Everyone's favorite appetizer with the perfect additions of lemon and panko.
Ingredients
3tablespoonsextra virgin olive oil, divided
1/2cuppanko
1lemon (zest and juice of half)
kosher salt and fresh cracked pepper
1/2medium yellow onion, chopped
8oz.fresh spinach
2cloves garlic, minced
8oz. cream cheese, room temperature
1/2cupsour cream
1/4cupmayo
14oz.canned quartered artichokes, drained and chopped
1cupfinely grated Parmigiano Regggiano
chips or toasted baguettes for serving
Instructions
Preheat oven to 400 degrees F.
Heat 1 tablespoon extra virgin olive oil in a skillet or nonstick pan over medium high heat. Add panko and cook for 3-5 minutes, stirring occasionally, until panko is golden brown. Place panko in small bowl and add lemon zest and a pinch of kosher salt. Stir together and set aside.
Wipe out the skillet and heat the remaining two tablespoons of extra virgin olive oil, this time over medium heat. Add yellow onion and cook until soft, about 5 minutes. Lower the heat to medium low, add spinach and cook until it is wilted, about 3 minutes. Add garlic and cook for one additional minute. Add a couple pinches of kosher salt and a few cranks of fresh cracked pepper, stir, and remove from heat.
In a stand mixer or using a hand mixer, combine the cream cheese, sour cream, mayo, and 1 tablespoon fresh lemon juice (roughly the juice of 1/2 of a medium sized lemon) until smooth. Fold in the artichokes, spinach/onion mixture, and grated Parmigiano Reggiano. Taste a small amount and add more kosher salt if needed. Spoon and smooth into a pie or casserole dish, and sprinkle with panko/lemon zest mixture.
Bake for 20-25 minutes, until warm and bubbly. Serve with chips or toasted baguettes*.
Equipment
Stand mixer
Notes
*If serving your dip with baguettes, brush slices with olive oil and broil on the top rack of oven for 1-2 mins. Be careful not to burn.