Hot Spinach and Artichoke Dip- RELOADED
Photo by Lynne Calamia
ACTIVE TIME: 15 minutes
TOTAL TIME: 30 minutes
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
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.