Blanch spinach in metal sieve in large pot of boiling water.
Squeeze out excess liquid from spinach with a large metal spoon.
Sprinkle Parmesan over dip.
Spinach Artichoke Dip
Makes about 2 cups, 4 to 6 servings
Who said dip has to be a trip back to the fifties and a bunch of canned ingredients blended with cream cheese? Creamy mascarpone, goat cheese and Parmesan combine with artichokes and spinach to make this fabulous party dip. All it needs is hot, crusty French bread as an accompaniment to make a great summer appetizer or hors d’oeuvre.
In large metal sieve, blanch one bunch of spinach for about 1 minute in large pot of boiling water. Transfer in sieve to bowl of iced water and leave for 30 seconds. Remove sieve from water and with the back of a large metal spoon drain out excess water. Set aside. Repeat with remaining bunches of spinach.
Place artichokes in bowl of food processor fitted with a steel blade. Process for about 5 to 7 seconds or until very coarsely chopped. Pre-heat oven to 375° F.
Add mayonnaise, mascarpone cheese, creme fraîche, Parmesan, goat cheese, roasted garlic, lemon juice, salt and pepper. Process for another 5 seconds or until combined.
Add blanched spinach and process with on/off motion a few times or until well blended. The dip should still have some texture and not be completely smooth. Spoon into a shallow ovenproof dish.
In small bowl combine all ingredients for topping and sprinkle over spinach dip. Bake in a 350° F oven for about 15 to 20 minutes or until heated through and top is golden brown.
Serve hot surrounded by slices of crispy French bread or crackers.