My sister is good at inspiring me to make hyperbolic statements like the one above.
She knocked it out of the park with her chocolate chip cookies, you’ll remember, but about a year ago, she mentioned that her friend makes a spinach artichoke dip with lots of garlic and sun-dried tomatoes that was known in her social circles as The Dip.
I finally made it last week for today’s big package on Super Bowl party foods, and I have to admit: She was right. Again.
I brought the dip into the newsroom after I photographed it, and quickly received about six emails from my colleagues says they’d make the h-e-double-hockey-sticks out of that when the recipe came out.
Well, the recipe came out in today’s food section, along with recipes for tangy barbecue chicken wings, edamame pate, a quick turkey chili and some really good rosemary, apricot and pistachio crisps, and I’ve pulled it out for you below so you can bookmark it for the next time you’re hosting a get-together and need a really awesome dip for chips, crackers, sliced baguettes or raw vegetables.
Spinach Artichoke Dip with Sun-Dried Tomatoes
1 Tbsp. olive oil
1/2 red onion, chopped
1/2 sweet onion, chopped
2 Tbsp. balsamic vinegar
1/3 cup Riesling white wine
1/2 cup finely chopped sun-dried tomatoes
4 cloves garlic, minced
1 Tbsp. dried rosemary, crushed finely with mortar and pestle
1/2 tsp. freshly ground pepper
1 pinch red pepper flakes
1 Tbsp. dried basil
1 Tbsp. paprika
1 tsp. celery salt
1 (14-oz.) can marinated artichoke hearts, halved (reserve the liquid)
1 (8-oz.) package cream cheese
Crumbs from 1 sliced baguette
1 1/2 cups Parmesan-Romano cheese
1/2 cup mayo
1 (10-oz.) package frozen chopped spinach, thawed and squeezed dry
1 Tbsp. chopped chives (optional)
Add olive oil to a large skillet over medium high heat. Saute onions on medium/high heat until soft and add balsamic vinegar. When the balsamic vinegar is absorbed, add the white wine, sun-dried tomatoes and garlic and continue to saute until the ingredients stick again. Add all the spices, herbs, artichokes and 1/3 cup of the artichoke marinating liquid and simmer for one minute.
Lower the heat and add the cream cheese, bread crumbs and Parmesan to pan and mix thoroughly. When the cream cheese mixture is blended, add the mayo, spinach and chives, if using, and mix well. Add more of the artichoke liquid if needed.
Place mixture in a baking dish and bake at 400 degrees for 5 to 10 minutes, until dip bubbles and begins to brown. Serve with a sliced baguette, crackers and/or raw vegetables.
— Adapted from a recipe by Daniel Curry