Moving this crowd-favorite dip to a hot skillet gets it extra melty and gooey.
This recipe strikes the right balance between cheesy goodness and lemony artichoke flavor.
Cream cheese thickens the dip and adds a tang, whilehot sauceadds a subtle spice.
Credit:Antonis Achilleos; Prop Stylist: Lydia Purcell; Food Stylist: Ruth Blackburn
The recipe uses Monterey Jack, which is both folded into the dip and used as a topping.
On top, the cheese forms a perfectly salty and cheesy crust along the edges of the skillet.
This will ensure that the dip doesnt become too loose.
Then toss in some shreddedrotisserie chicken, for an easy and filling meal.
Ingredients
2Tbsp.unsalted butter
1medium-sizeyellow onion, chopped (2 cups)
3(5-oz.
)pkg.fresh spinach, coarsely chopped (14 cups)
2(12-oz.
)jarsmarinated quarteredartichoke hearts, drained and coarsely chopped (3 cups)
1(8-oz.
)pkg.cream cheese, softened
1(6-oz.
)pkg.finely shreddedParmesan cheese
1cupmayonnaise
2tsp.gratedlemon zestplus 3 Tbsp.
Melt butter in a 12-inch cast-iron skillet over medium.
Spread in an even layer, and sprinkle with remaining 1/2 cup Monterey Jack.
Bake in preheated oven until cheese on top is lightly golden brown, about 25 minutes.
Let stand 5 minutes.
Serve hot with crackers, pita chips, or crudites.
