WEEKDAYS 1e|12c|p

Triple Threat Party Dip

Clinton Kelly
|
Servings: 8 to 10
|
easy
|
1 to 2 hr

Take your holiday dip to the next level - make it a triple threat!


  • Ingredients
  • step-by-step directions
Ingredients
Triple Threat Party Dip
  • 3 tablespoons butter
  • 2 onions (diced)
  • 1 block cream cheese (8 ounces, softened to room temperature)
  • 1 box frozen spinach (10 ounces, thawed and strained)
  • 1/2 cup halved artichokes (canned)
  • 1/4 cup red pepper jelly (store-bought)
  • 1/2 cup red bell pepper (charred and diced)
  • kosher salt and freshly ground black pepper (to taste)
Directions
  • In a large sauté pan, add butter and heat over medium-high heat. Add the onions and cook, stirring occasionally until caramelized, about 30 minutes. Remove from pan into a bowl and allow to cool to room temperature.
  • In a medium bowl, add cream cheese and spinach and stir together. Season with Kosher salt and freshly ground black pepper.
  • Heat a medium cast iron skillet over medium-high heat. Add artichokes and cook until charred, about 5 minutes. Remove to a plate to cool and roughly chop.
  • Add the red bell pepper to the cast iron skillet, allow to lightly char on all sides, remove to a bowl to cool to room temperature, peel and dice.
  • In a medium bowl, add the red pepper jelly and diced bell pepper and mix.
  • In a square glass dish add the caramelized onions. Top with spinach cream cheese, artichokes and the red pepper jelly mixture. Serve with crostini’s.
  • Helpful tip: make this appetizer in advance and bring to room temperature before guests arrive.

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