Spinach & Artichoke Dip

재료

2 large yellow onions

4 tablespoons (½ stick) unsalted butter

1/4 cup good olive oil

1/4 teaspoon ground cayenne pepper

Kosher salt and freshly ground black pepper

1 tablespoon minced garlic (3 cloves)

4 ounces cream cheese, at room temperature

1/2 cup sour cream

1/2 cup good mayonnaise, such as Hellmann's

1(9-ounce) package frozen artichoke hearts, defrosted

1(10-ounce) package frozen chopped spinach, defrosted

1¼ cups freshly grated Italian Parmesan cheese, divided

1 baguette, sliced diagonally 1/4 inch thick, toasted, for serving

방향

Preheat the oven to 400 degrees.

Cut the onions in half through the stem, then slice them in ⅛-inch-thick half-rounds. (You will have about 3 cups of onions.) In a large (12-inch) sauté pan, heat the butter and oil over medium heat. Add the onions, cayenne pepper, 1 teaspoon salt, and ½ teaspoon black pepper, and sauté for 10 minutes. Reduce the heat to medium-low and sauté, stirring occasionally, for 20 minutes, until the onions are browned and caramelized. Stir in the garlic and cook for one minute.

Meanwhile, place the cream cheese, sour cream, and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth.

Lightly squeeze the liquid out of the artichoke hearts, chop roughly, and add to the bowl. Lightly squeeze the liquid out of the spinach and add to the bowl. Add the onion mixture and stir to combine. Stir in ¾ cup of the Parmesan, 1 teaspoon salt, and ½ teaspoon black pepper, and transfer to an 11 × 8 x 1½-inch oval baking dish.

Sprinkle on the remaining ½ cup of Parmesan. Bake for 20 to 25 minutes, until the edges are browned and bubbly. Serve warm with slices of baguette for scooping.