Chef notes
Spinach-artichoke dip is such a crowd-pleaser but usually requires a bit of cooking time and to be served hot to keep all of the cheese melted. This is a "summer" version that requires minimal cooking and is spreadable cold, room temperature or even warmed. Cooking the shallots and garlic takes off the raw edge, and the spinach only requires a quick wilt before everything gets tossed into the food processor. The brown butter chickpeas add a textural contrast and take this from casual dip to dinner side. Use pita bread, chips or whatever you like to scoop it all up!
Technique tip: Brown butter is a beautiful flavor that comes from cooking butter over medium heat until the milk solids start to toast, and it takes on a hazelnut flavor. Make sure to keep an eye on the butter as it is cooking and remove from the heat once you start to see the color change throughout. The milk solids can burn if you take it too far.
