Spinach & Artichoke Dip
10-oz. package frozen leaf spinach, thawed, squeezed dry, and chopped
6 oz. can artichoke hearts, thinly sliced and patted dry
1 cup freshly grated Parmigiano-Reggiano
3/4 cup mayonnaise
3/4 cup sour cream
Kosher salt and freshly ground black pepper
Position a rack in the center of the oven and heat the oven to 425°F.
In a large bowl, mix the spinach, artichokes, 3/4 cup of the parmigiano, mayonnaise, sour cream, 1/2 tsp. salt, and 3/4 tsp. pepper. Transfer to a 1-quart (or slightly smaller) baking dish and sprinkle with the remaining 1/4 cup parmigiano.
Bake until the top browns and the inside warms through, about 25 minutes. Let cool slightly and serve.
Make Ahead Tips
You combine the ingredients, transfer to a baking dish, spinkle with parmesan, and refrigerate the dip for up to 1 day. When you're ready to bake it, let the dip sit at room temperature while the oven heats.
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 96
, pp. pull-out
October 22, 2008