This baked spinach and artichoke dip has caramelized onions and is the perfect make ahead party appetizer for the season. Serve with raw veggies for a low carb, gluten free appetizer or with buttery crackers or chunks of bread for a delicious snack.
PREP TIME 20 minutesminutes
COOK TIME 10 minutesminutes
TOTAL TIME 30 minutesminutes
YIELD 7cups
Ingredients
8tbsp(1 stick) butter
2sweet onionschopped
2tablespoonssugar
2tspkosher saltdivided
1(12 oz jar) marinated artichoke heartsdrained and chopped
2(10 oz) packages frozen chopped spinachthawed and completely drained
4ozcream cheesesoftened
1cupsour cream
1cupmayonnaise
1/4cupheavy cream
2cupsshredded parmesan cheese
3tbspminced garlic
1tbsplemon pepper
1tspblack pepper
1tspcrushed red pepper flakes
1tablespoonlemon juice
2tsphot saucelike Texas Pete
Instructions
Preheat the oven to 350°F.
Melt the butter in a large pan over medium heat. Add the onions, sugar, and just 1 teaspoon of the salt. Cook and stir occasionally until the onions begin to brown and then turn golden brown. Watch so they don't burn.
Transfer the caramelized onions to a large mixing bowl. Add the chopped artichokes to the bowl and set aside.
Wrap the thawed, drained spinach in several layers of paper towel and squeeze as much liquid out as you can. Add the drained spinach to the mixing bowl with the onions.
In a separate mixing bowl, add the cream cheese, sour cream, mayonnaise, cream. Beat them together with a hand mixer until smooth.
Add the minced garlic, the remaining 1 teaspoon of salt, black pepper and lemon pepper, crushed red pepper flakes, hot sauce, and lemon juice. Beat them together until smooth.
Add the parmesan cheese to the bowl with the cream cheese mixture and stir it in with a spatula.
Scrape the cheese mixture into the bowl with the caramelized onions and stir everything together until evenly combined.
Transfer the dip to a large 9 x 13-inch baking dish or two smaller 8 x 8-inch baking dishes and smooth the top in an even layer.
Bake the spinach and artichoke dip until bubbly and golden brown, about 10 minutes. Serve warm or at room temperature with raw veggies and crackers.
Recipe Notes
Make Ahead Tips
This hot spinach and artichoke dip can be made ahead and stored in the fridge for up to 24 hours. Prepare the dip as directed but do not bake it. Cover it with plastic wrap and keep in the fridge.Then just bake before serving.