Antipasto Dip

This started out as a pretty stock-standard Spinach-Artichoke Dip, and slowly morphed into what has to be the greatest dip of all time. It's extremely complex in flavor, easy to throw together, and is a real crowd-pleaser. You'll want to hit up a nice supermarket with a good olive bar for the antipasti ingredients; and while you're there, see if anything else piques your interest. You might try adding a little spicy Calabrese salami, see how Gaeta olives taste, or mix in some pickled green beans for a sour note. Yields 8 to 10 servings.

  • 2 bunches spinach
  • 1/2 large red onion
  • 4 cloves garlic
  • 2 tablespoons olive oil, divided 1+1
  • 1 ounce Peppadew peppers
  • 8 ounces artichoke hearts in oil
  • 2 ounces sun-dried tomatoes
  • 4 ounces Kalamata olives (with pits)
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise, preferably Duke's
  • 8 ounces cream cheese
  • 1/2 cup shredded or grated Parmesan cheese
  • 1/2 cup shredded or grated Asiago cheese
  • 6 tablespoons coarse breadcrumbs or panko
  • 2 tablespoons shredded or ground Asiago or Parmesan cheese
  1. Preheat oven to 400°F. Bring a large pot of salted water to a boil. Slice each bunch of spinach into ribbons about an inch wide. Once boiling, blanche for 30 seconds, until wilted. Transfer to a colander lined with a kitchen towel or cheesecloth and let drain.
  2. Heat a small pan over medium heat with one tablespoon of oil. Mince the red onion. Finely mince or press or the garlic. Sauté the onion until translucent, about 8 to 10 minutes, then add the garlic and sauté until the garlic just starts to brown, about another 5 minutes. Set aside to cool.
  3. Halve then slice the Peppadew peppers. Roughly chop the artichoke hearts. Thinly slice the sun-dried tomatoes. Pit then chop the olives. Add all antipasti to a large bowl.
  4. To the antipasti, add the onion and garlic. Wring all of the water out of the spinach, break up and add to the antipasti. Add the sour cream, mayonnaise, cream cheese, parmesan, and asiago. Mix everything very well, being sure all ingredients are incorporated evenly. Pour into a glass or ceramic baking dish.
  5. In a small bowl, rub the breadcrumbs and remaining cheese with the remaining tablespoon oil. Sprinkle evenly over the dip.
  6. Bake for 20 minutes, until hot and golden brown. Serve immediately.