Spinach & Artichoke Dip

Bahan-bahan

• 1 can artichokes, drained)

• 1 lemon

• salt

• 2 tbsp olive oil

• 500g fresh spinach

• 1g salt (for spinach)

• 225g softened cream cheese

• 110g mayo

• 110g sour cream

• 65g shallot (about 1 large shallot, minced)

• 2 cloves garlic, minced

• 40g parmesan, grated

• 2g salt

• 2g pepper

• 3g chile flake

• 10g lemon juice

• 120g shredded cheese grated on large holes of box grater (i like any of the following combos: pepperjack and smoked gouda, mozzarella and aged gruyere, or pepperjack and white cheddar)

Arahan

1. Clean artichokes removing all outer leaves and cutting off green around the step.

2. Remove thistle from the center (see video for how to clean artichokes) then place each cleaned artichoke heart in lemon water to keep them from browning until you're ready to poach.

3. To poach the artichokes, bring a small saucepan of water to a boil, salt liberally, and poach/boil for 6-8 minutes. a cake tester should poke through with very little resistance when cooked. Chop into small pieces.

4. Preheat 2 tbsp olive oil in large pot over high heat. Add fresh spinach and salt. Cook down until just wilted.

5. Place cooked spinach between layers of paper towels or kitchen towels and squeeze out as much liquid as possible. Transfer spinach to a cutting board and run a knife through it 4-5 times.

6. Into the bowl of a food processor, add cream cheese, mayo, sour cream, shallot, garlic, grated parmesan, 2 g salt, 2g pepper, chili flake, lemon juice, and 1/2 of shredded cheese blend. Blend to combine for 15-20 seconds.

7. Add well-drained chopped spinach and pulse to combine. Add artichokes and pulse to combine. Combine the rest of the way by hand using a rubber spatula.