Recipe

Spinach, Feta and Artichoke Dip

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Recipe
1 Question

Photo by Oui, Chef

This recipe was entered in the contest for Your Best Dip
fiveandspice's Testing Notes: Hot gooey spinach artichoke dip is always going to be a crowd pleaser, but Oui, Chef's version has some extra reasons to love it. The lovely tang of the lemon brings out the brightness of...
Hot gooey spinach artichoke dip is always going to be a crowd pleaser, but Oui, Chef's version has some extra reasons to love it. The lovely tang of the lemon brings out the brightness of the artichokes to give this dip a light feeling that you don't often encounter in artichoke dip. It tastes fresh, instead of heavy. This is complemented by the Mediterranean notes from the briny feta and pine nuts. I made this dip for a party this weekend and it disappeared amidst a flurry of compliments. Very tasty!

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Chef
Oui, Chef's Notes: My Mom has made a straight forward hot artichoke dip for years that is fabulous, absolutely addictive. For many though, with gads of mayo and cheese, it's a bit much. I took her inspiration...
My Mom has made a straight forward hot artichoke dip for years that is fabulous, absolutely addictive. For many though, with gads of mayo and cheese, it's a bit much. I took her inspiration and tweaked it a bit to lower the fat level (though its hardly low-calorie), and to amp the flavors by building on the ingredient list, adding lemon for brightness, spinach for some color, sour cream and feta for their tang, and the pine nuts for their earthy crunch. I had someone almost kill me for this recipe at New Years. - Oui, Chef

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Serves 8-10

1 6 oz. can of artichoke hearts in water, drained, thinly sliced and patted dry Ask a question about this ingredient

1 10 oz. package of frozen spinach, thawed, chopped and wrung dry in a clean kitchen towel Ask a question about this ingredient

3/4 cups finely grated fresh parmigiano-reggiano Ask a question about this ingredient

3/4 cups mayonnaise Ask a question about this ingredient

3/4 cups sour cream Ask a question about this ingredient

1/2 cup lightly toasted pine nuts Ask a question about this ingredient

1/2 cup crumbled feta cheese Ask a question about this ingredient

zest of 1 lemon Ask a question about this ingredient

1 tablespoon freshly squeezed lemon juice Ask a question about this ingredient

1 garlic clove, peeled and crushed Ask a question about this ingredient

1 teaspoon freshly ground black pepper Ask a question about this ingredient

1/2 teaspoon kosher salt Ask a question about this ingredient

Place your oven rack in the center position and pre-heat the oven to 425 ℉.
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In a mixing bowl, stir together the artichoke hearts, spinach, mayonnaise, sour cream, lemon zest and juice, the pine nuts, black pepper, salt, and 1/2 cup of the parmigiano cheese.
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Rub the inside of a small baking dish with the crushed garlic, then discard the clove. Pour the mixture into the dish and spread top an even thickness, sprinkle the top with the remained 1/4 cup of parmigiano and the crumbled feta.
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Bake until the top browns and the dip heats through, about 20-30 minutes. Remove from the oven and let cool slightly before serving with pita chips, or the crackers of your choice.
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