25 minutes
This delightful dip marries the creamy richness of cheese with the savory sweetness of caramelized onions. Serve it warm with slices of toasted baguette for a truly comforting appetizer.
Yellow Onion, sliced into 1/8-inch half-rounds
each
tablespoons
tablespoons
teaspoons
to taste
Black Pepper, freshly ground
to taste
Garlic, minced
cloves
Cream Cheese, at room temperature
0 oz
cups
cups
Frozen Artichoke Hearts, defrosted, drained, chopped
0 oz
Frozen Chopped Spinach, defrosted, drained
0 oz
Grated Parmesan Cheese, divided
cups
Baguette, sliced and toasted
each
1. Caramelize Onions
Melt the butter with olive oil in a 12-inch sauté pan over medium heat. Add the sliced onions, cayenne pepper, salt, and freshly ground black pepper. Sauté for about 10 minutes until browned, then reduce heat to medium-low and continue cooking for another 20 minutes, stirring occasionally.
2. Add Garlic to Onions
Stir in the minced garlic to the caramelized onions and cook for an additional minute until fragrant.
3. Mix Creamy Ingredients
In a mixing bowl, beat together the cream cheese, sour cream, and mayonnaise until smooth and creamy using an electric mixer with a paddle attachment.
4. Prepare Artichokes and Spinach
Squeeze out excess liquid from the defrosted artichoke hearts and chop them into smaller pieces. Repeat the process with the chopped spinach to remove moisture.
5. Combine Dip Ingredients
Stir together the caramelized onion mixture, chopped artichokes, spinach, and ¾ cup of the Parmesan cheese. Season with additional salt and pepper to taste. Transfer the mixture to a baking dish and sprinkle the remaining ½ cup of Parmesan cheese on top.
6. Bake the Dip
Bake in a preheated oven at 400°F for 20 to 25 minutes, until the edges are browned and the top is bubbly.
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