Califonia Bountiful
Print this recipe

Grilled artichoke and spinach dip

Grilled artichoke and spinach dip


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

Make it a party with this creamy dip from Russell Young, executive chef of the Hyatt Regency Monterey.


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