Half an Hour to Serving Appetizing Spinach and Artichoke Dip
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To cook an unforgettable Spinach and Artichoke Dip, here are the ingridients required:
- You need 2 tablespoons of olive oil.
- Prepare 1 teaspoon of crushed red pepper flakes.
- You need 1/2 of small onion, finely chopped.
- Prepare 1/2 of shallot, finely chopped.
- Get 1 teaspoon of chopped garlic.
- Use 1 can of artichoke hearts, drained and chopped.
- You need 2 tablespoons of white wine.
- Prepare 1 package of frozen spinach, thawed and drained.
- Prepare 1/2 cup of sour cream.
- You need 1/2 cup of mayonnaise.
- Use 4 ounces of cream cheese, softened.
- Use 1/3 cup of chopped canned hearts of palm.
- Take 1 tablespoon of chopped fresh flat-leaf parsley.
- Use 2 tablespoons of freshly grated Parmesan cheese.
- Use 1/2 teaspoon of coarse salt.
- Take 1/4 teaspoon of freshly ground black pepper.
- Take Dash of hot sauce.
- Use of Assorted crudite e.g. raw red pepper slices.
- Take of Flatbreads or toasted baguette slices.
After preparing the components, next you are good to prepare your appetizing Spinach and Artichoke Dip by following the procedures on this section:
- Heat oil and red pepper flakes in a medium skillet over medium heat. Add onion, shallot, and garlic; cook, stirring, until soft and translucent, about 5 minutes. Add artichokes and cook, stirring, about 2 minutes more..
- Add wine to deglaze and let cook until liquid is reduced by half. Add spinach and cook, stirring, until heated through and well combined, 2 to 3 minutes. Remove from heat and let cool..
- In the bowl of an electric mixer fitted with the whisk attachment, mix together sour cream, mayonnaise, and cream cheese until well combined. With the mixer on low, add hearts of palm, parsley, cheese, salt, pepper, and hot sauce; mix until well combined. Fold in 3/4 cup of the cooled spinach and artichoke mixture, reserving any remaining for another use. Transfer dip to refrigerator until chilled about 2 hours and up to two weeks; serve with crudite, flatbreads, or baguette slices..
Recipe : Spinach and Artichoke Dip
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