Ingredients

The following ingredients have 4 Servings
  • 1 tbsp extra-virgin olive oil (plus more for the baking dish)
  • ½ cup yellow onion (finely chopped)
  • 2 cloves garlic (minced)
  • 8 oz cream cheese (room temp, roughly chopped)
  • 1 cup mayonnaise
  • ¾ cup Parmesan cheese (grated, plus 2 tablespoons)
  • 1 tsp red pepper sauce (ie, Franks)
  • 10 oz spinach (frozen and thawed, chopped)
  • 9 oz artichoke hearts (chopped)
  • 1 baguette (cut into thin slices, toasted)

Instruction

  • Position a rack in the center of the oven and preheat the oven to 350 F.
  • Lightly oil a baking dish that holds about 6 cups.
  • Heat the oil in a separate small skillet over medium heat.
  • Add the onion and cook, stirring often, until softened, about 3 minutes.
  • Stir in the garlic and cook until fragrant, about 1 minute more.
  • Transfer to a medium bowl and cool slightly.
  • Add the cream cheese and mayo to the bowl and using a spatula, mash them together to combine.
  • Add the Parmesan cheese (3/4 cup) and hot pepper sauce and mix well.
  • Squeeze the excess liquid from the spinach, and then add to the cream cheese mixture.
  • Add the artichoke hearts and mix well.
  • Spread in the baking dish and sprinkle with the remaining Parmesan (at this point, the dip can be covered with plastic wrap and refrigerated for up to 24 hours.)
  • Bake until the dip is bubbling and browned, about 35 minutes.
  • Serve with toasted baguette slices (brushed with olive oil and sprinkled with a little oregano before toasting under the broiler).