Roasted Spinach and Artichoke Dip
Good Things Catered
2 (14 oz) cans of premium artichoke hearts
3 Tbsp olive oil
salt and ground black pepper
16 oz. baby spinach leaves
1 medium onion, minced
2 medium garlic cloves, minced or pressed
1/4 c. mayonnaise
4 oz. cream cheese, at room temperature
1 1/2 c. assorted cheeses, grated (I used pecorino, parmesan, asiago, mozzarella, and fontina)
2 Tbsp fresh lemon juice
1 Tbsp minced thyme leaves
1/8 tsp cayenne pepper
1/4 c. grated Parmesan cheese, grated
Preheat the oven to 450 degrees and line baking sheet with foil. Toss drained artichokes with 1 tbsp oil, ½ tsp salt and ¼ tsp ground black pepper. Spread out over the baking sheet and roast, stirring occasionally, until browned at the edges, about 25 minutes.
Let the artichoke cool and chop coarse. Meanwhile heat 1 tbsp oil in a large skillet or Dutch oven over medium high heat until just shimmering.
Sauté spinach until wilted and drain thoroughly and transfer. Add the remaining 1 tbsp oil to pan and add the onion. Cook for until softened, about 5 -7 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Transfer to bowl with spinach.
Stir in mayo, cream cheese, cheeses, lemon juice, thyme, and cayenne until uniform. Add more cheese as needed...I did ;)
Gently fold in artichokes and season with salt and pepper to taste. Transfer mixture to large baking dish and sprinkle with parmesan. (Here you can cover and refrigerate up to three days if needed)
Preheat oven to 400 degrees. Bake dip uncovered until hot throughout and top is golden brown, about 20-25 minutes. Let cool at least 5 minutes before serving.