Alton Brown Spinach and Artichoke Dip Recipe
The combination of creamy spinach and artichoke hearts, blended with a rich mix of cheeses, makes this dip irresistible!Heat a cast iron skillet to infuse smoky flavors into the artichokes and spinach for a perfect balance of texture and taste.Don't forget to broil the dip at the end for that coveted bubbly and crispy top layer!
Servings: 6
Ingredients
- 1 bag Spinach
- 1 can Artichokes 14 oz., chopped
- 1/2 tsp Salt
- 2 tbsp Olive Oil
- 1/4 cup Red Pepper Flakes
- 1 cup Cream Cheese
- 1 clove Garlic minced
- 1/2 cup Parmesan Cheese grated
- 1/2 cup Mozzarella Cheese shredded
- 1/4 cup White Wine
Instructions
- Boil spinach and artichokes together in 1 cup of water until tender.
- Drain the water and discard it.
- Heat a cast iron skillet over high heat for about 2 minutes.
- Add olive oil, followed by the chopped artichokes and half the salt.
- Stir well and then press down with a spoon.
- Cook for 3 minutes without stirring.
- After 3 minutes, stir, press again, and cook until browned.
- This should take another 3 minutes.
- Add in the red pepper flakes and minced garlic.
- Stir frequently for about 1 minute.
- Incorporate the boiled spinach and the remaining salt.
- Simmer and stir occasionally for about 1 minute.
- Add white wine and continue cooking until the wine is nearly dry.
- Turn off the heat and whisk in the cream cheese until smooth.
- Mix in the Parmesan and Mozzarella cheese until melted and well combined.
- Serve hot and enjoy!