Warm Sunday afternoons are perfect for afternoons in the backyard with shared snacks and friends. Disney has so many fantastic recipes to try; however, I have hand-picked the perfect one for your Sunday afternoon chill sesh, and it is one of my favorites. It’s the spinach and artichoke Dip from ESPN Zone, and it is so delicious that you are sure to have friends and family licking the bowl to get every last speck. This one comes straight from the team at D23!
Spinach and Artichoke Dip
4 tablespoons (1/2 stick) butter
1/4 cup diced onion
3 cloves garlic, minced
1/4 cup all-purpose flour
1 cup heavy cream
2 cups whole or 2% milk
1/8 teaspoon white pepper
2 1/2 cups grated Parmesan cheese
1 teaspoon coarse salt
1 teaspoon freshly ground black pepper
2 teaspoons Worcestershire sauce
2 teaspoons hot sauce, such as Tabasco
8-ounce package cream cheese, cut into cubes and softened
2 1/2 (10-ounce) boxes frozen chopped spinach, thawed and squeezed dry
2 (14.5-ounce) cans quartered artichoke hearts, drained
1 cup shredded mozzarella
Tortilla chips, carrot and celery sticks, garlic bread, for serving
Preheat oven to 350°F. Melt butter in a large stockpot over medium heat. Add onions and garlic and sauté 2 minutes. Add flour; cook for 4 minutes, stirring constantly. Slowly whisk in cream and milk, then bring to simmer, whisking often until sauce is thick and coats the back of a spoon. Add white pepper and Parmesan, stirring until well incorporated. Remove from heat. Add salt, pepper, Worcestershire, and hot sauce. Mix well. Fold in cream cheese, stirring well until cream cheese is completely incorporated. Add spinach, stirring to combine. Add artichoke hearts, stirring gently so as not to break up the artichokes. Pour mixture into a 9×9-inch baking dish and sprinkle mozzarella evenly on top. Bake 15 minutes, or until cheese on top is completely melted and bubbling. Serve hot with tortilla chips, carrot and celery sticks, and/or garlic bread.
This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version. All recipes are the property of Walt Disney Parks and Resorts U.S., Inc., and may not be reproduced without express permission. – D23
Zoë Wood is a travel writer from Sydney, Australia. Since her first visit to Disneyland at the age of 6, she has spent her years frequently visiting Disney Parks and traveling around the world.
Join Zoë as she lets you in on all the tips, tricks, anecdotes, and embarrassments that arise from her family adventures.