Chef's Table Recipe: Spinach Artichoke Dip

Brother Jimmy's and Chef and Owner Josh Lebowitz Shares His Recipe

Feb 26, 2009 — -- Ingredients:

1 tablespoon Olive Oil

1 cup Onion, diced

2 tablespoons Finely Chopped Garlic

1 cup Artichoke Hearts (frozen)

8 ounces Frozen Chopped Spinach (Defrosted)
½ c Grated Parmesan Cheese
½ cup Sour Cream

6 ounces Cream Cheese (room temperature to soften)
6 ounces Grated Monterey Jack Cheese plus 2 ounces more for later
½ teaspoon Salt

½ teaspoon Black Pepper

Butter to coat baking dish

In a saute pan on medium heat add Oil and saute Garlic, onions and Salt until translucent. (Do not brown.

While the onion and garlic mixture is cooking, place the artichoke hearts in the food processor and chop until fine. Stop the processor and add the cream cheese and mix until well incorporated.

Check on the onion mixture and remove from heat and set aside when done. Using your hands, in a strainer squeeze or press all excess liquid from the spinach. (There will be a lot.) Combine the remaining ingredients (Spinach, Parmesan, sour cream, Monterey Jack, Black Pepper) in the processor (reserving 2 ounces of the Monterey Jack) and mix well.

Transfer the mixture to a buttered oven-proof bowl or serving dish and sprinkle the remaining Monterey Jack evenly on top. Place in a 350 F degree oven until top is lightly browned and bubbly (about 20 minutes). Serve with plain corn or pits chips.

Yields about 4 cups.