Caramelized Onion Spinach and Artichoke Dip

材料

2 tablespoons olive oil

2 medium Spanish yellow onions, thinly sliced

2 teaspoons diamond crystal kosher salt (use 1 tsp for Mortons)

6-8 cloves minced garlic

8 oz cream cheese

1 cup sour cream

4 tablespoons mayonnaise (preferably Japanese)

1 cup freshly grated gruyere cheese

1 cup freshly grated low-moisture mozzarella (sometimes labeled as 'part skim')

16 oz frozen spinach, thawed (I use microwave), water pressed out (use a sieve), and chopped

14 oz (1 can) artichoke hearts, drained and chopped

Freshly grated black pepper, to taste

Red pepper flakes, to taste

手順

Add the olive oil to an oven safe 1 quart pot or 8" skillet set over medium low heat. Add the thinly sliced onions and salt. Let caramelize 60-90 minutes, alternating between medium-low and low heat, and stirring occasionally. You can prepare the other ingredients and relax during this time. Add the garlic to the onions when they have about 10 minutes left.

Preheat the oven to 375° F.

In a large bowl, mix together the remaining ingredients, but make sure to save a handful of gruyere and a handful of the mozzarella to sprinkle on top of the dip.

Add the caramelize onions and garlic to the mixture of everything else. Mix well, and taste for seasoning. Keep in mind that the chips you use might be salty, so you may not need to add that much more salt.

Sprinkle on the reserved gruyere and mozzarella and bake 20-25 minutes, or until bubbly and golden brown.