Spinach artichoke dip
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Sauteed onion, garlic and fresh spinach baked with artichokes, Neufchatel, sour cream, mozzarella and Parmesan.
Ingredients
- 2 teaspoons cooking oil (or butter)
- 1/4 cup yellow onion diced
- 1 bundle fresh spinach preferably organic
- 3 cloves garlic minced
- 4 ounces neufchâtel cheese or regular cream cheese
- 4 ounces sour cream
- 1/4 cup mozzarella cheese grated, plus more for topping
- 1/4 cup Parmesan cheese grated, plus more for topping
- 7 ounces (1/2 can) artichoke hearts drained and chopped
- Sea salt to taste
- Black pepper to taste
- Granulated garlic to taste
- Cayenne pepper to taste
- Fresh lemon juice (optional)
Equipment
- skillet
Directions
- Heat the oven to 375°F. Warm a cast-iron skillet or pan over medium heat, add the butter or oil, and cook the onion for 5 to 7 minutes, until translucent and starting to caramelize. While it cooks, remove the stems from the spinach, chop it roughly, and rinse it; add it when the onion is ready.
- (In a small pan, wilt half the spinach first, then add the rest.) Stir as it cooks down. When it is almost done, add the garlic and cook for 2 minutes, then take it off the heat. Season with salt, pepper, granulated garlic, and cayenne.
- In a medium bowl, mash the cream cheese, sour cream, mozzarella, and Parmesan together. Stir in the artichokes and cooked spinach. Adjust the seasoning, and add a little lemon juice if you like.
- Spread in an oven-safe baking dish, sprinkle more mozzarella and Parmesan on top, and bake for 25 minutes, until melted, bubbly, and hot all the way through.
- Serve right away with tortilla chips, sliced bread, crackers, or vegetables.
Notes
Prep 15 minutes, cook 25, total 40. The spinach-artichoke mixture can be made a few days ahead and refrigerated until baking (freezing untested). Reheats acceptably but is best fresh. Frozen spinach works: thaw and squeeze dry. Can be baked right in the skillet. Double or triple for a crowd.