- Average
- Average budget
Ingredients
- 1 bunch spinach thick stems
- trimmed
- salt
- 1 tablespoon oil
- 1 large shallot finely chopped
- 1 garlic clove finely grated
- black pepper
- 4 ounces cream cheese
- 1/2 cup sour cream
- 1/2 cup mayo
- 1 10-oz frozen artichoke
- hearts thawed and chopped
- 3/4 cup grated Parmesan
Preparation
Step 1
Preheat oven to 400. Cook spinach in a large pot of lightly salted boiling water until wilted, about 30 seconds. Transfer to a bowl of ice water to cool. Drain spinach, squeezing out excess liquid, then transfer to a kitchen towel and use the towel to wring out as much liquid as possible. Too much water from the spinach will make the dip thin and runny. Transfer spinach to a cutting board and coarsely chop.
Step 2
Heat oil in a medium saucepan over medium-high heat. Add shallot and cook, stirring, until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 1 minutes. Add spinach and cook, stirring, until pan begins to look dry, about 2 minutes; season spinach with salt and pepper. Let cool.
Step 3
Pulse cream cheese, sour cream, and mayo in a food processor, scraping down sides of bowl as needed, until combined and smooth. (A mixer works just as well.) Transfer mixture to a bowl and fold in artichoke hearts, Parmesan, and spinach mixture; season with salt and pepper
Step 4
Scrape mixture into a 1 quart baking dish and bake until golden brown on top, 20-25 minutes. Let dip cool slightly. Serve with crackers, chips, toast, or a vegetable.