Description
Rule #294: Alaska knows best.
Alaskans know how to do it all. They know how to fish, hike, have a good time, show you a good time, and they freaking now how to cook like you’d never believe. When we went a couple of summers ago, we had the most unbelievable spinach & artichoke dip we’ve ever had in our lives. I know it seems weird to highlight the dip, but trust me, once you taste it, you’ll understand what I’m talking about.
Ingredients
- 1 Tablespoon Extra Virgin Olive Oil
- 1 pound Fresh Baby Spinach
- 1 can (14 Oz. Size) Artichoke Hearts, Drained And Chopped
- ½ teaspoons Kosher Salt
- ⅛ teaspoons Freshly Ground Black Pepper
- 1 cup Sour Cream
- 1-½ pound Cream Cheese, Softened
- 2 cups Mayonnaise With Olive Oil
- 1 Large Shallot, Diced
- 2 cloves Garlic, Minced Or Pressed
- ¼ pounds Parmesan Cheese, Shredded
Preparation
Preheat oven to 350ºF.
In a large nonstick skillet or Dutch oven, heat 1 olive oil over medium high heat. Once oil is glistening, sauté spinach, stirring occasionally, until just wilted (about 5 minutes). Work in batches as needed. Remove from heat and set aside. Allow to cool slightly.
Meanwhile, in a small nonstick skillet over medium high heat, sauté artichokes with a pinch of salt and pepper until slightly dried out and flavored (about 4 minutes), stirring occasionally. Allow to cool slightly.
Combine spinach, artichoke hearts, sour cream, cream cheese, mayo, shallots, garlic, and Parmesan. Sprinkle salt and pepper, stir to combine, and adjust seasonings as needed. Pour into a baking dish coated with cooking spray. Bake at 350ºF for 45 minutes.
This can be mixed, covered, and stored in fridge one day ahead. Simply remove from fridge and allow to sit at room temperature while the oven preheats. Bake as recommended above.
