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Spinach and Artichoke Dip

Source of Recipe

From "Williams-Sonoma Comfort Food"


Recipe Introduction

"The combination of spinach with artichokes is time-honored, and never better than in this crowd-pleasing dip. Put it out a party, and watch your guests literally dive in. Use slices of crusty French bread for dunking, or an assortment of crackers or crunchy fresh vegetables."

List of Ingredients

â—¦ 1 tablespoon extra-virgin olive oil, plus more for the baking dish
â—¦ ½ cup finely chopped yellow onion
â—¦ 2 cloves garlic, minced
â—¦ 8 ounces cream cheese, at room temperature
â—¦ 1 cup mayonnaise
â—¦ ½ cup plus 2 tablespoons freshly grated Parmesan cheese
â—¦ ¼ cup freshly grated Romano cheese (or more Parmesan)
â—¦ 1 teaspoon red pepper sauce
â—¦ One 10-ounce package frozen chopped spinach, thawed
â—¦ 9 ounces frozen artichoke hearts, thawed, chopped
â—¦ 1 baguette, cut into thin slices


Recipe

Position a rack in the center of the oven and preheat the oven to 350° F. Lightly oil a 4- to 6-cup baking dish.

Heat the oil in a small skillet over medium heat. Add the onion and cook, stirring often, until softened, about 3 minutes. Stir in the garlic and cook until fragrant, about 1 minute more. Transfer to a medium bowl and cool slightly.

Add the cream cheese and mayonnaise to the bowl. Using a silicone or rubber spatula, mash them together to combine. Add the ½ cup of the Parmesan, the Romano, and hot pepper sauce and mix well.

A handful at a time, squeeze the excess liquid from the spinach, and add the spinach to the cream cheese mixture. Add the artichoke hearts and mix well. Spread in the baking dish and sprinkle with the remaining Parmesan. (The dip can be covered with plastic wrap and refrigerated for up to 1 day.)

Bake until the dip is bubbling and browned, about 30 minutes.
Serve hot, with the baguette slices for dipping.


Makes 6 to 8 servings