Having friends over, watching a great movie; this dip with a spicy twist will enhance your evening
3 handfuls fresh spinach, thick stems trimmed
2 tablespoons olive oil
1 shallot, chopped
Salt and freshly ground black pepper
1/3 cup cream cheese
½ cup creme fraiche
½ cup mayonnaise
8 ounces marinated artichoke hearts, chopped
4 tablespoons Chili Beak
¾ cup grated Parmigano Reggiano
Blanch spinach in a pot of salted water for about 1 minute, or until wilted. Remove to a colander to cool. Once cooled, squeeze all water out of spinach with your hands. Wrap a clean dish towel around spinach and press once more.
Preheat oven to 400 degrees. Saute shallot in olive oil over medium heat, until softened and beginning to brown. Add spinach and continue stirring until most oil has been soaked up by the spinach. Season with salt and pepper and allow to cool slightly. Whisk cream cheese, creme fraiche, and mayonnaise until smooth. Fold in artichoke hearts, spinach mixture, Chili Beak, and grated Parmigiano. Transfer to a 9-inch baking dish and bake for about 20 minutes, or until the top is browned and bubbling. Serve with baguette, crackers, or flatbread and fresh veggies.