Caramelized Onion-and-Spinach Dip

Coastal Living
Caramelized Onion-and-Spinach DipRecipe

Photo: Becky Stayner; Styling: Lindsey Lower

Serves 14


+ Add To Shopping List
1/2 cup (4 oz.) unsalted butter
2 large sweet yellow onions, roughly chopped
1 tablespoon granulated sugar
2 teaspoons kosher salt, divided
2 (10-oz.) pkg. frozen chopped spinach, thawed
1 (12-oz.) jar marinated quartered artichoke hearts, drained and roughly chopped
1 (8-oz.) can water chestnuts, drained and roughly chopped
8 garlic cloves
1 cup sour cream
1 cup mayonnaise
4 ounces cream cheese, softened
1/4 cup heavy cream
1 tablespoon fresh lemon juice
2 teaspoons LuLu's Perfect Pepper Hot Sauce
1 teaspoon black pepper
1 teaspoon lemon pepper
1 teaspoon crushed red pepper
8 ounces Parmesan cheese, shredded (about 2 cups)


Active: 1 Hour, 5 Minutes
Total: 1 Hour, 5 Minutes

1. Melt butter in a heavy 12-inch skillet over medium-high. Add onions, sugar, and 1 1/2 teaspoons of the salt. Cook, stirring constantly, 10 minutes. Reduce heat to medium, and cook until onions begin to brown and caramelize, about 15 minutes. Transfer onions to a large bowl, and let cool 10 minutes.

2. Meanwhile, place spinach in a colander, and press to drain liquid. Squeeze drained spinach tightly in small handfuls until almost dry. Add artichokes, water chestnuts, and drained spinach to onions.

3. Pulse garlic in a food processor until chopped. Add sour cream, mayonnaise, cream cheese, heavy cream, lemon juice, hot sauce, black pepper, lemon pepper, crushed red pepper, and remaining 1/2 teaspoon salt, and pulse until mixture is blended, 2 to 3 times. Add Parmesan, and pulse just until incorporated. (Mixture should have a coarse texture.) Add to spinach mixture, and stir until well combined. Serve immediately, or heat in a 350°F oven until it bubbles and is slightly browned on top, about 25 minutes.

Created date

October 2016