46 | SEPTEMBER 23 • 2021 

T

his classic oven-baked 
hot dip is a perennial 
favorite at restaurants 
and household parties alike. It 
will disappear before you even 
realize it, so make 
sure to reserve 
a little dish for 
yourself off to 
the side when 
you’re preparing 
to serve. This dip 
is perfect with 
pita chips, crusty 
sourdough bread slices or a 
selection of your favorite crack-
ers. It is even better if made in 
advance, as it benefits from a 
chance to set up in the fridge 
overnight and achieve maxi-
mum gooey cheesy consistency.

SPINACH-ARTICHOKE DIP
6-8 servings, about 1-½ 
quarts of dip when finished

Ingredients

1 12-oz can quartered artichoke 

hearts, drained

2 Tbsp. olive oil

2-4 cloves garlic, minced

1 cup onion, diced

10 oz. baby spinach (a larger bag 

from the supermarket, usually)

3 cups whole milk

1 4-oz log of plain goat cheese

2 Tbsp. corn starch + 2 Tbsp water

Salt + Pepper

¼ cup parmesan cheese, grated 

(times 2)

¼ cup mozzarella cheese, shredded

Directions
Heat a medium-sized pot 
over medium-high heat. 
Add the olive oil, and saute 
the onions and garlic until 
fragrant, about 3-5 minutes. 
Add the spinach, season with 
salt and pepper, and cook 
until the spinach wilts and 
releases all its liquid, and the 
pan dries back out.

Add the milk, first portion of 
parmesan and goat cheese, 
and bring to a simmer, stir-
ring frequently. Stir in the 
artichoke hearts and return 
the pot to a simmer. After 
5-10 minutes, thicken the dip 
slightly by adding a slurry 
of the cornstarch and water, 
mixing well to incorporate it. 
Cook another 2-3 minutes 
after you add the starch.

Let the dip cool slightly 
and transfer it to an oven/
broiler-safe shallow serving 
dish; at this point, you may 
let the dip cool completely in 
the serving dish, or, if you’re 
putting it out for people 
shortly, simply let it cool on 
the counter until you’re ready 
to serve.

If serving from the refrig-
erator, warm the dip in a 
375-degree oven until just 
bubbling, then top with the 
mozzarella and second 
portion of parmesan; place 
under a broiler until the 
cheese melts and begins to 
brown. If serving shortly after 
preparation, simply top the 
dip with the cheeses and 
broil to doneness.

Enjoy! 

Chef Aaron blogs on the Facebook 

page of the Downtown Synagogue. 

Reprinted with permission.

A Classic Dip

FOOD
FROM THE HOME KITCHEN OF CHEF AARON 

Chef Aaron 
Egan

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