I love using Trader Joe’s grilled artichoke hearts in this recipe, which are found in the store’s main grocery aisle, as opposed to the refrigerated or freezer aisles. If you can’t find them, use canned, which typically are 14 oz. each. Be sure to drain the can first; then coarsely chop the hearts.
For the dip:
- 2 tablespoons olive oil
- 2 shallots minced, to yield 1/2 to 1 cup
- 10 – 14 ounces artichoke hearts, see notes above, I love the grilled artichoke hearts from Trader Joe’s
- pinch crushed red pepper flakes
- 10 ounces baby spinach
- 3/4 cup half and half
- 8 ounces cream cheese, cut into small cubes
- 1/2 cup (1.3 ounces | 38 g) grated Parmigiano Reggiano
- flaky sea salt and pepper to taste
- crackers, bread, chips, vegetables — whatever you like
- to make a bread bowl, follow this peasant bread recipe
- Place the oil and shallots in a large pot over high heat. Season with a pinch of salt. As soon as the oil and shallots begin to sizzle, give them a stir, turn the heat to low, and cover the pot. Cook 5 minutes.
- Meanwhile, coarsely chop the artichoke hearts.
- After 5 minutes, remove the lid from the pot, add a pinch of crushed red pepper flakes and give everything a stir. Turn heat to medium. Add the artichoke hearts and cook 30 seconds.
- Add all of the spinach and season with a pinch of salt. Let spinach stand undisturbed for about 60 seconds; then use tongs to rearrange the spinach from the bottom of the pot to the top, until it has all wilted down.
- Add the half and half and bring to a simmer. Add the cream cheese. Stir until the cream cheese has melted. Add the parmesan and stir to combine.
- Taste. Add flaky sea salt to taste until it tastes nicely seasoned — I had a few big pinches. Add pepper to taste if you wish.
- To finish: transfer dip — or a portion of it — to a small, shallow, oven-safe vessel. Transfer to the broiler for 3 – 5 minutes or until blistered to your liking, keeping a close watch the entire time. Or, make a bread bowl: remove the “innards” from 1 loaf of my mother’s peasant bread recipe, fill the cavity with the spinach artichoke dip, transfer the filled bowl to a sheet pan, nestle the torn bread “innards” all around, drizzle with olive oil, and roast at 450ºF for roughly 10 minutes or until lightly golden.
- Category: Dip
- Method: Stovetop
- Cuisine: American
Keywords: spinach, artichoke, dip, easy