• prep: 15 min
• cook: 30 min
• total: 45 min

servings:

Spinach Artichoke Dip - a blend of four cheeses, water chestnuts for crunch, a touch of heat with red pepper and lemon juice to brighten things up.

• 1/2 large sweet yellow onion, diced (optional)
• 1-tablespoon butter, unsalted (optional)
• 1-tablespoon olive oil (optional)
• 8-10 ounces Frozen Chopped Spinach, thawed & squeezed dried
• 1-can Artichokes, drained & finely chopped
• 1 package (5.2-6.5 ounces) Boursin Cheese
• 1 package (8 ounces) cream cheese
• 1/8-1/4 teaspoon red pepper flakes
• 1/2 cup grated Parmesan
• 1/2 cup Gruyere cheese, grated
• 2 teaspoons mayonnaise
• 1-tablespoon fresh lemon juice
• 1-2 tablespoons dry white wine
• 1 can water chestnuts, drained & chopped
• Freshly ground black pepper & kosher salt, to taste
• ---------------------
• For the Topping:
• 1/4 cup Panko breadcrumbs
• 1/4 cup Gruyere, grated
• 1/4 cup Parmesan, grated

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