Baked spinach, feta and artichoke dip
Dimitra's Dishes · ♥ 647 likes · 11.2K views · 5 min video
Read about cream cheese in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole onion
- 3–4 tbsp olive oil
Cook the finely chopped onion in the olive oil over medium heat until soft and golden, 6 to 8 minutes.
- 3–4 cloves garlic cloves
- 1 lb baby spinach leaves
- salt
- pepper
Add the roughly chopped spinach in batches, adding the next as each wilts; after the first batch, raise the heat to medium-high so released liquid evaporates. Season each batch with a pinch of salt and pepper.
- 8 oz full fat cream cheese
Off the heat, transfer to a big mixing bowl (or keep in the pot) and add the cream cheese while hot so it melts.
- ½ tsp dried dill
- 8 oz feta cheese
- black pepper
Add the dried dill and crumble in the feta; more black pepper if wanted.
Mixing in the cheeses
- 6 oz mozzarella
- 1 can artichoke hearts
Cut the drained artichoke hearts into quarters and fold in lightly without breaking them up. Taste and adjust seasoning.
Transfer to a round pie pan and sprinkle the remaining mozzarella on top.
Bake on the center rack at 425F for about 25 minutes, until bubbly and the cheese has melted. Optionally broil the last minute if the pan is broiler proof, or raise to 475F for the last five minutes to brown.
Rest at room temperature about 15 minutes to set; serve with toasted bread, pita, pretzels, chips or vegetables.