Spinach Artichoke Dip
Ingredients
The dip
-
2
tablespoons
olive oil
-
½ to 1
cup
shallots, minced
-
to taste
pinch
salt
-
10 to 14
ounces
artichoke hearts
-
to taste
pinch
crushed red pepper flakes
-
10
ounces
baby spinach
-
¾
cup
half and half
-
8
ounces
cream cheese, cut into small cubes
-
½
cup
grated Parmigiano Reggiano
-
to taste
flaky sea salt and pepper
For serving
-
to taste
crackers, bread, chips, vegetables
Instructions
- Heat olive oil in a large pot and add minced shallots with a pinch of salt, cooking for 5 minutes.
- Coarsely chop the artichoke hearts and add them to the pot, cooking for 30 seconds.
- Add the spinach and a pinch of salt, letting it wilt for about 60 seconds.
- Stir in half and half and bring to a simmer, then add cream cheese and stir until melted.
- Mix in the grated parmesan and season with flaky sea salt and pepper to taste.
- Transfer the dip to an oven-safe dish and broil for 3 to 5 minutes, or serve in a bread bowl.
Nutrition Facts (estimated)
Servings
2 cups
Calories
250
Total fat
20g
Total carbohydrates
15g
Total protein
10g
Sodium
500mg
Cholesterol
40mg
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