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Hot Spinach and Artichoke Dip- RELOADED
By Penny McCord Jewell · altonbrown.com
25 min
A creamy baked dip of caramelized artichokes and spinach folded into a tangy cream cheese base, finished under the broiler.
| prepPreheat broiler to high with rack in upper third position | ||||||
| 12 oz / 340 g frozen artichoke hearts, thawed | Squeeze artichokes dry, roughly chop | Sauté artichokes in oil & salt, 6 min total | Add spinach, garlic, pepper & salt, cook 1 min | Deglaze with wine, cook until almost dry | Fold pan mixture into base, transfer to dish | Broil 3 min until browned & bubbling |
| 2 tablespoons extra-virgin olive oil | ||||||
| 1/2 teaspoon kosher salt (for the pan) | ||||||
| 10 oz / 280 g frozen spinach, thawed | Squeeze spinach dry | |||||
| 1 large clove garlic, grated on rasp (for the pan) | ||||||
| 1/2 teaspoon red pepper flakes | ||||||
| 1/2 teaspoon kosher salt (for the spinach) | ||||||
| 1/4 cup / 60 ml white wine | ||||||
| 8 oz / 225 g cream cheese, room temperature | Mix cream cheese base in bowl | |||||
| 1/4 cup / 60 ml sour cream | ||||||
| 1/4 cup / 60 ml mayonnaise | ||||||
| 1 1/2 teaspoons freshly squeezed lemon juice | ||||||
| 1/4 cup / 25 g grated parmesan cheese (for the base) | ||||||
| 3/8 cup / 45 g crumbled feta cheese (for the base) | ||||||
| 1 large clove garlic, grated on rasp (for the base) | ||||||
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