Spinach-Artichoke Dip

Name: Spinach-Artichoke Dip
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: American
Ingredients: 2 tbsp Olive Oil (2 tablespoons olive oil); 2 cup Shallots (2 shallots minced, to yield 1/2 to 1 cup); 0 pieces Table Salt (salt); 10 oz Artichoke Hearts (10 – 14 ounces artichoke hearts, see notes above, I love the grilled artichoke hearts from Trader Joe’s — up to 14); 0 pieces Red Pepper Flakes (pinch crushed red pepper flakes); 10 oz Baby Spinach (10 ounces baby spinach); ¾ cup Half And Half (3/4 cup half and half); 8 oz Cream Cheese (8 ounces cream cheese, cut into small cubes); ½ cup Parmigiano Reggiano (1/2 cup (1.3 ounces | 38 g) grated Parmigiano Reggiano); 0 pieces Sea Salt (flaky sea salt and pepper to taste); 0 pieces Peasant Bread (to make a bread bowl, follow this peasant bread recipe) — optional

A creamy spinach and artichoke dip made by sautéing shallots, wilting spinach with artichokes, and simmering with half and half, cream cheese, and Parmigiano Reggiano, then broiling until bubbly.

20 minAmerican

Servings2

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Vegetarian
Pescatarian

Steps

1Place the oil and shallots in a large pot over high heat. Season with a pinch of salt. As soon as the oil and shallots begin to sizzle, give them a stir, turn the heat to low, and cover the pot. Cook 5 minutes.
2Meanwhile, coarsely chop the artichoke hearts.
3After 5 minutes, remove the lid from the pot, add a pinch of crushed red pepper flakes and give everything a stir. Turn heat to medium. Add the artichoke hearts and cook 30 seconds.
4Add all of the spinach and season with a pinch of salt. Let spinach stand undisturbed for about 60 seconds; then use tongs to rearrange the spinach from the bottom of the pot to the top, until it has all wilted down.
5Add the half and half and bring to a simmer. Add the cream cheese. Stir until the cream cheese has melted. Add the parmesan and stir to combine.
6Taste. Add flaky sea salt to taste until it tastes nicely seasoned — I had a few big pinches. Add pepper to taste if you wish.
7To finish: transfer dip — or a portion of it — to a small, shallow, oven-safe vessel. Transfer to the broiler for 3 – 5 minutes or until blistered to your liking, keeping a close watch the entire time. Or, make a bread bowl: remove the “innards” from 1 loaf of my mother’s peasant bread recipe, fill the cavity with the spinach artichoke dip, transfer the filled bowl to a sheet pan, nestle the torn bread “innards” all around, drizzle with olive oil, and roast at 450ºF for roughly 10 minutes or until lightly golden.