Cheesy Spinach Artichoke Dip Caramelised Onion Dip

PREP TIME

15

COOK TIME

2hrs

Total Time

2.15

Serves

6-8

INGREDIENTS

• 2 white onions, thinly sliced
• 300 g cream cheese
• 1 cup sour cream
• ¼ cup Kewpie mayonnaise
• 2 teaspoons salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chilli flakes, adjust to taste
• ½ teaspoon freshly grated nutmeg
• 2 cups shredded cheese of choice (cheddar, havarti, provolone, mozzarella, or a mix)
• 500 g fresh spinach, or frozen, thawed and drained
• 400 g canned artichokes, drained and chopped
• White pepper, to taste
• Black pepper, to taste

DIRECTIONS

  1. Caramelise the onions:
    Heat a large pan over low heat with a splash of oil or a small knob of butter. Add the sliced onions and a small pinch of salt. Cook slowly on low heat for 60 to 90 minutes, stirring every 5 to 10 minutes. The onions will soften, turn golden, then deep brown and sweet. If they start sticking or browning too fast, turn the heat down and add a splash of water to loosen the pan. Low and slow is the key. Do not rush it.
  2. Preheat the oven:
    Preheat oven to 190°C.
  3. Prepare the spinach:
    If using fresh spinach, wilt it in a pan for 1 to 2 minutes, then squeeze out any excess liquid.
  4. Mix the dip:
    In a large bowl, combine the caramelised onions, cream cheese, sour cream, Kewpie mayo, salt, garlic powder, onion powder, chilli flakes, nutmeg, spinach, artichokes, and most of the shredded cheese, reserving some for topping. Mix until well combined.
  5. Assemble:
    Transfer the mixture to a baking dish and sprinkle the reserved cheese, or extra cheese, over the top.
  6. Bake:
    Bake for 25 to 30 minutes, until bubbly and golden brown. Keep an eye on it toward the end so the top does not burn, especially if using the top shelf of the oven.
  7. Rest and serve:
    Let cool slightly before serving.