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Grilled artichoke and spinach dip

Recipe by:Russell Young
Executive chef, Hyatt Regency Monterey


  • 2 large artichokes
    Salt and white pepper, to taste
    Canola oil
    1/4 onion, diced
    2 cloves garlic, chopped
    1/4 cup cream cheese
    2 tbsp. feta cheese
    2 (10-oz.) boxes frozen chopped
    spinach, thawed and well drained
    1 cup heavy cream
    Grated Parmesan, as garnish
    Chips, bread or crostini, as an accompaniment


For artichokes: Rinse artichokes under cold water. With a sharp, serrated knife, cut about 1 inch from the top of the artichoke. If desired, use kitchen shears to clip the thorns from the outer layer. Trim stems. Add 2 tbsp. salt to a large pot of boiling water and submerge artichokes for 20 to 25 minutes or until leaves become soft. Remove from hot water and place in a bowl of ice water to halt the cooking process. Drain artichokes. Remove the leaves and center choke (fibers). Discard choke, but save leaves for another use. Place artichoke hearts on a grill over medium-low heat and cook for 5 minutes. Remove from grill and chop.

For dip: Place oil in a heavy-bottom pot over medium-low heat. Add onion and cook for 5 to 7 minutes or until translucent. Stir in garlic and cook for another 2 to 3 minutes. Stir in chopped artichoke hearts and cook for another 2 minutes. Add cream cheese and feta cheese and continue to cook until cheeses have melted. Squeeze any excess water from spinach. Stir in spinach and cream and reduce over medium-low heat until dip is smooth. Season to taste with salt and white pepper. Garnish with grated Parmesan and serve with your favorite chips, bread or crostini.

Serves 4

Califonia Bountiful