I made this dip to bring to a family get together over Christmas. I had seen it on a food blog and immediately wanted to try it. I love this dip in restaurants and wanted to see if I could duplicate the taste at home. I had never worked with artichokes before so I was a little nervous, but this recipe ended up being very easy to make, though it was a bit time consuming. I will definitely make this again sometime because it was yummy!

Spinach and Artichoke Dip
from Good Things Catered

2 (14 oz) cans of premium artichoke hearts
3 Tbsp olive oil
salt and ground black pepper
16 oz. baby spinach leaves
1 medium onion, minced
2 medium garlic cloves, minced or pressed
1/4 c. mayonnaise
4 oz. cream cheese, at room temperature
1 1/2 c. assorted cheeses, grated (the original recipe called for pecorino, parmesan, asiago, mozzarella, and fontino but I only used parmesan and mozzarella)
2 Tbsp fresh lemon juice
1 Tbsp minced thyme leaves
1/8 tsp cayenne pepper (I didn’t have cayenne pepper on hand so I substituted paprika)
1/4 c. grated Parmesan cheese, grated

Preheat oven to 450 degrees and line baking sheet with foil.

Toss drained artichokes with 1 Tbsp oil, ½ tsp salt and ¼ tsp ground black pepper. Spread out over baking sheet and roast, stirring occasionally. Roast about 25 minutes, or until artichokes are browned at the edges.

Let the artichoke cool and chop coarse. (I used the food processer here and probably overprocessed the artichokes).

Heat 1 Tbsp oil in a large skillet over medium high heat until just shimmering. Sauté spinach until wilted and drain thoroughly and transfer to a bowl. Add the remaining 1 Tbsp oil to pan and add the onion. Cook until softened, about 5 -7 mins. Stir in the garlic and cook until fragrant, about 30 seconds. Transfer the onion and garlic to the bowl with the spinach.

Stir in mayo, cream cheese, cheeses, lemon juice, thyme, and cayenne until uniform. Gently fold in artichokes and season with salt and pepper to taste.

Transfer mixture to large baking dish and sprinkle with the parmesan cheese. The dip can be covered and refrigerated for up to 3 days before baking.

Preheat oven to 400 degrees. Bake dip uncovered until it is hot throughout and the top is golden brown, about 20-25 mins. Let cool at least 5 mins before serving.