Spinach Artichoke Dip
Spinach Artichoke Dip - a blend of four cheeses, water chestnuts for crunch, a touch of heat with red pepper and lemon juice to brighten things up.
-
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
-
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-
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.
-
Enjoy!