Caramelized Onion-and-Artichoke Dip
Yield: 4 1/2 cups
- 1 tablespoon butter
- 1 large onion, thinly sliced
- 1 (14-ounce) can artichoke hearts, drained
- 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
- 1 cup freshly grated Parmesan cheese
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup sour cream
- 5 slices bacon, cooked and crumbled
- 1 garlic clove, minced
- 1/2 teaspoon sea salt
- Freshly ground black pepper to taste
- Preheat oven to 350°.
- Butter a 1-quart ovenproof dish, and set aside. Heat 1 tablespoon butter in a large skillet over medium heat. Add onion, and sauté 10 minutes or until soft and golden brown.
- Combine caramelized onion, artichokes, and next 8 ingredients in a large bowl; stir to combine thoroughly. Transfer to prepared dish, and bake at 350° for 25 minutes or until heated through and bubbling around edges. Serve warm.
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