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Course: Appetizer
Keyword: Dips

Hot Spinach and Artichoke Dip- RELOADED

ACTIVE TIME: 15 minutes
TOTAL TIME: 30 minutes
Photo by Lynne Calamia
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Software

  • 12 ounce bag frozen artichoke hearts, thawed
  • 10 ounce box frozen spinach, thawed
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt, divided
  • 8 ounces cream cheese, room temperature
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1 1/2 teaspoons freshly squeezed lemon juice
  • 1/2 cup grated parmesan cheese, divided
  • 3/4 cup crumbled feta cheese, divided
  • 2 large cloves garlic, grated on rasp (microplane), divided
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup white wine (pinot grigio or sauvignon blanc)

Specialized Hardware

10-inch cast-iron skillet
The afore-mentioned microplane
2 quart casserole dish
ACTIVE TIME: 15 minutes
TOTAL TIME: 30 minutes

Procedure

  • Place the artichoke hearts in a clean kitchen towel or several layers of paper towels and squeeze with your hands to remove as much liquid as possible, then roughly chop. Repeat with the spinach.
  • Heat a 10-inch cast iron skillet over high heat for 2 minutes. Add the olive oil followed by the chopped artichokes, and 1/2 teaspoon of the salt. Stir to combine, then press down with a large spoon or spatula and don't touch for 3 minutes. Then stir, press again, and cook until deeply browned, another 3 minutes.
  • Meanwhile, in a medium bowl, thoroughly combine the cream cheese, sour cream, mayonnaise, lemon juice, half the parmesan, half the feta, and half the garlic, and set aside.
  • Add the spinach to the artichoke mixture along with the remaining garlic, red pepper flakes and salt. Cook for 1 minute, stirring constantly. Add the wine and cook until the pan is almost dry.
  • Remove from the heat and move the spinach artichoke mixture into the bowl of the cream cheese mixture and stir to combine. Transfer to a 2-quart casserole dish and smooth the top with a spatula.
  • Set your oven or toaster oven to the broil setting with a rack in the upper third position. Broil for 3 minutes until the top is browned and bubbling. Serve warm with pita chips.
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