06 Feb
2023
Recipe of the Month for February
Spinach Artichoke Dip
Ingredients
- 3 cups small cauliflower florets, ¾-inch pieces
- 2 garlic cloves
- 5 ounces fresh spinach
- 1 (14-ounce) can whole artichoke hearts, drained, patted dry, and chopped
- ⅓ cup chopped scallions
- ½ cup whole milk Greek yogurt
- 1½ tablespoons extra-virgin olive oil, more for brushing
- Heaping ½ teaspoon Dijon mustard
- Scant 1 teaspoon sea salt
- ¾ cup white cheddar cheese
- Pinches of red pepper flakes
- Toasted baguette, for serving
- Chopped parsley for garnish, optional
Instructions
- Preheat the oven to 450°F and brush an 8-inch cast iron skillet lightly with olive oil.
- Bring a large pot of salted water to a boil.
- Add the cauliflower and garlic and boil until the cauliflower is fork tender, about 8 minutes. Use a slotted spoon to scoop the cauliflower and the garlic into a blender, reserving the pot of cooking water.
- Set a bowl of ice water nearby.
- Add the spinach to the boiling water and use a slotted spoon to immediately remove it (it’ll wilt very quickly) and transfer to the ice water to cool completely.
- Drain and squeeze excess moisture from the spinach.
- Coarsely chop the spinach and add it to a large bowl with the artichokes and scallions.
- Check to make sure that the cauliflower in the blender has (mostly) cooled, then add the yogurt, olive oil, mustard, and salt to the blender and blend until creamy.
- Add this mixture to the bowl with the spinach and artichokes and stir to combine.
- Spread the spinach mixture into the skillet and top with the cheese and pinches of red pepper flakes.
- Bake 15 to 18 minutes, or until the cheese on top is browned and bubbling.
- Garnish with parsley, if desired, and serve with baguette slices.
