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Hot Artichoke, Caramelized Onion, and spinach Dip
2 T. unsalted butter
1 t. olive oil
2 cloves garlic, minced
1 cup chopped sweet onion, such as Walla Walla, Texas Sweet or Vidalia
One 10 oz. pkg. baby spinach
1 t. salt
1/2 t. hot sauce
One can artichoke harts, drained and chopped 15 oz
1 cup regular or low fat mayonnaise
2/3 cup grated Swiss cheese
2/3 cup grated Parmesan cheese
In medium sauté pan, over high heat, melt the butter with the oil and sauté the garlic for 1 minute until fragrant. Reduce heat and add onion, cooking for 5 to 7 minutes until it begins to turn golden. Add spinach and stir until spinach is wilted, then cook until mixture from spinach is evaporated, about 5 minutes. Stir in salt and hot sauce and transfer to large mixing bowl to cool. At this point, you can cover and refrigerate for up to 3 days. Drain off any liquid that has accumulated before proceeding. Preheat oven to 350. Coat inside of 1 quart baking dish with nonstick cooking spray. Add artichokes, mayonnaise, Swiss cheese and Parmesan cheese to spinach mixture, stirring until blended. Transfer to baking dish. At this point, you can cover and refrigerate for up to 3 days. Remove form refrigerator 30 minute before proceeding. Bake the dip for 20 minutes until bubbling and golden brown. Serve hot. Variations:
Add 1 cup lump crabmeat along with the artichokes (I add cooked small shrimp instead)
Add one 4 oz. can diced green chiles, rinsed and drained along with the artichokes
Add 6 strips crumbled crisp bacon along with the artichokes.
1 t. olive oil
2 cloves garlic, minced
1 cup chopped sweet onion, such as Walla Walla, Texas Sweet or Vidalia
One 10 oz. pkg. baby spinach
1 t. salt
1/2 t. hot sauce
One can artichoke harts, drained and chopped 15 oz
1 cup regular or low fat mayonnaise
2/3 cup grated Swiss cheese
2/3 cup grated Parmesan cheese
In medium sauté pan, over high heat, melt the butter with the oil and sauté the garlic for 1 minute until fragrant. Reduce heat and add onion, cooking for 5 to 7 minutes until it begins to turn golden. Add spinach and stir until spinach is wilted, then cook until mixture from spinach is evaporated, about 5 minutes. Stir in salt and hot sauce and transfer to large mixing bowl to cool. At this point, you can cover and refrigerate for up to 3 days. Drain off any liquid that has accumulated before proceeding. Preheat oven to 350. Coat inside of 1 quart baking dish with nonstick cooking spray. Add artichokes, mayonnaise, Swiss cheese and Parmesan cheese to spinach mixture, stirring until blended. Transfer to baking dish. At this point, you can cover and refrigerate for up to 3 days. Remove form refrigerator 30 minute before proceeding. Bake the dip for 20 minutes until bubbling and golden brown. Serve hot. Variations:
Add 1 cup lump crabmeat along with the artichokes (I add cooked small shrimp instead)
Add one 4 oz. can diced green chiles, rinsed and drained along with the artichokes
Add 6 strips crumbled crisp bacon along with the artichokes.
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