SPINACH ARTICHOKE DIP
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INGREDIENTS:
- 2 tablespoons olive oil
- 1 large garlic clove, finely chopped
- 1 10-ounce package frozen spinach (defrosted, drained and finely chopped)
- Pinch of red-pepper flakes
- Fine Sea salt and black pepper
- 1 12-ounce package frozen artichoke hearts (defrosted, drained and coarsely chopped)
- 8 ounces cream cheese, cut into 1-inch pieces
- 4 ounces MNMLST Mayo
- 4 ounces sour cream
- ¼ cup Parmesan, finely grated
INSTRUCTIONS:
- Heat olive oil in a medium pot over medium heat. Add garlic and cook, stirring until it’s softened and fragrant, about 30 seconds.
- Add spinach, crushed red pepper, salt and pepper. Continue to cook, stirring frequently, until most of the liquid from the spinach has evaporated (no need to drain), about 3 minutes. Add artichokes and season again with salt and pepper. Cook for a few minutes, just to take the raw edge off the artichokes.
- Reduce heat to low and add cream cheese. Using a wooden spoon or spatula, stir until all the cheese has melted, about 3 minutes. Stir in sour cream, mayo and parmesan, and season with more salt and pepper (as needed). You can certainly eat this dip straight from the pot (or transferred to a serving bowl), but running it under the broiler for a crispy top is also an excellent option. To do so, transfer dip to a small ovenproof skillet (6 to 8 inches). Place in oven and broil until the top is golden and the dip is bubbling, 5 to 8 minutes. Let sit a minute or two before serving.