Caramelized Onion and Spinach Dip

Caramelized Onion and Spinach Dip

This Caramelized Onion and Spinach Dip is perfect with pita chips.

Caramelized Onion & Spinach Dip
Makes 7 cups
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  1. 1/4 cup unsalted butter
  2. 2 sweet yellow onions, coarsely chopped
  3. 2 tablespoons sugar
  4. 2 teaspoons kosher salt, divided
  5. 2 (10-ounce) packages frozen chopped spinach, thawed and completely drained
  6. 1 (12-ounce) jar marinated quartered artichoke hearts, drained and coarsely chopped
  7. 1 (8-ounce) can sliced water chestnuts, drained and coarsely chopped
  8. 4 ounces cream cheese, softened
  9. 1 cup sour cream
  10. 1 cup mayonnaise
  11. 1/4 cup heavy whipping cream
  12. 8 whole cloves garlic, peeled
  13. 1 teaspoon ground black pepper
  14. 1 tablespoon lemon pepper
  15. 1 teaspoon crushed red pepper flakes
  16. 2 teaspoons hot sauce*
  17. 1 tablespoon fresh lemon juice
  18. 2 cups graded Parmesan cheese
  1. 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.
  2. 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.
  3. 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.
  1. *For testing purposes, we used Lulu’s Perfect Pepper Hot Sauce.
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