The Crisper Whisperer: Warm Spinach And Artichoke Dip Recipe

• 1 (10 ounce) box frozen chopped spinach, thawed
• 1 (10 ounce) box frozen artichoke hearts, thawed (or 1 (14-ounce) can)
• 1 medium shallot, minced (about 1/4 cup)
• 2 medium cloves garlic, minced (about 2 teaspoons)
• 8 ounces cream cheese, at room temperature
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 ounce grated Parmigiano Reggiano cheese (about 1/2 cup)
• Kosher salt and freshly ground black pepper
• 4 ounces shredded Pepper Jack cheese (about 1 cup)

1. Adjust an oven rack to upper middle position and preheat oven to 450u0b0F. Place thawed spinach in the center of a clean kitchen towel. Twist towel to ring out excess moisture, then transfer spinach to the bowl of a food processor.
2. Add the artichoke hearts, shallot, garlic, cream cheese, sour cream, mayonnaise, and Parmigiano cheese to the food processor. Pulse just until well combined (you want to preserve a little texture), scraping down the sides of the bowl as necessary. Season to taste with salt and pepper.
3. Spread the dip into a medium oven-proof dish or cast iron skillet and sprinkle with the Pepper Jack cheese. Bake until the cheese is melted and starting to brown and dip is bubble around the edges, about 15 minutes. Cool slightly and serve with chips or crackers and crudites.

frozen artichoke hearts, shallot, garlic, cream cheese, sour cream, mayonnaise, cheese, kosher salt, pepper

Taken from www.seriouseats.com/recipes/2010/02/warm-spinach-and-artichoke-dip-super-bowl-snacks.html (may not work)