Serves: 10-12 people
You will need:
Note: Fresh or Frozen Spinach will work just as well. Taste does not vary between the different kinds of spinach.
1 Can Whole Artichoke Hearts
1 Stick Salted Butter
8 oz Cream Cheese
1/2 Large Onion
Just over 1/2 Cup Parmesan Cheese
Make sure everything you need is on-hand and easily ready to be used, as the preparation of this dish goes fairly quickly. Allow the butter and cream cheese to sit out of the refridgerator and soften for about 30 minutes prior to preparation time for consistency and convenience’s sake.
Preparing the dish:
To begin, your should first chop your onion into large pieces, as shown above. Then, finely chop the onions in a food processor. Set aside, but keep them handy.
Next, place butter in a large skillet over medium-high heat.
While butter melts in the skillet, stir constantly so it will not burn. Once the butter is melted, add your onions. Stir well. Allow to simmer until golden brown. *
NOTICE: I said golden brown, not dark brown. Dark brown means burned.
Cover the onion and butter mixture and allow to simmer while you prepare the other components of the dish.
Next, drain 2 cans of spinach in a colander. Since the spinach needs to be as dry as possible, squeeze it with your hands to remove extra water, as shown below. There is no need to be gentle with the spinach (or for that matter, any component of this dish). Allow to continue draining in the sink until you are ready to add the spinach to the dish.
NOTE: Artichokes can simply be thinly sliced and added to the dish. Nothing will change in cooking methods or taste, just consistency. It’s really all about preference.
Set aside the chopped and/or processed artichoke hearts and return to your butter and onion mixture. Once you can see that the onions are beginning to brown and there is considerably less liquid in your skillet, turn down the heat to medium.
Add your cream cheese to the mixture. It will help to break it up with the spatula and stir as best you can. Allow the cream cheese to begin to melt in the skillet, and continue stirring to avoid burning.
Next, add the spinach. Mix as well as possible. Stir for about a minute to allow the cream cheese and spinach blend well together.
Your spinach and artichoke dip is now ready to be consumed! Or, for a better blend of flavors (as if it could get any better)…STAY TUNED!
Allow your spinach and artichoke dip to sit, covered, in the refridgerator over night. This will allow the dish time to blend in its flavors well before consumption, and result in an overall more pleasant experience. The next morning, coat the dish in a layer of parmesan cheese. Just before the dish is ready to be served, preheat an oven to 350 degrees and bake the dish covered for ten minutes. Remove the cover and bake for 10 more minutes, or until edges begin to bubble. Your spinach and artichoke dip has now reached absolute perfection! Serve by itself, with tortilla chips, melba toast, or crackers. Enjoy!