Some of us girls and our husbands got together for an appetizer and dessert evening last month at Anneliese's place. We all brought something to add to the buffet of amazing food. My contribution was this Artichoke and Spinach Dip. This dip can be made the day before and heated before serving.
- 1 tbsp olive oil
- 2 large cloves garlic, minced
- 1/2 cup red onion, minced fine
- 4 cups fresh spinach
- 3/4 cup cream
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp lemon juice
- 1/2 cup cream cheese, cut into small cubes
- 2 cups canned artichokes, drained and chopped
- 2/3 cup roasted red peppers, chopped
- 1 cup grated Parmesan cheese
- 1 cup mozzarella cheese, grated
- Heat oil in a large heavy skillet. Add garlic and onions and saute over medium heat until they begin to sizzle but not brown.
- Add spinach and cream. Stir and cook until spinach wilts and cooks down. Add salt, pepper and lemon juice.
- Cut cream cheese into small cubes and add to the creamed spinach mixture, stirring until cream cheese has melted.
- Remove from heat and add artichokes, roasted red peppers, and remaining 2 cheeses.
- Stir well until cheeses have melted.
- Pour this mixture into a low oven proof dish.
- Bake at 375º for 20 minutes or until dip is hot and bubbly.
- Serve hot, with pita chips or crackers.