This is my new version of the hot spinach artichoke dip, most recipes call for lots of mayonnaise, sour cream, cream cheese and sometimes flour to thicken it,
I love this dip but I find most versions a little too rich without being that rich in the flavour department, so I slowly started changing the recipe I have been making for years, one ingredient at a time. I think the key ingredient is the goat cheese; it gives such a light, tangy flavour to the finished dish.
- 2 tbsp extra-virgin olive oil
- 1 medium onion, finely chopped
- 1-2 garlic cloves, minced
- 2 10 oz. packages chopped frozen spinach, thawed
- 1 can artichoke hearts, drained and finely chopped
- 6 oz. fresh goat cheese
- ½ cup sour cream (full fat)
- ¼ cup grated parmesan cheese
- Sea salt and freshly ground black pepper
- Freshly ground nutmeg
- ½ cup shredded Swiss cheese
Heat the olive oil in a large pan, add the onion and sauté for about five minutes, until the onion has wilted but do not let it take on a colour, add the garlic. Squeeze the spinach to remove as much water as possible and add to the onion and garlic, cook for a few minutes, finally add the artichokes and cook for a minute or so and let it cool a little before adding the rest of the ingredients.
Crumble the goat cheese and add to the spinach while still a little warm, this makes blending it easier, add sour cream, mayonnaise and parmesan cheese, season with salt, pepper and nutmeg and transfer it to a baking dish, sprinkle with the Swiss cheese.
At this point the dip can be refrigerated for up to 2 days or baked immediately in an oven preheated to 425F until the dip looks bubbly and golden.