Spinach-Artichoke Dip
By: Simmer + Sauce
Published: Thursday, January 31, 2019 - 12:51pm

Ingredients




2 cups packed baby spinach
1 tablespoon Extra Virgin olive oil
1/2 cup quartered artichoke hearts, roughly chopped
1/3 cup sliced water chestnuts, roughly chopped
1 small carrot, finely chopped
1 tablespoon chopped red onion
2/3 cup sour cream
2/3 cup mayonnaise
2 tablespoons grated parmesan cheese
2 tablespoons fresh parsley, finely minced
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper

Preparation

1 Place a medium sauté pan over medium-high heat. Add the oil and when hot but not smoking, add the spinach and wilt for about 60 seconds. Remove from the heat and let cool. 2 In a medium mixing bowl, add the artichoke hearts, water chestnuts, carrot, red onion, sour cream, mayonnaise, Parmesan cheese, parsley, lemon juice, salt and pepper. Mix well to blend. 3 Now that the spinach has cooled, using your hands gently squeeze out the liquid from the spinach. Roughly shop the spinach and add top the sour-cream mixture. Mix well to incorporate. Adjust the seasoning as needed.

About

Spinach-artichoke dip for the nail-biter game this weekend.