Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, spinach and artichoke dip. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
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Spinach and Artichoke Dip is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Spinach and Artichoke Dip is something that I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can have spinach and artichoke dip using 19 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Spinach and Artichoke Dip:
- Get 2 tablespoons olive oil
- Make ready 1 teaspoon crushed red pepper flakes
- Take 1/2 small onion, finely chopped
- Get 1/2 shallot, finely chopped
- Take 1 teaspoon chopped garlic
- Prepare 1 can artichoke hearts, drained and chopped
- Prepare 2 tablespoons white wine
- Prepare 1 package frozen spinach, thawed and drained
- Take 1/2 cup sour cream
- Take 1/2 cup mayonnaise
- Prepare 4 ounces cream cheese, softened
- Get 1/3 cup chopped canned hearts of palm
- Take 1 tablespoon chopped fresh flat-leaf parsley
- Take 2 tablespoons freshly grated Parmesan cheese
- Prepare 1/2 teaspoon coarse salt
- Take 1/4 teaspoon freshly ground black pepper
- Take Dash hot sauce
- Get Assorted crudite e.g. raw red pepper slices
- Prepare Flatbreads or toasted baguette slices
The nice thing about spinach and artichoke dip is that you can use shortcuts with the vegetables. Thaw out some frozen spinach in the microwave and pop open a jar of artichoke hearts and you're ready to go (although those feeling more ambitious can certainly blanch some fresh baby spinach instead). Mix together Parmesan cheese, spinach, and artichoke hearts. Combine remaining ingredients and mix with spinach mixture.
Steps to make Spinach and Artichoke Dip:
- Heat oil and red pepper flakes in a medium skillet over medium heat. Add onion, shallot, and garlic; cook, stirring, until soft and translucent, about 5 minutes. Add artichokes and cook, stirring, about 2 minutes more.
- Add wine to deglaze and let cook until liquid is reduced by half. Add spinach and cook, stirring, until heated through and well combined, 2 to 3 minutes. Remove from heat and let cool.
- In the bowl of an electric mixer fitted with the whisk attachment, mix together sour cream, mayonnaise, and cream cheese until well combined. With the mixer on low, add hearts of palm, parsley, cheese, salt, pepper, and hot sauce; mix until well combined. Fold in 3/4 cup of the cooled spinach and artichoke mixture, reserving any remaining for another use. Transfer dip to refrigerator until chilled about 2 hours and up to two weeks; serve with crudite, flatbreads, or baguette slices.
Press as much water out of the spinach as possible, then wrap in a clean J-cloth and squeeze out any remaining liquid. Add the artichokes, garlic, mayo, parmesan, half the mozzarella and the lemon juice to the spinach, season with salt and pepper and mix well. In a mixing bowl stir together cream cheese, sour cream, mayonnaise, garlic, parmesan, mozzarella and pepper. In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
So that’s going to wrap this up for this special food spinach and artichoke dip recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
