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Spinach and Artichoke Dip
Spinach and Artichoke Dip

Before you jump to Spinach and Artichoke Dip recipe, you may want to read this short interesting healthy tips about Goodies that offer You Power.

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You will not have to look far to discover a wide range of healthy snacks that can be easily prepared. When you make the decision to be healthy, it’s simple to find what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to spinach and artichoke dip recipe. You can have spinach and artichoke dip using 19 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Spinach and Artichoke Dip:
  1. Prepare 2 tablespoons olive oil
  2. Provide 1 teaspoon crushed red pepper flakes
  3. Use 1/2 small onion, finely chopped
  4. Take 1/2 shallot, finely chopped
  5. Use 1 teaspoon chopped garlic
  6. You need 1 can artichoke hearts, drained and chopped
  7. Provide 2 tablespoons white wine
  8. Provide 1 package frozen spinach, thawed and drained
  9. Take 1/2 cup sour cream
  10. Get 1/2 cup mayonnaise
  11. Use 4 ounces cream cheese, softened
  12. Prepare 1/3 cup chopped canned hearts of palm
  13. Provide 1 tablespoon chopped fresh flat-leaf parsley
  14. Get 2 tablespoons freshly grated Parmesan cheese
  15. Get 1/2 teaspoon coarse salt
  16. Get 1/4 teaspoon freshly ground black pepper
  17. Get Dash hot sauce
  18. You need Assorted crudite e.g. raw red pepper slices
  19. Use Flatbreads or toasted baguette slices
Steps to make Spinach and Artichoke Dip:
  1. Heat oil and red pepper flakes in a medium skillet over medium heat. Add onion, shallot, and garlic; cook, stirring, until soft and translucent, about 5 minutes. Add artichokes and cook, stirring, about 2 minutes more.
  2. Add wine to deglaze and let cook until liquid is reduced by half. Add spinach and cook, stirring, until heated through and well combined, 2 to 3 minutes. Remove from heat and let cool.
  3. In the bowl of an electric mixer fitted with the whisk attachment, mix together sour cream, mayonnaise, and cream cheese until well combined. With the mixer on low, add hearts of palm, parsley, cheese, salt, pepper, and hot sauce; mix until well combined. Fold in 3/4 cup of the cooled spinach and artichoke mixture, reserving any remaining for another use. Transfer dip to refrigerator until chilled about 2 hours and up to two weeks; serve with crudite, flatbreads, or baguette slices.

It's creamy, cheesy, loaded with spinach, and delicious with toasted baguette. This baked spinach artichoke dip is a guaranteed party hit! It's deliciously creamy and cheesy, but shhh! A secret veggie ingredient is hiding. Entertain with Alton Brown's Hot Spinach and Artichoke Dip, a classic recipe with a touch of heat, from Good Eats on Food Network.

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