I came across this and it was too yummy not to post! It is hailed as the BEST spinach and artichoke dip! You be the judge. So cheesy, so rich, so creamy, so stinking easy. Sure to please everyone! From damndelicous.net.
Hot Spinach and Artichoke Dip
Yield: 8 servings
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Ingredients:
1 tablespoon olive oil
½ medium sweet onion, diced (if tolerated or omit)
3 cloves garlic, minced
¼ cup dry white wine (if tolerated) or pear juice (or omit)
1 (16-ounce) package frozen chopped spinach, thawed and squeezed dry
1 (14-ounce) can artichoke hearts, drained and coarsely chopped (usually bladder friendly, but check for problem ingredients)
½ teaspoon crushed red pepper flakes (if tolerated or omit)
1 (8-ounce) package cream cheese, cubed
1 (8-ounce) container sour cream (if tolerated)
½ cup freshly grated Parmesan (if tolerated)
Kosher salt and freshly ground black pepper, to taste (if tolerated)
1 ½ cups shredded mozzarella cheese
Directions:
1. Heat olive oil in a 10-inch cast iron skillet over medium heat.
2. Add onion and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic until fragrant, about 1 minute.
3. Stir in wine or pear juice, scraping any browned bits from the bottom of the skillet.
4. Stir in spinach, artichokes and red pepper flakes until warm and excess liquid has reduced, about 4 minutes.
5. Stir in cream cheese and sour cream until melted and heated through, about 5 minutes.
6. Remove from heat. Stir in Parmesan; season with salt and pepper, to taste. Sprinkle with mozzarella.
7. Preheat oven to broil on high. Arrange an oven rack 6-inches from the broiler.
8. Place skillet into oven and broil until golden brown and bubbly, about 3-5 minutes.
9. Serve immediately.
