Literally the best spinach and artichoke dip on the friggin’ planet.
Simply taking a couple extra steps [sautéing the spinach and artichokes] makes a huge difference.
Seward Lodge Spinach and Artichoke Dip
1 tbs. olive oil
1 lb. chopped fresh spinach
1 can artichoke hearts, drained and chopped
Freshly ground black pepper
1 cups sour cream
1 1/2 lbs cream cheese
2 cups mayo
2 large shallots, diced
2 garlic cloves, minced
1/2 lbs. Parmesan cheese
Preheat oven to 350.
In a small nonstick skillet, heat 1 tbs. olive oil over medium high heat. Once oil is glistening, sauté the spinach, stirring occasionally, until just wilted. Remove from heat and set aside.
In another small nonstick skillet over medium high heat, sauté the artichokes with a sprinkle of salt and pepper until slightly dried out and flavored (about 2 minutes), stirring occasionally. Allow to cool slightly.
Combine spinach, artichoke hearts, sour cream, cream cheese, mayo, shallots, garlic, and Parmesan. Sprinkle salt and pepper, stir to combine, and adjust seasonings as needed. Bake at 350 for 45 minutes.
Can be mixed and stored in fridge one day ahead. Simply remove from fridge and allow to sit at room temperature while the oven preheats. Bake as recommended above.