Hot Spinach and Artichoke Dip
- 3 bunches or bags of spinach, washed, stems removed
- 1 10 oz. package frozen artichoke hearts, thawed
- 1 C. mayonnaise
- 1/3 C. mascarpone cheese
- 1/3 C. crème fraiche
- 2 Tbs. fresh creamy goat cheese
- 2 Tbs. minced raw or roasted garlic
- 1 Tbs. lemon juice
- 1 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1/2 C. freshly grated Parmesan cheese
- 2 Tbs. fine breadcrumbs
- 1/4 tsp. ground paprika
- Crusty French bread slices, crackers, or chips, for serving
Bring a large pot of water to a boil. Set a large bowl of ice and water on the counter nearby. Put 1 bunch of spinach in a metal sieve just small enough to fit inside the pot and immerse the spinach in the boiling water for about 1 minute and then carefully lift out the sieve and use it to immerse the spinach in the ice water for 30 seconds. Remove the sieve from the water and, with the back of a large metal spoon, press down firmly on the spinach to squeeze out all excess water. Transfer the spinach to a mixing bowl and set aside. Repeat the process with the remaining bunches of spinach.
Preheat the oven to 350 degrees.
Put the artichokes in the bowl of a food processor fitted with the stainless-steel blade. Pulse the machine on and off until the artichokes are very coarsely chopped, for about 5-7 seconds.
Leave the artichokes in the processor and add to them the mayonnaise, mascarpone, crème fraiche, goat cheese, garlic, lemon juice, salt, pepper, and half of the Parmesan. Pulse the machine several times just until they are thoroughly combined.
Add the well-drained spinach to the processor and pulse the machine several times more, just until the spinach is combined with the other ingredients. The mixture should still have some texture and not be completely smooth. Spoon it into a shallow ovenproof baking dish.
In a small bowl, toss the remaining Parmesan together with the breadcrumbs and paprika. Sprinkle this topping evenly over the dip. Put the dish in the preheated oven and then bake until the dip is bubbling and the topping is golden brown, 15-20 minutes.
Transfer the baking dish to a heatproof trivet or pad on the serving table and surround it with slices of crusty French bread, crackers, or chips for dipping.
Yield: about 2 cups, 4-6 servings
(Chef Wolfgang Puck’s TV series, “Wolfgang Puck’s Cooking Class,” airs Sundays on the Food Network. Also, his latest cookbook, “Wolfgang Puck Makes It Easy,” is now available in bookstores. Write Wolfgang Puck in care of Tribune Media Services Inc., 2225 Kenmore Ave., Suite 114, Buffalo, N.Y. 14207.)
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