Hi, I am Elise. Today, I will show you a way to prepare spinach and artichoke dip recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I will make it a little 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 well liked of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Spinach and Artichoke Dip is something that I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook spinach and artichoke dip using 19 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Spinach and Artichoke Dip:
- Make ready 2 tablespoons olive oil
- Get 1 teaspoon crushed red pepper flakes
- Prepare 1/2 small onion, finely chopped
- Prepare 1/2 shallot, finely chopped
- Make ready 1 teaspoon chopped garlic
- Get 1 can artichoke hearts, drained and chopped
- Prepare 2 tablespoons white
- Get 1 package frozen spinach, thawed and drained
- Prepare 1/2 cup sour cream
- Get 1/2 cup mayonnaise
- Take 4 ounces cream cheese, softened
- Take 1/3 cup chopped canned hearts of palm
- Make ready 1 tablespoon chopped fresh flat-leaf parsley
- Prepare 2 tablespoons freshly grated Parmesan cheese
- Take 1/2 teaspoon coarse salt
- Make ready 1/4 teaspoon freshly ground black pepper
- Take Dash hot sauce
- Take Assorted crudite e.g. raw red pepper slices
- Take Flatbreads or toasted baguette slices
Instructions 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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