Hot Spinach and Artichoke Dip- RELOADED

Name: Hot Spinach and Artichoke Dip- RELOADED
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Greek
Ingredients: 12 oz Artichoke Hearts (12 ounce bag frozen artichoke hearts, thawed); 10 oz Frozen Spinach (10 ounce box frozen spinach, thawed); 2 tbsp Extra Virgin Olive Oil (2 tablespoons extra-virgin olive oil); 1 tsp Kosher Salt (1 teaspoon kosher salt, divided); 8 oz Cream Cheese (8 ounces cream cheese, room temperature); ¼ cup Sour Cream (1/4 cup sour cream); ¼ cup Mayonnaise (1/4 cup mayonnaise); 1 ½ tsp Lemon Juice (1 1/2 teaspoons freshly squeezed lemon juice); ½ cup Parmesan Cheese (1/2 cup grated parmesan cheese, divided); ¾ cup Feta Cheese (3/4 cup crumbled feta cheese, divided); 2 cloves Garlic (2 large cloves garlic, grated on rasp (microplane), divided); ½ tsp Red Pepper Flakes (1/2 teaspoon red pepper flakes); ¼ cup White Wine (1/4 cup white wine (pinot grigio or sauvignon blanc))

Hot Spinach and Artichoke Dip- RELOADED - Appetizer (Greek)

30 minGreek

Servings4

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Vegetarian
Pescatarian

Ingredients

For 4 servings

Artichoke Hearts12 oz · 12 ounce bag frozen artichoke hearts, thawed
Frozen Spinach10 oz · 10 ounce box frozen spinach, thawed
Extra Virgin Olive Oil2 tbsp · 2 tablespoons extra-virgin olive oil
Kosher Salt1 tsp · 1 teaspoon kosher salt, divided
Cream Cheese8 oz · 8 ounces cream cheese, room temperature
Sour Cream¼ cup · 1/4 cup sour cream
Mayonnaise¼ cup · 1/4 cup mayonnaise
Lemon Juice1 ½ tsp · 1 1/2 teaspoons freshly squeezed lemon juice
Parmesan Cheese½ cup · 1/2 cup grated parmesan cheese, divided
Feta Cheese¾ cup · 3/4 cup crumbled feta cheese, divided
Garlic2 cloves · 2 large cloves garlic, grated on rasp (microplane), divided
Red Pepper Flakes½ tsp · 1/2 teaspoon red pepper flakes
White Wine¼ cup · 1/4 cup white wine (pinot grigio or sauvignon blanc)

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Steps

1Place the artichoke hearts in a clean kitchen towel or several layers of paper towels and squeeze with your hands to remove as much liquid as possible, then roughly chop. Repeat with the spinach.
2Heat a 10-inch cast iron skillet over high heat for 2 minutes. Add the olive oil followed by the chopped artichokes, and 1/2 teaspoon of the salt. Stir to combine, then press down with a large spoon or spatula and don't touch for 3 minutes. Then stir, press again, and cook until deeply browned, another 3 minutes.
3Meanwhile, in a medium bowl, thoroughly combine the cream cheese, sour cream, mayonnaise, lemon juice, half the parmesan, half the feta, and half the garlic, and set aside.
4Add the spinach to the artichoke mixture along with the remaining garlic, red pepper flakes and salt. Cook for 1 minute, stirring constantly. Add the wine and cook until the pan is almost dry.
5Remove from the heat and move the spinach artichoke mixture into the bowl of the cream cheese mixture and stir to combine. Transfer to a 2-quart casserole dish and smooth the top with a spatula.
6Set your oven or toaster oven to the broil setting with a rack in the upper third position. Broil for 3 minutes until the top is browned and bubbling. Serve warm with pita chips.