat. Add the onion, garlic and 1/2 teaspoon salt and cook until the onion is soft, about 2 minutes. Add the flour and cook, stirring, until lightly toasted, about 1 minute. Whisk in the milk and cook whisking constantly, until thickened, about 1 minute. Remove from the heat. Stir in the lemon juice, Worcestershire sauce, Photograph by Andrew Mccaul Ingredients Kosher salt 2 10-ounce bags spinach, stems removed 1 tablespoon unsalted butter 2 tablespoons minced onion 2 teaspoons all-purpose flour 1 % cups whole milk teaspoon fresh lemon juice 1 teaspoon Worcestershire sauce % teaspoon red pepper flakes 1 % cups grated parmesan cheese cup sour cream, plus more for serving % cup shredded white sharp cheddar cheese % cup frozen artichoke hearts, thawed, squeezed dry and roughly chopped Tortilla chips and salsa, for serving Return the pot to medium heat. Add the spinach, cheddar and artichokes and stir until the cheese melts and the dip is heated through. Serve warm with tortilla chips salsa and sour cream. Yield: 4-6 servings Skill: Easy MOCKUP OF SCREEN DESIGN-MOBILE APP Huskies Spinach-Artichoke Dip Time: 25 min (15 prep, 10 cook) Bring a large pot of salted water to a boil Seir in the spinach and cook until bright green, about 30 seconds Drain and rinse under cold water; squeere out the excess Melt the butser in a large saucepan over medium heat. Add the onion, garlic and 1/2 teaspoon sailt and cook until the enion i soft, about 2 minutes. Add the flour and cook, stinring, until lightly toasted, about 1 minute whisk the milk and cook, whisking constanty until thickened, about minute. Remove from the heat. Stir in the 2 10 ounce bags spinach, hems removed Return the pot to medium heat. Add the spinach, tcheddar and artichokes and stir until the cheese melts and the dip is heated through. Serve warm with tortila chips Huskies Spinach-Artichoke Dip Recipe courtesy E, adapted from Food Network Magazine Time: 25 min (15 prep, 10 cook) Bring a large pot of salted water to a boil. Stir in the spinach and cook until bright green, about 30 seconds. Drain and rinse under cold water; squeeze out the excess Melt the butter in a large saucepan over medium heat. Add the onion, garlic and 1/2 teaspoon salt and cook until the onion is soft, about 2 minutes. Add the flour and cook, stirring, until lightly toasted, about 1 minute. Whisk in the milk and cook whisking constantly, until thickened, about 1 minute. Remove from the heat. Stir in the lemon juice, Worcestershire sauce, Photograph by Andrew Mccaul Ingredients Kosher salt 2 10-ounce bags spinach, stems removed 1 tablespoon unsalted butter 2 tablespoons minced onion 2 teaspoons all-purpose flour 1 % cups whole milk teaspoon fresh lemon juice 1 teaspoon Worcestershire sauce % teaspoon red pepper flakes 1 % cups grated parmesan cheese cup sour cream, plus more for serving % cup shredded white sharp cheddar cheese % cup frozen artichoke hearts, thawed, squeezed dry and roughly chopped Tortilla chips and salsa, for serving Return the pot to medium heat. Add the spinach, cheddar and artichokes and stir until the cheese melts and the dip is heated through. Serve warm with tortilla chips salsa and sour cream. Yield: 4-6 servings Skill: Easy MOCKUP OF SCREEN DESIGN-MOBILE APP Huskies Spinach-Artichoke Dip Time: 25 min (15 prep, 10 cook) Bring a large pot of salted water to a boil Seir in the spinach and cook until bright green, about 30 seconds Drain and rinse under cold water; squeere out the excess Melt the butser in a large saucepan over medium heat. Add the onion, garlic and 1/2 teaspoon sailt and cook until the enion i soft, about 2 minutes. Add the flour and cook, stinring, until lightly toasted, about 1 minute whisk the milk and cook, whisking constanty until thickened, about minute. Remove from the heat. Stir in the 2 10 ounce bags spinach, hems removed Return the pot to medium heat. Add the spinach, tcheddar and artichokes and stir until the cheese melts and the dip is heated through. Serve warm with tortila chips