Photo: Jen Causey"Not many game-day foods are going to have greens in them, so the spinach really helps this dish stand out in the spread," saysDrew Breesabout the crowd-favorite recipe served atWalk-Ons, a chain of sports-themed restaurants he co-owns.“The cornerstones of a great menu are flavor and adapting it for a crowd,” he adds. “If you tackle that, whether your team wins or loses, you and your crew are sure to be satisfied.“Menu items like this dip with a “perfect blend of savory with a little spice” are what convinced Brees to joinBrandon Landryand the Walk-On’s team in 2014. “I just knew this concept had something special,” explains the retired New Orleans Saints quarterback. “Fast-forward nearly eight years later and we’ve grown from four locations in Louisiana to 74 and counting across the country.“Drew Brees.Robin Alam/Icon Sportswire via GettyDrew Brees' Spinach & Artichoke Dip4 Tbsp. unsalted butter½ cup (3 oz.) chopped white onion2 Tbsp. all-purpose flour1 (8-oz.) pkg. cream cheese, at room temperature1½ cups chicken broth1½ cups half-and-half1 tsp. kosher salt6 oz. Parmesan cheese, grated (about 1½ cups)2 oz. pepper Jack cheese, shredded (about ½ cup)1 large garlic clove, minced¼ tsp. cayenne pepper4 cups (4 oz.) chopped fresh spinach1 (14-oz.) can drained, roughly chopped quartered artichoke heartsTortilla chips, for serving1.Melt butter in a large Dutch oven over medium heat until melted, about 1 minute. Add onion; cook, stirring often, until softened, 3 to 5 minutes. Add flour; stir to coat and cook raw flour, about 1 minute. Add cream cheese; stirring often until mixture has completely combined and heated through, 1 to 2 minutes.2.Gradually whisk in broth, half-and-half and salt; cook, whisking constantly, until incorporated and smooth, about 1 minute.3.Add Parmesan, pepper Jack, garlic and cayenne pepper; cook, stirring until cheese is completely melted and mixture is smooth, about 1 minute.4.Reduce heat to low; cook, stirring constantly, to allow flavors to combine, about 5 minutes. Add spinach and artichokes, and continue cooking until spinach is wilted, stirring occasionally, 3 to 5 minutes. Transfer dip to a large bowl, and serve immediately with tortilla chips.Serves:12Active time:25 minutesTotal time:25 minutesQuick tip!Serve the dip in a slow cooker set on warm to keep it hot and melty during the game. Or reheat it in a 350° oven for 10 minutes, adding more broth or half-and-half as needed.
Photo: Jen Causey
“Not many game-day foods are going to have greens in them, so the spinach really helps this dish stand out in the spread,” saysDrew Breesabout the crowd-favorite recipe served atWalk-Ons, a chain of sports-themed restaurants he co-owns.“The cornerstones of a great menu are flavor and adapting it for a crowd,” he adds. “If you tackle that, whether your team wins or loses, you and your crew are sure to be satisfied.“Menu items like this dip with a “perfect blend of savory with a little spice” are what convinced Brees to joinBrandon Landryand the Walk-On’s team in 2014. “I just knew this concept had something special,” explains the retired New Orleans Saints quarterback. “Fast-forward nearly eight years later and we’ve grown from four locations in Louisiana to 74 and counting across the country.“Drew Brees.Robin Alam/Icon Sportswire via GettyDrew Brees' Spinach & Artichoke Dip4 Tbsp. unsalted butter½ cup (3 oz.) chopped white onion2 Tbsp. all-purpose flour1 (8-oz.) pkg. cream cheese, at room temperature1½ cups chicken broth1½ cups half-and-half1 tsp. kosher salt6 oz. Parmesan cheese, grated (about 1½ cups)2 oz. pepper Jack cheese, shredded (about ½ cup)1 large garlic clove, minced¼ tsp. cayenne pepper4 cups (4 oz.) chopped fresh spinach1 (14-oz.) can drained, roughly chopped quartered artichoke heartsTortilla chips, for serving1.Melt butter in a large Dutch oven over medium heat until melted, about 1 minute. Add onion; cook, stirring often, until softened, 3 to 5 minutes. Add flour; stir to coat and cook raw flour, about 1 minute. Add cream cheese; stirring often until mixture has completely combined and heated through, 1 to 2 minutes.2.Gradually whisk in broth, half-and-half and salt; cook, whisking constantly, until incorporated and smooth, about 1 minute.3.Add Parmesan, pepper Jack, garlic and cayenne pepper; cook, stirring until cheese is completely melted and mixture is smooth, about 1 minute.4.Reduce heat to low; cook, stirring constantly, to allow flavors to combine, about 5 minutes. Add spinach and artichokes, and continue cooking until spinach is wilted, stirring occasionally, 3 to 5 minutes. Transfer dip to a large bowl, and serve immediately with tortilla chips.Serves:12Active time:25 minutesTotal time:25 minutesQuick tip!Serve the dip in a slow cooker set on warm to keep it hot and melty during the game. Or reheat it in a 350° oven for 10 minutes, adding more broth or half-and-half as needed.
“Not many game-day foods are going to have greens in them, so the spinach really helps this dish stand out in the spread,” saysDrew Breesabout the crowd-favorite recipe served atWalk-Ons, a chain of sports-themed restaurants he co-owns.
“The cornerstones of a great menu are flavor and adapting it for a crowd,” he adds. “If you tackle that, whether your team wins or loses, you and your crew are sure to be satisfied.”
Menu items like this dip with a “perfect blend of savory with a little spice” are what convinced Brees to joinBrandon Landryand the Walk-On’s team in 2014. “I just knew this concept had something special,” explains the retired New Orleans Saints quarterback. “Fast-forward nearly eight years later and we’ve grown from four locations in Louisiana to 74 and counting across the country.”
Drew Brees.Robin Alam/Icon Sportswire via Getty
Drew Brees' Spinach & Artichoke Dip
4 Tbsp. unsalted butter
½ cup (3 oz.) chopped white onion
2 Tbsp. all-purpose flour
1 (8-oz.) pkg. cream cheese, at room temperature
1½ cups chicken broth
1½ cups half-and-half
1 tsp. kosher salt
6 oz. Parmesan cheese, grated (about 1½ cups)
2 oz. pepper Jack cheese, shredded (about ½ cup)
1 large garlic clove, minced
¼ tsp. cayenne pepper
4 cups (4 oz.) chopped fresh spinach
1 (14-oz.) can drained, roughly chopped quartered artichoke hearts
Tortilla chips, for serving
1.Melt butter in a large Dutch oven over medium heat until melted, about 1 minute. Add onion; cook, stirring often, until softened, 3 to 5 minutes. Add flour; stir to coat and cook raw flour, about 1 minute. Add cream cheese; stirring often until mixture has completely combined and heated through, 1 to 2 minutes.
2.Gradually whisk in broth, half-and-half and salt; cook, whisking constantly, until incorporated and smooth, about 1 minute.
3.Add Parmesan, pepper Jack, garlic and cayenne pepper; cook, stirring until cheese is completely melted and mixture is smooth, about 1 minute.
4.Reduce heat to low; cook, stirring constantly, to allow flavors to combine, about 5 minutes. Add spinach and artichokes, and continue cooking until spinach is wilted, stirring occasionally, 3 to 5 minutes. Transfer dip to a large bowl, and serve immediately with tortilla chips.
Serves:12Active time:25 minutesTotal time:25 minutes
Quick tip!Serve the dip in a slow cooker set on warm to keep it hot and melty during the game. Or reheat it in a 350° oven for 10 minutes, adding more broth or half-and-half as needed.
source: people.com
