Spinach and Artichoke Dip

Name: Spinach and Artichoke Dip
Total time: 1800 s
Yield: 2 servings
Cuisine: British
Ingredients: 2 tablespoons olive oil; 1 teaspoon crushed red pepper flakes; 1/2 small onion, finely chopped; 1/2 shallot, finely chopped; 1 teaspoon chopped garlic; 1 can artichoke hearts, drained and chopped; 2 tablespoons white wine; 1 package frozen spinach, thawed and drained; 1/2 cup sour cream; 1/2 cup mayonnaise; 4 ounces cream cheese, softened; 1/3 cup chopped canned hearts of palm; 1 tablespoon chopped fresh flat-leaf parsley; 2 tablespoons freshly grated Parmesan cheese; 1/2 teaspoon coarse salt; 1/4 teaspoon freshly ground black pepper; Dash hot sauce; Assorted crudite e.g. raw red pepper slices; Flatbreads or toasted baguette slices

nick.freeman91 @cook_3687843

Spinach and Artichoke Dip

nick.freeman91 @cook_3687843

Saved

Ingredients

30 mins

2 servings

2 tablespoonsolive oil
1 teaspooncrushed red pepper flakes
1/2small onion, finely chopped
1/2shallot, finely chopped
1 teaspoonchopped garlic
1 canartichoke hearts, drained and chopped
2 tablespoonswhite wine
1 packagefrozen spinach, thawed and drained
1/2 cupsour cream
1/2 cupmayonnaise
4 ouncescream cheese, softened
1/3 cupchopped canned hearts of palm
1 tablespoonchopped fresh flat-leaf parsley
2 tablespoonsfreshly grated Parmesan cheese
1/2 teaspooncoarse salt
1/4 teaspoonfreshly ground black pepper
Dashhot sauce
Assorted crudite e.g. raw red pepper slices
Flatbreads or toasted baguette slices

Saved

Steps

30 mins

1

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.
2

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.
3

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.