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)
How to Make It
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.
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.
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.
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