Spinach & Artichoke Dip | Recipe
A cheesy and addictive spinach and artichoke dip, featuring freshly sauteed spinach, Fontina cheese and marinated artichoke hearts.
I pull out this recipe multiple times a year for both spring and Christmas entertaining. No matter the time of year, nor the occasion, I can count on the fact that the dish holding this glorious concoction of flavors will be swept clean via the serving spoon, or even the toast points, I serve alongside it. The sauce is creamy and rich, with a welcomed brightness from the marinated artichokes, making for an overall savory, and very addictive appetizer.
1 tbsp of olive oil
1/2 of a yellow onion, finely diced
2 cloves of garlic, minced
2 tbsp unsalted butter
1 tsp kosher salt, separated
10 oz baby spinach
1 1/4 c half and half
12 oz cream cheese, room temperature
1/2 tsp Worcestershire sauce
1/2 tsp paprika
1/4 tsp ground black pepper
Dash of hot sauce
2 c freshly grated Fontina cheese, separated
12 oz quartered and marinated artichoke hearts, drained and patted dry
Preheat the oven to 375° and have ready a greased 8” square baking dish.
Have measuring pitcher with a few tablespoons of water on standby. Add olive to a large saucepan or pot over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté 1 minutes more. Add a small splash of water to the saucepan, along with the butter and half a teaspoon of salt. Stir until butter is melted.
Add the spinach to the saucepan a handful at a time, stirring after each addition. Once the spinach begins to wilt, add another handful and repeat until all of the spinach has been incorporated. Adding a splash of water if necessary to aid to the spinach in wilting.
Transfer the mixture to a colander and using the back of a wooden spoon or a potato masher, apply firm pressure and squeeze out all of the excess water/moisture from the spinach. Transfer to a cutting board and finely chop the spinach.
Place the saucepan back onto the stove top, add the half and half, along with the cream cheese. Turn the heat on low, and stir until the cream cheese has melted into the half and half. Add the Worcestershire sauce, paprika, half a teaspoon of Kosher salt, black pepper and hot sauce, along with the chopped spinach and half of the Fontina cheese. Stir to combine.
Roughly chop the artichoke hearts and add them to the mixture. Stir once more and transfer to baking dish. Top with remaining Fontina cheese and bake for 20-25 minutes, until the cheese is melted and the edges are bubbly.
Would pair well with:
Dry White Wine, such as Chardonnay or Pinot Grigio
