[Mommy Vegan]MommyVegan Make Oishi Spinach and Artichoke Dip For Vegan's Friend

Spinach and Artichoke Dip.

You can Have Spinach and Artichoke Dip using 19 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Spinach and Artichoke Dip

1. It's 2 tablespoons of olive oil.
2. Lets Go Prepare 1 teaspoon of crushed red pepper flakes.
3. What You needis 1/2 of small onion, finely chopped.
4. What You needis 1/2 of shallot, finely chopped.
5. What You needis 1 teaspoon of chopped garlic.
6. What You needis 1 can of artichoke hearts, drained and chopped.
7. It's 2 tablespoons of white wine.
8. Lets Go Prepare 1 package of frozen spinach, thawed and drained.
9. Lets Go Prepare 1/2 cup of sour cream.
10. What You needis 1/2 cup of mayonnaise.
11. What You needis 4 ounces of cream cheese, softened.
12. Lets Go Prepare 1/3 cup of chopped canned hearts of palm.
13. What You needis 1 tablespoon of chopped fresh flat-leaf parsley.
14. Lets Go Prepare 2 tablespoons of freshly grated Parmesan cheese.
15. What You needis 1/2 teaspoon of coarse salt.
16. What You needis 1/4 teaspoon of freshly ground black pepper.
17. Lets Go Prepare Dash of hot sauce.
18. What You needis of Assorted crudite e.g. raw red pepper slices.
19. What You needis of Flatbreads or toasted baguette slices.

Spinach and Artichoke Dip step by step

1. Heat oil and red pepper flakes in a medium skillet over medium heat. Add onion, shallot, and garlic; cook, stirring, until soft and translucent, about 5 minutes. Add artichokes and cook, stirring, about 2 minutes more..
2. Add wine to deglaze and let cook until liquid is reduced by half. Add spinach and cook, stirring, until heated through and well combined, 2 to 3 minutes. Remove from heat and let cool..
3. In the bowl of an electric mixer fitted with the whisk attachment, mix together sour cream, mayonnaise, and cream cheese until well combined. With the mixer on low, add hearts of palm, parsley, cheese, salt, pepper, and hot sauce; mix until well combined. Fold in 3/4 cup of the cooled spinach and artichoke mixture, reserving any remaining for another use. Transfer dip to refrigerator until chilled about 2 hours and up to two weeks; serve with crudite, flatbreads, or baguette slices..