Spinach & Artichoke Dip

Prep Time: 30 minutes

Cooking Time: 10 minutes

Feeds: 10-12 people

Serve with: fresh tortilla chips, crostinis, or torn up French bread

Recommended tools: food processor

 

1 ea.                green pepper, chopped medium dice

1 ea.                red pepper, chopped medium dice

½ ea.              red onion, chopped medium dice

1 ea.                14 oz. can good quality artichokes, drained, quartered

1 lb.                fresh spinach, blanched, drained (you can sub frozen)

750 gr.           cream cheese

1 cup              mayonnaise

¼ cup             grated parmesan

1 tbsp.            minced garlic

1 tbsp             Lea & Perrins

1 tsp.              Tabasco

TT                   S&P

 

• If using fresh spinach, place a medium pot of water on the stove to boil, if using frozen, defrost spinach and squeeze all water from the spinach
• Prepare an ice bath in a large bowl
• Once the water boils, season with salt, place the spinach in the water and stir to cook, allow to cook no more than 1 minute, drain and immediately place in the ice bath to stop the cooking
• Drain the cooled spinach and squeeze to remove all water
• In the food processor puree the cream cheese, adding the mayo, minced garlic, Lea & Perrins and Tabasco
• Then add the spinach and pulse to puree
• Add the remaining ingredients and pulse to combine, season to taste
• Place in one or several heat proof containers and refrigerate
• When ready to serve, preheat the oven to 425F and then place in the oven, cook until simmering and lightly browned on the surface, about 8-10 minutes

Serve with tortilla chips or French bread