Hot spinach artichoke dip
Brian Lagerstrom · ♥ 33.5K likes · 1.3M views · 15 min video
Read about spinach in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- olive oil
- 450 g spinach
- salt
Heat a large saute pan over medium high, add olive oil and the whole pound of spinach with a strong pinch of salt and wilt three to four minutes until the water is mostly cooked off.
Drain on double-lined paper towel on a sheet tray and press hard with more paper towel to get as much water out as possible.
Chop the squeezed spinach very thoroughly, to about the particle size of chopped frozen spinach.
- 225 g cream cheese
- 110 g mayonnaise
- 110 g sour cream
- 40 g grated Parmesan cheese
- 65 g rough chopped shallots
- 5 g minced fresh garlic
In a food processor combine cream cheese, mayonnaise, sour cream, grated Parmesan, shallots and minced garlic.
Cheese dip base in the food processor
- 60 g flavorful aged cheese
- 60 g young mild melting cheese
Grate the aged and the young cheese on the largest holes of a box grater and add half the blend, saving half for the top.
- 10 g lemon juice
- 2 g salt
- 2 g black pepper
- 2 g chili flake
Add lemon juice, salt, black pepper and chili flake and spin 30 to 45 seconds to a unified cheese dip base.
- 240 g chopped artichokes
Add the drained chopped artichokes and all the chopped spinach and spin 15 to 20 seconds, leaving texture rather than a puree.
- 30–40 g grated Parmesan cheese
Scoop into an eight by eight metal pan, level it, and top with grated Parmesan and the reserved cheddar and pepper jack blend.
Bake 20 to 25 minutes, or 25 to 30 for a darker top, until bubbling and well browned edge to edge.