I clearly remember telling her it was delicious and asking her what it was. She answered Spinach Artichoke Dip. I had never heard the word “artichoke” and, for a brief second, I wondered if she had said “aardvark.” To say the least, that was an unsettling thought. I asked her again and she explained artichokes were a plant. Whew! That sounded much more palatable. I have since learned much more about the lowly artichoke that grows like a weed in warmer climates and is related to the thistle (yum). With that said, I still love them and HERE is a terrific article on how to cook and eat artichokes.
Spinach Artichoke Dip
- ½ large sweet yellow onion diced (optional)
- 1- tablespoon butter unsalted (optional)
- 1- tablespoon olive oil optional
- 8-10 ounces Frozen Chopped Spinach thawed & squeezed dried
- 1- can Artichokes drained & finely chopped
- 1 package 5.2-6.5 ounces Boursin Cheese
- 1 package 8 ounces cream cheese
- 1/8-¼ teaspoon red pepper flakes
- ½ cup grated Parmesan
- ½ cup Gruyere cheese grated
- 2 teaspoons mayonnaise
- 1- tablespoon fresh lemon juice
- 1-2 tablespoons dry white wine
- 1 can water chestnuts drained & chopped
- Freshly ground black pepper & kosher salt to taste
- For the Topping:
- ¼ cup Panko breadcrumbs
- ¼ cup Gruyere grated
- ¼ cup Parmesan grated
- Preheat oven to 375F.
- Spray a 1½-2 quart casserole dish with cooking spray.
- If adding onion - heat butter & olive oil over medium heat and add diced onion. Cook onion until translucent.
- In a large bowl, combine all ingredients and mix well.
- Pour mixture into the prepared casserole dish and press down to smooth.
- Combine all topping ingredients in a small bowl then spread it over the spinach mixture.
- Bake at 375F for 20-25 minutes.
- Turn heat to 425F and cook 5-10 more minutes until the topping is golden. Watch closely.