Spinach Artichoke Dip
Featured Seedlings
Ingredients
- 1 Tbsp olive oil
- 1 small yellow onion, diced
- 3 large garlic cloves, thinly sliced
- pinch salt and pepper
- 6 packed cups fresh spinach
- 1 jar artichoke hearts, chopped
- 8 oz packet cream cheese, at room temperature
- 1/4 c sour cream
- 1/4 c mayonnaise
- 2 c gruyere cheese, shredded
- 1/2 tsp red pepper flakes
- 1 tsp butter
- 1 Tbsp fresh grated parmesan cheese
Instructions
Step 1
Heat cast iron to medium/high heat. Drizzle with olive oil, add diced yellow onion. Mix and allow to cook for 2 minutes. Add the thinly sliced garlic cloves, salt and pepper, mix and cook for another minute. Take off the heat and set aside.
Step 2
Steam 6 tightly packed cups of fresh spinach. Once the spinach is wilted lay on a clean towel to cool.
Step 3
Meanwhile, drain artichoke hearts from any liquid and roughly chop- set aside.
Step 4
When spinach has cooled, squeeze the towel over the sink until all the liquid has drained. Transfer to a cutting board and chop the spinach.
Step 5
In a large mixing bowl add cream cheese, sour cream, mayonnaise, sautéed onions and garlic, spinach, artichoke hearts, gruyere cheese and red pepper flakes. Mix until well combined.
Step 6
Butter a 6x6 baking dish. Transfer the mixture into the baking dish. Smooth and top with freshly grated parmesan cheese.
Step 7
Place in a preheated oven at 400 degrees F for 30 minutes until the dip is browned and bubbling on the sides.
Step 8
Serve with a toasted baguette, crackers or tortilla chips while hot.
Step 9
Enjoy!