This Caramelized Onion and Spinach Dip is perfect with pita chips.
Caramelized Onion & Spinach Dip
Makes 7 cups
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- 1/4 cup unsalted butter
- 2 sweet yellow onions, coarsely chopped
- 2 tablespoons sugar
- 2 teaspoons kosher salt, divided
- 2 (10-ounce) packages frozen chopped spinach, thawed and completely drained
- 1 (12-ounce) jar marinated quartered artichoke hearts, drained and coarsely chopped
- 1 (8-ounce) can sliced water chestnuts, drained and coarsely chopped
- 4 ounces cream cheese, softened
- 1 cup sour cream
- 1 cup mayonnaise
- 1/4 cup heavy whipping cream
- 8 whole cloves garlic, peeled
- 1 teaspoon ground black pepper
- 1 tablespoon lemon pepper
- 1 teaspoon crushed red pepper flakes
- 2 teaspoons hot sauce*
- 1 tablespoon fresh lemon juice
- 2 cups graded Parmesan cheese
- In a heavy skillet, melt butter over medium heat. Add onions, sugar, and 11/2 teaspoons salt. Sauté for 25 minutes or until onions begin to brown and caramelize. Place in a large mixing bowl, and let cool.
- Meanwhile, place spinach in a colander, and press to drain liquid. Squeeze drained spinach tightly in small handfuls until almost dry. Add to onions. Add artichokes and water chestnuts to vegetable mixture. Set aside.
- In the work bowl of a food processor, combine cream cheese, sour cream, mayonnaise, cream, garlic, remaining 1/2 teaspoon salt, pepper, lemon pepper, red pepper flakes, hot sauce, and lemon juice. Pulse several times until mixture is blended together. Add Parmesan, and pulse only a couple of times. (Note: Mixture should have a coarse texture.) Fold into vegetable mixture, and mix thoroughly. Serve at room temperature, or heat in a 350° oven until it bubbles and is slightly browned on top. Serve with bagel chips or pita chips.
- *For testing purposes, we used Lulu’s Perfect Pepper Hot Sauce.
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