The Le Pigeon Spinach, Artichoke And Foie Gras Dip To End All Football Dips

• 3 tablespoons unsalted butter
• 2 yellow onions, diced
• 5 cloves garlic, sliced
• 2 pounds spinach
• 1 (3-pound) can cooked artichoke hearts, drained
• Kosher salt and freshly ground black pepper
• 1 1/4 cups sour cream
• 1/2 cup aioli
• 2 cups grated Parmesan
• 1 pound foie gras cubes
• 1/2 teaspoon Tabasco
• zest of 1 lemon

1. In a large pot over medium heat, melt the butter.
2. Add the onions and garlic and saute for 4 minutes.
3. Add the spinach (in batches if necessary, adding more as the spinach cooks down) and cook until the leaves are wilted, 2 to 3 minutes.
4. Add the artichoke hearts and cook until any excess liquid is evaporated, 6 to 7 minutes more.
5. Remove the pot from the heat and season the spinach with salt and pepper.
6. Stir in the sour cream, aioli, Parmesan, foie gras cubes, Tabasco and lemon zest.
7. Transfer to a food processor and puree until you have a nice dip consistency.
8. Adjust the seasoning and serve warm.

unsalted butter, yellow onions, garlic, spinach, hearts, kosher salt, sour cream, aioli, parmesan, gras cubes, tabasco

Taken from www.foodrepublic.com/recipes/the-le-pigeon-spinach-artichoke-and-foie-gras-dip-to-end-all-football-dips/ (may not work)