Anchovy Hearts of Palm Spinach Dip
A deeply savory twist on classic spinach dip.
Ingredients
- 8 oz baby spinach chopped
- 8 oz brick cream cheese, at room temperature
- 8 oz from a jar, drained hearts of palm, coarsely chopped
- 1/2 cup mayonnaise
- 1 teaspoon lemon pepper seasoning
- 1 tablespoon dehydrated onion flakes
- ½-1 tablespoon anchovy paste
- 1/4 teaspoon celery seed
Instructions
- Sauté the spinach in a dry skillet with a couple tablespoons of water until wilted. Drain and allow to cool to room temperature.
- Place all ingredients in the bowl of a stand mixer or medium bowl and use the paddle attachment of a mixer to evenly distribute all ingredients.
- Adjust seasonings to taste.
- Refrigerate overnight for best flavor or at least 4 hours prior to serving.