Hello, I am Jane. Today, I’m gonna show you how to prepare spinach and artichoke dip recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Spinach and Artichoke Dip Recipe
Spinach and Artichoke Dip is one of the most favored of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Spinach and Artichoke Dip is something which I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook spinach and artichoke dip using 19 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Spinach and Artichoke Dip:
- Prepare 2 tablespoons olive oil
- Make ready 1 teaspoon crushed red pepper flakes
- Take 1/2 small onion, finely chopped
- Prepare 1/2 shallot, finely chopped
- Make ready 1 teaspoon chopped garlic
- Make ready 1 can artichoke hearts, drained and chopped
- Take 2 tablespoons white
- Make ready 1 package frozen spinach, thawed and drained
- Prepare 1/2 cup sour cream
- Get 1/2 cup mayonnaise
- Get 4 ounces cream cheese, softened
- Take 1/3 cup chopped canned hearts of palm
- Get 1 tablespoon chopped fresh flat-leaf parsley
- Get 2 tablespoons freshly grated Parmesan cheese
- Make ready 1/2 teaspoon coarse salt
- Make ready 1/4 teaspoon freshly ground black pepper
- Make ready Dash hot sauce
- Prepare Assorted crudite e.g. raw red pepper slices
- Get Flatbreads or toasted baguette slices
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 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.
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