Spinach Artichoke and Parmesan Dip
A creamy, cheesy spinach artichoke dip.
Equipment
- Food processor
Ingredients
For the Braised Artichokes:
- 10 ounces frozen artichoke hearts
- ¼ cup extra virgin olive oil
- 4 cloves sliced garlic
- 3 sprigs thyme
- 1 tbsp. lemon juice
- 1 bay leaf
- ¼ tsp. kosher salt and black pepper
To Assemble the Dip:
- 1 tbsp. extra virgin olive oil
- 5 ounces fresh baby spinach
- 4 ounces creme fraiche
- 4 ounces cream cheese, softened
- 1 cup Parmesan cheese
Instructions
- Begin by roasting the artichokes and peppers: Preheat the oven to 350 degrees. Place the peppers on a baking sheet and bake for one hour. Put the frozen artichokes in a Dutch oven along with the oil, garlic, the thyme, lemon juice, bay leaf, and salt and pepper. Cover and bake for one hour.
- While the artichokes bake, prepare the rest of the ingredients: In a large skillet on medium heat, add the oil and the spinach and cook the spinach until it's wilted and dry. Drain it in a colander and press out any water.
- When they're done, remove just the artichokes from the pot and place them in the food processor along with the spinach. Process until they're chopped and blended. Empty them into a mixing bowl and stir in the creme fraiche, cream cheese, and a half cup of the Parmesan.
- Spoon everything into a one quart baking dish and top with the rest of the Parmesan. Bake at 350 degrees for 20 minutes, or microwave it for a few minutes.Serve hot with veggies or sliced bread.
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