Spinach and Artichoke’s High School Reunion Dip
Spinach and Artichoke’s High School Reunion Dip
Oh, the days of high school, when I would order this and assume I was checking off my veggie servings on the food pyramid. Now I don’t have to worry about a food pyramid or what shape my body resembles because I eat this in bed, with Hulu, and judge anyone who believes their Friday night plans at a dive bar or apartment party are better than mine. Because they’re not! The beauty of this dip is that you can use fresh or canned varieties of either vegetable, though you should certainly aim for the former, because every self-help book keeps telling you to “love yourself.” Wow! Riveting! Never heard that one before.
Ingrediënten
- 1 pumpernickel boule
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 shallot minced
- 2 large garlic cloves minced
- 1 pound fresh spinach finely chopped, or 1 (10-ounce) package frozen spinach, defrosted, drained, and chopped
- Kosher salt and freshly ground black pepper
- Pinch of red pepper flakes
- 1 12-ounce jar quartered artichoke hearts, drained and chopped
- 1 cup packed grated fresh mozzarella cheese
- 6 ounces cream cheese cut into 1-inch cubes
- ½ cup sour cream or plain full-fat Greek yogurt
- ½ cup mayonnaise
- ½ cup freshly grated Parmesan cheese
Instructies
- Leaving a 2-inch border, cut the center out of the pumpernickel boule, creating a bowl for your dip.
- Cut the bread from the center into bite-size pieces.
- Set aside until ready to serve.
- In a straight-sided large skillet, heat the olive oil and butter over medium-high heat.
- Add the shallot and sauté until translucent, about 3 minutes.
- Add the garlic and cook until fragrant, about 30 seconds.
- Add the spinach a handful at a time, stirring to wilt.
- Season with salt and black pepper and a pinch of red pepper flakes.
- Cook until all the excess liquid from the spinach has evaporated, about 4 minutes.
- Add the artichokes and cook until heated through, about 2 minutes.
- Reduce the heat to medium-low and add the mozzarella and cream cheese.
- Stir until the cheeses have melted.
- Add the sour cream, mayonnaise, and Parmesan.
- Taste and adjust the seasoning.
- Transfer to your prepared bread bowl and serve with the bread cubes for dipping.
Notes / Tips / Wine Advice:
JUST THE TIPS
You can serve this spinach-and-artichoke dip with chips, a bread bowl, crackers, or vegetable crudités, but make sure it remains warm by keeping it in a slow cooker or on the stove.
If you’re pressed for time, feel free to use frozen spinach. Just make sure to defrost the spinach and wring out all the excess liquid
If you’re pressed for time, feel free to use frozen spinach. Just make sure to defrost the spinach and wring out all the excess liquid
