Artichoke Pickle Dip
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Cuisine: American
Ingredients
  • 1 tbsp olive oil
  • 1 onion, diced
  • 1 whole roasted garlic, crushed
  • 1 can artichoke hearts
  • 1 cup lb frozen spinach defrosted and excess liquid squeezed removed
  • ¼ cup mayonnaise
  • ¼ cream cheese
  • ⅓ cup sour cream
  • ⅓ cup grated fontina or gruyere
  • ½ cup parmesan (1/4 +1/4)
  • lemon zest
  • ½ tsp salt
  • 1 tsp fresh pepper
  • ⅓ tsp white chili powder
  • 2 tbsp olive oil
  • 2 Tbs. Panko breadcrumbs
To serve with
  • Crositni
  • cracker
  • Crudites
Instructions
  1. Preheat oven to 350°F.
  2. Warm 1 tablespoon olive oil in a medium skillet over medium heat. Add the onion and saute until soft and translucent. Remove from heat.
  3. Chop up the artichoke hearts, add it in a large bowl along with spinach. Add mayo, cream cheese, sour cream, fontina and ¼ parmesan, lemon zest, salt, pepper. Mix very well.
  4. Transfer the dip to an oven proof container or baking dish. In a small bowl combine the Panko breadcrumbs and the remaining olive oil. Sprinkle the breadcrumb mixture over the artichoke dip and bake for about 20 to 25 minutes or until the top is golden brown and bubbling.
  5. While the dip is baking, make the crostini to serve alongside. Slice the baguette into ½” slices. Brush with the remaining olive oil and place on a parchment lined baking sheet. Bake in the same oven as the dip for about 10 minutes or until golden brown and crunchy.
  6. Serve the spinach and artichoke dip warm along with a handful of the crostini, crudite, cracker and pickles.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2020/12/29/artichoke-spinach-dip/