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Spinach Artichoke Dip - WIP

A work-in-progress recipe that's lower in cheese and higher in vegetables than most spinach artichoke dips. The point is to reduce the amount of phosphorus in the dish.
Course Appetizer, Side Dish
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4

Ingredients

  • 1 medium white onion, diced
  • 1 tablespoon garlic, chopped or crushed , about 3 cloves
  • 2 tablespoon olive oil
  • 1 pinch red pepper flakes or more to taste
  • 12 oz frozen spinach, thawed
  • 10 oz artichoke hearts (Approximate measurement. Use one jar or can. Frozen will work, too.)
  • 8 oz cream cheese softened
  • ¼ c parmesan cheese shredded or grated
  • ⅓ C mayonnaise
  • chicken stock, as needed
  • ¼ teaspoon black pepper
  • ½ teaspoon MSG or Accent
  • salt to taste

Instructions

  • Saute the onion and garlic until soft. Add some salt and the red pepper flakes as it cooks.
  • Chop the spinach, if necessary. Add to the pan along with the chopped artichoke hearts and cook until nearly dry. If the mixture becomes too dry, add a little chicken stock, just a tablespoon or two.
  • Add the cream cheese, parmesan cheese, HALF the mozzarella, and mayonnaise. Cook over low heat, stirring frequently, until the cheese is melted and everything is incorporated.
  • Transfer to an oven-proof serving dish and top with the remaining mozzarella and a bit more parmesan. Bake at 375° until the cheese on top melts and begins to turn golden.
  • Serve with baguette slices, tortilla chips, or pita wedges.